Tag Archives: lemon

Lemon Blueberry Sunshine Loaf

Some days we need a little sunshine. Heck, some years we need it. This would be one of those days in one of those years. This recipe is one I have been meaning to post since the day, in the depths of winter, a glorious box of Meyer lemons arrived from Cousin D in California. As if the lemons weren’t treat enough, they concealed some vintage lederhosen, which of course EVERYONE needs.

Similarly, everyone needs a bit if sunshine, and this loaf (easily Veganized) serves it up.  It comes straight from Cookie and Kate, and was the answer to many questions, like:

What can I make that uses every part of these luscious lemons?
What can I make that is easy and delish?
What can pass off as a homemade dessert when we have visitors, or a satisfying snack or breakfast when we don’t?
What’s going to hit the above and have some redeeming nutritional qualities?

This is the answer to all that! I hope you like it, and that it brings a little sunshine to your day. After seeing what lemon zest does to sugar you will never let your lemons go unzested again.

Lemon Blueberry Sunshine Loaf


  • 1 ½ cups white whole wheat flour or regular whole wheat flour, plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon fine grain sea salt
  • 2 medium lemons, preferably organic, to be zested and juiced
  • 1 cup sugar (organic cane sugar if you’re fancy)
  • ¾ cup plain whole-milk (full fat) yogurt or Greek yogurt
  • 3 extra-large eggs (aquafaba works great too)
  • ½ teaspoon pure vanilla extract
  • ½ cup extra-virgin olive oil
  • 1 cup fresh or frozen blueberries (if frozen, do not defrost!)
  • 2 teaspoons honey
  • Optional accompaniments: coconut whipped cream or regular whipped cream or vanilla ice cream


  1. Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour a 8½ by 4¼ by 2½-inch loaf pan.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. Pour the sugar into a separate medium-sized mixing bowl. Grate all the zest from the lemons. Rub the zest into the sugar until the sugar is yellow and fragrant. Add the yogurt, eggs and vanilla to the sugar mixture. Whisk well, until the ingredients are combined.
  4. When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. In a separate bowl, toss the blueberries with about one teaspoon flour (this will help prevent them from sinking while the cake bakes.) Gently fold the blueberries into the batter.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake the cake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
  6. Let the cake cool in the pan for 30 minutes. Meanwhile, warm 2 tablespoons lemon juice and two teaspoons honey just long enough for you to whisk the honey into the juice. You can do this in your smallest saucepan over medium-low heat or in brief bursts in the microwave. Once the honey is mixed in, taste it—it should be pleasantly tart. If it’s too sour, mix in more honey. Using a pastry brush, brush the lemon-honey glaze on top of the warm cake. Repeat until you have no more liquid left.
  7. Run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate or cutting board upside down over the loaf pan and carefully turning it over. Turn the cake back onto a flat surface to cool completely. Then slice and serve!

Bringing it:

This is the PERFECT offering to bring anywhere anytime. It’s portable, sturdy and easy to eat at any venue. Bring it on!

Lemonpalooza Part Deux and Lemon Almond Pudding Cake

Well hello spring! It finally warmed up enough to unclench the earth, and to make the outside inviting. On cue, enter the black flies. Thank you, New England! Back in the kitchen, the work of feeding the tribe something more than frozen pizza continues. As I was about to embark on finding something to make with the glorious box of lemons from last week, I got a King Arthur email full of pictures and recipes featuring their five favorite citrus recipes. We’re on the same page!

Here’s where we’ve been with my lemons. They’ve gone in tea, of course, and they’ve been thinly sliced to go atop slow baked salmon. They’ve gone in to this spring vegetable Israeli couscous  (hello asparagus and peas!), preserved lemons and for no reason other than flaunting my bounty, I made these candied lemon slices. (I have no idea what to do with them, but they’re hanging in my fridge, looking pretty and ready to roll.)

Come here, my pretty

Rocky Mountain correspondent Tania sent me this recipe for Lemon Tiramisu which looks amazing, but also has too many steps for this particular phase of quarantine. How has going nowhere become so time consuming?

For today’s recipe, I looked for something even easier than Lemon Beach Pie (don’t get me started on this beauty!), something easy and delish. This came from the quarantine recipe club—not the recipe chain letter you may fear, but a weekly newsletter with all kinds of recipes contributed from all kinds of people like us, who are wrassling up vittles for a houseful, with an ever changing list of available ingredients.

Enjoy your Sunday!

Now, THAT’S dessert, or maybe dinner.

Lemon Almond Pudding Cake

Ever so slightly adapted from How Sweet Eats


  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs separated
  • 2 tablespoons unsalted butter  melted and slightly cooled
  • 1 cup milk the original recipe calls for skim, I used whole with good results
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon almond extract
  • powdered sugar and sliced almonds for topping. Fresh berries wouldn’t hurt either!


  1. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray liberally. Or brush it with melted butter!
  2. In a bowl, whisk together the sugar, flour and salt.
  3. In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract and lemon zest until combined. Stir in the dry ingredients.
  4. Beat the egg whites in the bowl of your electric mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, until combined. Pour the batter into the pie plate.
  5. Bake for 30 to 35 minutes, until set. Top with a dusting of powdered sugar and a handful of sliced almonds and serve.

Get more lemon inspiration at Lemonpalooza Part 1




California Dreamin’ on Such a Winter’s Day

Lemonpalooza: n. a celebration of all that is warm, bright and tangy; hope in the home stretch of winter; antidote to a common addiction amongst native Californians and Floridians; yum.

As I was packing a shoe box of Meyer lemons in to my checked baggage, my sister suggested: “You need lemon rehab.” A day earlier I had packed a flat rate priority mail box with lemons and had just returned from the home tree with another batch. Earlier she had bottled a batch of lemon syrup for me, and the lemon possets for dessert were cooling in the fridge. Gnawing on the peel of a juiced half lemon (dentists everywhere are recoiling) I nodded. “You might be right.”

But there is no kicking this addiction. As I boarded my plane back to NH I could not help but have a pang for every Meyer lemon left unpicked in the family tree and in the entire Bay Area megalopolis. I take solace in knowing I did my best.

Here’s a small sampling of how those lemons will be worshiped this week:

The first recipe comes from “The Lemon Cookbook” (of lemon cauliflower couscous fame) which I gave to my sister. The book’s chicken and toasted bread salad has been among their family’s Bring-It staples ever since. It’s sturdy, hearty, delicately and boldly flavored (can that be? Yes, oh yes!) with co-roasted lemons and shallots. And here’s the real kicker—it’s even better the next day.

The ease of rotisserie chicken notwithstanding, reading and re reading all the steps makes the entire recipe a pain in the butt to make the first time. That said, virtually all the labor (and flavor) is in the dressing. So we’re going to take just that element on now, and it will make for many happy salads with or without chicken and toasted bread. 

The other recipes are ridiculously easy: Meyer lemon simple syrup is a juice-intensive staple to brighten tea, seltzer, pancakes, vodka, etc; and lemon posset is a sweet, tart, creamy, perfectly textured pudding/custard with no eggs or special techniques involved.

As good as these recipes are, they are merely a gateway to all the transformational possibilities of Meyer lemons in winter. Roast them, juice them, preserve them (Pickled lemon chutney? I’m looking at you next!), and let them bring a little sunshine in to your life.

Roasted Lemon-Shallot VinaigretteLemon-salad


  • 1 lemon, halved and seeded with the tip of a sharp knife
  • 8 oz shallots peeled and halved if large
  • 3 large cloves garlic unpeeled
  • ¾ cup extra virgin olive oil, divided
  • 4 sprigs fresh thyme, divided
  • 2 ½ tsp kosher salt, divided
  • juice of one lemon


Preheat oven to 400. Toss lemon, shallots, garlic and 2 sprigs thyme in 1/4 cup oil and 1 tsp salt. Spread in baking dish in one layer, with cut sides of lemon down. Cover with foil and bake 45-55 minutes or so, until shallots are caramelized and lemons are totally soft. Remove from oven and let cool.

When cool, remove lemon pulp from peel and put it (minus peel and any remaining seeds) into the blender. Add shallots, garlic insides (squeezed from skin), lemon juice, and any accumulated liquid to the blender. Process until smooth. Add remaining oil in a stream. Stir in thyme leaves from remaining sprigs and salt to taste.

Say tuned for a pro version of the chicken and toasted bread salad, pictured above, which is leftover roasted chicken tossed with arugula, plumped currants, rustic bread—torn, tossed with oil and oven-toasted— and this dressing.

This next recipe comes from Cooks Illustrated, so even though it is super simple of course it has some crazy essential step. In this case it is measuring the hot liquid until it is the proper volume. They have a workaround which is even more complicated, so let’s just stick to Plan A. It’s no big.

Lemon Possetposset

  • 2 cups heavy cream
  • 2/3 cup sugar
  • 1 Tbsp lemon zest
  • 6 Tbsp Meyer lemon juice
  • Fresh blueberries or raspberries

Combine cream, sugar and zest in a medium saucepan over medium heat and stir to combine. Heat, stirring as mixture boils. Boil, stirring frequently, for 8-12 minutes, until reduced to 2 cups (pour it off into pyrex measuring cup to check when it’s there). Remove from heat, stir in juice and let cool 20 minutes. Strain into bowl or directly into six individual ramekins/posset containers (see at right. who knew?). Discard strained zest, or eat it when nobody is looking. Chill possets uncovered until set, at least 3 hours. Wrap and store in refrigerator for up to two days. To serve, unwrap and let sit at room temperature 10 minutes. Garnish with berries.


Meyer Lemon Simple SyrupSyrup-tree

2 cups strained fresh Meyer lemon juice
2 cups granulated sugar
zest of 3 Meyer lemons

Wash and gently scrub lemons. Using a zester or vegetable peeler, remove strips of zest from fruit, being careful to remove only the yellow zest, none of the bitter white pith.

Combine sugar, zest and lemon juice in medium saucepan. Heat until simmering over medium heat, stirring to completely dissolve sugar. Increase heat and bring to a gentle boil. Remove saucepan from heat. Cover and set aside to steep 10 minutes. Strain into glass containers. Discard zest, or, you know what I’d do.

Makes 3 cups. The syrup will keep 1 week in the refrigerator, 6 months in the freezer.


Southern Comfort in the Granite State