Tag Archives: lemon

Lemon Meringue Pie

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It’s really not spring here yet, but I can feel it’s arrival any day now, and what better way to celebrate than with lemon meringue pie. It is Grant’s favourite pie, and I just had to make it on a bright sunny day, feeling that this spring in particular is so welcome!

We were in such a hurry to eat the pie that my photo isn’t the best, and yes – I just can’t seem to get away from having the meringue weep! Still delicious….

LEMON CURD

  • 5 large egg yolks (save the whites for meringue below)
  • 1 1/3 cups of water
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 1/2 cup freshly squeezed lemon juice (yes – fresh is best!)
  • zest of 2 lemons
  • 2 tbsp unsalted butter, soft and at room temperature

Whisk egg yolks together and set aside.

Combine water, sugar, cornstarch, salt lemon juice and lemon zest in a medium heavy bottom saucepan. Cook over medium heat, stirring FREQUENTLY. Trust me, you don’t want this to burn. Once it thickens up, S L O W L Y stir a couple of tablespoons into the reserved egg yolks. Stir constantly and add another couple of tablespoons of the lemon sauce. Add the egg yolk mixture back into the saucepan with the rest of the lemon mixture and cook over medium heat, stirring constantly. This will thicken and release large bubbles, demonstrating just how thick the mixture is. Remove from heat and stir in the butter, continuing to stir until the butter has melted.

Pour into partially baked pie crust. Set aside while you whip the meringue.

Preheat oven to 350

MERINGUE

  • 5 large egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/8 tsp salt

Using a hand mixer or stand mixer, beat the egg whites and cream of tartar together on medium speed just until blended. Turn beaters to high and slowly add in the sugar and salt. Beat on high until stiff peaks form.

Using a large spoon dollop meringue all over the pie, being very careful to have it reach right to the edges, and touching the pie crust. (This will help to keep the meringue from separating away from the crust, and theoretically from weeping too much but mine always weeps??). Use the back of your large spoon to create swirls in the meringue.

Bake for 25-30 minutes, watching so it is just nicely browned.

Set on the counter for 1 hour and then put in the fridge for at least 4 hours to allow the lemon curd to set.

Check out my flaky pastry recipe for the best start to any pie!
Please!! Freshly squeezed lemon juice!!
Partially baked crust, warm lemon curd and just waiting for the meringue
Ready for the oven
The only tricky part of this whole recipe is waiting for the pie to completely cool down. This pie is best the day it is made, but without any family dinners, you just know Grant and I managed to make it last a few days and it was amazing right to the last bite.

One of my favourite sources for baking recipes is Sally’s Baking Addiction, and this lemon meringue pie recipe came straight from her blog. Make sure to check it out, she has so many great tips and videos to create amazing treats.

Lemon Artichoke Pasta

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Lemon Artichoke Pasta

Have you ever seen artichokes growing in the field?  Well, maybe it isn’t a big deal to Californian’s……  It took a few miles before we realized that was what we were seeing but ever since we cooked some fresh artichokes (Thanks Meghan)  I can’t stop adding them to everything. This quick and easy pasta dish is bright and refreshing – dinner ready in 20 minutes!

  • 2-1/2 teaspoons salt, divided
  • 1 pack angel hair/capellini pasta
  • 3 tablespoons butter
  • 1/2 cup thinly sliced shallots
  • 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
  • 1/2 cup minced sun dried tomatoes
  • 2 garlic cloves, minced
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced kalamata olives
  • 2 cups fresh spinach
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon zest
  • 2 to 3 tablespoons lemon juice
  • 1/3 cup shaved Parmesan cheese
  • freshly ground black pepper

This recipe makes enough to serve 2-4 people.  4 as a side, 2 as a main meal

Angel hair pasta cooks very quickly (4 minutes) to prepare the artichoke sauce first and allow it to sit while you cook the pasta.

Saute the shallots in the melted butter, adding the artichoke hearts, sun dried tomatoes, and garlic as soon as the onions have softened.  When heated through add the olives, parsley, lemon zest and lemon juice.  Set aside while the pasta cooks.

As soon as the pasta is cooked, pull it out of the boiling water and drop it into the lemon artichoke sauce, allowing some of the pasta water to drip into the pan also.  Stir in the spinach and let the warm pasta wilt the spinach.  Add feta and serve with fresh ground pepper and parmesan shavings to garnish.

 

 

Citrus Loaf

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I love the bright citrus flavour of this loaf.  Easy to make, and easier to eat!

Citrus loaf 5

This loaf takes little more than 10 minutes to put together, and while it is baking the citrus aroma is fantastic.

  • 1 medium lemon
  • 1 medium orange
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup plus 2 tbsp sugar
  • 3/4 cup butter (I use salted for baking)
  • 3 eggs
  • 1/2 cup milk

Preheat oven to 375 degrees.

Grate 1 tbsp peel from lemon and squeeze 1 tbsp juice, set aside.

Grate 1 tbsp orange peel and squeeze 5 tbsp juice, set aside.

Citrus loaf 1

Citrus loaf 2

Stir the wet ingredients into the larger bowl, and mix only until just holding together.  If you mix it too much the dough won’t be quite as tender.

In large bowl cut softened butter into flour, baking powder, salt and 1 cup sugar.  Stir in peel.  In small bowl beat eggs, milk and4 tbsp orange juice lightly.  Stir into flour mixture just until flour is moist.  Do not over mix!

Spoon into greased and lightly floured loaf pan, baking for 1 hour.  Test, and when you tester comes out clean, remove from oven and allow to rest 10 minutes in loaf pan before removing.

citrus-loaf-3.jpg

If you line the loaf pan with parchment paper it makes removal quick and easy.

 

In saucepan, heat lemon juice, 1 tbsp orange juice and 2 tbsp sugar until boiling.  Cool, stirring, for about 3 minutes.  Brush over loaf once it has cooled off a bit, but not cold.

Citrus loaf 4

Boil the juices and sugar long enough for the syrup to thicken slightly, then remove from heat.

Citrus loaf 6

Every bite is light, juicy, citrusy and that glaze over the top is absolutely divine.

 

Lemon Tahini Bok Choy & Peppers

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Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.

Warm Kale Salad

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I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.

This delicious salad is equally great served warm or at room temperature.

This delicious salad is equally great served warm or at room temperature.

Kale (chopped and massaged)
spinach
pears (bite size pieces)
dates (diced)
almonds (roasted and roughly chopped)
feta

onion, garlic, asparagus & cherry tomatoes

Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.

Dressing:

1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty

Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.

This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??

Blueberry Pecan Oat Muffins

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Nailed it!  Blueberries are in season right now, and that means deliciousness ….. blueberry ice cream, blueberry pie, and naturally – blueberry muffins.  The coconut and lemon really bring the tastebuds out to party.  I had a craving for blueberry and lemon together … then thought of the oat flakes I love in muffins so created this recipe out of a mash up of my other muffin recipes.  Let me know what you think.

Pecan crumble gently pressed on - muffins are ready for the oven.

Pecan crumble gently pressed on – muffins are ready for the oven.

1 1/2 cups all purpose flour

1/2 cup large oat flakes

1/2 cup raw sugar

1 tbsp baking powder

1/2 tsp kosher salt

1/4 cup toasted chopped pecans

1/4 cup toasted medium shred unsweetened coconut

zest of 1 lemon

1 large egg

1 cup milk

1/2 cup melted coconut oil

1 tsp vanilla

1 cup fresh (or frozen) blueberries (plus 12 fabulous looking berries for topping)

TOPPING

3  tbsp toasted chopped pecans

3 tbsp toasted medium shred coconut

1/2 tsp cinnamon

2 tbsp raw sugar

1 tbsp softened butter

Combine all topping ingredients and set aside.

In large mixing bowl combine first 8 ingredients and whisk to blend.

In smaller bowl beat egg, add milk, vanilla and melted coconut oil.

Gently mix liquid ingredients into dry, being careful not to overmix.  Stir in blueberries.

Once just combined, fill prepared muffin tins, and press a bit of topping into each muffin – adding 1 blueberry to the center of each muffin.

Bake at 375 for 20 minutes.

Insert a toothpick – if it comes out clean, remove from oven and allow to cool for 10 minutes before removing from muffin tin.

Blueberry Pecan

Ginger Cake with Lemon Sauce

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Sometimes an old fashioned, tried and true ginger cake is so comforting you wonder how it hasn’t been made for a while! Moist and delicious this is the perfect recipe, topped with Lemon Sauce and a bit of whipped cream to create an amazing bite.

Made for Auntie Brigette's 88's birthday dinner, this moist delicious ginger cake was delicious - thanks Vivi!

Made for Auntie Brigette’s 88’s birthday dinner, this moist delicious ginger cake was delicious – thanks Vivi!

1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup molasses
1/4 tsp baking soda (YES – again)
3/4 cup boiling water
1 egg, beaten

Cream together butter and sugar.
In separate bowl mix spices, salt, baking powder and flour
Beat first baking soda into molasses until foamy and add to butter mixture
Add the second 1/4 tsp of baking soda to the boiling water and stir well
Add baking soda mixture alternately with flour mixture to butter/molasses mixture
Fold in beaten egg – the mixture will be thin

Pour into greased and floured loaf pan or 8 inch round pan.

Bake at 400 for 30 minutes.

When out of oven dust with icing sugar

LEMON SAUCE

1 lemon, grated rind and juice
1 1/4 cups boiling water
2 tbsp cornstarch
1/2 cup sugar
pinch salt
2 tbsp butter

Add lemon rind to boiling water, reduce heat and simmer for 5 minutes. In a small bowl mix cornstarch, sugar and salt. Add water gradually – stirring constantly.

Return to saucepan and cook over medium heat for 10 minutes until thickened. Lower heat and cook 5 minutes longer. Remove from heat and stir in lemon juice and butter. Serve warm over ginger cake.

Angel Hair Pasta with Shrimp, Capers and Tomatoes

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This pasta is quick, light and easy. Most of these ingredients are things I have on hand anyway, so as a last minute dinner it always works – add a fresh, crisp green salad and some garlic toast and your meal is perfect.

Plump juicy shrimp, fresh tomatoes and spring onions combine with capers for a quick easy dinner.

Plump juicy shrimp, fresh tomatoes and spring onions combine with capers for a quick easy dinner.

Put on a large pot of water to boil – salt only once it has come to rolling boil.

While waiting for the water to boil, heat a fry pan and stir in:

1/4 cup olive oil
1/4 cup butter

Once melted, stir in
4 garlic cloves, thinly sliced
when lightly brown, stir in
1/4 tsp crushed red pepper, stir for 30 seconds and add:
3 pounds large shrimp – shelled and deveined
Stir occasionally and cook only until shrimp are cooked through – around 3-4 minutes.

Season with salt and pepper
Finish with 2 tbsp fresh lemon juice and a knob of butter.

Stir well and set aside.

By now your water has come to a boil and you are ready to cook your angel hair pasta – add a generous amount of salt to water, then pasta (enough for 4). Cook for time listed on your pasta container – being careful not to overcook. Drain – reserving 1 cup of the pasta liquid.

Return the pasta to the pot, toss in the shrimp mixture, including and juices, along with:
2 small tomatoes, coarsely chopped
2 tbsp capers
green onions, thinly sliced
1/2 cup crumbled feta cheese

Stir well, adding pasta water as needed to loosen the sauce up a bit and season to taste with salt and pepper.

If you don’t have any frozen shrimp on hand, this works really well with chicken too!

Raspberry Coconut Oat Muffins

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Be prepared for your house to smell fantastic when these are baking – pretty difficult to wait for them to cool enough to eat!

Delicious muffins - loaded with coconut and raspberry with just a hint of lemon to brighten them up.

Delicious muffins – loaded with coconut and raspberry with just a hint of lemon to brighten them up.

INGREDIENTS:
1 1/2 cups of white flour
1/2 cup oat flakes
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 1/2 tsp vanilla
zest of 1/2 lemon
1 tbsp lemon juice
1 cup of sweetened shredded coconut, divided
Fresh raspberries

DIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray or line with paper liners. (you can also use coconut spray)

In a small bowl, combine the flour, oat flakes, baking soda, salt, and cinnamon together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined, finishing with the lemon zest and juice.

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that - but baking I tell her, must be precise!

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that – but baking I tell her, must be precise!

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut, 1 cup fresh raspberries, and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add one fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Place into the oven and bake 20-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.

Raspberry Lemon Muffins with Pecan Streusel

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Muffins are a great way to start the day, or a perfect snack – go ahead and try these, you will make them your house favourite! Swap out the raspberries for blueberries, or chop any fruit in season – such a versatile recipe.

FullSizeRender

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk ** see below
1 tsp vanilla
1 tablespoon grated lemon zest
1 1/2 cups fresh raspberries

** If you don’t have buttermilk (and I usually don’t!) squeeze about 1 tbsp lemon juice into a 1 cup measure, add 1 tablespoon plain yogurt, whisk well and add milk to reach 1 cup.

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine, add vanilla. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the raspberries so the berries do not break and scoop into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the muffin tins for 10 minutes, then remove and cool on wire racks.