When life hands you lemons you can make lemonade or make one of these 8 lemon desserts. There’s something about spring that calls for bright and citrusy desserts. My citrus fruit repertoire usually doesn’t extend further than lemons, limes, oranges and the occasional grapefruit. However, I was curious about other varieties I’ve seen in stores. I wouldn’t say that the following ones would be great in baked goods, but for salads, and drinks you and I might be in for a delightful surprise.
Kumquat- Such a funny word, the kumquat is an olive-sized fruit. You can eat this entire fruit, skin, seeds and all. In direct contrast to most citrus fruits, the skin of this one is sweet and the flesh is tart.
Ugli Fruit – As the name implies this one won’t win any beauty contests. It’s also known as a Jamaican tangelo. Behind the thick wrinkly skin lies sweet orange fruit. Most likely you won’t be able to peel this like any orange, a small sharp knife works best.
Bergamot – I’ve become a fan of Early Grey tea and the oil of this fruit is used in making it. It has a lovely floral scent but is too bitter to eat. However, this one does well in baked goods, and curds.
Pomelo – The taste of the pomelo resembles that of a slightly sweet grapefruit. Its flesh is pink and the rind is thick.
A Few Helpful Hints About Lemons
Before you start baking and cooking with lemons here’s a bit of lemony info that you might find useful.
- One average sized lemon will yield about 3 tablespoons of juice.
- One lime yields 2 tablespoons juice.
- No fresh lemons no problem. If you’re using the lemon juice for the acidic properties, then you can use ½ as much vinegar. On the other hand, if it’s for flavoring substitute lime or orange juice. Lemon extract is also an option.
- For obvious reasons it’s best to zest your lemon before juicing. A lesson I learned that the hard way.
- Lemon zest wrapped tightly in plastic wrap, or in a teeny tiny airtight container keep well in the freezer for up to two months.
Now it’s time to pucker up buttercup and check out these 8 lemon desserts that I hope will add a bit more sunshine to your day.
Meyer Lemon Buttermilk Bundt Cake – Moist cake with a tender crumb. This cake is everything!
Blueberry Lemon Crumb Cake – Breakfast, brunch or just because is a good reason to bake this.
Lemon Citrus Bars – The flaky-like crust on top is off the chain!
Lemon Meringue Jar Cakes – What’s not to love about your own jar of cake, and this is a big jar!
Lemon Cornmeal Rosemary Madeleines – Feather light with a hint of lemon and a great two bite treat.
Lemon Curd Skillet Cake – This cake is more like a pie and not heavy at all.
Lemon Meringue Vanilla Cake – If you want a little drama along with your cake this is it. Stiff meringue peaks slightly torched make for a pretty presentation.
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