For years, the traditional citrus juicer has held a dedicated spot in our kitchen drawers. It’s a workhorse for squeezing fresh lime juice for salsa, lemon juice for dressings, and orange juice for Sunday morning mimosas. But its domed design is such …
For years, the traditional citrus juicer has held a dedicated spot in our kitchen drawers. It’s a workhorse for squeezing fresh lime juice for salsa, lemon juice for dressings, and orange juice for Sunday morning mimosas. But its domed design is such a space hog, it doesn’t play well with all our other utensils. And that’s not our only problem with bulky juicers.
Enter the Fluicer. Made by Australian company Dreamfarm, which makes many clever gadgets, its award-winning design solves almost every gripe we have with traditional squeezers.
If you love the lip-puckering flavor of limes, you will adore this simple lime curd! Make this tart curd in minutes using the microwave and you’ll have the perfect addition to so many desserts. My super simple microwave lemon curd is one of my favorite recipes and one of my top reader recipes – and for …
If you love the lip-puckering flavor of limes, you will adore this simple lime curd! Make this tart curd in minutes using the microwave and you’ll have the perfect addition to so many desserts.
My super simple microwave lemon curd is one of my favorite recipes and one of my top reader recipes – and for good reason.
It’s such an easy recipe and is done in a matter of minutes, but you would never guess that it was made in the microwave after you try it. It’s just as silky and tart and perfect as a lemon curd made the traditional way.
So when I got to wondering if this method would work for lime curd, I obviously had to give it a try.
You know I was so happy to discover that not only does it work – it’s delicious! If you love limes, this tart lime curd is perfect for you.
Here’s how to make the best homemade lemonade recipe from fresh lemons! It’s quick and simple with excellent flavor.
The best lemonade? Homemade with real lemons. Make it at home with fresh squeezed citrus, and you’ll find out why this beverage became so popular in the first place. Make a big pitcher for parties, or you can make it by the glass. Either way, you’ll be absolutely smitten! Here’s the best homemade lemonade recipe: and it’s quicker and easier than most methods, too.
Ingredients for this lemonade recipe
You only need two ingredients to make fresh lemonade (three if you count water!). Here’s what you need to make this homemade lemonade recipe:
Lemons: You’ll need about 7 to 8 large lemons to make a full pitcher of 8 servings. This is a lot of squeezing, so if you prefer you can make a single glass using 1 lemon.
Sugar: The best sugar to use for lemonade is plain old granulated sugar. This type of sugar makes for the best yellow lemonade color. You use other sugars like cane sugar or coconut sugar: the color will just be slightly darker. If you prefer natural sweeteners, it works with honey or maple syrup, too.
How to make lemonade
Many lemonade recipes call for boiling a simple syrup on the stove. This can be time consuming, so we decided to make our recipe even simpler. You can’t stir sugar right into cold water because it doesn’t dissolve, but we found a trick! Here’s all you have to do for this easy lemonade recipe:
Juice the lemons. This is the most time consuming part…by far! See below for a few tips on juicing.
Mix the sugar with 1 cup warm water. No simple syrup necessary! All you have to do is mix sugar into warm water and it dissolves.
Add the cold water and lemon juice, and some ice. Cool it back down by adding cold water, lime juice and some ice. Voila: homemade lemonade!
The best way to juice lemons
Juicing lemons might not sound intimidating, until you have to juice 7 to 8 in a row! If you don’t have a great citrus juicer, this recipe will do a number on your finger strength. Here are the best juicers we recommend:
Top choice: a press citrus juicer. This type of juicer is incredibly efficient and ends up getting out even more juice than other types. Here’s the press juicer we use. It’s held up the best of any method, after making 150+ cocktails.
Next best choice: a handheld citrus juicer. The next best juicer is the type with a ridged top (similar to this).
Whatever the case: don’t try to juice them with your hands only! Not only will your hands hurt, you’ll get seeds into the lemonade. Of course, you can strain those out if you don’t have a juicer and are dying to make this recipe. (We won’t judge!)
Make lemonade by the glass
Don’t want to make an entire pitcher of lemonade? We hear you. This recipe makes 8 to 9 cups of lemonade, so it’s intended for parties or entertaining. Of course, you can also make a big pitcher and refrigerate it. But want to make lemonade by the glass? Here’s what to do:
Squeeze 3 tablespoons lemon juice into a glass. That’s 1 large lemon or 2 small.
Add 2 tablespoons sugar and 2 tablespoons warm water and stir until it dissolves.
Add 1 cup cold water and a handful of ice. Water it down more if necessary. Enjoy!
Types of lemonade recipes
There are so many tasty spins on homemade lemonade! You can easily jazz up this lemonade recipe by using different types of fruit, or making it boozy. Here are a few ideas:
Here’s how to make the best lemonade you’ll taste from freshly squeezed lemons! Using real citrus gives this recipe extraordinary sweet tart flavor.
1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)*
1 cup granulated sugar
7 cups water, divided
Fresh mint, for garnish (optional)
Juice the lemons.
Add the sugar and 1 cup warm water to a large pitcher and stir until it is dissolved.
Add 6 cups cold water and lemon juice. Add ice and serve.
*To make it by the glass: Squeeze 3 tablespoons lemon juice into a glass (1 large lemon, or two small). Add 2 tablespoons sugar and 2 tablespoons warm water and stir until it dissolves. Add 1 cup cold water and a handful of ice.
Keywords: Lemonade, Lemonade recipe, Homemade lemonade, homemade lemonade recipe, How to make lemonade
More recipes with lemon
The lemon is one of our most used ingredients in the kitchen! Here are a few more tasty lemon recipes:
This easy lemon bars recipe (aka lemon squares) has all of Grandma’s secrets! A zingy custard topping layers a thick shortbread layer.
Here’s a classic recipe that’s one of the top ways to enjoy zingy citrus: this easy lemon bars recipe! This one is my Grandma’s recipe, done up with a few small tweaks to coax out even more flavor. A zingy lemon custard topping layers over a thick shortbread layer, making the best textural contrast of gooey versus crunchy. It’s got just the right burst of lemon and hint of vanilla in the shortbread. And, they’re simpler than you’d imagine to whip up. And as a self-professed chocoholic, I actually might pick one of these bars over chocolate (gasp!).
Ingredients in lemon bars
Lemon bars or lemon squares are an American dessert that features a lemon curd topping layered over a shortbread crust. The first reference to a recipe was in a Chicago newspaper in 1962, so it’s a retro recipe that went on to become a classic. One nice thing about lemon bars is that the lemon curd is baked right on top of the crust, making it much simpler than whisking it on the stove like the classic method. There are many different spins on lemon bars, but most recipes include the following:
All purpose flour
Lemon juice and zest
The source of this lemon bars recipe
This lemon bars recipe really is Grandma’s: she was my mom’s mom who I called Gram. Gram’s lemon bars recipe is typed onto on a recipe card that’s attributed to someone named Lynn Drier. As a modern day recipe developer, I love reading recipes of the past and how simple they were.
Of course, a lot of the instructions were “common knowledge” and assumed the reader would know exactly what to do. For example, the recipe lists the crust ingredients (flour, butter and powdered sugar) then states, “Mix and bake 20 minutes at 350 degrees.” There’s a lot to infer here: Melted butter or cold? What size pan? Mix with a whisk or spoon? Bake until golden brown, and does the timing depend on the oven?
Here we’ve taken Gram’s lemon bars recipe and added a bit more detail for the modern cook. We also added just a few ingredients to make the flavor pop: slightly more lemon juice and lemon zest for zingier topping, and salt and vanilla in the crust for complexity in the shortbread. But otherwise, the recipe is essentially the same! Thanks to Gram for this recipe and my mom for sending a photograph of that old typed recipe card.
Tips for lemon bars
This lemon bars recipe is very easy to whip up: but there are a few things to note when you go to make the recipe. Here’s what to know:
They’re best chilled, so make them in advance (day before is best). You don’t want a lemon bar warm from the oven: they’re typically served chilled or room temperature after chilling. So make them well before you want to serve them! They work well if you throw them in the refrigerator the night before.
Don’t worry if the top is unevenly browned or has bubbles. This was something that surprised us: the top can brown very quickly when baking! Watch the oven so it doesn’t get too browned. However, it’s not a problem if it does: the powdered sugar topping covers everything.
Add the powdered sugar topping right before serving. If the lemon curd is warm, the topping soaks right in. (This is one other place we diverged from the original recipe!) Cool the lemon bars completely before topping.
For clean slices, clean the knife after each cut. When cutting into bars, clean off the nice for the best edges to the bars.
Lemon bars store very well in the refrigerator! Here are a few tips for storage:
Store the bars refrigerated for up to 2 weeks. They likely last even longer if you still have leftovers.
Or, freeze them for up to 3 months. Make sure to freeze without the powdered sugar topping for best results.
The powdered sugar topping can dissolve if the bars sit a while at room temperature. This happened we had them sitting out on a dessert table. You can simply add more powdered sugar and then refrigerate the leftovers.
More lemon recipes
We’re pretty obsessed with this lemon bars recipe. In fact, even though I’m a huge chocolate lover I really can’t resist one of Grandma’s lemon squares. Here are a few more lemon recipes starring this tart citrus:
This easy lemon bars recipe (aka lemon squares) has all of Grandma’s secrets! A zingy custard topping layers a thick shortbread layer.
For the crust
2 cups [280 g] all-purpose flour
1 cup (2 sticks) unsalted butter, melted
½ cup [60 g] powdered sugar
¼ teaspoon fine salt
1 teaspoon vanilla extract
For the lemon layer
4 eggs, beaten
2 cups [400 g] granulated sugar
¼ cup all purpose flour
1 teaspoon baking powder
½ cup fresh lemon juice (3 large or 4 medium lemons)
1 tablespoon finely grated lemon zest
Preheat and prepare the pan: Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish, then line it with parchment paper. Allow two edges to extend outside the pan to allow for easy removal.
Make the crust: Mix the flour, melted butter, powdered sugar, salt and vanilla extract in a bowl. Pour crumbles into the pan, spreading them out evenly with your fingers. Press them into the pan in an even layer, using the back of a measuring cup to pack it flat.
Bake the crust: Place the pan in the oven and bake 20 to 23 minutes until lightly golden brown. (You can bake the crust first and let it sit while making the filling ingredients, or mix up the filling while the crust bakes; either works).
Make the filling: Whisk the eggs, then whisk in the granulated sugar, flour, baking powder, lemon juice, and lemon zest until light and fluffy. Allow the crust to cool at least 5 minutes, then pour the filling over the warm crust.
Bake the bars: Place the pan in the oven and bake for 10 minutes. Remove the pan and rotate it, then then bake about 10 minutes more until lightly golden on top. It’s ok if it gets unevenly browned or if the top has small bubbles because it will be covered by the powdered sugar topping.
Chill: Allow the bars to cool to room temperature (about 1 hour), then transfer to the refrigerator for at least 2 to 3 hours to firm up (overnight is even better).
Top, slice and store: Sift powdered sugar over the top of the bars. Cut them into 24 squares, wiping off the knife after each cut to get a clean cut. Store bars refrigerated with parchment paper between the layers for up to 2 weeks. (Note that when sitting at room temperature, the powdered sugar topping can melt into the lemon filling, so you may need to refresh with new powdered sugar before serving leftovers.) You can also freeze lemon bars for up to 3 months without the powdered sugar topping, with parchment paper between the layers.
Keywords: Lemon bars, lemon bars recipe, lemon bar recipe, lemon bars, lemon bar recipes, lemon squares, lemon squares recipe
I’ve been having my own little lemon festival ever since I got a Meyer lemon tree. Meyer lemons aren’t well-known in France (yet), although I have a feeling once people get a taste of their sweet, highly perfumed juice, we may start seeing…
I’ve been having my own little lemon festival ever since I got a Meyer lemon tree. Meyer lemons aren’t well-known in France (yet), although I have a feeling once people get a taste of their sweet, highly perfumed juice, we may start seeing them more and more.
Bergamots aren’t something one runs across every day in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons. There’s conflicting information on what a bergamot actually is,…
Bergamots aren’t something one runs across every day in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons.
There’s conflicting information on what a bergamot actually is, but it’s definitely a member of the citrus family and most consider it to be a relative of the bitter orange, which might have been mated with a lemon at some point in its murky past.
Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any occasion. I was recently reminded that the first time I made these cookies, Elle was only 6 months old. Now she’s 8. 8 years old! Time is a thief. As this school year comes …
Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any occasion.
I was recently reminded that the first time I made these cookies, Elle was only 6 months old.
Now she’s 8. 8 years old! Time is a thief.
As this school year comes to an end, I am determined to embrace every moment I can of this summer with her. I know I’ll blink and she’ll be grown, but these slow summer days are full of memories we can make together.
But don’t mind me if you find me eating some of these soft lemon ricotta cookies and weeping over her 6-month photos in the meantime.
Australian finger limes (aka citrus australasica) are one of the silliest types of citrus fruit—and we mean that in the best way possible. They resemble short, stubby fingers and bear the nickname “caviar limes.” Finger limes are a ty…
Australian finger limes (aka citrus australasica) are one of the silliest types of citrus fruit—and we mean that in the best way possible. They resemble short, stubby fingers and bear the nickname “caviar limes.” Finger limes are a type of tiny citrus fruit—a microcitrus actually—that are native to Australia (specifically the coastal region of Queensland and New South Wales). Their name comes from the fact that they are about the size and shape of a finger (they max out at around 3 inches in length), and both the peel and the pulp come in a rainbow of colors. The pulp (more properly called juice vesicles) of most citrus fruit looks like elongated teardrops, but finger lime’s vesicles are tiny little balls—a tart, fruit “caviar” that holds its shape until the beads burst in your mouth (in case their diminutive size and wide range of colors weren't enough fun for you).
Look for finger limes at specialty grocery stores—in some parts of California, you might be able to find finger limes at your farmers’ market. So how do you go about choosing the brightest, juiciest ones? Select finger limes with brightly-colored skin. Small brown patches won’t affect the flavor, but steer clear of specimens with dull, dry, shriveled skin (they’re past their prime). Like any other citrus fruit, store finger limes in the refrigerator, wrapped in plastic for a couple of weeks. If you don’t have any luck finding them locally, you can always order them online. Better yet, grow your own with the Via Citrus Finger Lime Tree from our shop. Each tree ships directly from Florida and includes clear care instructions so even novice gardeners can grow beautiful finger limes (assuming that you have a bright, sunny spot where the plant can thrive).
Vibrant in both flavor and color, these blood orange brownies feature a layer of rich, fudgy chocolate brownie topped with a tart blood orange curd. Chocolate and orange are a classic combination, but not one often seen in brownies (or if it is, flavored with little more than a bit of zest or orange extract). […]
Vibrant in both flavor and color, these blood orange brownies feature a layer of rich, fudgy chocolate brownie topped with a tart blood orange curd.
Chocolate and orange are a classic combination, but not one often seen in brownies (or if it is, flavored with little more than a bit of zest or orange extract). This lovely layered treat is as much about the citrus curd as it is about the brownie, resulting in a rush of flavor and luscious texture in each and every bite.
I first set out to make a lemon bar brownie, with a layer of tart lemon curd on top of a rich chocolate brownie. It was an unusual idea, for sure, but I was kind of excited about it, to be honest.
But Taylor has some sort of moral opposition to the combination of lemon and chocolate, why I cannot say, and managed to talk me into doing an orange version instead.
I actually made a half batch of each, one orange, one lemon, for research purposes, and brought both with me to ceramics class along with a paper to collect votes on which one everyone preferred. It was a close match, but ultimately the orange won by a single vote. And who am I to deny the people what they want?
My main challenge when testing this recipe is that orange curd, unlike lemon curd, has a tendency to be somewhat bland tasting (especially when you are comparing it bite for bite to lemon curd, which is why it surprised me that the orange version won, since it was my first batch and the orange was rather dull in comparison).
While the flavor of orange and chocolate go together beautifully, the lemon definitely had a noticeably brighter, punchier flavor. I wanted to see if I could replicate that tartness in the orange version.