Tag Archives: lemon

Lemon Ice Cream

Lemon Ice Cream Print

I had to make just one more ice cream treat before summer leaves us, but choosing which flavor to make…that was a challenge! Sometimes that’s the most challenging aspect of this blogging adventure. After some internal debate, though, I settled on this luscious, tart, and creamy delight: Lemon Ice Cream. Have you ever had lemon ice cream? This was a first for me and to be honest, I wasn’t sure that I was going to love it. But what’s life without a few risks? Right? That tells you a little something about me, when eating a new ice cream flavor is a risk… Turns out there was nothing to fear, ‘cuz this stuff is GOOD! It’s like dipping your spoon into a soft and creamy lemon drop. If you’re a fan of lemon, then I’m pretty sure you’re going to love this one!


    For the Ice Cream:
  • 1 3/4 cups maple syrup-sweetened condensed milk. (Recipe below)
  • 2 cups heavy cream
  • 3 tablespoons maple syrup
  • 1/3 cup fresh lemon juice (4 or 5 lemons)
  • 1 tsp lemon extract
  • 1 tablespoon Limoncello
  • 2 or 3 drops yellow food coloring* (Optional. See Note Below)
  • For the Maple Syrup Sweetened Condensed Milk:
  • 2-14 oz. cans full-fat condensed milk
  • 1/2 cup maple syrup


For the Maple Syrup Sweetened Condensed Milk:
  1. Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens.
  2. Store maple-sweetened condensed milk in a glass jar in the refrigerator until you are ready to use. It makes about 16 ounces and should last a week or so refrigerated.
  3. For the Ice Cream:
  4. Mix together the maple-sweetened condensed milk, lemon juice, extract, Limoncello, and food coloring, if using. Set aside.
  5. Whip the whipping cream until stiff peaks form.
  6. Fold whipped cream into the lemon mixture. Be sure to fold the whipped cream until all of the white streaks disappear, but use a light hand when incorporating it because you want to keep the texture as light as possible.
  7. Pour into a freezer-safe container (Tupperware or a loaf pan works well), cover with plastic wrap that touches the surface of the cream, and freeze for at least 6 hours before serving.
Yields: About 6 cups

Note: *I used McCormick’s Color From Nature natural food coloring made from plants, vegetables, and seeds. You can find it in most grocery stores. It’s in powder form and I found that it blends better with your cream base if you mix it with a little water first. I used 1/4 teaspoon of the sunflower color mixed with 1 teaspoon of water; then blend it into the cream mixture. Adjust the amount of coloring to preference; as you can see from the photos, the color is pretty saturated, so I’ll probably use less next time.
Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes Print

I thought something a bit more sophisticated was in order this Easter; I had in mind something fairly light and not too sweet, but still had that “cute” thing going on to make it festive for Easter, soooo when I discovered these sunny little Mini Lemon Bundt cakes (and how easy they are to make…), I was a very happy baker. Now, that’s not to say that I don’t love me some bunny-shaped coconut cake or jelly bean-topped cupcakes, because I certainly do, but sometimes you just want a less sweet, grown-up treat. For all of you lemon lovers out there – this one’s for you!

mini lemon cakes

mini lemon cakes


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup maple sugar
  • 3 large eggs
  • 2 Tablespoons grated lemon zest, plus 1/4 cup lemon juice
  • 1/4 teaspoon lemon extract
  • 1/3 cup low-fat sour cream
  • 1/2 teaspoon vanilla extract
  • powdered sugar, for dusting
  • Preheat oven to 350ºF


    1. Spray a 12-cup mini bundt cake pan with flour-oil baking spray. (I use Baker’s Joy)
    2. In a medium bowl,  mix together the dry ingredients:  flour, baking soda and salt.
    3. In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, around 4 minutes. Add eggs and beat well. Add lemon zest, lemon extract and juice and mix well.
    4. Add 1/3 of the flour mixture along with half of the sour cream; blend to combine. Add last half of sour cream, the vanilla extract, and another ⅓ of the flour mixture (use a light hand to avoid over mixing). Add the remaining flour mixture and blend, just until the flour is mixed in.
    5. Fill each bundt cake cavity one-half full (2 tablespoons). Tap pan on the counter to help remove air bubbles.
    6. Bake 15-18 minutes or until a toothpick inserted in the cakes comes out crumb-free and the cake edges are golden brown.
    7. Cool cakes on a wire cooling rack covered with parchment paper.  Allow cakes to cool for 30 minutes before dusting powdered sugar on top. Store in a plastic container.
    8. Serves: 18-20

      Adapted from: The Little Kitchen

Lemon Curd Mini Tarts Print

If someone asked what my favorite dessert is, I’d be seriously hard pressed to say, but pies would definitely be up there in the top five, and when they’re made into cute little bit-sized tartlets, they quickly soar to the top of the list. These Lemon Curd Mini Tarts are nearly as much fun to make as they are to eat, and judging by how quickly they were gobbled by my co-workers, that’s pretty darn fun. You will notice in the pictures that I also have a red-ish filling in some of the tarts shells (blueberry on top). That’s a raspberry curd filling that I found at World Markets, the brand name is Harrowgate. Oh sooooo good! I was short on time and knew I wasn’t going to be able to make another curd filling, so I used this “cheat”. Gotta love it when “shortcuts” work out this well! Of course, there’s nothing that says you can’t cheat on the lemon curd, too; I haven’t tried it, but no doubt theHarrowgate lemon curd is just as delicious as their raspberry version. Enoy!
Lemon and Raspberry Curd Tarts

Lemon and Raspberry Curd Tarts


  • 3 unbaked pie crusts (I used Marie Callender’s)
  • 1 cup granulated sugar
  • 3 large lemons, zested and juiced (½ cup juice)
  • 5 egg yolks
  • 1 stick butter (½ cup), cubed
Equipment you will need:
2 non-stick mini muffin pans (Easily found at Target, Walmart or Michael’s)
1 flower cookie cutter (You can find the cookie cutters I used here.)


Preheat Oven to 425ºF

For the Tart Shells:
  1. Remove pie crust from packaging and unroll. Using a flower cookie cutter, cut out as many flowers as you can. Reroll the scraps to about ⅛” thickness and cut more flowers. You should be able to get 12-14 flower shaped dough pieces from each unbaked pie crust.
  2. Center each flower over the mini muffin cup. Gently push the dough down into the bottom and sides of depression. (A melon-baller works great to nudge the dough in place). If your dough cracks on the bottom, just “patch” it with a small piece of dough, lightly pressed into place.
  3. Prick the bottoms of all the unbaked dough shells with a fork 4 or 5 times. Bake at 425 degrees for 6-8 minutes until golden. Cool for 10 minutes, then transfer to a plate. Cool shells completely before filling each with 2 to 3 teaspoons of lemon curd.
  4. For the Lemon Curd:
  5. In a medium bowl, combine lemon zest and sugar. Whisk together with a medium whisk until thoroughly mixed .
  6. Put the lemon zest and sugar mixture, egg yolks, lemon juice, and butter in a medium saucepan and stir until combined. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 10 minutes. The lemon curd will thicken more as it cools.
  7. Remove the pan from the heat, cooling slightly, then pour lemon curd into jars. Press a small piece of plastic wrap directly on the curd so it doesn’t form a film on top. Cool to room temperature and then place in the frig.
Yields about 42 Mini Tarts

Adapted from: The 350 Degree Oven


No Bake Lemon Raspberry Cheesecake Print

Ice cream has to be my favorite summer time dessert (you’ll be surprised to hear that chocolate is my go-to flavour…), but every now and then a body needs to put down the ice cream bowl and pickup some other creamy delight, and so I bring you…No Bake Lemon Raspberry Cheesecake.

There’s no heating up the kitchen or yourself with this lightly sweet treat. Now, I should tell you that the flavor emphasis is more on the lemon than the raspberry, so if you prefer it to lean a little more toward raspberry, reduce the lemon juice and zest by a teaspoon each and add in another half cup of raspberries. Either way it’s delicious, and so easy – just like a summer dessert should be!


    For the crust:
  • 3/4 cup chocolate wafer crumbs
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted
  • For the filling:
  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) tub frozen whipped topping, thawed
  • 1 cup fresh raspberries, mashed slightly


  1. Stir together the chocolate wafer crumbs and 1 tablespoon of sugar and melted butter. Divide the crumbs between your serving dishes; press crumbs into the bottoms of the dishes to form the crust.
  2. In a large bowl, whisk together the sugar and lemon zest. Add cream cheese and beat with a stand or hand mixer until creamy. Add vanilla and lemon juice mixing to combine. Fold in the whipped topping with a rubber spatula until thoroughly incorporated, then fold in the raspberries.
  3. Spoon or pipe the filling into the prepared serving dishes. Cover and refrigerate for 2-3 hours.
  4. Lemon Raspberry Cheesecake

    Barely adapted from: My Baking Addiction


Lemon Bars Print

Almost all of the desserts I make for this blog are shared with my co-workers and a week or so ago one of them requested Lemon Bars. I was happy to oblige, kind of excited because it was my first request (it’s the little things…), and a little relieved too because sometimes I think that without intervention, most of the desserts I would make and share here would be made of chocolate or have chocolate in them somewhere. Not that there’s anything really wrong with that, but as strange as it may seem to us chocolate lovers/addicts, there are people out there who really don’t care for chocolate (they say it tastes bitter). To the rescue…Lemon Bars! I’ve tried a number of recipes over the years with varying degrees of success, but just recently I discovered Mel’s Kitchen Cafe’s perfect Lemon Bar recipe. It has just the right ratio of tender, buttery crust to creamy, tangy, lemon custard filling. Look no further Lemon Bar fans!  Oh, there will be some lip smackin’ goin’ on.
Lemon Bars Prep Grid
Lemon Bars


    For the Crust:
  • 1 3/4 cups all-purpose flour:
  • 2/3 cup powdered sugar, (plus additional to sprinkle on bars):
  • 1/4 cup cornstarch:
  • 1/2 teaspoon salt:
  • 12 tablespoons unsalted butter (1 1/2 sticks), (dice small and put back in frig until ready to process):
  • For the Filling:
  • 4 large eggs:
  • 1 ¼ cups granulated sugar:
  • 3 tablespoons all-purpose flour:
  • 1 teaspoon grated lemon zest:
  • 2/3 cup freshly squeezed lemon juice (3 or 4 lemons):
  • 1/3 cup milk:
  • Pinch of salt:


Preheat oven to 350ºF
  1. Line a 9×13-inch baking pan with foil and lightly grease the foil.
  2. Mix together the flour, powdered sugar, cornstarch, and salt (I used a food processor but you can also use a large bowl and a whisk to mix by hand). Add diced, cold butter and process in the food processor for 15-20 seconds; then a couple times more (the butter should be the size of small crumbs). (If you don’t have a food processor, you can use a pastry blender).
  3. Sprinkle the crust mixture into the prepared pan and, using your fingers, press into an even layer on the bottom and 1/2-inch up the sides of the pan. Refrigerate for 20 minutes. On the middle rack of your oven, bake until golden brown, about 20 minutes.
  4. For the filling, whisk together eggs, sugar, salt, and flour in a medium bowl; add in the lemon zest, juice, and milk, whisking until combined.
  5. Pour the filling onto the warm crust. Lower the oven temperature to 325º. Bake for about 20-25 minutes or until the middle of the filling jiggles slightly when lightly shaken.
  6. On a wire rack, cool the bars to room temperature, dust with more powdered sugar and cut into squares or bars.
Adapted from: Mel’s Kitchen Cafe

Lemon Layer Dessert Print

I don’t recall when I first made this recipe or where I got it (it’s scribbled on an old index card with way too many splatters and spots…), but I’ve made this Lemon Layer Dessert many times for potlucks and family gatherings over the years. With Easter on the way, and especially for the kids out there, I decided to decorate the whipped cream top with pastel coconut “nests” and jelly bean eggs. Yes, it’s a wee bit on the sweet side, but any other time you can substitute some lemon zest or a light sprinkling of toasted coconut on top for a more “adult” version. This is my first post to include preparation pictures; I hope they make the process just that much easier for you. Happy Easter everyone!

Lemon Layer Prep1

Lemon Layer Prep2a
Lemon Layer Dessert

Lemon Layer Dessert

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

    • 1 ½ cups flour
    • 1⁄2 cup butter (1 stick)
    • 1⁄2 cup chopped pecans or walnuts
    • 1 cup powdered sugar
    • 1 (8 ounce) package cream cheese, softened
    • 2 (3 3/4 ounce) packages instant lemon pudding
    • 1 tablespoon lemon juice, optional
    • 3 cups milk
    • 1 (8 ounce) carton Cool Whip or Tru Whip, for a more natural alternative

[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]

Preheat oven to 375°

        1. Process flour, butter, and pecans or walnuts for a minute or two in a food processor.
        2. Press into a 13×9 inch baking dish.
        3. Bake 20 minutes, or until golden brown; cool completely.
        4. Beat powdered sugar, and cream cheese until fluffy.
        5. Spread evenly over nut crust.
        6. Stir together pudding mix and milk (and lemon juice, if using); when thickened, spread over the cream cheese layer.
        7. Spread container of Cool Whip or Truwhip evenly over top.
        8. Refrigerate for 4 hours.
        9. Decorate as desired.


If you want to decorate with the coconut nests and jelly bean eggs, divide 2 cups of shredded coconut into four ramekins or small cups, put 1 drop of food coloring onto each 1/2 cup of coconut and stir until the color is well distributed.  Spoon small mounded circles, 2″ – 3″ wide onto the whipped cream layer.  Place jelly beans on top of the nests.  Festive and fun!

Any flavor instant pudding can be substituted in this recipe. I’ve tried chocolate and butterscotch and they’re both delicious!