Lemon LoveFest Library {2010}
Welcome to the Lemon LoveFest Library. Here you will find a collection of recipes and links to websites that make great use of our favorite fruit…the lemon. It represents what our readers and other bloggers have been creating with lemons. If you have a lemon recipe photo and a website link that you would like us to include here, email us at lemonlovefest@wineimbiber.com.
Prosecco Raspberry Lemonade
Recipe from: Joy
Blog: Joy the Baker
Lemon Scented Olive Oil Cookies with Almond Glaze
Recipe from: Joy
Blog: Joy the Baker
Citrus Sables
Recipe from: Joy
Blog: Joy the Baker
Lemon Souffle Pudding
Recipe from: Joy
Blog: Joy the Baker
Gluten–Free Lemon, Almond & Polenta Cake
Recipe from: Joy
Blog: Joy the Baker
Lemon Glazed Spice Cake
Recipe from: Joy
Blog: Joy the Baker
Lemon Poppy Seed Muffins
Recipe from: Joy
Blog: Joy the Baker
Lemon–Drenched Lemon Cake
Recipe from: Joy
Blog: Joy the Baker
Lemon Poppy Seed Pound Cake with Wild Blueberries
Recipe from: Joy
Blog: Joy the Baker
Meyer Lemon Cake With Chocolate Topping
Recipe from: Lois
Blog: Salted Lemons
Noodles With Mushrooms & Lemon Ginger Dressing
Recipe from: Elise
Blog: Simply Recipes
Lemon Ginger Muffins
Recipe from: Elise
Blog: Simply Recipes
Rosemary Lemon Rhubarb Spritzer
Recipe from: Elise
Blog: Simply Recipes
Lemon Mascarpone Blondies
Recipe from: Elise
Blog: Simply Recipes
Gingered Lemon Bars
Recipe from: Elise
Blog: Simply Recipes
Perfect Lemonade
Recipe from: Elise
Blog: Simply Recipes
Lemon Tart
Recipe from: Elise
Blog: Simply Recipes
Lemon Poppy Seed Muffins
Recipe from: Elise
Blog: Simply Recipes
Hashed Brussels Sprouts with Lemon
Recipe from: Elise
Blog: Simply Recipes
Meyer Lemon Sorbet
Recipe from: Elise
Blog: Simply Recipes
Lemon Chicken
Recipe from: Elise
Blog: Simply Recipes
Citrus Marmalade
Recipe from: Kizzy
Blog: Culinary Annotations
Preserved Lemons
Recipe from: Kizzy
Blog: Culinary Annotations
Lemon-POM Tango Dressing
Recipe from: Elle
Blog: Feeding My Enthusiasms
Lemon Ice Cream Pie
Recipe from: Jenn
Blog: Just Jenn Recipes
Lemon Pineapple Sorbet
Recipe from: Jenn
Blog: Just Jenn Recipes
Turkey Lemon Avgolemono
Recipe from: Ms. Humble
Blog: Not So Humble Pie
Luscious Lemon Mousse
Recipe from: Ms. Humble
Blog: Not So Humble Pie
Lemon Mascarpone Macarons
Recipe from: Ms. Humble
Blog: Not So Humble Pie
Lemon Meringue Lamington
Recipe from: Ms. Humble
Blog: Not So Humble Pie
Lemon Blueberry Skyr Cheesecakes
Recipe from: Stephanie
Blog: Dessert For Breakfast
Cured Meyer Lemons
Recipe from: Christian
Blog: Austin Food Journal
Lucious Candied Lemon Sage Tea Cake
Recipe from: Susan
Blog: Luna Cafe
Candied Lemon Peel
Recipe from: Susan
Blog: Luna Cafe
Pesto Pasta & Chicken
Recipe from: Michelle
Blog: Brown Eyed Baker
Traditional Hummus
Recipe from: Michelle
Blog: Brown Eyed Baker
Perfect Party Cake
Recipe from: Michelle
Blog: Brown Eyed Baker
Roasted Shrimp & Orzo
Recipe from: Michelle
Blog: Brown Eyed Baker
Lemon Meringue Pie
Recipe from: Michelle
Blog: Brown Eyed Baker
Lemon–Limoncello Cupcakes
Recipe from: Michelle
Blog: Brown Eyed Baker
Lemon Burst Cookies
Recipe from: Michelle
Blog: Brown Eyed Baker
Lemon Meringue & Fruit Tartlets
Recipe from: Mary
Blog: The Food Librarian
Glazed Meyer Lemon Cakes
Recipe from: Mary
Blog: The Food Librarian
Lemon Cup Custard
Recipe from: Mary
Blog: The Food Librarian
Lemon Cornmeal Cake with Meyer Lemon Glaze
Recipe from: Mary
Blog: The Food Librarian
Coconut Butter Thins
Recipe from: Mary
Blog: The Food Librarian
Tartest Lemon Tart
Recipe from: Mary
Blog: The Food Librarian
Meyer Lemon Bundt
Recipe from: Mary
Blog: The Food Librarian
Lemon Sables
Recipe from: Mary
Blog: The Food Librarian
Glazed Lemon Poundcake
Recipe from: Patti Londre
Blog: Worth The Whisk
Lemon Sponge Pie
Recipe from: Mary
Blog: The Food Librarian
Meyer Lemon Upside–Down Cake
Recipe from: Mary
Blog: The Food Librarian
Lemon Zest Pancakes with Fresh Citrus Juice
Recipe from: (Bri) Marc Brownlow
Blog: Figs with Bri
Lemon Curd
Recipe from: (Bri) Marc Brownlow
Blog: Figs with Bri
Preserving Magic
Recipe from: Cynthe Brush
Blog: Figs with Bri
Manisha’s Authentic Indian Lemon Pickle
Recipe from: Cynthe Brush
Blog: Figs with Bri
Meyer Lemon Cheesecake
Recipe from: Betsy
Blog: For the Love of Lemons
Giada’s Herbed Goat Cheese
Recipe from: Bridget
Blog: Bake at 350
LiveSTRONG Cookies
Recipe from: Bridget
Blog: Bake at 350
Meyer Lemon–Vanilla Scones
Recipe from: Bridget
Blog: Bake at 350
Blueberry Streusel Bars with Lemon–Cream Filling
Recipe from: Lori
Blog: RecipeGirl.com
Meyer Lemon Loaf
Recipe from: Lori
Blog: RecipeGirl.com
Meyer Lemon Ricotta Muffins
Recipe from: Lori
Blog: RecipeGirl.com
Meyer Lemon Cut–Out Sugar Cookies
Recipe from: Lori
Blog: RecipeGirl.com
Local Limoncello
Recipe from: Allison
Blog: Local Lemons
Stuffed Artichokes With Whole Roasted Potatoes
Recipe from: Allison
Blog: Local Lemons
Citrus Nut Bars
Recipe from: Allison
Blog: Local Lemons
Meyer Lemon and Chili Pappardelle
Recipe from: Allison
Blog: Local Lemons
Double Berry Lemon Scones
Recipe from: Kim
Blog: Rustic Garden Bistro
Baked Chicken With Lemon And Garden Herbs
Recipe from: Kim
Blog: Rustic Garden Bistro
Lemon–Lime Citrus Popper Mini Muffins
Recipe from: Sandie
Blog: Inn Cuisine
Red Wine Lemonade
Recipe from: Sandie
Blog: Inn Cuisine
Strawberry Creek Inn’s Lemon Raspberry Pancakes
Recipe from: Sandie
Blog: Inn Cuisine
Meyer Lemon Panna Cotta With Raspberry Sauce
Recipe from:
Blog: Phoo–D
Whole Lemon Tart
(smitten kitchen)
Recipe from: Gini
“I am a slowly–growing home cook extraordinaire, and last year I decided I was going to tackle dough for tarts. I experimented and grew frustrated, before discovering the amazing unshrinkable tart dough by Deb of smitten kitchen. Excellent. Dough conquered. Now what to bake in it? This was around Easter and I’d been given the assignment of bringing dessert to my in–laws’ Easter dinner. Lemons are Easter–egg–colored, so I decided to try Deb’s Whole Lemon Tart.
Not only was the tart crust perfectly perfect, so was this knockout lemon tart that used something called Meyer lemons. I almost didn’t use them because seriously, what’s the diff? A lemon’s a lemon. Was I ever wrong! My husband’s famously–finicky grandma, with her famously–unfiltered opinions of people, still raves about that lemon tart, so now I have to make one every year. And I certainly don’t mind. WIN!
I am going to explore your library of recipes next…hopefully you have some on preserving Meyers, because I really want to buy a huge box and keep these on hand all year. Thanks for the opportunity!”
Lemon Rosemary Palmiers
Recipe from: Joy
Blog: Joy the Baker
Lemon Whoopie Pies
Recipe from: Joy
Blog: Joy the Baker
Berry Meyer Lemon Pancakes
Recipe from: Joy
Blog: Joy the Baker
Lemon Cloud Tea Cookies
Recipe from: Joy
Blog: Joy the Baker
Lemon and Dill Potato Soup
Recipe from: Chrystal
Blog: The Duo Dishes
Lemon Garlic Shrimp with Maifun Noodles
Recipe from: Chrystal
Blog: The Duo Dishes
Lemon Thyme Cookies
Recipe from: Chrystal
Blog: The Duo Dishes
Glazed Lemon Polenta Cookies
Recipe from: Chrystal
Blog: The Duo Dishes
Triple Citrus Cake
Recipe from: Chrystal
Blog: The Duo Dishes
Meyer Lemon Tart
Recipe from: Chrystal
Blog: The Duo Dishes
Bizcocho de Límon
Recipe from: Chrystal
Blog: The Duo Dishes
Lemon Ginger Cream Cheese Muffins
Recipe from: Chrystal
Blog: The Duo Dishes
Lemon Dill Flatbread
Recipe from: Chrystal
Blog: The Duo Dishes
Seasalt Cacao Nib Oreos With Meyer Lemon Caramel Filling
Recipe from: Stephanie
Blog: Desserts For Breakfast
Rosemary Lemon Sandwich Cookies
Recipe from: Stephanie
Blog: Desserts For Breakfast
Mini Lemon Meringue Pies
Recipe from: Stephanie
Blog: Desserts For Breakfast
Meyer Lemon–Lavender Pound Cake
Recipe from: Stephanie
Blog: Desserts For Breakfast
Meyer Lemon Ricotta Pancakes
Recipe from: Stephanie
Blog: Desserts For Breakfast
Preserved Meyer Lemons
Recipe from: Phoo–D
Blog: Phoo–D
Frozen Lemon Meringue Bombe
Recipe from: Phoo–D
Blog: Phoo–D
Candied Meyer Lemon Peel
Recipe from: Phoo–D
Blog: Phoo–D
No Bake Lemon Bars
Recipe from: Bettie Infante
Blog: WineableGifts
Meyer Lemon Semifreddo
Recipe from: Pola P.
“I had this semifreddo at a restaurant and got the recipe from them, so the quantity is LARGE…it is delicious. Here’s how it goes:”
8 cups heavy cream
4–1/2 cups sugar
3/4 cups water
27 egg yolks
2–1/2 Meyer lemon juice
1/2 cups Meyer lemon zest
1 tablespoon vanilla extract
Whip cream to firm peaks and set aside.
Mix sugar with water, bring to a boil, and cover for a couple of minutes to steam sides of pot. Cook to 250° F with a candy thermometer attached to the side of the pot. Be sure to not move the pot or stir the boiling syrup or it will crystallize. If it does, start all over again.
While sugar is cooking, put yolks in kitchen aid mixer and mix over medium speed until light, thick and fluffy.
When sugar syrup is ready, drizzle into egg yolks at slow speed (pour carefully down the side of the bowl to avoid splashing). Once all the syrup is in the bowl, shift mixer to high and mix until the bowl is cool to the touch.
Gently fold the lemon juice, zest, and vanilla to the cream. Once it has been incorporated into the cream, spoon the mixture into a container and freeze.
Meyer Lemon Cream Tart
Recipe from: Winnie Abramson
Blog: Healthy Green Kitchen
Strawberry Lemonade Cupcakes
Recipe from: Lindsay & Taylor
Blog: Love and Olive Oil
Amaretto Lemon Squares
Recipe from: Ms. Humble
Blog: Not So Humble Pie
Meyer Lemon Marmalade
Recipe from: Karen Morss
Site: Lemon Ladies Orchard
“This Meyer lemon marmalade is wonderful on English muffins, scones and toast. It is also fabulous as a glaze for salmon and chicken.”
4 cups sliced Meyer lemons (approx. 2 lbs—6 for slicing plus 4 more for juice)
4 cups water
4 3/4 cups sugar
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Cut each half into four quarters and thinly slice (1/4″). Combine lemons with bag of seeds and water in a 5–quart non–reactive pot and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered for 45 minutes. Skim off foam and remove any seeds that remain floating about.
Stir in 4 Cups sugar and 1 Cup fresh juice and boil over moderate heat, stirring occasionally and skimming off any foam. Taste and add more sugar if necessary. Cook until a teaspoon of mixture dropped on a cold plate gels, about 30 minutes. I use a candy thermometer and cook until it reaches 220 degrees.
Ladle hot marmalade into jars, filling to within 1/4″ inch of top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water–bath canner filled with boiling water, to cover jars by at least 1 inch. Boil jars, covered, 5 minutes and transfer to a rack to cool. Yields approx. 6 half–pint jars. Since we are using 9 oz jars, I expect yield to be five jars.
Marmalade will store in a cool, dark place, up to 1 year.
Recipe adapted from Lady Marmalade.
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