When life hands you lemons, make delectable lemon desserts! The citrusy tang and refreshing zest of lemons can transform ordinary sweets into extraordinary delights. In this mouthwatering journey, we're going to explore three tantalising lemon dessert recipes that will add a burst of sunshine to your culinary repertoire.
From the velvety "Lemon Cheesecake Tart" to the airy "Lemon Souffle," and the wholesome "Lemon Poppy Seed Oatcake," these recipes are perfect for satisfying your sweet tooth and impressing your guests. Whether you're hosting a dinner party or simply craving a sweet treat, these lemon desserts are sure to delight your taste buds. Let's get started!
1. Lemon Cheesecake Tart
Ingredients
For The Crust:
- 1½ cups/190 grams all-purpose
- flour
- ½ cup/50 grams confectioners' sugar
- ½ teaspoon fine salt
Finely grated zest of 1 lemon
- 10 tablespoons/142 grams unsalted
- butter, cold and cut into cubes, plus more for greasing the pan
- 1 egg yolk
For The Filling:
- 16 ounces/450 grams cream cheese, softened to room temperature
- ½ cup/100 grams granulated sugar
- Finely grated zest of 2 lemons plus
- ¼ cup freshly squeezed juice
- Pinch fine salt
- 2 large eggs
Preparation
- Heat oven to 375 degrees.
- Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
- Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
- Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
- While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
- Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
- Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
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2. Lemon Souffle
Ingredients
- About 1 teaspoon unsalted butter for the dish
- 1 cup sugar, plus some for the dish
- 6 eggs, separated
- 1 tablespoon minced or grated lemon or orange zest
- ¼ cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
- Pinch salt
Preparation
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with ¾ cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining ¼ cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés).Serve immediately.
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3. Lemon Poppy Seed Oatcake
Ingredients
(for 1 small tray, 2 servings)
- 80 grams of oatmeal
- 1 spoon of poppy seeds
- 1 teaspoon of baking powder
- 2 handfuls of blueberries
- 1 egg
- 1 tablespoon of agave syrup (or maple syrup/honey)
- 1 1/2 cups of vegetable milk
- 2 tablespoons of coconut protein
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract (if you have it)
- a little grated lemon peel
- 1 large squeezed lemon
Dressing:
- 1 tablespoon of Greek yogurt
- a spoonful of lemon juice
- a little agave syrup
Preparation
- Mix the ingredients for the oats, mix well, and pour into a pan, which is slightly greased with coconut oil, then add some more blueberries on top! 🫐
- Bake in the oven at 180 degrees for 40 minutes. 🔥
- At the end, mix the ingredients for the topping and pour it over the whole cake, but also leave it for the addition 😂 (you will add the topping to each glass later) 🧁
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