Tag Archives: Lemon

Blackberry Lemon Pudding Cakes

I made Lemon Pudding Cakes for dessert on Easter, and they were DELICIOUS!!

SO…I decided to make them again the other night when we had some friends over. I shook it up a little and incorporate some blackberries that Maya and I picked earlier that day. Blog Blackberry lemon pudding cakes-1

What you need…

3/4 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3 large eggs (separated)
2 Tablespoons Unsalted Butter (room temp)
1 Cup Whole Milk
1 Teaspoon Finely Grated Lemon Zest
1/3 Cup Fresh Lemon Juice and Blackberry Juice ( just strained a handful of berries and then filled the rest of the 1/3 Cup with lemon juice 🙂
1/2 Teaspoon Kosher Salt
3 Teaspoons Turbinado or Some Other Coarse Sugar

What to do…

Heat oven to 350° F.
Place six 4-ounce ramekins into a 9×13 Pyrex dish.
In a medium bowl, whisk together the granulated sugar and flour; set aside.
In a second medium bowl, whisk together the egg yolks and butter until combined.
Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
Refrigerate for a couple of hours if you have the time.
To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
Bake until the tops are golden brown. I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident. Original recipe says to cook for 40-45.
Take out of the pan and let cool on a rack.
Here’s what I would do again, but didn’t have time to do this time, which is why the pudding and cake aren’t as separately defined. I refrigerated the cakes for a few hours before cooking and the pudding was creamy and the top cake was solid but moist. Also, you can eat them right away, and it will be more like a lemon molten cake. To each his own, but cold lemon sounded better to me. 🙂
Can make one large cake (probably best in an 8×8 pan). If you do that cook for 30-35 minutes.

For reference, here’s what the original lemon cakes looked like that I refrigerated for a few hours before baking. A definite distinction between the pudding and the cake. Blog Real Simple Lemon Pudding Cakes-3 Either way…still so good!

Enjoy!! We did! 🙂 dit-elle-Lauren

Lemon Pudding Cakes

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We made these for dessert on Easter, and they were SO GOOD!!! While I wouldn’t call these necessarily healthy, they really were surprisingly light and refreshing! The flavor was amazing too!

I acctually tore this recipe from my Real Simple magazine back in April of 2012. Yes…I still collect and keep magazine tear outs (even in this Pinterest driven day!!) I didn’t deviate from the original recipe with the exception of accidentally undercooking them-which I will do again when I make them next time. It was a huge hit. Blog Real Simple Lemon Pudding Cakes-1 If this next image doesn’t make your mouth water, I don’t know what will! And those cute little fingers? Maya was such a good assistant!

What you need…

3/4 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3 large eggs (separated)
2 Tablespoons Unsalted Butter (room temp)
1 Cup Whole Milk
1 Teaspoon Finely Grated Lemon Zest
1/3 Cup Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
3 Teaspoons Turbinado or Some Other Coarse Sugar

What to do…

Heat oven to 350° F.
Place six 4-ounce ramekins into a 9×13 Pyrex dish.
In a medium bowl, whisk together the granulated sugar and flour; set aside.
In a second medium bowl, whisk together the egg yolks and butter until combined.
Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
I chose to refrigerate mine for a few hours, but you don’t have to. If you do, the batter will separate, like above, and the end result will be that creamy pudding at the base, and light fluffy cake on top. If you don’t have time, the separation will be less noticeable, but still delicious!! Seen in a slightly different variation when I had less time here. 🙂
To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
Bake until the tops are golden brown. I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident. Original recipe says to cook for 40-45.
Take out of the pan and let cool on a rack.
I refrigerated mine for a few hours after cooking and the pudding was firm and the top cake was moist. You can eat them right away, and it will be more like a lemon molten cake. To each his own, but cold lemon sounded better to me. 🙂
Can make one large cake (probably best in an 8×8 pan). If you do that cook for 30-35 minutes.

You can find the original recipe here.

Enjoy!! We did! 🙂 Blog Real Simple Lemon Pudding Cakes-6 dit-elle-Lauren

Lemon and Lime Juicing Tips

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Making holiday cocktails with lemon or lime juice? Here’s a quick tip on juicing. First, get yourself a lemon squeezer. Not fancy, you can get a decent one for around $10. They come with single or double ‘bowls’. The double fits a lemon and lime separately, but single works fine!

Once you are ready to do some juicing, slice the lemon in half and instead of placing it into the bowl peel side down, simply turn it cut side down. Now when you press the handles together, the juice will not spray everywhere. Seems obvious now, but it wasn’t at first, so I wanted to pass this little tip along to make your juicing one step less sticky! 🙂

More festive cocktail recipes forthcoming. Have a great rest of 2015!

Lemon Basil Cookies

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My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Ingredients

2 cups blanched almond flour
¼ teaspoon baking soda
¼ cup coconut butter
¼ cup honey
1 tablespoon chopped fresh basil
1 teaspoon lemon zest

Instructions

Combine almond flour and baking soda in a food processor
Pulse in coconut butter, honey, basil, and lemon zest
Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
Press balls of dough down to flatten
Bake at 350° for 6-10 minutes
Cool for 2 hours
Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com

Paleo Lemon Bars

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When life gives you.. lemons? Paleo lemon bars (pure deliciousness) to the rescue! These are a perfect cool summer dessert. Crowd pleasers and a great protein rich, not too sweet, not too tart dessert.

These did not last very long in my house.. just a warning, they are super yummy! 🙂

Crust

1/2 cup almond flour (or sesame flour if allergic to nuts)
1/2 cup tapioca flour
3 Tbsp raw honey
2 Tbsp ghee or coconut oil (warmed if solid)
Zest of 1/2 lemon

Filling

5 large eggs
1/2 cup fresh lemon juice
1 Tbsp tapioca flour
1/2 cup raw honey (warmed if solid)

Directions

Preheat oven to 350 degrees
Mix almond flour, tapioca flour, raw honey and lemon zest in a food processor until a crumbly dough forms
Press into the bottom of an 8×8 glass baking dish
Bake for 15 minutes or until golden brown
Remove from oven and allow to cool for 20 minutes
To make filling, whisk eggs in a medium mixing bowl.
In a separate bowl whisk the lemon juice and tapioca flour until fully combined.
Whisk lemon mixture and eggs together, being careful to not over-whisk
Whisk in the raw honey
Pour filling over crust
Place in oven and let bake for ~25 minutes or until just set (firm on outside, a little wiggly in center)
Remove from oven and allow to cool, refrigerate until set, about 4 hours

Thanks for the inspiration http://www.paleocupboard.com/lemon-bars.html

Lemon Pudding Parfait

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Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!

Ingredients

12 egg yolks
¼ cup agave nectar or honey
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.

Directions

Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
Chill for a half an hour
If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
Whip cream in a separate bowl
Serve in small glasses, alternating layers of pudding and whipped cream
Garnish with berries

Serves 4

Thanks Elana’s Pantry! http://elanaspantry.com/lemon-pudding-parfait/

Lemon Almond Shortbread Cake aka…HEAVEN in your mouth!

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Here’s another favorite from my childhood, before anyone ever uttered Paleo or Whole30 :).

It is in no way healthy, but again…worth every caloric bite. I mean, what’s life without the occasional indulgence?? BORING 😉 Ingredients

Crust/Topping

2 2/3 Cup Flour
1 1/2 Cup Sugar
1 1/2 Soft Butter
1/2 Teaspoon Salt
1 Egg

Filling

1 Cup finely chopped almonds
1/2 Cup Sugar
1 Teaspoon lemon peel
1 Egg (slightly beaten)
1/2 Teaspoon Cinnamon

Directions

Preheat oven to 325 and grease a 9 or 10 inch spring form pan
Mix crust on low either in mixer or cuisinart til it forms a ball.
Divide dough in half. Spread 1/2 in the bottom of the pan. Put other half in the refrigerator.
Toss almonds in Cuisinart until finely chopped (or buy pre diced almonds). Toss the rest of the ingredients in and blend.
Spread filling over crust to within a 1/2 inch of the edge.
Press remaining dough on waxed paper to 9 or 10 inch circle. Place over filling and press into place.
Place foil underneath pan and bake for 55-60 minutes until edges get light brown. It will leak all over your oven if you don’t.
Cool for at least 15 minutes. It keeps really well, so I even make it the night before I want to eat it, and it’s still dense and moist. YUM!!! Serve all on it’s own, or with yogurt or ice cream and some fresh fruit! ENJOY!

Lemon Granita

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Well, it’s pushing 90 in Seattle this week which really is not bad given the damp chilly weather we had this winter. OK, 90 does start to feel a little hot, but that’s when you make awesome Lemon Granita! 🙂

Ingredients

1 cup water
1 cup sugar (or 2/3 cups honey)
2 to 3 teaspoons chopped fresh basil, mint, lemon balm or rosemary (optional)
1 1/4 cups fresh squeezed lemon juice
2 teaspoons fresh lemon zest

Preparation

Combine water and sugar in a saucepan; bring to a boil, stirring until sugar dissolves.
Remove from heat and stir in optional fresh herbs. Cool to room temperature; strain.
Stir together herbed simple syrup, lemon juice and zest. Transfer to a non-reactive baking dish and freeze for 30 minutes. Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat this freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
Spoon into small glasses and serve.

Thanks and inspired by the PCC Granita de Limone recipe!

Paleo Lemon Poppy Seed muffins

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Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

Ingredients

¼ cup coconut flour
1/8 teaspoon sea salt
¼ teaspoon baking soda
3 eggs
¼ cup agave nectar
¼ cup grapeseed oil (I used canola)
1 tablespoon lemon zest
1 tablespoon poppy seeds

Directions

In a medium bowl, combine coconut flour, salt and baking soda
In a large bowl, blend together eggs, agave, oil and lemon zest
Blend dry ingredients into wet
Fold in poppy seeds
Spoon 1 tablespoon of batter into each greased mini muffin cup
Bake at 350° for 10-12 minutes
Cool and serve

Makes 12 mini-muffins

Thanks Elana’s Pantry

No Bake Lemon Coconut Quinoa Balls // Gluten Free

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Here’s my 2nd recipe using quinoa in “baking”. Btw, I’m totally making the Banana Quinoa Muffins again this week!! Maya’s been asking for them every day haha 🙂 They disappeared so fast!

The best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!

Ingredients (Made 15 Balls)

1 Cup cooked Quinoa
1/2 Cup Almonds
1 Tablespoon Coconut Oil
1/4 teaspoon shredded lemon rind
1 Cup Medjul Dates
2 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

You can do all of it in the Cuisinart. One dish-easy clean up-WIN!!

Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :))
Add in Dates, lemon rind, and coconut oil and pulse until mixture clumps together.
Add in quinoa and pulse a few more times, just to mix it all together.
Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
roll in unsweetened coconut and place in the freezer. You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 // Calories per ball- 65 // Total Fat- 3.1g // Saturated Fat- 1.3g // Cholestererol- 0mg // Sodium- 0mg // Potassium- 43mg // Total Carbohydrates-10.8g // Dietary Fiber-1.3 // Sugars- 6g // Protein-1.3g

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