Tag Archives: lemon

lemon bars – SRC

2 Jun


its that time! time for a secret recipe club recipe! this month i was assigned trisha from myhobbielobbie. Trisha is a crafter and baker from sydney Australia!

there were so many tasty looking recipes to choose from such as this baked naan or but ultimately i decided on the lemon bars! we’re huge fans of lemon bars here and these did not disappoint!






lemon bars
adapted from http://www.myhobbielobbie.com/2011/09/what-year-its-been.html

For the crust – 
1/2 cup butter, softened  (not melted)
1 cup all-purpose flour
1/2 cup sugar

For the lemon filling – 
3 eggs
1 1/2 cups sugar
1 tbsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup all-purpose flour

Preheat the oven to 350ºF. spray 8×8 pan with a generous amount of baking spray.

To make the crust – 
Mix the butter, flour and sugar till well combined. If you’re using unsalted butter, please add a pinch of salt.

Spread this dough evenly into the prepared pan. Bake for about 15-20 minutes or until set and just beginning to turn color.

To make the filling – 
Prepare the filling while the crust is baking.

Using an electric whisk at medium speed, whisk together the eggs, sugar, lemon zest, lemon juice and flour. 

Pour this mix over the baked crust and bake for 30-35 minutes or until light golden brown. Don’t overbake or underbake it either. If underbaked, the lemon filling won’t set.

Let it cool completely.

Goat Cheese Lemon Pasta with Kale

12 Apr

Kale was on sale at the grocery store and looked pretty good so I grabbed a bunch. This came out really good and was quick to make!


Goat Cheese Lemon Pasta with Kale
adapted from twopeasandtheirpod

1 box pasta pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste

1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.

3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.

Creamy Goat Cheese Pasta with Lemon and Spinach

16 Sep

This was so good and so easy! YUM!


Creamy Goat Cheese Pasta with Lemon and Spinach
adapted from Very Culinary

1 box pasta (I used shells)
4 ounces goat cheese
1/2 cup chopped fresh parsley
juice and zest from one lemon
4 cups baby spinach
1/4 cup pignoli nuts, lightly toasted
salt and pepper to taste

Cook pasta according to al dente directions.

A few minutes before pasta is done cooking, remove one cup of boiling water from pot. In a pot over medium heat, stir goat cheese into 1/2 cup pasta water until cheese is dissolved. Add parsley, lemon juice and zest. Stir in spinach until just wilted.

Add pasta to cheese mixture and mix until light and creamy (add a bit more water if necessary). Mix in pignoli nuts. Season with salt and pepper and serve.

Lemon iced blueberry muffins

16 Aug

These muffins were super delicious so moist and lemony and blueberryish. YUM! I used the whole pint of blueberries we got in our fresh box!


Lemon-Iced Blueberry Muffins
adapted from blackjackbakehouse

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
5 tablespoons unsalted butter, at room temp.
zest of 1 lemon
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup Sour cream
1 cup blueberries

Preheat oven to 375 degrees. Line a cupcake pan with paper liners.

In medium bowl, sift together the flour, baking powder, baking soda and salt.

In large bowl, beat the sugar, butter and lemon zest on medium for about 2 minutes. Beat in egg and vanilla extract for about 1 minute, until creamy and smooth.

Beat in Sour cream until combined, about 1 minute.

In two batches, sift in flour mixture and stir in until almost combined. Carefully fold in blueberries until just combined.

With an scoop, fill each cup full of batter.

Bake for about 20 to 22 minutes, until golden brown on the top and tester comes out clean.

Allow to cool in pan on rack for 8 to 10 minutes. Place directly on rack over baking sheet.

While muffins are warm, drizzle lightly with a small portion of the lemon icing — use only about 1/4 of the icing batch.

Allow to cool completely. Drizzle remaining lemon icing over cool muffins.

Lemon Icing

1 cup confectioners’ sugar
zest of 1 lemon
3 tablespoons fresh lemon juice

In small bowl, whisk together confectioners’ sugar, zest and juice until completely combined. Adjust consistency by adding a little more sugar to thicken or a little more juice to thin.

Lemon Basil Goat Cheese and Green Bean Pasta

7 Aug

Sometimes you just need a fast and easy dinner and a yummy one at that. This recipe fit the bill! Yum! The original called for roasted asparagus instead of green beans, but I didn’t have any and I’m not that big of a fan so hericot verts from tjs it was! I added in the walnuts for some crunch!


Lemon Basil Goat Cheese and Green Bean Pasta
adapted from laaloosh

1lb pasta
1 lb green beans
5 oz goat cheese
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup fresh basil, finely chopped
3-4 garlic cloves, chopped
1/2-1 cup chopped walnuts, toasted
1 tbsp olive oil
Salt and pepper to taste

Prepare pasta according to package instructions. Preheat oven to 425 degrees.
Sauté green beans until tender crisp.
Drain pasta and reserve 1 cup of pasta water.
Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
Now mix in basil, walnuts, green beans and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.

Lemon Blueberry Bread

13 Jul

Blueberries showed up in our fresh box. I kept asking the kids to eat them to no avail. Munchkin #2 usually will but it wasn’t meant to be this time.. Instead they got baked into this delicious bread! Yum!!!!


Lemon Blueberry Bread
adapted from http://www.goodlifeeats.com/2013/05/lemon-blueberry-drizzle-bread.html

1 1/2 cups all-purpose flour + 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup granulated sugar
1 tablespoon lemon zest
3 large eggs
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries

For the Syrup:
4 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar

For the Glaze:
1/2 cup confectioner’s sugar
1 tablespoon freshly squeezed lemon juice

Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Spray loaf pan.
In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended. Add the dry ingredients and mix just until incorporated.
In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.

Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.

Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.

While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.

To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency. Drizzle over the cooled bread.

pasta with sugar snap peas, ricotta, and lemon

30 Jun

This was so good I’ve already made it twice! Yum. Super easy and simple and light and delicious!


pasta with sugar snap peas, ricotta, and lemon
adapted from smitten kitchen

Salt for pasta water
1 pound sugar snaps
1 pound dried pasta
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
1 cup ricotta

Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook pasta for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.

(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)

Lemon Buttermilk Pound Cake with Strawberry Coulis – secret recipe club

4 Mar

Time for a secret recipe club recipe again! This month I was assigned Nichole from cookaholic wife. After checking out the blog and all the yummy looking recipes I decided on this pound cake. Lemon AND strawberries??? What could be better? The pound cake itself was nice and on the lighter side. The strawberry coulis was delicious, I could drink it by itself! Yum!



Lemon Buttermilk Pound Cake with Strawberry Coulis
adapted from cookaholicwife

Strawberry Coulis Ingredients:
2 cups strawberries, hulled and cut into chunks (I used defrosted frozen berries)
3 tbs. sugar
1 tbs. freshly squeeze lemon juice
1/4 cup water

Lemon Buttermilk Pound Cake Ingredients:
zest of one lemon
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
3 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup vegetable oil
2 tsp. vanilla extract

1. Add the strawberries, sugar, lemon juice, and water to a blender. Puree until smooth.
2. Pour the strawberry mixture into a fine strainer over a large bowl to separate the seeds. Cover and refrigerate until needed.
3. Spray bundt pan with baking spray. Line a cookie sheet with aluminum foil and set aside. Preheat the oven to 350.
4. In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
5. While that is mixing, add the flour, baking soda and salt to a medium bowl and stir to combine.
6. Add the lemon zest to the butter and sugar mixture. Then add eggs one at a time, scraping down the sides of the bowl after each egg.
7. Combine the buttermilk, oil and vanilla extract in a large measuring cup. Slowly pour the mixture into the stand mixer. Slowly add the flour mixture and mix until just combined. Scrape down the sides and continue to mix for another minute.
8. Pour the mixture into the prepared pan and place the pan onto the cookie sheet. Bake for 55-60 minutes.
9. Cool on a wire rack for one hour. Using a butter knife, gently separate the sides of the cake from the pan and flip over. Let pound cake continue to cool on the wire rack for another hour before serving.
10. To serve, cut into slices and drizzle with strawberry coulis.

Coconut Lemon Squares

24 Jan

We love lemon squares here! These seemed like a nice change from regular lemon squares. These were delicious. We ate half the pan the first night 🙂 yum!


Coconut Lemon Squares
adapted from mybakingaddiction

For the Crust
2 cups all purpose flour
1 1/2 cups powdered sugar, divided
1 cup butter, room temperature

For the Filling
2 cups granulated sugar
4 large eggs
1/4 cup butter, melted
1/4 cup milk
zest of one large lemon (about 1 tablespoon)
1/4 cup lemon juice
1 tablespoon flour
1 tablespoon cornmeal
1/2 teaspoon salt
1 cup sweetened flaked coconut

1. Preheat oven to 350°F
2. Spray a 9×13 pan with cooking spray, set aside
3. Combine 2 cups flour, 1 cup powdered sugar and 1 cup butter in a large bowl. Using a pastry cutter combine the ingredients until they form a crumbly consistency.
4. Press into the bottom of the prepared pan. Bake 15-20 minutes until lightly golden.
5. Meanwhile in another bowl combine all the filling ingredients.
6. Pour filling over the baked crust and bake for an additional 25-30 minutes until center is set.
7. When done, place on wire rack and cool for at least 30 minutes. Sprinkle with remaining powdered sugar and cut into bars.

Starbuck’s Iced Lemon Pound Cake Copycat

30 Nov

If you’ve never had Starbucks iced lemon loaf you’ve been missing out. I rarely get it since it has a gazillion calories. But if I bake it myself there are no calories right? When I took these out of the oven they were gorgeous, but as they cooled off, they totally flattened out. These were really good, but really dense. Tasted nothing like the Starbucks version! Still yummy though!


Starbuck’s Iced Lemon Pound Cake Copycat
adapted from picky palate

1 box yellow cake mix
4.3 ounce instant Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.