Sunday, January 16, 2011

Citrus anyone?

I have been completely craving everything citrus lately! From orange julius, to even the cheap-o tasting Sunny-D, to eating a grapefruit or orange everyday....and I still can't get enough!

So I've been wanting to try lemon tarts for quite's a recipe that looks yummy! And can I just say the lemon bars look divine? Not to mention the cupcakes and cookies...mmm. Just go check out this post for yourself.

1. Mini Lemon Tarts

Yields 6 Mini Tarts


1 cup sugar
1 cup milk
3 egg yolks, beaten
1/4 cup cornstarch
1/4 cup lemon juice
1 cup sour cream
1/4 cup unsalted butter
2 tablespoons grated lemon peel
6 mini pie tarts (frozen aisle)

In a saucepan over medium heat, combine sugar and cornstarch. Gradually pour in milk until smooth, stirring regularly. Cook until thick and reduce heat. Continue cooking for 2 more minutes. Remove from heat, add in egg yolks slowly. Return to heat until boiling and cook 2 minutes longer (until thick). Remove from heat and stir in butter and lemon peel. Stir in lemon juice. Cover and cool completely. Fold in sour cream and add dollops into each pie tart. Refrigerate for at least 2 hours. Garnish with whipped cream and additional lemon slices and zest.

3. Lemon Angel Food Cupcakes

Recipe via Two Peas & Their Pod, originally on Baking Bites


3/4 cup superfine sugar, divided
1/2 cup sifted cake flour
5 large egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
zest of one lemon


1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks.With a rubber spatula add in the vanilla and lemon zest, do this very gently!
4. Fold in flour mixture, adding it in two or three additions.
5. Divide evenly into prepared muffin tins. Fill them pretty full.
6. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched.
7. Cool on a wire rack.

I think this recipe would be divine with a light glaze or a whipped topping. For a simple idea, top with fresh fruit!

5. Luscious Lemon Bars


1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

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