Lemon Meringue Pie Bites

LemonMeringue bites SPS2

Lemon Meringue Pie Bites

Yields:  25-30 pcs

Prep time: 30 mins
Baking time: 1 hr 35min

Total Cooking Time:  2 hrs



Meringue Nests

4 egg whites {from large eggs; at room temperature}

½ tsp cream of tartar

1 cup granulated sugar

Lemon Curd 

{see lemon curd recipe}

LemonMeringue bites SPS

Meringue Nests
  1. Pre-heat oven to 300°F. Line two cookie sheets with parchment paper or baking mats, set aside.
  2. In a clean, dry stand mixer bowl, beat eggs on high until they become frothy and form soft peaks {that slowly sink back into the bowl; takes around one minute}.
  3. Add the cream of tartar, then begin adding the sugar by the tablespoon, while continuing to beat on high. Go slowly; this part may take 5-10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar.
  4. When mixture has formed stiff peaks {see photo of stand whisk above if you are wondering what a stiff peak looks like}, fill a piping bag fitted with a Wilton number 21 tip.
  5. Going slowly, pipe a 3-5 cm circle on the parchment-lined baking sheets. Without lifting the tip, do the second and third layers around the outside of the circle, forming a mini nest.
  6. Bake for 20 minutes at 300°F, reduce the temperature to 250°F and continue baking another 15 minutes. Turn oven off, open oven door slightly, and allow to cool for one hour in the oven.
Lemon Meringue Pie Bites
  1. Spoon lemon curd into the ‘nest’ and serve immediately.
  2. Nests and lemon curd can be stored separately for several days.


source:  sweetpeasandsaffron






Lemon Curd

lemon curd IG

Lemon Curd


3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


  • don’t freak out when your curd looks curdled.  Keep heating/stirring it and it will become smooth
  • Ina recommends to heat the curd over low, but mine never got to 170°F on the low setting; I eventually raised the heat to medium and finally got my curd to temperature/thickened

source:  Ina Garten @foodnetwork


Lemon Meringue Pie Cheesecake


Lemon Meringue Pie Cheesecake

Yield : 9″ pie


  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar



  1. Preheat oven to 350 degrees.
  2. Combine melted butter & graham crumbs. Press into a 9″ springform pan.
  3. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
  4. Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
  5. Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Lemon Filling
  1. Preheat oven to 350 degrees.
  2. Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
  3. Remove from heat and stir in butter, keep warm.
  1. Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
  2. Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
  3. Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

source : spendwithpennies

Lemon Poppy Seed Muffins

lemon poppy seed muffin

Lemon Poppy Seed Muffins

 Yields:  10-12 pcs


1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1  1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 1/2 tablespoons poppy seeds

zest from 2 lemons

1/4 teaspoon salt

1/2 cup buttermilk or 1/2 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons vanilla


  1. Preheat oven to 350∞F. Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time, beating well after each.
  2. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  3. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth.
  4. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
  5. Spoon the batter into the prepared pan, 3/4-full. Bake at 350∞F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool for 5 minutes before removing to cool completely.


source:  12tomatoes

Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

 Yields:  12 pcs
Baking temp: 350F
Baking time: 15-20  mins


4 ounces cream cheese, softened

¼ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest (see Note)

1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

½ cup fresh or frozen blueberries


½ cup powdered sugar

2 to 3 teaspoons milk



Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries.

Blueberry Lemon Crescent Ring2

Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that’s okay!

With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don’t worry if it’s messy. When it bakes it will take care of any issues.

Blueberry Lemon Crescent Ring3

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown.

In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
source:  the-girl-who-ate-everything

Lemon Mousse with Strawberries


Lemon Mousse with Strawberries


  • 1 cup plus 1 tablespoon sugar
  • 3/4 cup fresh lemon juice
  • 8 egg yolks
  • zest of 2 lemons
  • 8 to 10 strawberries chopped, plus more for garnish (I suggest using even more, the strawberries were so yummy!)
  • 1 1/2 cups heavy whipping cream
  • 1 3/4 cup crushed graham cracker crumbs
  • 1/3 cup butter, melted



  1. Combine 1 cup sugar, lemon juice, 8 egg yolks and lemon zest in a small saucepan. Whisk to combine.
  2. Over medium heat, stir constantly with a wooden spoon.
  3. Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
  4. Place lemon mixture in fridge and chill until cool, stirring occasionally.
  5. In a separate bowl, mix graham cracker crumbs and butter until well combined.
  6. Using electric mixer, beat heavy cream in medium bowl until medium peaks form.
  7. Gently fold whipped cream into lemon mixture until well combined.
  8. Divide graham cracker mixture between 8 serving dishes.  Top with chopped strawberries and sprinkle strawberries with a bit of sugar.  (Don’t be shy with the amount of strawberries , they taste so yummy with the lemon mousse.  I would have used more, but my strawberry bandit had hit again!)

source: scatteredthoughtsofacraftymom

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles OMG

White Chocolate Lemon Truffles

Yields:  20 pcs
Prep time: 25 mins
Chilling Time: 2 hrs
Cooking time: 5 mins


8 oz white chocolate-chopped

5 Tablespoon unsalted butter

3 Tablespoon heavy whipping cream

pinch of salt

1 teaspoon lemon extract

powdered sugar

White Chocolate Lemon Truffles OMG2


  1. Over a double boiler melt chocolate, butter and cream , stir until smooth.
  2. Stir in salt and lemon extract.
  3. Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
  4. With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls ( if it’s to sticky drop a small amount of white chocolate mixture into powder sugar, it makes it much easier to roll into a ball, then roll it again in the sugar when the ball is formed)
  5. Roll each balls into powdered sugar to coat them well.
  6. Store in the fridge in airtight container up to 1 week, freeze for longer storage.

source: omgchocolatedesserts

Lemon White Chocolate Biscotti


Lemon White Chocolate Biscotti



1/4 cup softened butter

6 tablespoons sugar

1 egg

2 tablespoons lemon juice

1 tablespoon lemon zest (You will need one lemon for the juice and zest in the cookie. You will need another whole lemon for the glaze. That’s two lemons.)

1 1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips

1/2 cup slivered almonds (optional)

Lemon White Chocolate Glaze Ingredients:

1 1/2 cups white chocolate chips (or chopped baking chocolate would actually be better)

4 tablespoons lemon juice

1 tablespoon lemon zest (this juice and zest should be the entirety of your second lemon)



Preheat oven to 325ºF.

Combine the sugar and butter and mix well. Add the egg, lemon juice, and zest.

Combine the flour, baking powder, and salt and stir into the rest of the ingredients. Stir in the white chocolate chips and almonds.

Form into a 10×2 inch log. Place on a lightly greased baking sheet.

Bake for 40 minutes. Cool for ten minutes. Using a sharp knife (I actually used an Electric Knife) cut the log into about 1 inch slices on a slight diagonal. Arrange the slices on the baking sheet and continue baking for 25 more minutes.

Combine all the ingredients for the glaze (I don’t know if glaze is the best word for this, but you know what I mean). Microwave on 40% power for 30 seconds at a time, stirring each time until melted. Dip the bottom of each cooled biscotti in and set on a piece of parchment paper. Drizzle the remaining on top.

source:  yammiesnoshery

Lemon Crinkles Cookies


Lemon Crinkles Cookies


2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

10 Tbsp unsalted butter, softened

1 cup + 2 Tbsp granulated sugar

1 Tbsp lemon zest (from about 2 medium lemons)

1 large egg

1 large egg yolk

1 1/2 Tbsp fresh lemon juice

3/4 tsp lemon extract

1/2 tsp vanilla extract

5 drops yellow food coloring (optional)

1/2 cup powdered sugar


  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 – 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

source:  cookingclassy



Lemon Cheesecake Pie


Lemon Cheesecake Pie

Yield : 9″ pie



  • 2 8 oz bars of cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 1/3 cup fresh squeezed lemon juice
  • 1 tsp vanilla
  • 1/4 tsp salt
  • your favorite 9 inch prebaked pie crust (see recipes of pie crusts here )
  • extra lemon for zesting


  1. In food processor, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla and salt (everything except the zest and pie crust ) until smooth.
  2. Pour into crust and bake at 325 until center is set but still slightly wobbly. (40 to 50 minutes.) To keep pie crust from burning, cover pie crust edges with foil.
  3. Let cool, then chill til firm (4 – 5 hours.)
  4. Before serving, top with thin layer of whipped cream and lemon zest

source: scatteredthoughtsofacraftymom