One of my all-time favorite desserts, anything with fresh lemon! Lemons, bright as sunshine and add great dimension to your recipes, either sweet or savory. Most lemons are Eurekas or Lisbons. Eurekas have somewhat thicker rinds, look for a lemon that feels heavy in the hand and when, gently squeezed, gives nicely and doesn’t seem to have a thick, hard rind (less juice inside). Lemons turn from green to yellow because of temperature changes, not ripeness, so green patches are OK. Wow, did you know one lemon contains a full day’s supply of ascorbic acid, or vitamin C, in the whole fruit. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning or oxidation of fresh, raw foods such as; apples, avocados, bananas, and other fruits. That power, and the C, makes the lemon a real health fruit. Lemons preserved in salt are a fragrant, distinctive flavoring in Moroccan and Middle Eastern stews, tagines, and other dishes. You can find house-made preserved lemons at many Mediterranean/Middle Eastern groceries.
Here are some interesting fact you might not know about the lemon;
*Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure and works with sodium to regulate the body's water balance. Lemons are nature's top source of citric acid, a life essential found in the cells of all living creatures. *The lemon is also a first rate insect bite repellent, not just because of its citric and ascorbic acid content but because of the organic citrus compound axadirachtin a potent natural insect repellent. *Add the juice of one lemon to an equal amount of hot water for an anti-bacterial gargle. *High in vitamin C, lemons can prevent aching joints. Did you know to this day, the British Navy requires ships to carry enough lemons so that every sailor can have one oz. of lemon juice a day. *The juice of half a lemon in warm water at morning, noon and night helps eliminate toxins and ease aches. *Fresh lemon juice has only 4 calories per tablespoons and a trace of sodium. *Fresh squeezed lemon in a glass of water is said to cleanse the liver. Lemons are also believed to stimulate the metabolism. *Christopher Columbus introduced citrus trees to the island of Haiti in 1493 during his second voyage, by planting the seed of a lemon. *Sprinkle lemons with water and refrigerate in a plastic bag, lemons will last a month or more frozen. *Lemon trees grow 10 to 20 feet. *Wealthy Victorians grew lemon trees indoors as a sign of prestige. They used the lively scented plants to keep their large estates smelling fresh. *Lemon trees bloom and produce fruit year-round on the California coast. Each tree can produce between 500 to 600 lbs. of lemons per year. *California and Arizona produce 100% of the entire U.S. lemon corp. *During the European Renaissance, fashionable ladies used lemon juice as a way to redden their lips. *Lemons are thought to have originated in Southern China and were later introduced into Assyna, where they were discovered by soldiers serving Alexander the Great who took them back to Greece. *The Meyer lemon, actually a cross between a lemon and a mandarin was named for Frank N. Meyer who first discovered it in 1908. *A halved lemon dipped in salt or baking powder can be used to brighten copper and silver cookware. The acid cuts through the tarnish and the abrasives assist the cleaning. *When given a choice or orange, grapefruit, peaches, appeals and a lemon, cattle will eat lemons first (who knew). This is thought to be because lemons and their citric acid aid in digestion. And that my friends is some interesting lemon facts to brighten your day.
I hope you enjoy the recipes listed below and all eggs will be large unless otherwise noted.
Simple and Easy Lemonade
1 1/2 cups fresh lemon juice
1 3/4 cups sugar
8 cups cold water
ice cubes
lemon slices
Into a saucepan add 1 cup of water and the sugar bringing to a boil to dissolve sugar.
Let cool and stir in remaining water and lemon juice. Chill in refrigerator. To serve; add ice to tall glasses and pour in lemonade garnish with lemon slice. Note; if desired you can mash some raspberries or blackberries, in a fine mesh sieve and place over the container so juice flows in the lemonade, stir well.
1/2 cup lemon rinds
4 cups vodka (good vodka)
Simple syrup
3 cups cold water
1 1/2 cups sugar
Combine, cover and let stand for two weeks, strain and combine with simple syrup. Syrup; into a saucepan add water and sugar and bring to a boil to dissolve sugar. Let cool.
Glazed Lemon Blueberry Biscuits
2 cups all purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, cold and cut into pieces
1 egg, lightly beaten
1 (8 oz.) carton Greek lemon yogurt
1 cup fresh blueberries
Glaze
1 cup powdered sugar, sifted
1 tsp. fresh lemon zest
1 tsp. pure vanilla extract
3 tsp. fresh lemon juice
Preheat oven to 400 degrees. Into a large bowl add flour, sugar, baking powder, baking soda and salt, whisking to combine. With a pastry blender cut in butter to resemble coarse crumbs. Make a well in center of mixture. Into a bowl add the egg, yogurt and zest mixing to combine. Add the egg mixture to the well in the flour and using a fork stir to just combine. Gently fold in blueberries. Drop the dough by scoops onto a lightly greased baking sheet and bake for about 15 to 18 minutes or until lightly golden brown. Remove from baking sheet to a cooling rack and drizzle with glaze. Glaze; into a bowl add the glaze ingredients and whisk to combine.
Delicious Lemon Sweet Rolls
2 3/4 cups all purpose flour
3 Tbl. sugar
1 tsp. salt
1 package instant yeast (2 1/4 tsp.)
1/2 cup water
1/4 cup whole milk
2 1/2 Tbl. unsalted butter
1 egg
Filling
1/4 cup unsalted butter, soft
3/4 cup sugar
2 fresh lemons, zested
1/2 tsp. pure vanilla extract
Frosting
4 oz. cream cheese, soft
1 cup powdered sugar, sifted
zest from 2 fresh lemons
2 fresh lemons, juiced
Dough; set aside 1/2 cup flour. Into a large bowl add 2 1/2 cups flour, sugar, salt and yeast whisking to combine. Heat the water, milk and butter in a saucepan to melt butter and temperature is 115 degrees. Stir the butter mixture into flour mixture. Add egg and enough reserved flour to make a soft dough. Dough will be ready when it gently pulls away from side of bowl. Onto a lightly floured work surface knead dough about 4 minutes. Place into a lightly greased bowl and rest for about 10 minutes. Filling; into a bowl combine sugar, zest and vanilla, stirring to combine. After dough has sat roll it out into a 14x8-inch rectangle on a lightly floured work surface. Spread the softened butter on top with off set spatula and sprinkle on the lemon sugar filling. Roll up dough tightly and cut into 12 even pieces and place into a lightly greased 9-inch round pan. Sprinkle uncooked rolls with lemon zest and cover with foil to rise in warm draft-free place for 90 minutes. After the rolls have doubled in size, preheat oven to 375 degrees. Bake for about 30 minutes or until lightly browned. Cover rolls loosely with foil after 15 minutes of baking. Frosting; into a bowl of electric mixer beat cream cheese to smooth, add powdered sugar, lemon juice and beat to creamy. When rolls have baked remove to cooling rack to cool for awhile. Frost the rolls and sprinkle on extra lemon zest. These are best eaten the same day you make them. mmmmm
Lemon Raspberry Quick Bread
2 cups all purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. fresh lemon zest
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup butter, melted
3/4 cup fresh raspberries
Preheat oven to 350 degrees. Lightly grease the bottom and 1/2-inch up sides of a loaf pan. Into a large bowl add the flour, sugar, baking powder and salt and stir in zest. Into a bowl combine eggs, buttermilk and melted butter, add egg mixture to flour mixture stirring to just blended. Gently fold in raspberries and pour batter into prepared pan. Bake about 60 to 70 minutes or until wooden pick inserted in center comes out clean. If browning too much lightly cover with some foil. Remove from oven to cooling rack for 10 minutes. With a sharp paring knife run the blade around the edges of pan and remove from pan to cool on wire rack. If desired, when bread is cooled, gently poke small holes in top of cake with a toothpick and glaze.
Lemon Semifreddo - one of my favorite desserts
6 large egg yolks
1 Tbl. finely grated lemon zest
1/2 cup fresh lemon juice
1/2 tsp. kosher salt
1 1/2 cups sugar
2 cups heavy whipping cream
1/4 cup sliced almonds
Over a medium bowl set a fine mesh sieve. In a heatproof medium bowl, whisk together the egg yolks, lemon zest and juice, salt, and 1 cup of the sugar. Set the bowl over a double boiler (a saucepan of simmering water) and cook, stirring constantly, until the lemon mixture becomes opaque and has thickened slightly, 12 to 15 minutes. Pour the lemon mixture through the sieve into the bowl. Place a piece of plastic wrap directly on the surface of the lemon mixture and refrigerate until completely cool, at least 2 hours. Using an electric mixer, whip the cream and the remaining ½ cup of sugar on medium until soft peaks form. In 3 additions, gently fold the whipped cream into the lemon mixture. Pour into an 8 x 4-inch loaf pan cover, and freeze until firm, at least 4 hours. Meanwhile, place the almonds into a saute pan and lightly toast, and cool. To serve; dish up the semifreddo and sprinkle with almonds. I like to serve with shortbread cookies.
Lemon Crumb Topping Bars
1/2 cup butter, melted and cooled
1/2 cup light brown sugar, packed
1 1/2 cups all purpose flour
1/2 tsp. baking soda
2 tsp. fresh lemon zest
pinch of salt
Filling
1 cup sour cream
3/4 cup sugar
2 Tbl. all purpose flour
1 egg
1 tsp. pure vanilla extract
zest from 1/2 fresh lemon
juice from 1/2 fresh lemon
Line an 8-inch square baking pan with parchment paper. Preheat oven to 375 degrees. Crust; into a bowl stir together the crust/topping ingredients, reserving 3/4 cup for topping. Filling; into a bowl add the filling ingredients and beat with an electric mixer to combine. Pat down the crust mixture into bottom of prepared pan. Pour over the filling and sprinkle with topping over filling. Bake about 25 minutes or until topping is golden brown and filling is set. Remove to cooling rack and cool completely before cutting.
Easy Lemon Pie - (makes 2 pies)
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 egg yolks, well beaten
1/3 cup fresh lemon juice
3 Tbl. butter
Pinch of salt
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, softened
1/3 cup fresh lemon juice
1 (4 serving-size) package instant lemon pudding mix
2 baked Pastry Shells
Heavy whipping cream
4 Tbl. powdered sugar
Garnish; fresh lemon slices
Into a medium saucepan, add water, sugar, and cornstarch, whisking to combine. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook stirring for about 2 minutes. Remove from heat and add 1/3 cup lemon juice, butter, and salt stirring until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for up to 24 hours. In a large bowl of electric mixer, combine sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Beat on low speed until smooth. Add chilled mixture, beating on low speed until just combined. Turn into prepared baked crusts. Garnish with whipped cream and lemon slices.
Lemon Meringue Bars - oh so good, another recipe of my mother, Dorothy
Crust
6 Tbl. butter, soft
1/2 cup light brown sugar, packed
1 egg
1 cup graham cracker crumbs
1/2 cup all purpose flour
Filling
6 egg yolks, room temp.
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lemon juice
Meringue
1 1/4 cups sugar, divided
2 Tbl. light corn syrup
3 Tbl. water
6 egg whites, room temperature
Crust; preheat oven to 350 degrees. Lightly butter a 8x8 square baking pan, line with parchment paper, leaving an overhang on each end. Into a bowl of electric mixer beat the butter and brown sugar to light and fluffy. Add egg and mix to combine, scraping down sides of bowl, add flour and graham cracker crumbs mixing to form dough. Transfer dough to prepared pan and pat into even layer. Bake for about 10 to 15 minutes or to light golden brown. Remove to cooling rack. Filling; into a bowl of mixer with whisk attachment beat egg yoke on high until pale and fluffy. Gradually add condensed milk, beating to light and fluffy or about 5 minutes. Scrape down sides of bowl beating in lemon juice to combine. Pour filling over cooled crust and bake 15 to 20 minutes or until filling is set and center does not jiggle when pan is moved. Remove from oven and place on cooling rack to cool to room temperate. When cooled cover with plastic wrap and refrigerate 4 hours. Meringue; into a saucepan combine 1 cup plus 2 Tbl. sugar, water and corn syrup over medium heat and bring to a boil stirring occasionally. Once boiling do not stir and heat to 240 degrees. Into a bowl of electric mixer fitted with whisk attachment whip the egg whites on high to soft peaks. Gradually add remaining 2 Tbl. sugar. If the sugar syrup has not reached 240 degrees turn off mixer and wait. Once the syrup reaches the correct temperature, turn on mixer to medium and slowly add the syrup to the bowl in a steady stream. Increase speed to high and beat to thick and fluffy and cool about 7 minutes. Spread the meringue on top of chilled bar swirling to form peaks. Using a kitchen torch torch the meringue to a golden brown color. Or you can place under broiler for a few minutes to brown the top. Be careful to watch so you don't burn the meringue. Allow meringue to cool then slice bars. Store covered in refrigerator.
Lemon and Blackberry Creme Brulee
2 cups heavy whipping cream
6 Tbl. sugar, divided
4 egg yolks
2 fresh lemons, zested
1/2 tsp. pure vanilla extract
pinch of kosher salt
Topping
1/4 cup sugar
Fresh blackberries
Preheat oven to 300 degrees. Heat a large pot of water to boiling. Place four (5 oz.) ramekins into a roasting pan. Into a saucepan, heat the whipping cream with 3 Tbl. sugar over medium for about 6 minutes until creme just starts to bubble around edges, do not bring to a full boil. Into a large bowl whisk the egg yolks, zest, vanilla and salt with remaining 3 Tbl. sugar to combine. While whisking slowly ladle 3 ladelfuls of the hot creme to egg mixture. Gradually whisk in the remaining cream mixture and strain through a fine mesh strainer into a large liquid measuring cup. Evenly pour the mixture into the ramekins and place roasting pan in over, adding enough of the boiling water to come halfway up sides of ramekins, careful not to get any water into ramekins. Bake for 35 to 40 minutes or until set. Carefully with tongs or hot pads remove ramekins to cooling rack to stand for 30 minutes. Cover with plastic wrap and chill 4 hours. To serve; sprinkle 1 Tbl. sugar over each custard and using a kitchen blowtorch, caramelize the ops of each custard until sugar bubbles and turn a pretty brown, or you can place under a broiler if you don't have a kitchen torch. Top with blackberries and serve. I like to place the ramekins onto pretty dessert plates.
Lemon Crepes - from my friend Chef Dale B. - he is quite an excellent chef/pastry chef
Crepes
2 eggs
3/4 cup whole milk
1/2 cup water
1 cup all purpose flour
3 Tbl. butter, melted
Butter, for coating pan
Filling
2 cups heavy whipping cream
4 Tbl. instant cheesecake pudding mix, dry
4 tsp. fresh lemon zest
1/2 cup powdered sugar
Glaze
1 cup powdered sugar
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
Crepes; combine all ingredients into a blender and pulse for 10 seconds. Refrigerate 1 hour. Into a small non-stick pan add butter to coat. Pour about 1 oz. of batter into center of pan and swirl around to spread evenly. Cook for 30 seconds and flip crepe, cooking another 10 seconds and remove to cutting board laying flat to cool. Continue cooking until all batter is gone. After crepes have cooled you can stack them and store in plastic ziplock bags and refrigerate several days or freeze up to two months. If using frozen crepes, thaw on rack before gently peeling apart. Filling; combine all ingredients into a bowl of electric mixer and beat to light and fluffy. Pipe filling down center of each crepe, rolling the sides up and over filling and place onto serving plates. Icing; stir ingredients together to smooth and lightly drizzle over crepes.
2 1/2 cups cake flour
2 tsp. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, soft
1/4 cup vegetable shortening
1 cup sugar
1 Tbl. fresh lemon zest
1 egg
1 egg white
1 tsp. lemon extract
1 tsp. pure vanilla extract
Frosting
1/3 cup butter, soft
2 1/2 cups powdered sugar
1/2 tsp. lemon extract
3 Tbl. fresh lemon juice
Just a touch of lemon food coloring
Into a bowl add flour, cornstarch, baking powder and salt whisking to combine. Into a bowl of electric mixer whip the butter, shortening, sugar and zest until pale and fluffy, scraping down sides of bowl. Add egg and mix to combine, then add egg white, and extracts mixing to combine. Add dry ingredients and mix to just combine. Transfer dough to plastic bag and refrigerate 2 hours. Preheat oven to 375 degrees. Onto a lightly floured work surface add a big scoop of the dough and flatten with a rolling pin to 1/2-inch thick, adding a dusting of flour if needed so rolling pin doesn't stick. Cut out with cookie cutters in interesting shapes or just use round cutters. Place cookies onto baking sheets and bake about 9 to 11 minutes. Allow to cool on baking sheets 5 minutes then transfer to wire racks, cool completely and frost. Continue cutting and baking leftover dough. Frosting; into a mixing bowl add ingredients and whip to smooth and fluffy with the desired spreading consistency. Frost cooled cookies. These cookies freeze well too.
Lemon Cheesecake Bars with Raspberry Sauce - love these
Crust
1 cup graham cracker crumbs
2 Tbl. sugar
pinch of salt
4 Tbl. butter, melted
Filling
2 (8 oz.) packages cream cheese, soft
1/2 cup sugar
2 eggs, room temperature
1/4 cup sour cream
2 large lemons, zested
1/4 cup fresh lemon juice
1 cup fresh raspberries
Preheat oven to 325 degrees. Into a 8-inch square baking pan line with foil with edges overhanging about 2-inches. Repeat with another sheet of foil in opposite direction. Spray bottom of foil lightly with nonstick spray (easy to lift out). Crust; into a bowl add graham cracker crumbs, sugar and salt, stir in melted butter to combine and press evenly into prepared pan, bake for 10 minutes until lightly browned. Remove to cooling rack. Filling; into a bowl of electric mixer beat cream cheese and sugar to smooth and creamy. Add eggs, sour cream, lemon juice and zest beating to combine. Spread mixture evenly over baked crust and scatter the top with raspberries gently pressing into cheesecake filling, just to cover. Bake for about 40 minutes or until cheesecake is set. Remove from oven to cool on wire rack. Place in refrigerator at least for 3 hours to chill. Carefully remove cheesecake from pan by pulling on foil lining. Slice into bars.
Lemon Crinkle Cookies - one of my favorites
1 3/4 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. fresh lemon zest
1 stick butter, soft
1 cup sugar
2 eggs
1 tsp. lemon extract
1/2 cup powdered sugar, for rolling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Into a bowl whisk the flour, baking powder and zest. Into a bowl of electric mixer cream the butter and sugar to light and fluffy. Add eggs one at a time and mix well. Beat in lemon extract. Mix in dry ingredients to just combine. Roll the dough into 1-inch balls and roll in powdered sugar. Place on baking sheet 2-inches apart and bake for about 12 to 14 minutes. Cool on baking sheet for 2 minutes then transfer to cooling rack. You need to make a big batch of these as they go fast.
Lemon Bark Candy - this makes great little gifts wrapped in clear cellophane and tied with a lemon yellow French ribbon
1 lb. vanilla flavored candy coating, chopped up (good quality)
6 oz. white baking chocolate, chopped up (good quality)
3/4 cup lemon drop candy, finely crushed
1/4 cup macadamia nuts, finely chopped
Line a large baking sheet with foil. Into a heavy saucepan heat candy coating with white chocolate over low, stirring to melt and smooth. Remove from heat. Stir in 1/2 cup crushed candy and pour onto prepared baking sheet, spreading with an offset spatula to about 3/4 inch thick. Sprinkle on remaining crushed candy and nuts, gently pressing into mixture. Chill about 30 minutes or until firm. Lift the foil from baking sheet and peel off foil, breaking candy into pieces. Store in single layers between waxed paper in an airtight container and store in refrigerator up to 2 weeks or freeze up to 3 months.
Easy Lemon White Chocolate Bars
6 Tbl. butter
6 oz. white chocolate (good quality)
3/4 cup sugar
1 fresh lemon, zested
1/2 cup fresh lemon juice
2 eggs
pinch of salt
1 3/4 cup all purpose flour
Preheat oven to 350 degrees. Into a bowl add the butter and white chocolate and microwave stirring to smooth, ever 30 seconds. Add the sugar and mix with a wooden spoon. Mix in salt, lemon juice, zest and eggs to incorporate. Stir in flour to combine. Spread batter into a greased 8-inch square baking pan and bake for about 28 minutes. Remove and cool completely before cutting into squares. Refrigerate.
Lemon Curd Cupcakes
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 stick butter, melted
1 1/4 cups sugar
3 eggs
1 Tbl. pure vanilla extract
1/4 cup fresh lemon juice
1 Tbl. fresh lemon zest
1/2 cup milk
Filling
1/2 cup lemon curd (I always make mine, but you can use jarred)
Frosting
1 cup butter, soft
5 1/2 cups powdered sugar
1 Tbl. fresh lemon zest
4 Tbl. fresh lemon juice
pinch of salt
2 Tbl. heavy whipping cream
Garnish; fresh raspberries if desired
Preheat oven to 350 degrees. Line cupcakes tins with liners. Cake; into a bowl whisk the flour, baking powder and salt. Into a large bowl of electric mixer add butter along with sugar beating to thick and yellow. Add eggs one at a time, beating after each addition. Beat in vanilla, lemon juice and zest. Add flour mixture and milk alternately starting and ending with flour. Do not over mix. Divide the batter evenly filling about 2/3 full. Bake about 18 minutes or until pick inserted in center comes out clean. Remove from oven and cool on wire rack. After they have cooled a little remove from tins to cooling rack. Filling; with a sharp paring knife or a small melon baller cut out a small hole and remove a little bit of the cake, filling with 1 Tbl. lemon curd. For easier filling place the lemon curd into a pastry bag. Frosting; into a bowl of electric mixer beat butter to creamy, beat in salt and powdered sugar, beat in lemon juice and zest and the whipping cream to smooth. I like using a pastry bag to frost the cupcakes, but you don't have too. If desired add a perfect raspberry to each cupcake, makes them look pretty.
Easy Lemon Cookie Tarts - my friend Elizabeth used to make these all the time
1 (16 oz.) package sugar cookie dough (refrigerated)
1 (10 oz.) jar lemon curd (good quality) or better yet make your own
Fresh fruit for topping; I like raspberries, blackberries or sliced strawberries
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray that has no flour in it. Break apart sugar cookie dough and roll into a ball, pressing into the bottom and up sides of each cavity of mini muffin pan, about 1 Tbl. Bake for about 10 minutes. Remove to cooling rack then carefully remove from pans. They should pop out easily if you have sprayed the pan well. Fill the cooled cookies with lemon curd and top with fresh berries. Store in refrigerator for leftovers. See, I told you they were easy. When my daughter was in junior high and high school she loved making these easy treats.
Lemon Frosted Shortbread Cookies - one of my all time favorites!
1 1/4 cups all purpose flour
3/4 cup butter, soft
1/2 cup cornstarch
1/3 cup powdered sugar, sifted
1 Tbl. fresh lemon zest
1 Tbl. fresh lemon juice
Frosting
1/2 cup butter, soft
4 oz. cream cheese, soft
pinch of salt
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
4 cups powdered sugar, sifted, possibly more
3 Tbl. whipping cream, possibly more
Sparkling sugar - coarse, sparkly sugar - garnish
Into a bowl of electric mixer with a paddle attachment, add ingredients to the bowl and mix to combine. Divide the dough in half and shape into long logs. Wrap in parchment paper, sealing ends and refrigerate overnight. Preheat oven to 350 degrees. With a sharp bladed knife slice into 1/2-inch slices. Place onto baking sheet baking for about 8 to 10 minutes. Cool cookies on cooling rack. Frosting; into a bowl of electric mixer beat butter to fluffy, beat in cream cheese, salt, juice, zest, powdered sugar and cream to thick consistency. Frost cooled cupcakes and sprinkle on a touch of sparkling sugar. Store cupcakes covered in refrigerator.
A Lovely Lemon Roll
Cake
2/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 large egg
3/4 cup sugar
1 Tbl. canola oil
1 Tbl. fresh lemon juice
2 tsp. lemon zest
6 large egg whites
1/4 cup powdered sugar
Filling and Topping
1 can of sweetened condensed milk
1 Tbl. lemon zest
1/3 cup fresh lemon juice
5 drops of yellow food coloring
1 cup of heavy whipping cream
4 Tbl. powdered sugar
1 tsp. pure vanilla extract
1/4 cup of sweetened flaked coconut
Cake; preheat the oven to 375 degrees. Line a jelly roll pan with parchment paper and set aside. In a small bowl, combine the baking powder, salt and flour. Set aside.
Into a bowl of electric mixer on high speed, beat the whole egg for 1 1/2 minutes or until thick and lemon colored. Slowly add 1/4 cup of the granulated sugar while still mixing. Continue to beat on medium high speed, scraping down the sides of the bowl often for 2 minutes or until the mixture is creamy and pale in color. Beat in the oil, lemon juice, and lemon zest. Clean and dry the beaters. In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff peaks form. Fold in the egg white mixture into the lemon mixture. Then gently fold in the flour mixture. Spread the batter evenly in the prepared jelly roll pan. Bake for 10 minutes or until the cake bounces back in the center when lightly touched. Lightly sprinkle powdered sugar over 1 side of a clean dish towel. Immediately invert the cake onto the dish towel. Gently peel the parchment paper away from the cake. Starting at the short end of the cake, roll the cake and towel up in jelly roll fashion. Transfer to a wire rack seam side down and cool completely. Filling; into a bowl of electric mixer, whip the whipping cream, vanilla extract, and sugar until stiff peaks form. In another bowl, stir the sweetened condensed milk, lemon zest, lemon juice, and food coloring. Gently fold in the whipped cream. Unroll the cake. Spread half of the filling on the cake to within 1/2-inch of the edges. Roll up the cake without the towel. Transfer the cake to a serving platter and spread the remaining filling over the outside of the cake. Sprinkle the coconut on the top. Gently cover the cake and refrigerate for about 2 hours before serving. To serve; with a sharp knife, slice into serving pieces and place onto dessert plates.
My Mom Dorothy's Lemon Rhubarb Chiffon Pie - delicious, I would always request this or a plain rhubarb pie for my birthdays, my mom was the queen of making pies
1 (3 oz.) package lemon gelatin (good brand)
1 cup boiling water
1/2 cup sugar
2 tsp. fresh lemon zest
3 Tbl. fresh lemon juice
1 cup heavy whipping cream
2 cups Rhubarb sauce - see recipe below
1 baked pastry shell - 9-inch pie plate
Rhubarb sauce
1 1/2 cups sugar
1 Tbl. water
1 Tbl. orange zest
6 cups sliced rhubarb (sliced about 1/2-inch thick)
Lemon Pound Cake with Frosting and Glaze
Cake
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup of sour cream
4 Tbl. fresh lemon juice
1 tsp. of fresh ginger, peeled and minced
Zest of 2 lemons
1 tsp. pure vanilla extract
Glaze
1 1/2 cups powdered sugar, sifted
3 Tbl. fresh lemon juice
Frosting
4 oz. cream cheese, soft
1 Tbl. fresh lemon zest
1/4 cup fresh lemon juice
2 cups powdered sugar, sifted
My Mom's Lemon Pudding Cakes - yummm
3/4 cup sugar
1/3 cup all purpose flour
3 large eggs, separated
2 Tbl. unsalted butter, at room temperature, cut into small pieces
1 cup whole milk
1 tsp. finely grated lemon zest
1/3 cup fresh lemon juice
1/2 tsp. kosher salt
3 tsp. coarse sugar
Preheat oven to 350 degrees. Place six (4 oz.) ramekins inside a large roasting pan. In a bowl, whisk together the sugar and flour; set aside. In another bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth. Using an electric mixer, beat the egg whites and salt on medium high until stiff peaks form. In 3 additions, gently fold the egg white into the lemon/sugar mixture. Divide the pudding mixture among the ramekins, dividing evenly and sprinkle with coarse sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins. Bake until the tops are golden brown, about 35 to 40 minutes.
Lemonade Cake with Lemonade Frosting
1/3 cup butter, soft
3 eggs
2 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups sugar
1/4 cup frozen lemonade concentrate, thawed
1 tsp. pure vanilla extract
1 1/4 cups buttermilk
splash of yellow food coloring
Lemon Butter Frosting
1/3 cup softened butter
4 cups powdered sugar, sifted
1/3 cup frozen lemonade concentrate, thawed
1/2 tsp. pure vanilla extract
2 tsp. frozen lemonade concentrate, thawed
Thin lemon slices (optional)
Grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan. Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frosting; into a large mixing bowl beat softened butter with an electric mixer until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in remaining 3 cups powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Spread frosting onto cake and garnish with lemon slices.
Lemony Blueberry Topped Cheesecake - my daughter Brittany gave me this recipe
1/3 cup butter, softened
1/4 cup sugar
1/2 cup all purpose flour
1/2 cup yellow cornmeal
pinch of salt
4 (8 oz.) packages cream cheese, softened
1 (8 oz.) carton mascarpone cheese
1 1/2 cups sugar
2 eggs
2 Tbl. fresh lemon zest
3 Tbl. fresh lemon juice
Topping
3 cups fresh blueberries
1/2 cup sugar
2 Tbl. fresh lemon juice
1 Tbl. water
Preheat oven to 350 degrees. Around a 9-inch springform pan wrap a double layer of heavy duty foil around the bottom and sides. Crust; into a bowl of electric mixer beat butter to fluffy. Add sugar and beat to combined. Add flour, cornmeal and salt beating until crumby. Press crust mixture into bottom of the springform and bake about 20 minutes. Then reduce oven temperature to 325 degrees. Remove pan to cool. Filling; into a large bowl of electric mixer beat cream cheese, mascarpone cheese and sugar to smooth consistency. Add eggs, zest and lemon juice to combine. Pour into crust spreading evenly. Place the pan foil wrapped pan into a roasting pan and Carefully, pour enough hot water into pan to reach halfway up sides of springform pan, do not get any water into cheesecake. Bake for about 1 1/2 hours or until it appears set and the center is nearly set when gently shaken. Cool in pan for 20 minutes, then with a sharp bladed paring knife run around edge of pan to loosen cheesecake and cool completely. Remove foil from pan and cover cheesecake up to 24 hours to chill. Topping; into a saucepan add 2 cups blueberries, sugar, lemon juice and water. Cook stirring until mixture comes to a boil. Boil gently for about 20 minutes to slightly thicken. Stir in remaining 1 cup blueberries and cook 2 minutes more. Cool, cover and chill. Remove springfrom from cheesecake and spoon chilled topping over top.
Perfect Lemon Biscotti - mmmm
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
10 Tbl. butter, softened
1 1/3 cups sugar
4 1/2 tsp. finely shredded lemon zest
2 eggs
3 Tbl. fresh lemon juice
2 cups pecans, chopped
1 egg white, lightly beaten
3 Tbl. turbinado sugar
Note; if desired you can add dried blueberries, or cherries, chopped
Lightly grease 2 baking sheets or line with parchment paper. Into a large bowl, mix flour, baking powder, salt, and baking soda. Into a large bowl of electric mixer beat butter for 30 seconds. Add sugar and lemon zest. Beat until combined, scraping sides of bowl. Beat in the 2 eggs, one at a time, until combined. Beat in lemon juice until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wood spoon, stir in remaining flour mixture. Stir in pecans. Turn dough out onto a lightly floured work surface, divide into three equal parts. Shape each portion into a 10-inch long loaf about 1 1/2 inches wide. Place loaves about 3-inches apart on prepared baking sheets and flatten loaves slightly until about 2 inches wide. Brush loaves with egg white. Sprinkle with turbinado sugar. Place cookie sheets in refrigerator and chill for 15 minutes. Bake in a 325 degree oven for 25 to 30 minutes, or until firm and light brown. Cool on cookie sheets for 45 minutes. Reduce oven temperature to 300 degrees. Transfer loaves to a cutting board. Use a sharp serrated knife to cut each loaf diagonally into 1/2-inch slices. Put slices on cookie sheets, cut sides down. Bake about 7 minutes, or until lightly browned. Turn the cookie slices over and bake for 5 to 6 minutes more or until lightly browned, crisp and dry. Remove and cool on wire racks. Store in an airtight container at room temperature, or freeze the biscotti for up to 3 months.
Easy Lemon Drop Ice Cream
4 cups heavy whipping cream
1 1/2 cups sugar
1/2 tsp. lemon zest
1/3 cup fresh lemon juice
1 tsp. pure vanilla extract
Lemon drops - lemon-flavored hard candies, crushed
Into a large bowl stir together the cream, sugar, zest, juice and vanilla. Freeze in a 3 qt. ice cream freezer according to manufacturer's instructions. Top with crush candy.
Bon Appetit
"Like apples of gold in settings of silver Is a word spoken in right circumstances." - Proverbs 25:11
"The vine dries up And the fig tree fails; The pomegranate, the palm also, and the apple tree, All the trees of the field dry up Indeed, rejoicing dries up From the sons of men. - Joel 1:12
"He found him in a desert land, And in the howling waste of a wilderness; He encircled him, He cared for him, He guarded him as the pupil of His eye." - Deuteronomy 32:10
"Keep me as the apple of the eye; Hide me in the shadow of Your wings" - Psalm 17:8
"On the high mountain of Israel I will plant it, that it may bring forth boughs and bear fruit and become a stately cedar. And birds of every kind will nest under it; they will nest in the shade of its branches." - Ezekiel 17:2
"Abide in Me, and I in you. As the branch cannot bear fruit of itself unless it abides in the vine, so neither can you unless you abide in Me." - John 14:4
"Then the LORD said to me, "Go again, love a woman who is loved by her husband, yet an adulteress, even as the LORD loves the sons of Israel, though they turn to other gods and love raisin cakes." - Hosea 3:1
"having been filled with the fruit of righteousness which comes through Jesus Christ, to the glory and praise of God." - Philippians 1:11
"Either make the tree good and its fruit good, or make the tree bad and its fruit bad; for the tree is known by its fruit." - Matthew 12:33
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