Lemon Crumb Cake Recipe

20 Servings / Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

• 2 cups buttermilk
• 1 cup sugar
• 2 eggs
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 can (15-3/4 ounces) lemon pie filling

Topping:

• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup cold butter, cubed
• 1/4 cup sliced almonds, toasted
• Reduced-fat vanilla ice cream, optional

Directions:

1. In a large bowl, beat the first five ingredients until well blended, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by tablespoonfuls over batter.
2. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Lemon Buttermilk Raspberry Cupcakes

Ingredients:

• 1 3/4 cups sugar
• 3/4 cup unsalted butter, room temperature
• 2 tablespoons grated lemon peel
• 3 extra-large eggs
• 1/4 cup fresh lemon juice
• 3 cups cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• seedless raspberry jam

Method:

1. Position rack in center of oven and preheat to 350 degrees F. Line 24 cupcake tins with paper wrappers Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.
2. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
3. Divide batter among prepared pans along with a dollop of raspberry jam. Bake until tester inserted into center of cakes comes out clean, about 15 minutes.

Raspberry Jam Buttercream Frosting:

Ingredients:

• 1 cup butter, softened
• 1 teaspoon vanilla
• a pinch of salt
• 4 cups confectioners’ sugar
• raspberry jam to taste (about 1/2 cup for me)

Method:

1. Whip butter, salt, and vanilla till creamy then whip in powdered sugar in a stand mixer using the paddle attachment. Beat on a medium speed until light and fluffy. Add jam and continue until incorporated.

Lemon Ricotta Cookies with Lemon Glaze

Cook Time: 15 min / Yield: 44 cookies

Ingredients:

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15 ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions:

1. Preheat the oven to 375 degrees F.

Cookies:

1. In a medium bowl combine the flour, baking powder, and salt. Set aside.
2. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
3. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Lemon-Blueberry Frozen Yogurt

Active: 30 min / Total Time: 1 hr 30 min plus 4 hr freezing / Servings: Makes 5 cups

Ingredients:

• 1/2 cup fresh lemon juice, plus 1 tablespoon grated lemon zest
• One 1/4-ounce package unflavored powdered gelatin
• 2/3 cup plus 6 tablespoons sugar
• 1/4 cup light corn syrup
• 2 cups plain whole-milk yogurt
• 1/2 cup heavy cream
• 3/4 cup blueberries
• 2 teaspoons water

Directions:

1. Fill a large bowl with ice water. Pour 2 tablespoons of the lemon juice into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lemon juice with 2/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lemon gelatin.
3. In a medium bowl, mix the yogurt with the zest. Stir in the lemon juice mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold 20 minutes.
4. Meanwhile, in a saucepan, mix the blueberries with the remaining 6 tablespoons of sugar and the water. Simmer over moderate heat, until saucy, 4 minutes. Let cool.
5. Pour the lemon yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
6. Scoop alternating spoonfuls of the yogurt and blueberry sauce into a plastic container. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Lemon-Blueberry Chess Tart

Prep: 20 mins / Total: 4 hr 55 mins

Ingredients:

• 1 pkg (5 oz) refrigerated ready-to-use pie crust

Filling:

• 11/2 cups sugar
• 2 Tbsp cornstarch
• 4 large eggs
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1/4 cup milk
• 1 Tbsp grated lemon zest
• 1/2 cup fresh lemon juice
• 3/4 cup dried blueberries (see Note 1)
• Garnish: confectioners’ sugar

Directions:

1. Heat oven to 425 degrees F. Have ready an 11 x 8-in. tart pan with removeable sides and a baking sheets.
2. Unroll or unfold pie crusts. Fit to cover bottom and sides of pie tart pan. Brush overlapping edges with water; press to seal. Trim excess around edges. Prick bottom with a fork.
3. Line crust with foil; fill with ceramic pie weights, or dry beans or rice (see Note 2). Bake 5 minutes. Lift out foil and weights; bake 5 minutes more, or until just golden.
4. Filling: Meanwhile, with a whisk, stir sugar and cornstarch in a large bowl to combine. Whisk in eggs, butter, milk and lemon zest and juice. Sprinkle crust with blueberries. Place pan with crust on baking sheet; slowly pour in filling.
5. Place in oven, reduce to 350 degrees F and bake 25 minutes, or until filling sets. Cool completely in pan on a wire rack. Refrigerate at least 4 hours.
6. To serve: Remove tart pan sides. Place 1-in. -wide foil strips diagonally across tart; dust with confectioners’ sugar. Carefully lift strips; place diagonally across lines. Dust with confectioners’ sugar; remove strips.

Note 1: Look for bags or dried blueberries in the produce or cereal section of your market. If unavailable, use dried cranberries.

Note 2: Ceramic pie weights, designed to prevent pastry shells from shrinking and puffing, are available in bakeware store. Dried beans and rice serve the same purpose and can be reused endlessly.

Planning Tip: Can be prepared through Step 5 up to 2 days ahead. Cover once tart is chilled.

Earl Grey Cupcakes with Lemon Buttercream

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 1/4 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup milk
• 1 tbsp. Earl Grey tea (I used 1 bag and didn’t measure. I might add more next time.)

Directions:

1. Preheat the oven to 350 degrees. Beat the butter and sugar together until it is light and fluffy. Add eggs one at a time, making sure they are thoroughly combined before adding the next one. Mix together the dry ingredients, uncluding the tea. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.

Lemon Buttercream

Ingredients:

• 1/2 cup unsalted butter, softened
• 2 cups icing sugar
• zest of one lemon
• 2 tbsp. lemon juice

Directions:

1. Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.

Lemon Cheesecake Mousse with Strawberries

Cook Time: 20 mins / Servings: 4

Using tofu instead of all cream cheese and whipped cream in this recipe gives this dessert body and protein without all the fat. Chances are, guests won’t even know they’re getting a healthy mousse, because there’s enough cream cheese in it to avoid suspicion. Lemon and strawberries are a classic combination that give this pudding a pretty color and lively taste.

Ingredients:

• 4 teaspoons dired egg whites*
• 1 teaspoon vanilla
• 1/4 cup water
• 1/4 cup sugar
• 1/2 12.3 ounce package firm low-fat tofu, sliced 1/2 inch thick and well-drained in white paper towels
• 4 ounce reduced-fat cream cheese
• 2 teaspoons finely shredded lemon peel (zest)
• 1 tablespoon lemon juice
• 2 or 3 tablespoons strawberry preserves
• 2 to 3 cups fresh strawberries, hulled, and large ones halved.

Directions:

1. Combine dried egg whites, water, and vanilla in a medium mixing bowl. Beat egg white mixture until soft peaks form (tips curl), using an electric mixer on medium-high speed. Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2. Place tofu, cream cheese, lemon peel, and lemon juice in a blender container or food processor bowl. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and strawberry preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain. Serve immediately.
3. To serve, spoon mousse into four to six dessert dishes and top with fresh strawberries. Makes 4 to 6 (3/4- to 1-cup) servings.
4. *Or, instead of dried egg whites, use 2 pasteurized egg whites and omit the 1.4 cup water.
5. Make-Ahead Tip: Prepare mousse, cover and chill up to 2 hours.
6. Food exchanges: 1/2 fruit, 1 starch, 1 meat, 1 fat.

Lemonade Pie

For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.

Prep Time: 15 minutes / Chill: 8 hours / Yield: Makes 8 servings

Ingredients:

• 1 (12-oz.) can evaporated milk
• 2 (3.4-oz) packages lemon instant pudding mix
• 1 tablespoon lemon zest
• 2 (8-oz.) packages cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 (12-oz) can frozen lemonade concentrate, thawed
• 1 (9-inch) ready-made graham cracker piecrust
• Thawed frozen whipped topping
• Garnish: crushed lemon drop candies

Preparation:

1. Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
2. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.

Lemon-Gingerbread Ice Cream Sandwiches

Serves 12

Ingredient List:

• 1/3 cup molasses
• 1/2 tsp. baking soda
• 1/4 cup boiling water
• 2 cups all-purpose flour
• 2 1/2 tsp. ground ginger
• 2 1/2 tsp. ground cinnamon
• 1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
• 7 Tbs. (1 stick) soy margarine, softened
• 1/2 cup light brown sugar
• 2 pints lemon sorbet
• 4 cups vanilla soy “ice cream”

Directions:

1. Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
2. Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
3. Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes. Repeat with remaining dough.
4. Preheat oven to 325 degrees F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
5. Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
6. Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
7. When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.

Lemonade Cooler Cupcakes

Recipe Description: These cool summer treats bring an elegant touch to any party. All it takes are baked cupcakes, frosting, food coloring and scissors to make these refreshing cupcake towers. They look great and are easy to make. Because these are such tall drinks, it is best to assemble them after you arrive at your destination.

Ingredients:

• 1 box (18.25 ounces) Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
• 1 can (16 ounces) Duncan Hines Creamy Home-Style Lemon Supreme Frosting
• 4 drops yellow food coloring
• 8 pieces green gum sticks, spearmint gum
• 8 small lemon candy slices
• 4 green straws cut in half crosswise

Baking Instructions:

1. Preheat the oven to 350 degrees F. Line 24 muffin cups with 2 yellow paper liners in each cup. Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 18 to 21 minutes. Transfer the cupcakes to a wire rack and cool completely.
2. Tint the lemon frosting a brighter yellow with the food coloring - stir to blend well. Spread the frosting on top of all of the cupcakes and make smooth, making sure to keep the double paper liners in place.
3. Use a pair of craft scissors (or regular scissors) to cut the gum slices into 16 leaf shapes, Pinch one narrow end to make the leaves. Press a lemon slice, 2 leaves and a straw on top of 8 of the cupcakes.
4. Arrange a tower of 3 cupcakes stacked on top of each other, ending in a cupcake with the straw to create the glass. (if traveling with the cupcakes do not assemble until you are at the location). Press the cupcakes into the frosting to secure.