Lemon Cheesecake

I love lemon. Love it year round. It’s light and refreshing. This is a very creamy cheesecake that will not disappoint.

Ingredients:

1 box of lemon flavored vanilla wafers

1 stick of butter, melted

4 8-ounce packages of cream cheese, room temperature

1 1/3 cup sugar

3 eggs, room temperature

1 teaspoon vanilla

2 capfuls lemon extract

2 Tablespoons corn starch

1 cup of four cream

Preheat oven to 325 degrees. In a food processor, crush vanilla wafers until crumb like. In a bowl, mix cookie crumbs and melted butter. Combine. Lightly spray a 10 inch springform pan with nonstick spray. Pat cookie crumbs on the bottom and half way up the sides. Place pan in freezer while you prepare cheesecake. By placing your pan in the freezer, it will set the crumbs.

In your mixing bowl, place 4 blocks of cream cheese. Beat until creamy. Add sugar and extracts and beat until combined. Add corn starch and mix well. Once everything has been combined, turn mixer off and whisk in sour cream. Pour into springform pan and bake for 1 hour 20 minutes. Cheesecake should be almost set when you take it out if the oven. Place on cooling rack and cool for 20. Run a knife around the edge and continue to cool until the cheesecake is room temperature. Once it’s room temperature, place in refrigerator for a minimum of 4 hours before serving or decorating. Enjoy!

Decorations/Garnish

I decorated my cheesecake with homemade whip cream, yellow sugar crystals and a lemon head hard candy. I used lemon curd on the serving plate.

Recipe inspired by Crumbs in my Mustachio.

Pink Lemonade Cupcakes

My friend Lizz, usually comes to Tampa to visit in July. When she does, I always celebrate her birthday. This year I threw her a flamingo party. She had no idea, I just told her to wear something flamingos. I created these Pink Lemonade Cupcakes to celebrate this year. The frosting had to be pink to match the flamingos. These cupcakes are super moist, light flavored with lemon, they are not pungent. The cream cheese frosting adds a light creamy taste to these wonderful cupcakes.

Ingredients:

1 1/4 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 egg

1 Tablespoon vanilla extract

1 teaspoon lemon extract

1/2 cup water

Lemon curd, jar or homemade

Preheat oven to 350 degrees. Line a cupcake pan with liners.

Combine flour, sugar, baking powder and salt. Whisk until combined.

In a separate bowl, add buttermilk, oil, egg and vanilla extract and lemon extract. Combine liquids. Combine wet ingredients (except the water) to the dry ingredients and mix till combined. On low speed, slowly add the water to the batter. Scrape your mixing bowl to make sure everything is combined. Batter is thin but that’s what makes it so moist and yummy. Fill cupcake liners to about half full. Bake 16 minutes or until toothpick comes out with crumbs. Do not overbake. Cool completely to fill and frost.

I am going to be honest, I used store bought lemon curd in the jar. I have made it before and since this recipe uses so little jar is just fine. I found jar lemon curd in the jam/jelly section of the grocery store.

To fill cupcakes, I used a piping tip to make a hole. I filled the hole with the lemon curd and covered the hole with the top I cut out of the cupcake. It doesn’t have to be pretty because you are going to frost the top of the cupcake.

Cream Cheese Frosting:

1 8 ounce block cream cheese, chilled

1 stick butter, room temperature

2 teaspoons vanilla extract

Red or pink food coloring, optional

1 pound of powdered sugar

Combine cold cream cheese and room temperature butter. I use cold cream cheese to keep the frosting stiff for the cupcakes. The frosting gets very soft when adding drops of food coloring. However, if you choose not to add food coloring, you would have lemonade cupcakes which is just as delicious. Combine with one pound powdered sugar. I used a 1M tip to pipe the cupcakes. Yields 12-13 cupcakes, recipe can be doubled. Enjoy!

Copycat Lemon Passion Cake

This is a recipe from Macaroni Grill. I had to make this cake after I tried it. My sweet server told me the ingredients, my job was to figure out the measurements and the recipe go duplicate it. There are a couple of steps to this recipe but it is guaranteed to please.

Ingredients for cake:

3 cups flour less 6 Tablespoons

6 Tablespoons Cornstarch

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

4 eggs, extra large room temperature

1 egg white, room temperature

1 1/2 cups sugar

2 1/2 teaspoons (or 3 for bolder lemon taste) lemon extract

3/4 vegetable oil

1 cup buttermilk

Preheat oven to 350 degrees. Butter or prepare a 13 x 9 pan and set aside.

Whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

In a mixing bowl, beat eggs and egg white. Add the sugar and combine. Mix for 3 minutes. Add lemon extract and vegetable oil and combine. Alternate flour mixture with buttermilk ending with flour.

Pour batter into prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool completely and prepare simple syrup.

Simple Syrup:

1 1/2 cups water

1 1/2 cups sugar

Simmer in pan until sugar is dissolved. This can be made in advance. Poke holes in cake, I used a straw. Pour simple syrup evenly over cake.

Poke holes in cake and evenly pour simple syrup over cake. Allow simple syrup to soak in cake before brushing on the lemon curd.

Lemon Curd Ingredients

1 stick of butter

1 Tablespoon lemon zest

1/2 cup fresh lemon juice, about 4 lemons

1 cup of sugar

3 extra large egg yokes

Strain zest from lemon curd.

Brush a thin layer of lemon curd on cake before frosting with Lemon Whip Cream Frosting.

Place all ingredients in a saucepan. Over medium low heat, whisk ingredients together. Whisk frequently to prevent scorching. The lemon curd should have a smooth consistency, not thick. Strain lemon curd to remove zest. This lemon curd is smooth and so tasty. Cool lemon curd. Using a pastry brush, spread a thin layer of lemon curd over the cake that has soaked up the simple syrup. Save remaining lemon curd for frosting. Leftovers can be used on scones or biscuits.

Lemon Whip Cream Frosting:

Ingredients:

1 pint of heavy whipping cream

1 8 ounce package cream cheese

1/2 – 1 cup powdered sugar

3 or more heaping Tablespoons lemon curd*

Plain whip cream for garnish, optional

Caramel drizzle on plate, optional

Chill mixing bowl and attachment(s) in refrigerator for a minimum of 30 minutes. Beat cream cheese until smooth. Your cream cheese needs to be cold, not room temperature. Add heavy cream and mix on low, increasing speed of the mixer. Add in 1/2 cup sugar and lemon curd. Taste it to see if you want it sweeter and more lemony*. The cake at the restaurant had a subtle lemon flavor, not overpowering. You make taste however you desire. Frost over cooled cake. Refrigerate cake.

Lemon Poppy Seed Muffins


This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love. 


Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1/2 stick butter, room temperature 

2 eggs, room temperature 

1 teaspoon vanilla

Zest of  2 large lemons

Juice of two large lemons*

3/4 cup of sour cream

1 1/2 Tablespoons of poppy seeds  


Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds. 


Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.

Mile High Lemon Meringue Pie

  I love lemon meringue pie but I never made one. I understand that meringues do not like humidity. I really don’t care for it either. ๐Ÿ˜‰  So I decided to try it but it had to a mile high meringue. 

  
Pie Crust:

Preheat oven to 375 degrees. 

1 stick of butter melted and cooled

1 1/2 cups of graham cracker crumbs

1/2 cup of crushed macadamia nuts*

1/2 cup granulated sugar

in a bowl, mix together butter, graham cracker crumbs, nuts and sugar. Press into a 9 1/2 inch deep dish pie plate. Bake at 375 degrees for 8 minutes or until golden brown. Cool completely before making the pie. 

*If you are allergic to nuts, use 2 cups of graham cracker crumbs and omit the nuts.   
Pie Filling:

Preheat oven to 325 degrees. 

2 cans of sweetened condensed milk 

8 egg yolks

3/4 cups fresh lemon juice (I used 5 lemons)

2 teaspoons of lemon zest

In a large bowl whisk sweetened condensed milk and egg yolks. Whisk in lemon juice. Add in zest and whisk until it all blended. Pour into pie crust and bake for 14 – 17 minutes until custard is set. Mine was done in 14 minutes. Remove from oven and make meringue.  You want to cover your pie while it’s still hot. Do not turn your oven off. 

  
Meringue:

8 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

3/4 teaspoon vanilla

Use a metal or glass bowl only. Wipe the inside  of the bowl and and attachments with with white vinegar. This will remove any oil from the bowl and whipping attachments. Beat egg whites on high speed until soft peaks are formed. Add cream of tartar and continue beating on high speed until stiff peaks are formed. Add sugar and mix to combine. Finally add vanilla. Top your pie with meringue and seal the edges. I tried to make spikey tips on my meringue but it was too stiff. Live and learn! It still tasted great, spikes or no spikes! Bake in oven at 325 degrees for 10 – 15 minutes until golden brown.  Cool completely before slicing.  (I cut mine too soon.)  Store at room temperature covered an inverted bowl as a dome or with a cake cover on top.  

  

  

Please stop by and check out the other spring desserts from my blogger friends.

  
http://crumbsinmymustachio.wordpress.com/2016/03/14/chocolate-strawberry-tart/

Chocolate Strawberry Tart

  
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http://www.therowdybaker.com/?p=4395/

Irish Coffee Macaroons 

  
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http://cookingfromasahm.blogspot.com/2016/03/easy-reeses-peanut-butter-cup-pie.html

Easy Reeses Peanut Butter Cup Pie

  

Loaded Lemon Pasta


I have created a pasta dish that is loaded with lemony flavor. The great thing about this recipe is that you can have it with or without meat. Load it up with fresh vegetables of your choosing. It’s a quick and easy dish that is budget friendly. I loaded my pasta with chicken tenders, sautรฉed mushrooms and onions.

Ingredients:
Zest of one lemon
8 ounces of Angel hair pasta
3 -4 Tablespoons of herb garlic butter, I used Land of Lakes (can be found at Super Walmart where butter is sold)
2 cups of baby spinach
1/3 (or more) cup of Parmesan cheese, grated

1 package chicken tenders*

1 6 ounce package of sliced mushrooms*

Salt and pepper to taste

*Add steamed or stir fried vegetables to make this a vegetarian side dish or main entree.

*In my picture, I browned up a package chicken tenders, place them in a warm oven to keep warm while I sautรฉed a 6 ounce package of mushrooms and a sweet onion. I cooked the vegetables while the pasta was cooking.

Cook and drain pasta according to directions. In a bowl, combine zest and butter. Add cooked pasta and toss until butter has melted. Add remaining ingredients. Serve immediately. Enjoy!

Recipe adapted from Aprons.

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