LEMON POP RECIPES
VEGAN LEMON CHEESECAKE RECIPE | BBC GOOD FOOD
An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love
Provided by Good Food team
Categories Dessert
Total Time 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
- Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
Nutrition Facts : Calories 297 calories, FatContent 22 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.1 milligram of sodium
LEMON-GARLIC RAINBOW CHARD | ALLRECIPES
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Provided by ISISILLUSION
Categories Greens Side Dishes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Nutrition Facts : Calories 219.8 calories, CarbohydrateContent 8.3 g, FatContent 20.7 g, FiberContent 2.9 g, ProteinContent 3.4 g, SaturatedFatContent 2.9 g, SodiumContent 363.9 mg, SugarContent 2 g
More about "lemon pop recipes"
LEMON POPPY SEED MUFFINS RECIPE - FOOD.COM
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 197.8 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 197.8 per serving
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
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DRIED ORANGE & LEMON SLICES RECIPE | BBC GOOD FOOD
Dry orange and lemon slices to use as decorations at Christmas time. They make lovely tree, table or wreath decorations, or pop in a jar as a gift
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 4 calories per serving
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 4 calories per serving
- Leave to cool completely on the tray, then package with the garnishes of your choice.
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LEMON POPPY SEED MUFFINS RECIPE - FOOD.COM
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 197.8 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 197.8 per serving
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
See details
DRIED ORANGE & LEMON SLICES RECIPE | BBC GOOD FOOD
Dry orange and lemon slices to use as decorations at Christmas time. They make lovely tree, table or wreath decorations, or pop in a jar as a gift
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 4 calories per serving
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 4 calories per serving
- Leave to cool completely on the tray, then package with the garnishes of your choice.
See details
LEMON COCONUT CAKE WITH LEMON CURD FILLING | MY CAKE SCHOOL
You'll love these moist lemon cake layers with coconut baked right into the batter. The filling of lemon curd and whipped coconut cream cheese frosting is heavenly!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- For the Lemon Coconut CakePreheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Fold in the shredded coconut. Divide batter between three prepared 8 inch cake pans. Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. For the Lemon Curd FillingCombine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate. This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved. (I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes about 1 1/4 cups.) For the Coconut Whipped Cream Cheese Filling and FrostingFreeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and extracts. Beat until very smooth. Fold the whipped cream into this mixture. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while. Assembling the CakePlace the first cake layer on the pedestal or cake base. Spread with lemon curd (stopping about 1/4 to 1/2 inch from the edge of the cake layer. Spread the curd with a layer of the whipped cream cheese frosting. Repeat steps for the next layer, and top with the third layer. *I had enough lemon curd leftover to spread the top with lemon curd as well. Fill in any gaps between the cake layers with frosting- I do this by loading the frosting into a disposable piping bag with the tip snipped away. This step helps to keep the filling contained. (Normally I would pipe a dam of buttercream when working with soft fillings but we aren't working with buttercream today. This is why it's a good idea not to take the filling all the way to the edge of the cake.). Frost around the sides of the cake with the coconut whipped cream cheese frosting. Press coconut into the sides. Lemon curd is on top of the cake and I'm leaving that exposed. I piped a border using a 2D piping tip with the remaining frosting.
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From limoncellopallini.com
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It is made from prized, Sfusato lemons, exclusive to the Amalfi coast. The handpicked lemons are infused immediately, so their freshness and flavor is delivered in every bottle. Its versatility is almost endless – enjoy it neat, on the rocks, straight from the fridge, or mixed into cocktails and food recipes.
From limoncellopallini.com
From limoncellopallini.com
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From womensweeklyfood.com.au
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