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Air Fryer Shortbread Cookie Fries
Dessert

Air Fryer Shortbread Cookie Fries

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
  2. 2 Preheat an air fryer to 350 degrees F (190 degrees C).
  3. 3 Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch-wide "fries" about 3- to 4-inch long. Sprinkle with additional sugar.
  4. 4 Arrange fries in a single layer in the air fryer basket. Cook until lightly browned, 3 to 4 minutes. Let cool in the basket until firm enough to transfer to a wire rack to cool completely. Repeat with remaining dough.
  5. 5 To make strawberry "ketchup," press jam through a fine mesh sieve using the back of a spoon. Stir in ground chipotle. Whip the lemon curd to make it a dippable consistency for the "mustard."
  6. 6 Serve sugar cookie fries with the strawberry ketchup and lemon curd mustard.

By Allrecipes

Brie, Lemon Curd, and Blueberry Bites
Appetizer American

Brie, Lemon Curd, and Blueberry Bites

5.0

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
  2. 2 Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
  3. 3 Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
  4. 4 Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
  5. 5 Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
  6. 6 Enjoy warm or at room temperature.

By lutzflcat

Lemon Curd Bars with Coconut
Dessert

Lemon Curd Bars with Coconut

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
  3. 3 Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
  4. 4 Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
  5. 5 Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

By THEA

French Toast Roll-Ups with Lemon Curd and Blueberries
Breakfast American

French Toast Roll-Ups with Lemon Curd and Blueberries

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Trim crusts from bread; flatten slices with a rolling pin.
  2. 2 Spread about 1 tablespoon lemon curd on each bread slice. Line up 4 or 5 blueberries (depending on berry size) on one edge each bread slice; roll up slices to opposite edges.
  3. 3 Whisk eggs and milk together in a bowl; coat rolls in egg mixture.
  4. 4 Heat butter in a skillet over medium heat; place roll-ups seam-sides down in the skillet. Cook rolls on all sides until golden brown, 6 to 8 minutes.
  5. 5 Dust roll-ups with confectioners' sugar before serving.

By lutzflcat

Lemon Mousse with Berries
Dessert

Lemon Mousse with Berries

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.

By Dickinson's

Lemon Strawberry Trifle
Dessert

Lemon Strawberry Trifle

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
  2. 2 Cut angel food cake into small, bite-sized pieces. Set aside.
  3. 3 In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
  4. 4 Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
  5. 5 Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
  6. 6 Repeat layers.
  7. 7 Garnish with fresh strawberries and lemon slices if desired.
  8. 8 Keep refrigerated until ready to serve.

By Almond Breeze

Meyer Lemon and Blueberry Cheese Tart
Dessert

Meyer Lemon and Blueberry Cheese Tart

4.9

Prep
20 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Thoroughly mix crushed lemon cookies and butter together in a bowl.
  2. 2 Press cookie mixture into the bottom of an 8-inch springform pan.
  3. 3 Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
  4. 4 Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
  5. 5 Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
  6. 6 Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
  7. 7 Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

By dana

Lemon Blueberry Parfait
Dessert

Lemon Blueberry Parfait

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  2. 2 Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  3. 3 Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  4. 4 Move glasses to the fridge, and chill for 30 minutes or longer.

By lutzflcat

Lemon Curd Thumbprint Cookies
Dessert European

Lemon Curd Thumbprint Cookies

3.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
  3. 3 Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent.
  4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely.

By inugrl21

Lemon-Raspberry Crumb Bars
Dessert

Lemon-Raspberry Crumb Bars

Prep
20 min
Cook
35 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  2. 2 Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
  3. 3 Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
  4. 4 Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
  5. 5 While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
  6. 6 Cut bars into 9 pieces and drizzle with raspberry sauce.

By Bibi

Lemon-Raspberry Trifle
Dessert

Lemon-Raspberry Trifle

5.0

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
  2. 2 Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
  3. 3 Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
  4. 4 In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

By Suzie

Lemon Berry Tartlets
Dessert American

Lemon Berry Tartlets

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Place frozen puff pastry sheet on a work surface dusted with flour. Thaw for 2 to 3 minutes. Cut out 12 pastry rounds using a 1 ½- to 2-inch round cookie or biscuit cutter. Place pastry rounds on the prepared baking sheet. Cut an inner circle into each pastry round using a slightly smaller round cookie or biscuit cutter, leaving circles in place. Brush pastry rounds with beaten egg.
  3. 3 Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Cool completely before filling.
  4. 4 Cut around inner circle indentations on top of each pastry round; gently push cut pastry circles down. Fill tartlet centers with lemon curd, top each with 1 blackberry, and dust with confectioners' sugar.

By John Mitzewich

Lemon Lovers Luscious Cheesecake Pie
Dessert

Lemon Lovers Luscious Cheesecake Pie

4.6

Prep
20 min
Cook
35 min
Total
325 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
  3. 3 Spoon the mixture into the graham cracker crust.
  4. 4 Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
  5. 5 Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
  6. 6 Spread the lemon curd evenly over the top of the cheesecake filling.
  7. 7 Spread the whipped topping over the lemon curd.
  8. 8 Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

By Alexis Bonavitacola

Lemon and Raspberry Trifle in Mason Jars
Dessert

Lemon and Raspberry Trifle in Mason Jars

3.9

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
  2. 2 Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

By VVVVV

Easy Lemon Mousse
Dessert European

Easy Lemon Mousse

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
  2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
  3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
  4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Lavender-Lemon Curd Thumbprint Cookies
Dessert

Lavender-Lemon Curd Thumbprint Cookies

4.0

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line two baking sheets with parchment paper.
  2. 2 Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
  3. 3 Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
  4. 4 Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
  7. 7 Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.

By SunnyDaysNora

Lemon Mint Pound Cake
Dessert

Lemon Mint Pound Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  2. 2 Preheat oven to 325 degrees F.
  3. 3 In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
  4. 4 Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. 5 In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
  6. 6 In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
  7. 7 Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

By Idahoan

Lemon Layer Cake with Cream Cheese Frosting
Dessert

Lemon Layer Cake with Cream Cheese Frosting

Prep
20 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
  2. 2 Stir flour, baking powder, and salt together in a medium mixing bowl.
  3. 3 Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
  4. 4 Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
  5. 5 Divide batter evenly between the baking pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
  7. 7 Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
  8. 8 Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

By Cupcake Princess

Lemon Curd Poke Cake
Dessert American

Lemon Curd Poke Cake

4.5

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.
  2. 2 Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
  4. 4 Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.
  5. 5 Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.
  6. 6 Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

By Yoly

Easy Lemon Curd Pound Cake
Dessert American

Easy Lemon Curd Pound Cake

4.2

Prep
5 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 2 Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
  3. 3 Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
  4. 4 Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
  5. 5 Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

By buttons

Gluten-Free Lovely Lemon Cupcakes
Dessert

Gluten-Free Lovely Lemon Cupcakes

3.8

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Line 14 muffin cups with paper liners.
  3. 3 Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
  4. 4 Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
  5. 5 Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
  6. 6 Fill the prepared muffin cups about 2/3 full.
  7. 7 Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
  8. 8 Allow cupcakes to cool thoroughly.
  9. 9 Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
  10. 10 Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

By healthycreationscom

Lemon Curd Bars
Dessert American

Lemon Curd Bars

4.7

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
  2. 2 Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
  3. 3 Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

By Dickinson's

Lemon-Blueberry Bundt® Cake
Dessert

Lemon-Blueberry Bundt® Cake

4.9

Prep
20 min
Cook
60 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
  3. 3 Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
  4. 4 Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
  5. 5 Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
  6. 6 Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
  8. 8 Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

By Allrecipes Member

Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting
Dessert

Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting

3.0

Prep
45 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
  2. 2 Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
  3. 3 Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
  4. 4 Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
  5. 5 Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
  7. 7 Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
  8. 8 While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
  9. 9 Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
  10. 10 Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
  11. 11 Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.

By Bibi

Whole Lemon Layer Cake
Dessert American

Whole Lemon Layer Cake

4.0

Prep
30 min
Cook
50 min
Total
115 min

Instructions

  1. 1 Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
  3. 3 Remove any stems from the lemons. Slice into quarters and remove all seeds.
  4. 4 Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
  5. 5 Divide batter between the prepared pans.
  6. 6 Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
  7. 7 Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

By Jill Lightner

Lemon Meringue Cheesecake
Dessert American

Lemon Meringue Cheesecake

4.8

Prep
20 min
Cook
70 min
Total
330 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 To make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.
  3. 3 Press into the bottom of a 9-inch springform pan.
  4. 4 To make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
  5. 5 Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
  6. 6 Spread mixture over crust in the springform pan.
  7. 7 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  8. 8 Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
  9. 9 To make the meringue topping: Preheat the oven to 375 degrees F (190 degrees C). Beat egg whites in a bowl with an electric mixer until soft peaks form.
  10. 10 Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
  11. 11 Spread lemon curd over chilled cheesecake.
  12. 12 Mound whipped egg whites over top and spread until curd is completely covered.
  13. 13 Bake in the preheated oven until meringue is golden brown, about 10 minutes.
  14. 14 Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. It's best not to cover the meringue or it may collapse.

By Michelle Berger

Lemon Frosted Carrot Cake Cupcakes
Dessert American

Lemon Frosted Carrot Cake Cupcakes

4.4

Prep
30 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with baking cups.
  2. 2 Whisk flour, white sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl until well combined; set aside.
  3. 3 Combine carrots, oil, applesauce, egg, and vanilla extract in a bowl until well mixed; mix into flour mixture just until combined. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 16 to 18 minutes. Cool cupcakes in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely.
  5. 5 Beat cream cheese, butter, and lemon curd together in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add 1 ½ cups confectioners' sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in remaining 1 ½ cups confectioners' sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency if needed.
  6. 6 Spread frosting onto cooled cupcakes, reserving a small amount of frosting. Place coconut flakes on top frosting to make "nests." Lightly dip jelly beans (or candy eggs) into reserved frosting; place into "nests."

By Reynolds KitchensR