Category Archives: Lemon

Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon TartI put a lemon meringue pie on here a few years back, and while it was good, it wasn’t great. I didn’t add enough sugar to the meringue, so it browned in a weird way, and I had a bit too much liquid in the filling. The good news is that baking is a journey, not a destination. I’ve gained experience and used it to make a truly killer lemon meringue pie filling. I’ve already updated the old pie recipe and will take new photos soon, but until then, let’s discuss this Lemon Meringue Macaroon Tart.Lemon Meringue Macaroon TartYou read that right: Lemon Meringue Macaroon Tart. Like tangy lemon filling and airy meringue layered into a giant coconut macaroon crust. Oh y’all, this is something special.Lemon Meringue Macaroon TartLemon Meringue Macaroon TartLemon Meringue Macaroon TartLet me get this out of the way: we are talking about macaroons (coconut) not macarons (delicate French almond cookies). Both are delicious, but today is all about this magical three-ingredient coconut crust.It’s made only of shredded coconut, sweetened condensed milk and salt, and resembles a coconut macaroon in both flavor and texture. It’s naturally grain-free and incredibly easy to make—just stir the ingredients together, press the mix into a heavily-buttered pan and bake until golden. Unlike traditional pie crusts (and very much like a macaroon) it will stay a bit soft, but will hold up with just about any filling you like. You know, like chocolate ganache…or lemon meringue.Lemon Meringue Macaroon TartI know lemon meringue filling can be intimidating if you haven’t made it before, but I promise it’s not scary. I think it’s the color blocking that sends people running for the nearest bakery, but lemon meringue is just a marriage of two really simple recipes. The lemon portion is very similar to the grapefruit filling from the pie I posted last week. As with that recipe, if you can make pudding on the stovetop, you can make this. Heck, if you can use a whisk, you can make this. The most important thing to remember is to have all your ingredients prepared and within arm’s reach before you turn on the stove. This process goes quickly, but isn’t stressful at all if you have your ingredients ready. Just whisk, whisk, whisk and in mere moments, you’ll have made gorgeous, golden lemon filling.

As for meringue, it’s a snap to make. The key to success with meringue (and all whipped egg white things) is making sure your bowls and mixer attachments are very clean and dry before you begin; any errant drop of yolk, water or oil will keep your meringue from fluffing up properly. Just like with the lemon portion of this operation, preparation is everything. I go so far as to wipe my kitchen tools down with vinegar before whipping egg whites. Though that might seem like overkill, it’s worth it when you get billowy meringue every time!Lemon Meringue Macaroon TartLemon Meringue Macaroon TartRegarding assembly, you’ll need to have your crust baked and cooled and the meringue whipped before you make the lemon filling. The reason for this is that the filling needs to be piping hot when it meets the meringue. By doing this, we are allowing the egg whites in the meringue to bake directly onto the entire surface of the filling, helping them to fuse together so they don’t slide apart during slicing. Once filled, the tart will need to bake for about 25 minutes, just until the meringue is beginning to turn golden.Lemon Meringue Macaroon TartSome people like their lemon meringue desserts at room temperature, but I prefer mine cold. Also, I think it makes for more aesthetically pleasing slices. That color blocking though 😍 Lemon Meringue Macaroon TartOne persnickety thing about lemon meringue desserts? They need to be served the day they’re made. Meringue is a beautiful thing, but it is fleeting. If not served within hours of baking, it will begin to weep. Ew. Rest assured that even if you don’t have the time to bake and serve on the same day you can still get your lemon macaroon tart fix. The solution? Skip the meringue layer. You can cool the tart just after adding the lemon filling, then refrigerate until ready to serve.

Have a great weekend, y’all!Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon Tart
makes one 9- or 10-inch tart

Macaroon Crust:
1 14 ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Meringue:
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon pure vanilla extract
5 large egg whites, room temperature

Filling:
5 large egg yolks
2 tablespoons fresh lemon zest (about 1 medium lemon)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 cup water
1/2 cup fresh lemon juice
2 tablespoons unsalted butter

Preheat oven to 350F. Heavily grease a 9- or 10- inch springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make the meringue. In a small bowl, use a fork to combine cream of tartar and sugar. Set aside.

In a separate small bowl, use a fork to whisk together cornstarch, water, and vanilla. Microwave in 10 second increments, whisking with a fork in between, until mixture gels (about 30-35 seconds total).

Place egg whites in a large mixing bowl. Using an electric mixer, beat them on medium-high for 1-2 minutes, until frothy. Add sugar mixture one tablespoon at a time, beating until completely incorporated. Add cornstarch mixture one tablespoon at a time, until combined. Continue beating on medium speed until egg whites form stiff peaks. Set aside.

Make the filling. In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, use your fingers to rub lemon zest into sugar. Whisk together lemon sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Whisking constantly, pour 1/3 of the mixture into the egg yolks. Whisking constantly, add egg yolk mixture to the pan, followed by lemon juice. Whisk continue to whisk until mixture comes to a simmer for 1 additional minute. Remove from heat. Whisk in butter. Push filling through a sieve to remove lumps.

Pour hot filling into prepared crust. Drop spoonfuls of meringue over the top of the filling, making sure all edges are covered. Use the back of the spoon to spread it out. Bake 25-30 minutes, until meringue is lightly browned. Let pie cool completely on a rack. Chill uncovered for a couple of hours.

Before serving, carefully run a thin flexible knife between the crust and the pan a couple of times. Release the springform. Use a large, sharp chef’s knife to slice, wiping the blade clean between cuts. Serve immediately.

Lemon Meringue Macaroon Tart is best served the day it’s made. Meringue will weep over time.Lemon Meringue Macaroon TartLemon Meringue Macaroon TartLemon Meringue Macaroon Tart

Lemon Poppy Seed Muffins

Lemon Poppy Seed MuffinsIt’s been gloomy out lately, but I’m keeping it sunny in my kitchen with these classic Lemon Poppy Seed Muffins.Lemon Poppy Seed MuffinsThey’ve got loads of bright lemon flavor from fresh zest and juice, a little crunchy texture from poppy seeds, and they stay moist for days thanks to ingredients like eggs, oil and whole milk.Lemon Poppy Seed MuffinsThese muffins come together quickly and easily and don’t require a mixer. In fact, a mixer would be a detriment here. The secret to tender Lemon Poppy Seed Muffins (and most muffins and quick breads) is to mix them as little as possible. You can stir the wet and dry ingredients separately as much as you like, but once they’re in the same bowl, you want to stir just 15 or 20 times.Lemon Poppy Seed MuffinsThe batter is divided into 12 muffin cups before being baked at 400F for five minutes, and then 350F for fifteen more. That initial blast of heat helps them to dome, while the remaining bake time ensures they cook evenly.Lemon Poppy Seed MuffinsOnce baked, let your muffins cool a few minutes before drizzling on a quick lemon glaze. You could skip it in the name of breakfast or health, but…why?

Life is short. Muffins are breakfast-appropriate cupcakes. This glaze is “secretly” an icing.

Don’t. skip. the. glaze.Lemon Poppy Seed MuffinsServe your Lemon Poppy Seed Muffins up with coffee or tea or whatever makes you happy. Good luck resisting a second. I’ve been known to eat three or four of these throughout the day, which seems like a lot, but can you blame me?Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
makes 12 muffins

3/4 cup granulated sugar
3 tablespoons lemon zest (about 2 medium lemons)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3 tablespoons poppy seeds
1 cup whole milk, room temperature
1/4 cup fresh lemon juice (about 1 1/2 medium lemons)
1/2 cup neutral-flavored oil (I use canola)
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Glaze:
1 cup confectioners sugar
2 tablespoons fresh lemon juice (about 1/2-1 medium lemon)

Preheat oven to 400F.

Line a 12-cup standard muffin pan with cupcake liners. Set aside.

In a medium mixing bowl, use your fingertips to rub lemon zest into sugar. Whisk in flour, baking powder, baking soda, salt, and poppy seeds.

In a small-medium mixing bowl (or large measuring cup), whisk together milk, lemon juice, oil, eggs, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Divide batter among muffin cups—they will be full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-16 minutes.

Meanwhile, place a cooling rack over a sheet of parchment or wax paper.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack.

Make glaze. In a small bowl, use a fork to whisk together confectioners sugar and lemon juice until thick, but pourable. Pour or drizzle over muffins. Let sit 5-10 minutes before serving. Glaze will set completely after several hours.

Leftovers will keep covered at room temperature for up to three days. Unglazed muffins may be double-wrapped in plastic and frozen for up to 3 months.Lemon Poppy Seed MuffinsLemon Poppy Seed Muffins

Lemon Yogurt Cake

 How is it only Tuesday?

I’m going on vacation this Friday, and the anticipation is making this week seem absolutely endless. I can’t wait to be on an island off the coast of Maine with three of my closest girlfriends. We’re going to cook, hike, lay on the beach (if it’s not too cool), read, and relax. There’s no television or Internet, so we’ll be almost completely off the grid. It might not be your kind of vacation, but living in New York City, the idea of escaping literally all of the hustle and bustle is paradise. 

Until then, though, I’ve got plenty to do. Besides organizing the last details of our vacation, I’ve left my nanny job and gone full-time at my personal chef job. I get paid to cook dinner–that’s the dream, right?! Well, it is for me.

I’ve also been baking like crazy trying to get this blog so that it can function without me for a week. It might be a little quiet around here next week, but I’m hoping to write a post or two from the Wi-Fi porch at the island’s public library. 

 But I’m getting ahead of myself and haven’t said a word about today’s recipe, and that’s a real shame since I’ve looked forward to posting it for two weeks. This Lemon Yogurt Cake is bright, sweet, soft, extra lemony, and totally delicious. The cake itself is made super tender thanks to a cup of plain yogurt and a big hit of fresh lemon juice. Once it’s baked, the cake is soaked in an easy lemon syrup before being drizzled with a thick vanilla glaze. You could certainly make the glaze with lemon juice instead of milk, but I think the creamy texture pairs really well with the double-dose of lemon in the cake!

This Lemon Yogurt Cake is perfect for entertaining. I think it would be great for casual dinner parties, nice picnics, or taking to a friend who could use a nice surprise. Of course, it’s a wonderful cake to have around for no reason at all. After all, it’s hard to think about your never-ending to-do list when you’re eating a slice of cake! 

 Lemon Yogurt Cake
makes one 12.5 cup-capacity bundt pan*

For the pan:
2 tablespoons all-purpose flour
2 tablespoons neutral-flavored oil (I like canola)

Cake:
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 1/2 cups granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, softened to room temperature
4 large eggs, room temperature
8 ounces plain yogurt (nonfat is fine)
1/4 cup fresh lemon juice
1 tablespoon real vanilla extract
2 teaspoons lemon extract (optional)

Lemon Syrup:
1/2 cup fresh lemon juice
1/2 cup granulated sugar

Glaze:
2 cups confectioners sugar
pinch of Kosher or sea salt
3-4 tablespoons milk of choice
1 teaspoon real vanilla extract

Preheat oven to 350F.

Prepare the pan. In a small bowl, use a fork to whisk together flour and oil. Use a pastry brush to paint the mixture onto the entire inside of the pan. Make sure to cover every crevice. Pour out any excess. Set pan aside.

Make the cake batter. In a medium-large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a small bowl, use clean fingers to rub together lemon zest and sugar.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in lemon sugar. Add eggs one at a time, mixing completely after each addition. Mix in plain yogurt, followed by lemon juice, vanilla, and lemon extract (if using). Add dry ingredients in two installments, mixing just until combined. Transfer batter to prepared pan and smooth out the top. Tap pan on the counter five times before baking for 40-45 minutes. Cake is ready when a toothpick inserted in the center comes out clean.

Let cake cool in the pan for fifteen minutes. Run a small, thin knife around the edges of the pan before inverting cake onto a rack to cool completely. Set rack over a rimmed baking sheet.

Make lemon syrup. Combine lemon juice and sugar in a small saucepan over medium-high heat. While stirring constantly, bring to a boil and let cook for three minutes, until slightly thickened. Let syrup cool five minutes before spooning over cooled cake. Let cake sit for 20 minutes before carefully transferring to a serving plate.

Make the glaze. In a small bowl, use a fork to whisk together confectioner’s sugar and salt. Stir in 3 tablespoons milk and vanilla. If a thinner glaze is desired, add another tablespoon of milk. Drizzle glaze over cake. Let set for 20 minutes before serving.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

This recipe may be divided into two 9×5″ loaf pans, although I am unsure of the bake time.

Blueberry Compote

 For all the things I love about baking, the time commitment is not one of them. It’s rare that I make anything that can be done and ready to serve in under 90 minutes. I pride myself on my patience, but sometimes the idea that a batch of cookies is going to take four hours is enough to make me insane. 

Enter this Blueberry Compote. It only has four ingredients, involves almost no actual work, and takes 20 minutes start-to-finish. And oh, is it good–burst blueberries in a not-too-sweet lemon-scented syrup. It’s just begging to be stirred into yogurt or poured over pancakes or ice cream. It’s a sauce that can be used on any breakfast or dessert item you can imagine. 

 This is my kind of mid-week recipe–the kind that goes from “just” ingredients to absolute magic in almost no time at all. Simmer a cup of water and a little sugar together until it thickens slightly and becomes a thin syrup. Fold in two pounds of fresh blueberries and simmer a few more minutes until they start to burst. Remove the pot from the heat and stir in the juice and zest of a lemon. Ladle it into a jar, and you’re done. Seriously. That’s it. 

Blueberry Compote works almost anywhere you can think to use it. It would be divine with cheesecake or waffles, but it’s also healthy enough to eat with yogurt for a quick weekday breakfast. Oh, and it is absolutely amazing with angel food cake, pound cake, or the Vanilla Bean Ricotta Cake I’m posting later this week! Stay tuned… 

 Blueberry Compote
makes about one quart

1 cup water
1/2 cup granulated sugar
2 lbs fresh blueberries
juice and zest of 1 lemon

In a large saucepan, bring water and sugar to a boil over medium-high heat. Reduce heat to medium-low and simmer 7 minutes, until slightly thickened. Stir occasionally to keep crystals from forming.

Add blueberries and let simmer 5-7 minutes, stirring occasionally. Turn off the heat and stir in lemon juice and zest. Cool completely. Transfer to an airtight container. Store in the refrigerator for up to a week.

Raspberry Lemon Sweet Rolls

 After making Blackberry Lime Scones last week, I came up with about fifteen new berry-based recipes to make between now and Labor Day, by which time I’ll be ready to ditch summer fruit for pumpkin. Probably. I dont think I could ever get tired of fresh summer produce.

First on the list? These Raspberry Lemon Sweet Rolls! Soft pastry filled with lemon-scented raspberries and drizzled with a simple lemon glaze. Served warm (with or without a fork), they’re like a ray of sunshine in breakfast form. That may sound a little ridiculous, but make these and you’ll understand. 

These sweet rolls start with a simple yeast dough. Yes, I just said yeast dough was simple. Yes, I meant to do that. For some unknown reason, yeast remains the most intimidating ingredient in American baking. It really shouldn’t be–there’s nothing to be afraid of. The most nerve-wracking part is proofing (waiting to see if it’s alive), and that’s really no trouble at all. But if it’s still intimidating for you, well, this dough might be the place to start.

You see, the dough for this recipe is made with instant yeast, so there is no waiting for anything to prove. As long as your instant yeast isn’t past the expiration date on the package, it should work just fine! Also, there’s only one rise, so these rolls can be made start-to-finish in less than three hours. The yeast is mixed with all-purpose flour, bread flour, sugar, and salt. A mixture of warm water, milk, and butter is stirred into the dry ingredients, followed by an egg. Stir until everything is combined and sticky, and then add flour in small increments until a smooth dough forms. Let it rest for ten minutes. The dough may expand a bit, but won’t really rise at this point. 

Roll the dough out into a large rectangle (or vaguely rectangular oval, if you’re me 😜). Spread that with softened butter, and then cover the whole thing with frozen raspberries that have been tossed with lemon zest, sugar, salt, and a touch of cornstarch. I know it’s tempting to use fresh raspberries this time of year, but they’re far too juicy for this recipe. 

Roll the raspberry-covered dough into a tight cylinder, and slice it into 1-inch rolls. I know it’s easy to eyeball this, but I recommend using a ruler. I keep one in my kitchen, and I use it way more than I ever would have expected. 

 Place the cut rolls in a lightly-greased square baking dish. Tent the pan loosely with foil, and leave it in a warm, draft-free place for 60-90 minutes, until the rolls have doubled in size. I put my rolls in an oven that I’ve preheated to 200F. Once I’ve tented the pan with foil, I turn off the oven and put the pan in there. In about an hour, my rolls are risen. Works every time!Uncover the risen rolls, and bake in a 375F oven for 25-30 minutes, until puffy and golden. Tent them with foil again if they’re starting to brown too quickly (mine were at the corners). Let the rolls cool for a few minutes while you mix together an easy lemon glaze. Drizzle that over the warm rolls and dig in! 

Raspberry Lemon Sweet Rolls are like summer in breakfast form! They’re perfect for brunch, end-of-school gifts for teachers, or just because you want something more interesting than your usual granola for breakfast. They’d be a fantastic way to start Memorial Day weekend, too! 

 Looking more more sweet rolls? Check out my Mini Biscuit Cinnamon Rolls (no yeast required!) and Apple Pie Cinnamon Rolls!

Looking for more raspberry breakfast recipes? Check out my Overnight Raspberry Cheesecake-Stuffed French Toast Bake!

Raspberry Lemon Sweet Rolls
makes about 12 rolls

Dough:
1 1/4-1 3/4 cups all purpose flour
1 cup bread flour*
3 tablespoons granulated sugar
1 teaspoon Kosher or sea salt
1 packet instant yeast* (2 1/4 teaspoons)
1/2 cup water
1/4 cup milk (I use whole milk)
2 1/2 tablespoons unsalted butter
1 large egg, room temperature

Filling:
5 tablespoons unsalted butter, divided
5 tablespoons granulated sugar
1/4 teaspoon Kosher or sea salt
zest of 1 lemon
2 1/2 cups frozen raspberries* (not thawed)
1 teaspoon cornstarch

Glaze:
1 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
1-3 tablespoons fresh lemon juice (about 1-2 lemons)
1/2 teaspoon pure vanilla extract

Make the dough. Set aside 1/2 cup of the all purpose flour. In a large mixing bowl, stir together 1 1/4 cup all-purpose flour, bread flour, granulated sugar, salt, and yeast. In a small saucepan*, heat water, milk, and 2 1/2 tablespoons of butter over low heat until the mixture reaches 115F. Remove from heat and stir into the flour mixture. Stir in egg. Add reserved all-purpose flour in 2 tablespoon increments until the dough is smooth and soft*, pulling away from the side of the bowl when stirred. Turn dough out onto a floured surface and knead for 5-6 minutes. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rest at room temperature for 10 minutes.

Prepare the filling. Place frozen raspberries and cornstarch in a small mixing bowl. In a separate small bowl, combine sugar, salt, and lemon zest. Use clean fingers to rub the zest into the sugar and salt until it is all well-mixed and fragrant. Add lemon-sugar mixture to raspberries, and toss until everything is combined.

Grease a 9-inch square baking dish. Set aside. Flour a surface and a rolling pin. Roll dough into an 8″x14″ rectangle. Spread softened butter over the entire surface of the dough. Spread raspberry mixture over the softened butter.

Starting at the long edge of the dough furthest from your body, roll the dough tightly toward yourself until you have one long cylinder. Using a large, sharp knife (not serrated) cut 1-inch rolls. Place cut rolls close together in prepared baking dish. Loosely tent with foil. Place rolls in a warm, draft-free place to rise for 60-90 minutes, until they have doubled in size.

Preheat the oven to 375F. Uncover risen rolls. Bake for 25-30 minutes, tenting with foil again at 10 minutes if the tops are getting too brown. Let rolls cool on a rack for ten minutes.

Make the glaze. In a small bowl, combine confectioner’s sugar and salt. Use a fork to whisk in lemon juice and vanilla. Add more confectioner’s sugar or lemon juice until the desired consistency is reached. Drizzle over warm rolls.

Raspberry Lemon Sweet Rolls are best enjoyed the day they are made, but may be kept in an airtight container at room temperature for up to 48 hours.

Notes:

1. If you do not have bread flour, all purpose flour may be substituted. Your rolls may not be as soft and chewy as if you’d used the bread flour, but they will still be delicious.
2. I use Fleischmann’s Rapid Rise Instant Yeast.
3. Do not use fresh raspberries for this recipe. They are too juicy to work well here.
4. I usually need 6 tablespoons of the reserved flour to achieve the desired consistency.