Easter is fast approaching as I write this post. I think of Lemon desserts when I am planning our Easter menu. Here are some of my favorite recipes for Easter Dinner and also during the entire Spring Season.
This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!
Lemon Blueberry Bread Pudding with Lemon Sauce:
Preheat the oven to 325 degrees
4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted
1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.
In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well
Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.
Allow bread to soak for 30 minutes.
Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).
Homemade Lemon Sauce:
3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter
In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.
Add boiling Water, stirring constantly until thick and clear.
Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.
Serve warm over Lemon Blueberry Bread Pudding.
Enjoy!
Peace in the Kitchen!
These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe
Lemon Cookies
1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract
Line a Sheet Pan with either Parchment Paper or Silpat
In a saucepan on low heat:
Butter
Sugar
Corn Syrup
Stir often until sugar is dissolved
Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.
Stir in Flour and Salt until well combined.
Stir in :
Almonds
Lemon Zest
Almond Extract
Drop a teaspoon of batter, for each cookie, onto the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.
Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.
Allow to cool completely.
Enjoy!
Peace in the Kitchen!
Lemon - Lime Pound Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
I would recommend a simple, plain design for this cake.
The Kuglehopf is perfect.
1 1/2 C Butter, softened
3 C Granulated Sugar
5 Eggs
2 TBS Lemon est
1 tsp Vanilla
1 tsp Lemon Extract
3 C Flour
1 C 7UP soda
In a Stand Mixer with a paddle attachment:
Butter, beat on Medium speed until creamy.
Add Sugar and beat for 5 minutes.
Add:
Eggs, one at a time.
Add:
Lemon Zest
Vanilla
Lemon Extract
Mix well and turn down the speed to Low.
Add Flour mixture, alternating with 7UP, beginning wine ending with Flour.
Mix, just until combined.
Pour batter into the pan.
Bake for 1 hour and 15 minutes, until a toothpick in the center comes out clean.
Shield with a piece of Aluminum Foil during the last 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack, flip it right side up and allow to cool completely.
Transfer the cake to a large serving platter and drizzle with Lemon - Lime Glaze.
Lemon - Lime Glaze:
2 C Confectioner's Sugar
2 tsp Lemon Zest
1 1/2 TBS Fresh Lemon Juice
1 TBS Fresh Lime Juice
In a small bowl:
Sugar
Lemon Zest
Lemon Juice
Lime Juice
Whisk well until smooth and spreadable.
Drizzle over the cake.
Enjoy!
Peace in the Kitchen!
Lemon Cheesecake Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan
Crust:
1/3 C Butter, room temperature
1/3 C Brown Sugar
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Flour
Filling
1 C Small Curd Cottage Cheese
1 C Granulated Sugar
2 TBS Flour
1 TBS Lemon Zest
3 1/2 TBS Fresh Lemon Juice
1/3 tsp Baking Powder
1 large Egg
1 large Egg White
Crust preparation:
In a large mixing bowl with an electric hand mixer:
Butter
Brown Sugar
Salt
Nutmeg
Beat until smooth.
Gently add the Flour on low speed just until blended.
Press into the pan.
Bake for 20 minutes.
Filling preparation:
In a Food Processor:
Process the Cottage Cheese for 1 minute, until smooth.
Add:
Sugar
Flour
Zest
Lemon Juice
Baking Powder
Egg
Egg White
Pulse for 30 seconds.
Pour over the Crust.
Bake for an additional 25 minutes
Remove to a rack and cool completely.
Cover with plastic wrap and refrigerate for 8 hours or overnight,
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Lemon Souffle:
Here's what you'll need:
Preheat the oven to 400 degrees.
5 - 4oz. Ramekins brushed with Pan Release Mix and sprinkle each one with Granulated Sugar. (Pan Release Mix: equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 - Sheet Pan lines with Parchment Paper
2 C Lemon Curd , divided (we buy it at a local British Emporium)
2 TBS Flour
1/8 tsp Salt
4 Egg Whites, room temperature
1/8 tsp Cream of Tartar
2 TBS Confectioner's Sugar
Place the Ramekins on the Sheet Pan.
In a large mixing bowl:
1 C of the Lemon Curd
Flour
Salt
Whisk well
In a large mixing bowl with an electric hand mixer on medium speed:
Egg Whites
Cream of Tartar
Beat until stiff peak.
Gently fold 1/4 of the Egg Whites into the Lemon Curd Mixture with a rubber spatula.
Fold in remaining Egg Whites.
Divide the batter evenly among the Ramekins.
Bake at 400 degrees for 10 minutes.
Reduce temperature to 350 degrees and continue baking for 4 minutes.
Remove and dust with Confectioner's Sugar.
Serve with remaining Lemon Curd.
Enjoy!
Peace in the Kitchen!
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