lemon zest – FoodWatcher

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Lemon Meringue Butter Cake

This moist and fluffy butter cake is bursting with bright lemon flavor, topped with a crispy toasted meringue that practically melts in your mouth. Talk about one unique dessert! So you’ve heard of lemon meringue pie… but what about lemon meringue cake? It’s the delicious dessert mashup you never knew you wanted, combining a tender […]

The post Lemon Meringue Butter Cake first appeared on Love and Olive Oil.

This moist and fluffy butter cake is bursting with bright lemon flavor, topped with a crispy toasted meringue that practically melts in your mouth. Talk about one unique dessert!

So you’ve heard of lemon meringue pie… but what about lemon meringue cake? It’s the delicious dessert mashup you never knew you wanted, combining a tender lemon butter cake with swirls of crispy meringue.

Cut squares of Lemon Meringue Butter Cake on a marble background with white knife and stack of plates in the background.

Baking is as much about texture as it is flavor, and one of my favorite tricks to elevate baked goods is to introduce a textural contrast, in this case via a crispy meringue topping.

I’d actually brainstormed and tested a lemon meringue blondie a few years back, which proved frustratingly problematic (the blondie wouldn’t fully bake with the meringue topping, I still have no idea why).

So when I decided to attempt a cake with a similar meringue topping, I pulled out my first test cake from the oven fully expecting an underbaked disaster.

Disaster it was not.

I was pleasantly surprised, as I fully expected this one to give me a lot more trouble (though I still tested it a few times, tweaking the flavors and the proportion of cake to meringue [my first cake was like 4 inches tall, no exaggeration]).

In the end, the butter cake base bakes perfectly in the time it takes for the meringue to get golden brown and crispy, and the result is ever so satisfying, both tastefully and texturally.

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Strawberry Meyer Lemon Tart

The taste of springtime in one show-stopping tart: a velvety smooth Meyer lemon curd and a layer of bright strawberry jam nestled inside a lemon-scented shortbread crust, and topped with fresh strawberries and edible flowers. Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer […]

The post Strawberry Meyer Lemon Tart first appeared on Love and Olive Oil.

Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer lemons gives the curd filling a well-balanced sweetness with a vibrant lemon flavor, paired with fresh strawberries and a layer of strawberry jam for a perfect finish.

Rectangular Strawberry Meyer Lemon Tart topped with fresh strawberries, lemon twists and edible flowers.

Technically lemon season is at its end, but, thanks to an over-eager tree trimmer, my aunt had a surplus of lemons that needed to be used immediately. Three days later (the postal service is an amazing thing) I found myself with yet another box full of gorgeous Meyer lemons.

After having already made a lemon loaf cake and lemon mousse cakes and a double batch of homemade limoncello, I decided to revisit an old lemon tart recipe to update and rephotograph.

Well, one thing led to another and I ended up making something entirely different (are you surprised? You shouldn’t be).

Seeing that strawberry season is upon us, combining strawberries and lemons seemed like an obvious choice. While I toyed with the idea of mixing the strawberries into the lemon curd, or even adding a layer of strawberry gelée on top, I ultimately decided to keep it simple and spread a layer of fresh strawberry jam in the bottom of the crust. I was a bit worried the jam would mix with the curd or even migrate to the top in the oven, but, to my surprise, it came out as a beautifully defined layer of strawberry jam beneath a vibrant yellow lemon curd.

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Olive Oil Pancakes

Classic buttermilk pancakes made with extra virgin olive oil instead of the typical melted butter. With a hint of lemon zest that plays beautifully with the fruitiness of the olive oil, the result is a unique and utterly delicious twist on a breakfast classic. Weekends are for brunching, and these olive oil pancakes will satisfy […]

The post Olive Oil Pancakes first appeared on Love and Olive Oil.

Weekends are for brunching, and these olive oil pancakes will satisfy your breakfast cravings without fussy reservations or long waits. Moist, light and delightfully fluffy, with a unique flavor that’s all their own, this may well become your new go-to pancake recipe.

Pouring maple syrup on a tall stack of Olive Oil Pancakes, another plate in the background.

I have a bit of a love-hate relationship with brunch. I love the food, of course, from French toast and pancakes to huevos rancheros and eggs Benedict. But Brunch is also a major pain: you either have to go early to beat the crowds, have the foresight to have made a reservation, or be willing to wait for a ridiculous long time for a table.

Instead of dealing with the hassle of the Sunday morning hoards, an easy brunch at home is so much more relaxing (pants not required). At the same time, no one really feels like slaving over the stove first thing in the morning, so a quick and easy recipe is key, and I should have you know that these olive oil pancakes can be whipped up in less than 30 minutes.

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Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze

Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze. Lemon and pistachio is a match made for springtime. With […]

The post Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze first appeared on Love and Olive Oil.

Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents.

Round plate with bright yellow dome-shaped mousse cakes, one cut to show the layers inside; bowl of lemons in the background.

Spring means lemons, and while I’m not usually one for lemon desserts, these gorgeous little mousse cakes are most definitely an exception.

I mean, just look at them! What’s not to love? A joyful combination of lemon, vanilla, and pistachio flavors, they’re like little pops of sunshine… for your tastebuds.

I was the lucky recipient of a box of Meyer lemons from my aunt’s tree in California. Such a delivery always makes me very, very happy, moreso than shoes or clothes or books even. I dedicated about half the lemons for more homemade limoncello (I hope to update the post with more info later this year), but the rest were just sitting in the box, begging me to use them in something unique and delicious.

These lemon and pistachio entremet cakes are certainly that!

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Mini Lemon Blueberry Tarts

This article is from Delicious Everyday.
Serve up these delightful mini lemon blueberry tarts. A buttery pie crust that is filled with a cream filling and paired with lemon and blueberry flavors in each bite. These bite-size mini lemon tarts are alway…

This article is from Delicious Everyday.

Serve up these delightful mini lemon blueberry tarts. A buttery pie crust that is filled with a cream filling and paired with lemon and blueberry flavors in each bite. These bite-size mini lemon tarts are always a hit. I love lemon and blueberry as a pairing. It helps to offer sweet and citrus in each...

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Blueberry White Chocolate Blondies

With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze. Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin […]

The post Blueberry White Chocolate Blondies first appeared on Love and Olive Oil.

Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin disguised itself as dessert, with a bright and fruity blueberry flavor with just a hint of buttermilk and lemon.

Squares of Blueberry White Chocolate Blondies drizzled with a hot pink glaze, on a gray background with bowls of white chips, blueberries, and a tiny pitcher of glaze in the background.

When I first tested these bars, I thought they tasted a bit like blueberry muffins or blueberry pancakes, just slightly sweeter and baked into a bar… which was not what I expected at all, but also kind of… awesome?

So I decided to lean into the pancake idea, adding buttermilk powder and a hint of maple to the glaze. Both are optional, but I personally loved the extra acidity from the buttermilk powder, and felt it helped offset the sweetness of the white chocolate (one of my main complaints with many blondie recipes).

The result is an ultra-fudgy blondie, studded with chunks of white chocolate and jammy pockets of bright blueberry flavor and just a hint of tang from the lemon zest and buttermilk.

Stack of Blueberry White Chocolate Blondies cut into squares on a purple plate, gray background with raw ingredients and a pot of glaze in the background.

Blondies are a hard nut to crack sometimes, at least when it comes to texture.

These blondies are on the fudgier side, dense and almost gooey in the middle with lighter, cakier edges and a paper thin, crackly crust. This kind of blondie is really best after chilling overnight, when the fats solidify and become even more fudge-like.

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Almond Bundt Cake with Amaretto Ganache

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out. Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark […]

The post Almond Bundt Cake with Amaretto Ganache first appeared on Love and Olive Oil.

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out.

Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark chocolate ganache spiked with amaretto (because almond and chocolate are a delectable combination).

Almond Bundt Cake with Amaretto Ganache on a gold and marble cake stand with tile background

Cakes are some of the hardest recipes to develop, in my opinion. It’s usually a battle (that I don’t always win… there are more cake recipes in my ‘scrap’ pile than I care to admit).

The texture of a cake, moreso than flavor, is really hard to get right. Especially with yellow cakes like this one (for whatever reason chocolate cakes don’t have this same problem). While oil-based cakes may have a better texture, there’s no denying butter-based cakes win on flavor. And without any chocolate in there, flavor is everything.

The thing is, this cake tastes amazing. If you’re a fan of anything almond you’ll love this cake. The sweet notes of almond are enhanced by fragrant amaretto, and complemented by a bit of citrus zest (I used Meyer lemon, but orange would be lovely here too). The dark chocolate glaze provides a rich and slightly bitter contrast that makes for a beautifully well-rounded flavor.

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How to Zest a Lemon

Freshly grated lemon zest is the perfect addition to any dish—best of all, it requires minimal effort to produce. A small amount can bring a subtle element of brightness and freshness to your meal that lemon juice alone can’t provide. Learn how t…

The post How to Zest a Lemon appeared first on Sugar and Charm.

Lemon Sugar Cookies

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I d…

The post Lemon Sugar Cookies appeared first on Two Peas & Their Pod.

Glazed Lemon Cookies

I love lemon everything: lemon cake, lemon bars, lemon bread, and of course lemon cookies! If you are a lemon lover like me, get ready to jump for joy because these Glazed Lemon Cookies are DREAMY! I make these cookies all the time during the spring an…