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Greek Lemon Cake
Dessert Greek

Greek Lemon Cake

4.4

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
  2. 2 Sift flour, baking soda, and salt together in a medium bowl. Set mixture aside.
  3. 3 In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff glossy peaks form. Set aside.
  4. 4 Beat butter and remaining 1 1/2 cups sugar in another large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
  5. 5 Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with yogurt, mixing until combined. Gently fold in beaten egg whites and pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

By Carol

Traditional Galaktoboureko
Dessert Greek

Traditional Galaktoboureko

4.7

Prep
Cook
Total

Instructions

  1. 1 Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
  3. 3 Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
  4. 4 Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
  5. 5 As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

By NIKOLETTA

Baklava-Style Cheesecake Bars
Dessert Greek

Baklava-Style Cheesecake Bars

4.0

Prep
30 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
  2. 2 Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
  3. 3 Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
  4. 4 While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
  5. 5 Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
  6. 6 Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
  7. 7 Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
  8. 8 Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

By thymeforpineapple

Tart Meyer Lemon Sorbet
Dessert

Tart Meyer Lemon Sorbet

4.5

Prep
10 min
Cook
1 min
Total
36 min

Instructions

  1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Maple-Peach Ice Cream Topping
Dessert

Maple-Peach Ice Cream Topping

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
  2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
  3. 3 Allow to cool slightly before serving.

By Bren

Pecan Rice Pudding
Dessert

Pecan Rice Pudding

3.3

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara

Blackberry-Lemon Pie
Dessert

Blackberry-Lemon Pie

3.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
  3. 3 In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
  4. 4 Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

By Cyndi Cady

Rhubarb Sorbet
Dessert

Rhubarb Sorbet

Prep
25 min
Cook
10 min
Total
575 min

Instructions

  1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Portuguese Coconut Cakes (Bolos de Coco)
Dessert European

Portuguese Coconut Cakes (Bolos de Coco)

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
  2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
  3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Sesame Lemon Crisps
Dessert

Sesame Lemon Crisps

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
  2. 2 Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
  3. 3 Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
  4. 4 Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

By Camellia

Lemon Raspberry Cookie Cups
Dessert

Lemon Raspberry Cookie Cups

4.6

Prep
35 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
  2. 2 Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
  3. 3 Fill each mini muffin cup 3/4 full of dough.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
  5. 5 Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
  6. 6 Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
  7. 7 Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.

By Sweet as Sugar Cookies

Zucchini-Lemon Sorbet
Dessert French

Zucchini-Lemon Sorbet

4.5

Prep
35 min
Cook
Total
95 min

Instructions

  1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
  2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
  3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

Angel Whispers
Dessert

Angel Whispers

3.9

Prep
10 min
Cook
8 min
Total
30 min

Instructions

  1. 1 In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
  4. 4 To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.

By Julie

Lemon Cloud Pie II
Dessert

Lemon Cloud Pie II

4.4

Prep
Cook
Total

Instructions

  1. 1 Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
  2. 2 Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
  3. 3 Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

By Carol

Lemon Pie Bars
Dessert

Lemon Pie Bars

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
  3. 3 Bake 15 to 20 minutes or until golden brown.
  4. 4 Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
  5. 5 Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

By RCFoodie

Lemon Meltaways
Dessert

Lemon Meltaways

3.9

Prep
20 min
Cook
12 min
Total
200 min

Instructions

  1. 1 In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
  3. 3 Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
  4. 4 In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

By Susan Lewis

Fresh Peach Trifle
Dessert American

Fresh Peach Trifle

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
  2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
  3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Raspberry Napoleons Dessert
Dessert

Raspberry Napoleons Dessert

5.0

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
  3. 3 Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
  4. 4 Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

By Baker's Daughter

Luscious Lemon Snaps
Dessert

Luscious Lemon Snaps

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
  2. 2 In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
  3. 3 Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

By Juanita

Raisin Pudding
Dessert

Raisin Pudding

4.6

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Soak raisins in brandy for 1/2 hour.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan.
  3. 3 Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins.
  4. 4 Bake for about 50 minutes. Cut into wedges to serve.

By Aldana

Chef John's Lemon Ice
Dessert Italian

Chef John's Lemon Ice

4.6

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
  2. 2 Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 ½ to 3 hours.

By John Mitzewich

Lemon Butter Tarts
Dessert

Lemon Butter Tarts

4.1

Prep
Cook
Total

Instructions

  1. 1 Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
  2. 2 Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
  3. 3 Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

By Carol

Authentic Sicilian Granita al Limone
Dessert Italian

Authentic Sicilian Granita al Limone

5.0

Prep
20 min
Cook
5 min
Total
220 min

Instructions

  1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
  2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
  3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
  4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
  5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Lemon Gold Cake
Dessert

Lemon Gold Cake

4.5

Prep
Cook
Total

Instructions

  1. 1 Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Measure sifted flour, baking powder, and salt; sift together three times.
  3. 3 Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
  4. 4 Bake for 25 to 30 minutes. Cool on wire racks.

By Carol

Merenges
Dessert Latin American

Merenges

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. 2 In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
  3. 3 Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

By Missy

Lemon Custard Pudding Cake
Dessert

Lemon Custard Pudding Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
  2. 2 In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
  3. 3 Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
  4. 4 In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
  5. 5 Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

By Mare

Mom's Apricot Nectar Cake
Dessert

Mom's Apricot Nectar Cake

4.3

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 9x13-inch cake pan.
  3. 3 Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
  4. 4 Pour batter into the prepared cake pan.
  5. 5 Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
  6. 6 Cool cake completely.
  7. 7 Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
  8. 8 Spread frosting on cooled cake and sprinkle with lemon zest to serve.

By crimsontide

Lavender and Citrus Sugar Cookies
Dessert

Lavender and Citrus Sugar Cookies

4.5

Prep
20 min
Cook
10 min
Total
240 min

Instructions

  1. 1 Beat butter and sugar in the work bowl of a stand mixer until mixture is creamy; beat egg, egg yolk, lemon zest, lavender, and vanilla extract into butter-sugar mixture at low speed. Beat flour into moist ingredients, 1 cup at a time, to make a workable dough. Form dough into a ball, cover with plastic wrap, and refrigerate for 3 hours.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Roll dough out on a floured work surface to a thickness of about 1/8 inch. Cut dough into shapes using cookie cutters and place cookies onto baking sheets.
  4. 4 Bake in the preheated oven until firm, 9 to 10 minutes. Allow cookies to cool on sheets for 2 to 5 minutes before transferring to wire racks to finish cooling.

By steveblair