Tag Archives: lemon

Lemon Meringue Pie

I have never been a fan of lemon pie. The tartness was too much for me. And then, my sister, Nancy, brought a recipe from a dear old friend, Gracie. She was so gracious to share the recipe. It only has the juice of one lemon which gives the pie a milder lemon flavor that’s just right. Enjoy!

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Lemon Meringue Pie

Course Dessert
Cuisine American
Keyword cream pie, lemon, meringue, pastry
Servings 8

Ingredients

  • 1 9" pie shell, baked See recipe under cream pie post
  • 1 1/3 cup sugar
  • 4 tablespoons cornstarch
  • pinch salt
  • 1 1/2 cups boiling water
  • 3 eggs separated
  • 2 tablespoons butter
  • 1 lemon for juice and grated rind

Instructions

  • Mix sugar, cornstarch and salt in a saucepan. Stir in water slowly stirring with a whisk until smooth. Cook, stirring constantly, over low heat until thickened.
  • Add a small amount of hot mixture to beaten egg yolks to temper. Then add yolks to custard mixture.
  • Cook for approximately 1 more minute.
  • Remove from heat and add lemon rind, juice and butter. Stir until blended.
  • Pour into baked crust, top with meringue and baked until lightly browned.
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Swiss Meringue

Course Dessert
Cuisine American
Keyword cream pie, egg whites, topping
Servings 8

Equipment

  • 1 stainless steel saucepan with 1" water, simmering
  • 1 stainless steel mixing bowl
  • 1 electric mixer

Ingredients

  • 3 each egg whites in bowl with no yolks or added fat
  • 6 tablespoons sugar
  • dash cream of tartar

Instructions

  • Combine eggs whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
  • Stir constantly until sugar is completely dissolved. Egg white should be barely warm.
  • Remove from heat and beat with an electric mixer until soft peaks form.
  • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 350 degree F or until meringue is browned. Cool and serve.

Lemon Buttermilk Pound Cake

My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!

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Lemon Buttermilk Pound Cake

From According To Taste, Lufkin Service League, 1985, page 218
Course Dessert
Cuisine American
Keyword buttermilk, lemon, pound cake

Equipment

  • tube pan
  • electric mixer

Ingredients

  • 1/2 cup butter softened
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon lemon extract
  • 1 teaspoon butter flavoring
  • 1 tablespoon boiling water
  • 31/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans opt.
  • Glaze:
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract

Instructions

  • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
  • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.

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    Scones- Two Recipes: Cranberry Orange and Lemon Poppyseed

    Scones were a favorite at Sweets and Eats and were always ordered for breakfast at Stevens Catering. Their success was related to two different steps. First, I added more liquid because a soft dough creates a softer product. This rule holds true for all dough. Also, I grated the butter instead of cutting in. It is faster but has the same result. Just be sure to toss a little flour mixture over the butter several times as it is grated. If not you will have one solid mass of butter that will have to be cut in thus defeating the purpose of grating. I use this technique for biscuits, pie dough and any dough calling for butter. I hope this improves your baking. Enjoy!

    • Cranberry Orange Scone with a touch of dried apricots

    Today I made the Cranberry Orange Scones. I forgot how wonderful they are. I was short on having enough cranberries, so I added a few chopped, dried apricots. What a nice addition! I think you could substitute any dried fruit and have a great scone. Light, fluffy, fruity- just what I needed this morning. Hope you try them!

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    Cranberry Orange Scones

    Servings 8 scones
    Author Sarah Stevens

    Equipment

    • bench knife
    • grater
    • pastry brush

    Ingredients

    • 2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 tablespoons sugar
    • 1 tablespoon grated orange rind
    • 1 stick butter
    • 1 cup buttermilk
    • 1 cup dried cranberries

    Topping

    • 1 tablespoon milk
    • 1 tablespoon sugar

    Instructions

    • Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
    • Add buttermilk and cranberries and stir just until moistened.
    • Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
    • Place 1 inch apart on parchment paper lined baking sheet. Brush with milk and sprinkle with 1 tablespoon sugar.
    • Bake at 425 degrees for 15 minutes or until golden.

    Notes

    Dry ingredients and butter can be combined ahead of time and stored in the refrigerator.  Cranberries and buttermilk can be added right before placing in the oven.
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    Lemon Poppyseed Scones

    Course Breakfast
    Cuisine American
    Keyword bread, lemon, poppyseed
    Servings 8 scones

    Equipment

    • grater
    • bench knife

    Ingredients

    • 2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 tablespoons sugar
    • 1 tablespoon grated lemon rind
    • 1 stick butter
    • 1 teaspoon poppyseed
    • 1 cup buttermilk

    Lemon Glaze

    • 1 lemon juice
    • powdered sugar enough for glaze

    Instructions

    • Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
    • Add buttermilk and poppyseeds and stir just until moistened.
    • Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
    • Place 1 inch apart on parchment paper lined baking sheet.
    • Bake at 425 degrees for 15 minutes or until golden.
    • While scones are baking, juice one lemon and add powdered sugar to make a thin glaze.
    • Glaze scones after removing from oven.

    Notes

    Dry ingredients and butter can be combined ahead of time and stored in the refrigerator. Poppyseeds and buttermilk can be added right before placing in the oven.

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

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