Tag Archives: Lemon

Lemon Poppyseed Loaf

Preheat oven to 350F, and grease an 9”x5” loaf pan.  Alternatively, make muffins by pouring batter into 12 cups and baking at 375F for 15 to 20 minutes.

  • ¾ cup white sugar
  • 1/3 cup butter
  • 1 egg
  • 2 tsp grated lemon rind
  • 3 tbsp lemon juice
  • 1/3 cup milk
  • 1 ¼ cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup yogurt or sour cream

Glaze

  • ¼ cup icing sugar
  • 2 tbsp lemon juice

In large bowl, beat together sugar, butter, egg, lemon rind and juice, mixing well.  Add milk and mix well.

Combine flour, poppy seeds, baking powder and baking soda; add to other bowl alternately with yogurt, mixing just until incorporated.  Do not overmix.  Pour into pan.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry.

Glaze:   Prick holes in top of loaf with skewer.  Combine icing sugar with lemon juice; pour over loaf.

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Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

Pre-bake a 9″ pie shell until golden, and cool it.

Preheat oven to 400F, and read ALL of these directions before proceeding. You will need 3 eggs, carefully separated into yolks and whites; it is of extreme importance that no trace of yolk gets into the whites, or the whites will not stiffen up properly.

In a saucepan, combine:

  • ½ cup cornstarch
  • 1 cup granulated sugar
  • ¼ teaspoon salt

Gradually whisk in:

  • 3 cups water

Put saucepan on stovetop, and cook over medium heat, stirring constantly, until thickened.  Cover and cook for 2 minutes longer, stirring occasionally.

Whisk a small amount of the hot mixture into:

  • 3 slightly beaten egg yolks

Whisk in a little more of the hot mixture, then, blend the yolk mixture into the remaining hot mixture in the saucepan*.  Continue to cook for one minute longer, stirring constantly.

Remove from heat and blend in:

  • 1 tablespoon of butter
  • ¼ teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind (from two lemons)
  • ½ cup freshly squeezed lemon juice (from two lemons)

Cool to lukewarm and turn into prepared pie shell.

Meringue

Into the bowl of an electric mixer fitted with the whisk attachment, place:

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • (I have read recently that 1 + 1/2 teaspoons of cornstarch will prevent the meringue from “weeping”)

Whip on high speed until frothy.  With the mixer still running, slowly add:

  • 1/3 cup granulated sugar

Beat until the meringue is thick and shiny, approximately two minutes.  (Whisk in corn starch, if using)

Immediately spread onto the pie, making sure to touch it to the edges (it will shrink back if you don’t).  Put the pie into the 400F oven for about 5 minutes, or until the meringue is golden.  Let the pie cool to room temperature before cutting.

*Note: You can add 2 teaspoons of the lemon zest when you add the egg yolks, reserving 1 teaspoon.  After removing the mixture from the heat, pass it through a sieve, then stir in the remaining 1 teaspoon of zest and the remaining ingredients.  This will result in a “smoother” filling.

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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Lemon Cheesecake

Crust

  • 1/3 cup butter
  • 1 ½ cups vanilla wafer crumbs (can substitute graham wafer or digestive crumbs)
  • ¼ cup soft brown sugar

Filling

  • 2x8oz packages cream cheese
  • 3 eggs
  • 1 cup granulated sugar
  • 3 Tablespoons freshly squeezed lemon juice (about ½ to 1 lemon)
  • 1 teaspoon finely grated lemon rind

Topping

  • 2 cups sour cream
  • 3 Tablespoons granulated sugar

DIRECTIONS

Crust

Melt butter in saucepan.  Stir in wafer crumbs and sugar.  Press in to ungreased 10” spring form or 9”x9” pan.  Bake in 350F oven for 10 minutes.  COOL.

Filling:

Beat cream cheese until smooth and creamy; don’t overbeat.  Beat in eggs, one at a time.  Add sugar, lemon juice and rind.  Mix well.  Turn into crumb-lined pan.  Bake in 350F oven for about 30 to 40 minutes until firm; do not brown.  Proceed to next step IMMEDIATELY.

Topping:

Mix sour cream and sugar together.  Spread over cheesecake.  Return to oven for 10 to 12 minutes.  Chill; keep in refrigerator.  Cuts into 12 pieces.

Freezes very well.

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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F); will make 9 muffins.

  • ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 egg
  • 3 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 ¼ cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup milk
  • 1/3 cup yogurt or sour cream

Glaze:

  • ¼ cup icing sugar
  • 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.

In a separate small bowl combine yogurt and milk.

In another separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt/milk mixture, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

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