Lemon Orange Biscotti

These twice baked citrus biscotti have just the right amount of crunch for dunking but are light and crisp enough to not need dunking. Perfect with tea or milk as an afternoon pick me up or even with your morning coffee ... breakfast cookie anyone?

Ingredients:

6 tbsps butter, at room temperature

2/3 cup sugar

1/4 tsp salt

1 1/2 tsps lemon zest

1 1/2 tsps orange zest

1 tsp vanilla extract

1 1/2 tbsps lemon juice

1 1/2 tbsps orange juice

1 1/2 tsps baking powder

2 eggs

2 cups flour

Glaze:

1/2 cup icing sugar

1 tsp lemon juice

1 tsp orange juice

yellow and orange food colouring (optional)

Preheat oven to 350°F

Cream the butter, sugar, salt, lemon and orange zest and vanilla together, then add the baking powder. Mix in the juices and eggs. It may appear lumpy and look curdled, but that's ok.

Add the flour and mix just to combine.

Place the dough on a parchment lined baking sheet and with dampened hands shape into a 13 X 3 X 3/4" log. Smooth the top and sides with wet hands.

Bake at 350°F for 25 minutes then remove from oven and cool for 20 minutes. Reduce oven temperature to 325°F.

Using a serrated knife, slice into 1/2" pieces and stand up on the sheet. Return them to the oven for 30-35 minutes.

Once baked and cooled completely mix up the glaze. If using colour, divide the icing into bowls and add your choice of colour. Fill a little ziplock bag, snip the corner off and drizzle icing over the top edge of the cookies. Let one colour set before adding another.

I had some leftover chocolate icing which was yummy with the citrus flavoured biscotti!

Makes 18 biscotti... now for that cup of coffee!

Store in a cookie tin.

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Self Saucing Lemon Cake

Here's a light sponge cake with tart lemon sauce for lemon lovers. It's a light and easy self-saucing dessert that's perfect for your next dinner for two!

Ingredients:

1 large egg, separated and at room temperature

1/2 cup sugar

1/3 cup milk

2 tbsps flour

2 tbsps lemon juice

1 tsp lemon zest

1/8 tsp salt

Beat egg yolk, sugar, milk, flour, lemon juice, zest and salt until smooth. Beat the egg whites until stiff peaks form, about 2 minutes, then fold into the lemon mixture.

Pour into 2 ungreased 6" ramekins. Sit the ramekins in a baking dish and pour boiling water in the dish to a 1" depth.

Bake at 325°F for 40-45 minutes or until a knife in the center comes out clean.

Dust with a little icing sugar to serve.

Makes 2 servings

Recipe from: atasteofhome.com

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Lemon Loaf Cake

Lemons were on sale this week so I tried this not-too-sweet cake with lots of lemon zing! Pucker up! 

Ingredients:

1 3/4 cups flour, sifted

2 tsps baking powder

1/4 tsp salt

3/4 cup butter, at room temperature

3/4 cup sugar

2/3 cup milk

2 large eggs

zest and juice of 1 lemon

Syrup:

1 tbsp sugar

1 tbsp water

zest and juice of 1 lemon

Glaze:

1/2 cup icing sugar

zest of 1 lemon

1 tbsp lemon juice

Start by oiling a 9 X 5" loaf pan and lining it with parchment paper. Set aside.

Sift the flour and add the baking powder and salt.

In a large mixer bowl cream the butter and sugar together until it turns light yellow. Add the eggs, one at a time, then add 1/2 the milk and 1/2 the flour. Once combined add the rest of the milk and flour along with the zest and lemon juice. Spoon into prepared pan.

Bake at 325°F for 60-65 minutes or until a cake tester comes out clean.

Add the syrup ingredients to a small saucepan and warm to melt the sugar. When the cake is baked, leave it in the pan and poke it through to the bottom several times with a skewer. Pour the warm syrup over letting it absorb into the cake.

Cool 20 minutes then remove from the pan, take the parchment off and let cool completely on a rack.

When the cake is cooled mix up the glaze ingredients and drizzle over the top. You can sprinkle more lemon zest on top before it sets.

Then go ahead and enjoy a slice!

Original recipe from: lovefoodies.com

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Lemon Orange Meringue Pie

If you find lemon meringue pie too tangy, you may like this lemon orange meringue pie. Not a great difference just a little milder citrus flavour.

Ingredients:

1-9" baked pie shell 

Filling:

1 cup plus 1 tbsp sugar

2/3 cup sugar

1/2 cup cornstarch

3/4 cup juice from 2 lemons, 1 orange and 1 clementine

Zest of 1 lemon and 1 orange

4 egg yolks

pinch of salt

1 1/4 cups boiling water 

Meringue:

4 egg whites, at room temperature 

1 tbsp cornstarch 

1/4 cup water

1/2 cup sugar

1/2 tsp cream of tartar

Stir the filling ingredients in a medium saucepan except the boiling water. Once the cornstarch is dissolved whisk in the boiling water. Bring to a boil over medium heat then reduce to medium low and cook until thickened and bubbles just start to break the surface, stirring constantly. 

Pour the filling into baked pie shell.

Preheat oven to 350°F and remove all but the bottom rack.

For the meringue, combine the water and cornstarch in a small saucepan and cook over medium high heat about 2 minutes until a thickened slurry is produced. Remove from heat.

In a large mixer bowl whisk the egg whites and cream of tartar together until foamy then add the sugar, a heaping tablespoon at a time, on medium high speed until stiff peaks form. Add the cornstarch slurry and beat to combine.

Dollop the meringue onto the hot lemon filling making sure it is sealed to the pie crust. Gently lift and fluff to form peaks.

Then bake at 350°F for 12-15 minutes. 

Cool on rack then chill completely before slicing.

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Lemon Pork Tenderloin

Pork tenderloin is already a most tender cut of pork. Lemon juice makes it just that much more tender. 

Ingredients:

3/4 - 1 lb pork tenderloin (.392 kg)

1 tbsp olive oil

2 tbsps fresh lemon juice

1 tsp soy sauce

zest of 1/2 a lemon

1 tsp fresh chopped rosemary

1/2 tsp minced garlic

1 onion , sliced thin

1 tsp olive oil

Pat the tenderloin dry with paper towels then combine 1 tbsp olive oil, lemon juice, soya sauce, zest, rosemary and garlic and rub all over the pork. 

Toss sliced onion with 1 tsp olive oil and place in a skillet laying the tenderloin on top.

Roast at 425°F for 30-45 minutes or until internal temperature reads 155°F. Rest 5 minutes before slicing.

Perfect with a side of your favourite rice.

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Lemon Chia Pudding

Only serious lemon lovers please... pucker up this is a zesty one! 

Ingredients:

zest of 1/2 - 1 lemon

juice of 2 lemons

1 1/2 cups coconut milk

3 tbsps honey

pinch salt

1/4 tsp turmeric

4 tbsps chia seeds

Combine the lemon zest (start with zest of 1/2 a lemon), juice, coconut milk, honey, salt and turmeric together in a blender. Then add the chia and pulse a few times to fully combine. 

Taste for sweetness and tartness. If you need it sweeter, add more honey. If you'd like it tarter (is that a word?) add the other 1/2 zest of lemon.

Pour the pudding into a large bowl and refrigerate for 1 hour. Then stir to evenly distribute the seeds and pour into individual bowls or glasses for serving. Refrigerate a miniuum 4 hours or overnight to set.

Makes 4 servings

Adapted from: veganricha.com

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Little Lemon Teacakes

Tender little lightly glazed two-bite cakes are perfect with afternoon tea.

Ingredients:

1 cup flour

1 cup sugar

1/2 tsp salt

1/2 tsp baking soda

1/2 cup butter

1/2 cup water

1/4 cup sour cream

1 egg

1 tbsp lemon zest (from 1 large lemon)

1 tbsp fresh lemon juice

Glaze:

1 1/2 cups icing sugar

1 tsp lemon zest

1 tbsp melted butter

2 tbsps fresh lemon juice

2 tbsps milk

Whisk the flour, sugar, salt and baking soda together. Melt the butter in a saucepan, then add the water and bring to a boil. Pour over the flour, etc and mix just until combined. Add the sour cream, egg, zest and lemon juice. Pour into greased and floured mini muffin tins.

Bake at 325°F for 15-18 minutes. Cool 5 minutes then turn out onto a rack to cool.

Combine the glaze ingredients and microwave for 10 seconds.

When cakes are cooled completely dip the bottoms of the cakes, right up to the top, in glaze. 

Sit them bottom-side-up on a rack that has parchment underneath to catch any drips. Any extra glaze can be spooned over.

Makes 16 moist mini teacakes

From: creationsbykara.com

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Lemon Roast Chicken

If you love lemons, you'll love this recipe. It's the lemoniest! This chicken becomes fully infused with the bright taste of lemon while staying nice and juicy!

Ingredients:

3 lb chicken

2 or 3 carrots, cut in half or thick sliced

1 lemon, zested then sliced

2 or 3 red bell peppers, halved or quartered

2 tbsps butter

2 tsps minced garlic

1 tsp dry thyme

fresh cracked black pepper to taste

salt to taste

olive oil

Combine the lemon zest (the zest of the whole lemon makes it very lemony, use less if you just want a hint of lemon), butter, minced garlic, thyme and black pepper and slide globs of it under the skin of the chicken wherever you can. Sit the chicken in a baking dish on top of pepper halves and 3 or 4 lemon slices. If you want the chicken more lemony, stuff the balance of the lemon into the cavity.

Place the carrots around the chicken and add 1/4 cup water. Brush the chicken with olive oil and sprinkle everything with thyme, salt and black pepper. 

Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F for 1 1/2 hours, basting occasionally.

Serves 4 with a little left for a sandwich or two the next day!

Lemon Date Bars

Shortbread cookie meets, date square, meets zingy lemon curd square.

Ingredients:

Crust:

3/4 cup butter

1 3/4 cups flour

3/4 cup icing sugar

1 tsp coarse salt

Date Filling:

8 oz dates

1 cup boiling water

Lemon Layer:

1 1/4 cups sugar

1/4 cup flour

1/2 tsp coarse salt

4 large eggs

1 tbsp lemon zest

3/4 cup lemon juice

icing sugar for dusting

Butter a 9 X 13" baking pan with parchment paper that is long enough to overhang a few inches. Butter the paper as well.

For the crust, whisk the flour, icing sugar and coarse salt together. Then add the butter using a pastry blender or your hands until it holds together. Press firmly into the bottom of the pan and freeze for 15 minutes. Bake at 350°F for 20-25 minutes.

Pour boiling water over the dates and let sit for 15 minutes, then drain and reserve the liquid. Using a food processor, whirl the dates with enough of the reserved liquid to form a spreadable paste (about 1/4 - 1/2 cup of liquid). Set aside until the crust is baked.

To prepare the lemon layer whisk the sugar, flour and coarse salt together, then add the eggs, zest and juice.

Spread date filling over baked crust and return to the oven for 4 minutes. Now reduce heat to 325°F, pour the lemon over the date filling and bake 20-25 minutes or until set.

Once baked cool on rack 20-30 minutes. Then using the parchment overhang, lift out of the pan to cool completely on rack before cutting into bars.

Ready to eat as is ...

or you can give them a little dusting of icing sugar.

Original recipe from MarthaStewartLiving.com