lemon recipe

These crepes have an amazing lemony flavor, perfect for brunch!

Meyer Lemon Chamomile Suzette Crepes with Greek Yogurt.

eggs

milk

butter

vanilla

all-purpose flour

salt

meyer lemon

greek yogurt and powdered sugar,

berries

honey

chamomile tea

Meyer lemon juice

To make the crepes. Combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is completely smooth. If the batter seems on the thick side (it should be a pourable thin pancake batter) add another 1/4 cup of water.If time allows, place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the fridge.To make the Chamomile Suzette Syrup. Heat the butter, honey, 1/4 cup water, and chamomile in a small sauce pan over medium high heat. Bring to a boil and then reduce the heat to low. Simmer 5 minutes or until thickened slightly. Stir in the lemon juice and cook another 5 minutes. Remove from the heat and stir in the 1 tablespoon lemon zest. Strain the syrup through a strainer.Heat a 12-inch nonstick pan over medium heat. Lightly grease with cooking spray. Pour 1/3 cup of the crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.To serve, fill each crepe with greek yogurt, top with fruit and drizzle with syrup. Enjoy!

Take afternoon tea to the next level with Rebecca Sullivan&#8217;s lemon scones – they&#8217;re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea or Mother&#8217;s Day. Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.

Lemon sugar cube scones

self-raising flour,

caster sugar

unsalted butter

buttermilk

lemon

sugar cubes

Milk

Heat the oven to 230°C/210°C fan/gas 8 and line a large baking sheet with baking paper. Put the flour, sugar and salt in a mixing bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs.

Pour in most of the buttermilk and mix with a butter knife. Add the lemon zest and remaining buttermilk, then form the dough into a ball using your hands.

Turn the dough out onto a floured work surface and knead it a few times. Pat or roll out the dough to a 2cm thickness, then stamp out 3-4cm rounds with a scone/cookie cutter (or use the top of a round drinking glass). Bring the scraps together, then re-pat/roll and stamp again. You should have about 20 small scones.

Place the scones close together on the prepared baking sheet. Squeeze the lemon juice into a small bowl, then drop in the sugar cubes. Turn them in the juice, then remove to a plate (discard the juice). Push one lemon sugar cube into the centre of each scone. Brush the tops with a little milk, then bake for 12-15 minutes until risen and golden. The scones are best served on the day they’re made, with lashings of butter or jam and cream.

With creamy, tangy lemon curd and a salty-sweet almond flour shortbread crust, these gluten-free lemon bars are just the thing to make when life hands you all the lemons.

Gluten-Free Lemon Bars with Almond Flour Crust

(60 g) blanched almond flour (such

(78 g) sweet white rice flour (such flour

flour flour

(15 g) tapioca flour

(50 g) organic granulated sugar

1⁄8 teaspoon fine sea salt

(85 g) Vermont Creamery unsalted cultured butter, cold and in 1⁄2-inch dice

vanilla extract

(140 g) Vermont Creamery unsalted cultured butter, sliced

fine sea salt

(235 ml) strained lemon juice (from about 6 large lemons)

Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides.

In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, oat, and tapioca flours with the sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Process until the butter is incorporated and the dough forms large clumps, 15 - 30 seconds in a food processor or 3-5 minutes in a stand mixer on medium speed.

Dump the dough into the prepared baking pan and press evenly into the bottom.

Bake the crust until golden all over, 25-30 minutes. Remove the crust from the oven and, while it’s still hot, press it down firmly all over with the back of a spoon. This will help it hold together when cool.

Crust:

Lower the oven temperature to 325ºF.

Place the butter and lemon zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside.

In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the lemon juice.

Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. Lower the heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove it from the heat and proceed to the next step.

Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk to incorporate the butter and lemon zest, making sure there are no clumps of lemon zest.

Pour the cooked curd over the baked and pressed down crust.

Bake the bars at 325ºF (don’t forget to lower the oven temp!) until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 15–20 minutes. It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked). Remove the bars from the oven and let cool to room temperature for 30 – 60 minutes, then chill until firm, 2–3 hours or overnight.

When the bars are cold, grasp the parchment and lift the bars from the pan and onto a cutting board. Gently peel away the sides of the parchment. Trim away the outer edges of the bars, then use a large, sharp chef’s knife to cut the bar into 16 squares. For the cleanest cuts, dip the knife in very hot water and wipe the blade clean between cuts.

Just before serving, dust the lemon bars with a bit of powdered sugar or garnish with lemon wheels and/or whipped crème fraîche if you like.

The bars keep well, refrigerated, for up to 3 days, though the crust is the crispest within the first 1–2 days.

Filling:

This Lemon Curd is a simple, sweet, tart and creamy recipe. Made with five ingredients in about fifteen minutes, this is the easiest recipe out there!

Lemon Curd

lemon juice

lemon zest

sugar

In a small saucepan, whisk lemon juice, lemon zest, granulated sugar and eggs together.

Place pot over medium low heat and add in butter pieces. Whisk continuously for 7-10 minutes until lemon curd thickens but before it starts to boil.

Remove from heat and pour into jars. Store in refrigerator until ready to use.

This light and luscious lemon cheesecake tastes as good as it looks

Lemon quark cheesecake

digestive biscuit

melted butter

light soft cheese

quark

icing sugar

lemons

gelatine sheets

Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

The ultimate makeover: Lemon tart

plain flour

tbsp icing sugar

extra virgin rapeseed oil

eggs egg

tbsp finely grated lemon zest (about 4 lemons)

lemon juice (from 4-5 lemons)

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

This is no ordinary Lemon Whipped Cream! This whipped cream is tart and flavored with LEMON CURD!

Lemon Curd Whipped Cream

½ yolks

lemon juice (from about 3 lemons)

heavy whipping cream (cold)

In a large sauce pot, whisk together eggs and yolks until smooth and homogenous.

Whisk in sugar and salt very well. Slowly whisk in the lemon juice.

Cook over medium heat, stirring constantly until nappant. Nappant is when you can dip a spoon or spatula into the custard and draw a line across it with your finger and the custard does not run down the spoon into the line.

Remove from heat and stir in butter. Strain into a bowl or a plastic wrap lined baking sheet.

Cover with plastic wrap, poke a few holes and refrigerate until cold.

Make the Lemon Curd:

In a large bowl, whip the heavy cream with a whisk until stiff peaks.

Make the Whipped Cream:

In a separate bowl, loosen the curd by beating it with a rubber spatula. It won’t take much but you want to get it pliable, especially if you are using a stabilized lemon curd.

Take a spoonful of the whipped cream and place it in the bowl with the curd. Mix together. This is called “sacrificing” in baking because you are sacrificing a bit of the volume in the whipped cream to loosen the curd and get it closer to the consistency of the cream.

Spoon all the loosened curd into the large bowl with the cream and fold in the curd trying to preserve as much volume as possible.

Use immediately or store refrigerated for up to one week!

Assemble:

Soft, citrusy, and so versatile! These Lemon Protein Balls are the perfect healthy snack! They’re gluten-free, vegan,  nut-free, and no-bake! Such a refreshing little treat to have on hand!

Lemon Protein Balls (No-Bake!)

Scoops Vanilla Protein Powder (I use Plant-Based) (See Note 1)

2¼ Cup Oat Flour (Gluten-Free Brand)

Tbs Honey (or Pure Maple Syrup)

Tbs Lemon

1½ Tbs Fresh Lemon Zest

Tbs Water

Pink Himalayan Salt

½ Tbs Poppy Seeds

A slice of super moist Lemon Pound Cake with fresh strawberry icing is irresistible, packed with bright lemon flavor from both lemon juice and lemon zest! The easy strawberry glaze gets its gorgeous color from fresh strawberries and makes the lemon taste even more floral!

Lemon Pound Cake

baking powder

unsalted butter (room temperature)

shortening (room temperature)

lemon juice (fresh squeezed, please!)

extra large lemon (zested (3/4 teaspoon))

strawberries (at room temperature)

½ teaspoon freshly grated lemon zest

light corn syrup

Preheat the oven to 350°F conventional or 325°F convection (with fan).

Zest the lemon into your sugar. Rub it gently between your fingers to start releasing the oils in the skin. This will draw out more flavor than simply adding it to the batter!

Spray your bundt pan with cooking spray and then dust it with flour, tapping the flour around until every inch is covered. This recipe makes either one large Bundt pan or two large loaf pans.

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, shortening and sugar just until the mixture comes together and it is no longer lumpy or clumpy. It will look like a paste.

Add eggs to the mixer bowl, one at a time, beating after each one until just incorporated. Be sure to stop and scrape down the sides and bottom of the bowl after every few eggs.

Add dry ingredients in three additions alternating with first the lemon juice then the milk, starting and ending with the flour mixture. Mix after each addition only until just blended.

Pour batter into prepared pan(s) until they are a little more than ¾ full. There should be 1 inch between the top of the pan and the top of the batter. If you fill more than that, the cake will overflow.

Bake cake in a preheated oven until the tester comes out with a few clinging crumbs. Approximately 55 minutes for a 12 cup Bundt pan and 35 minutes for small pans.

Allow to cool 30 minutes in the pan then turn out on a wire rack to cool completely.

Make the lemon pound cake batter:

Coarsely chop and hull your strawberries. Add strawberries, ¼ cup powdered sugar, and lemon zest to a food processor. Process until the strawberries are completely pureed.

Using a wooden spoon, press as much of the strawberry mixture through a fine sieve as possible. Discard seeds.

Stir the butter, corn syrup and vanilla extract into the strawberry juice.

Stir the remaining powdered sugar into the strawberry mixture. If it is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of water.

Place cake on a wire rack set over a piece of parchment or in a rimmed baking sheet.

Pour the icing over the cake either in decorative drips or as one smooth coating. It depends on the bundt pan you used. Let the glaze set slightly before transferring to a cake plate or cake stand.

Make the strawberry icing and ice the cake:

https://www.youtube.com/watch?v=QRfGLztH3IU

Professional Pastry Chef Lindsey Farr shows us how to make lemon pound cake with glaze icing with this super moist lemon pound cake recipe from scratch! Not only is this the right place to learn how to make lemon pound cake from scratch, it’s also the place you’ll find the perfect pairing in a divine strawberry glaze. This is the best homemade lemon pound cake recipe from scratch out there (and once you make it, you’ll know!)  Keep your lemon dessert recipes easy! 

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: https://cheflindseyfarr.com/lemon-pound-cake-strawberry-icing/

Be sure to SUBSCRIBE TO MY CHANNEL so you don’t miss a single recipe! 

Chapters: 
00:00 Intro to Lemon Pound Cake with Strawberry Glaze
00:33 Prepare your pan
01:51 Cream our butter and shortening
02:35 Zest our lemon into our sugar
03:37 Cream our sugar in
03:48 Whisk together dry ingredients
04:28 Beat in eggs one at a time
05:11 Alternately add milk and dry ingredients
05:56 Add our lemon juice
06:42 Put batter into pan
06:55 Spread out cake
07:21 Bake it in the oven
07:50 Take out of the oven
08:14 Let it cool
08:41 Turn the cake onto a cake stand
10:27 Glaze the cake
11:11 Let it set
11:15 Time to try!

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This pound cake with lemon zest is a strawberry lemon pound cake from scratch! You could also make this a pound cake with lemon glaze recipe or a wonderful pound cake with lemon icing. After all, a pound cake with a lemon glaze made from this recipe for lemon pound cake from scratch could be just what the doctor ordered! You’ll fall in love with this lemon pound cake recipe easy. 

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr

LEMON POUND CAKE WITH STRAWBERRY ICING: A recipe for strawberry lemon pound cake from scratch!

Top 9 lemon recipe recipes from across the web

The most viewed lemon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meyer Lemon Chamomile Suzette Crepe...

Lemon sugar cube scones

Gluten-Free Lemon Bars with Almond ...

Lemon Curd

Lemon quark cheesecake

The ultimate makeover: Lemon tart

Lemon Curd Whipped Cream

Lemon Protein Balls (No-Bake!)

Lemon Pound Cake

Top 9 lemon recipe recipes from across the web

The most viewed lemon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meyer Lemon Chamomile Suzette Crepe...

Lemon sugar cube scones

Gluten-Free Lemon Bars with Almond ...

Lemon Curd

Lemon quark cheesecake

The ultimate makeover: Lemon tart

Lemon Curd Whipped Cream

Lemon Protein Balls (No-Bake!)

Lemon Pound Cake

The most viewed lemon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine