This is a pretty simple but unique recipe for fruit salad, because of the lemon juice and zest, which give it a pleasant zing. Read More »
Lemon Cucumber Smoothie
Simple Lemon Bars
These Lemon Bars are easy to whip up, and are great for parties and other gatherings. They are full of lemon flavor, with a nice added crunch of vanilla wafer crust.
Store chilled and serve after meals.
Simple Lemon Bars recipe – – – – PRINT
Lemon Berry Smoothie
Lemon Berry Smoothie; sweet and simple, with a few common ingredients, and, being a smoothie, largely up to your personal tastes and creativity.
Try with berries, mangoes, or pineapples. Try with spinach, lettuce, kale. Almond milk, coconut milk, cow milk, or just water. Feel free to experiment with this simple recipe , and enjoy!
Lemon Berry Smoothie recipe – – – – PRINT
Lemon Poppy Seed Bread
Lemon Poppy Seed Bread is an easy-to-make quick bread that tastes sweet and full of lemon flavor. It is a great summer dessert to make, made better with the addition of lemon glaze drizzled over the top.
Lemon Poppy Seed Bread Recipe — — — — PRINT
Layered Lemon Cake
This layered lemon cake is comprised of three layers: Icing, Lemon Curd, then Icing, on three slices of cake.
(Makes one medium size cake, 16 medium slices)
- 3/4 cup of sugar
- 1/2 cup butter, softened
- 2 tsp. lemon zest
- 3 eggs
- 2 tsp. vanilla extract
- 2 cups flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 tablespoon of butter, melted
- 3 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
- Lemon curd
You can make your own lemon curd, or buy it from the store.
Grease two cake pans, and preheat oven to 350 degrees.
Cut the zest off a 1 lemon. Put it, and the sugar into a food processor, and blend for one minute, until all the zest is finely blended up. Transfer mixture to kitchen aid, or a plain ole stand mixer, and cream in butter. Add eggs one at a time, and then add vanilla.
In a separate medium bowl, combine flour, baking powder, and salt. Mix into wet ingredients until combined.
Pour batter into the two prepared cake pans, making sure one is thicker (the one you’ll cut lengthwise in half) than the other. Bake for about 25 minutes, or until cake springs back up to touch.
To make icing, whip melted butter, powdered sugar, milk and 1 Tbs. of lemon juice in a smallish bowl. Set to the side.
When they are done baking a cooled off, place the thinner cake section upside down on serving platter. Take the thicker one, and cut lengthwise in half. You’ll have two perfect thin section of cake for an extra layer.
On top of the first section that you placed on the serving platter, spread on half of the icing evenly.
Place one section of the thicker halves on top of this iced layer. Then spread on the lemon curd thickly. Place on the last layer of cake. On this one, spread the final layer of icing. Now you’re ready to serve it. If you prefer, you can always refrigerate a few hours before serving, and it might hold up a little better…
See my original post of this recipe on instructables
Lemon Cheesecake Muffins
The perfect variation on cheesecake–Lemon Cheesecake Muffins!
This was my first post I’ve ever uploaded to the web; see the original post here.
For years I have made my favorite recipe for cheesecake: Chantal’s New York Style Cheesecake, and have never been pushed to do something entirely original. But I got creative, and made this variation. Keeping in mind the basic makeup of cheesecake base, I made these delicious lemon Cheesecake Muffins.
Lemon zest is finely chopped in with the sugar, creating a vibrant lemon flavor, with some lemon juice in the wet ingredients. The lemon curd goes well on the top, completing the lemon flavor. This is a perfect party treat–though, be sure to make this recipe the day before you want to serve it; it spends alot of time chilling in the fridge. But it’s certainly worth it. And the best part–you get to whip this cheesecake mixture up in your blender!
7 graham crackers
1 tablespoon of butter, melted (you can add more, if needed)
2 (8oz) packages of cream cheese, softened
½ cup white sugar
two teaspoons lemon zest
⅛ cup milk
⅛ cup lemon juice
⅔ cup of sour cream
1 teaspoon vanilla extract
2 tablespoons all purpose flour
Make sure that the cream cheese is softened completely to room temperature. An easy way to do this is to put it in the microwave on low power for a minute or so–depending on your microwave.
Lemon curd can be purchased at nearly any store. Or, you can make it yourself.
Preheat oven to 350 degrees
This recipe serves about 12; Place 12 muffin papers into your muffin tins.
The crust is the easiest part.
Add your graham crackers to the food processor, and blend until fine crumbs are all that remain. (you should crumble them up by hand a bit, beforehand, so it will blend up easier.)
Then add the melted butter, however much is needed to maintain a little shape with your crumbs. After this is completed, the simple mixture should look like the picture above.
Then press the mixture into the bottom of your muffin papers.
If you don’t have a lemon zester, you can always zest the lemons as shown in the picture. It’s a relatively easy way to go. After your whole lemon is zested, the amount of zest should be approximately two teaspoons worth.
Place zest and sugar in blender, and blend until zest blended finely in with sugar.
Pulse Cream Cheese into Sugar until smooth. DO NOT OVER-MIX THE WET INGREDIENTS.
Pour in Milk, the eggs, and the lemon juice. Remember, don’t over-mix; pulse until ingredients are just incorporated.
Add in the last 3 ingredients: Flour, vanilla, and sour cream. Again, blend until smooth, and just incorporated.
Carefully pour mixture into crusted muffin papers. This recipe makes about 12 muffins–an entire muffin tin.
Bake in preheated oven (350 degrees), for about 40 minutes, or until almost set, and just beginning to slightly brown. Do not over-bake.
Turn oven off and leave muffins, in a bit, to cool. Then put muffins in fridge to chill 6+ hours. (if you made your own lemon curd, be sure that’s chilling, too!)
NOTE: don’t worry if your muffins have a squishy weird texture, after you take them out of the oven. Once it cools in the fridge, it will taste and feel exactly how you want it: cheesecake!
When you’re ready to eat the chilled muffins, top with chilled lemon curd, and serve.
Healthy Lemon Poppy-seed Muffins
These Lemon Poppy-seed muffins are made healthy by using coconut oil instead of butter, coconut sugar instead of cane sugar, and some gluten free flour replacing some of the all-purpose flour. These make a great snack anytime of the day.
Ingredients: (makes 12 muffins)
½ cup softened coconut oil
½ cup coconut sugar
2 eggs, separated
½ cup + ⅓ cup all purpose flour
½ cup all-purpose gluten-free flour
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy-seeds
2 tablespoons lemon zest
3 tablespoons lemon juice
½ cup buttermilk (to easily make your own buttermilk, see step #_)
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease muffin tins, or place little muffin papers in each.
(Optional but preferred: Put the lemon zest and sugar into a food processor and blend until zest is all blended in with the sugar. This is good to impart a more lemony flavor. )
In a large bowl, cream coconut oil and coconut sugar. Add eggs one at a time, until creamy and combined.
Place the egg whites separately in a medium deep bowl.
If you don’t have buttermilk, then you can easily make this substitute, that works just as well:
You’ll need 1/2 cup of buttermilk, so in a liquid measuring glass, pour in 1/2 tablespoon of vinegar. Then pour in the milk till it is filled up to 1/2 cup. Let sit for a few minutes, until curdled.
In a separate medium bowl, mix the flours, baking powder, baking soda, salt, poppy-seeds, and lemon zest. (if you already blended the lemon zest in with the sugar like I earlier suggested, then obviously, you won’t be putting it into this bowl)
Dump the flour into the sugar/oil mixture. Alternate this with pouring in the buttermilk, and lemon juice, and then vanilla, until everything is combined.
With a high-speed handmixer, whip the egg white until tall peaks form, and it is light and fluffy.
Carefully fold in the egg white into the batter until completely incorporated. Spoon evenly into the 12 muffin tins.
Bake in oven for about 25 minutes, or until golden brown.
See some step-by-step pictures below, or go to my original instructable recipe.