Archive for the 'Lemon' Category

Lucious Lemon Muffin Bites

lucious-lemon-poppyseed-muffinsKevin has an eating problem. Yes, you read that correctly. Not a drinking problem, but an eating problem.  They boy can’t eat anything without it falling off of his fork, squishing out of a bun, taco shell, or crumbling it to pieces.  The funny thing is that he gets so frustrated too.  He seriously thinks that either I or his food is out to get him.  I swear it takes him about three times longer to eat than I do.

Kevin also has another problem…eh…issue…whatever.  According to him he does not produce saliva when he eats.  Yes I know, just what you wanted to know, how much saliva he produces.  It is true.  He has to drink with about every bite unless what he is eating is a wet item.  I can’t understand this.  My mouth naturally produces more whenever I eat anything dry like bread.   I guess he is missing that gland? gene? whatever it is.  Anyway, you’ll be happy to know that these muffin bites are plenty moist and make him happy.

So on my quest to make his eating process more enjoyable and to hear less complaining, I decided to make bite sized muffins.  He can pop them in his mouth, there is no wrapper or fork to deal with and therefore no crumbs.  He can do this, right??

Lucious Lemon Muffin Bites

1 c. all purpose flour, sifted

1 teaspoon baking powder

dash sea salt

1/2 c. butter

1/2 c. sugar

2 eggs, separated

3 tablespoons lemon juice, freshly squeezed

1 teaspoon lemon zest

1 tablespoon poppyseeds

2 tablespoons decorating sugar


Sift together flour, baking powder, and salt. Add poppy seeds to flour mixture.

Cream butter and sugar until light and fluffy.  Beat in egg yolks one at a time, scraping the bowl as needed.  Blend well.

Add flour mixture alternately with lemon juice and zest, beginning and ending with flour mixture.

In a separate bowl, beat egg whites until stiff peaks form.  Carefully fold egg whites into the lemon batter.

Fill greased mini muffin tins 2/3 way full and sprinkle with decorating sugar.

Bake 375 for 10- 15 minutes or until a toothpick comes out clean.

Source: Feast on This! recipe


Lemon Curd

lemon-curd_jarSpring is getting so close and it makes me long for light and easy desserts.  The first ingredient that comes to mind is lemons.  They are so fresh and brighten any dish you make, especially this divine lemon curd. Oh so divine!  It is tart, sweet, and super simple.  Why do people spend $4 on a jar when this makes twice as much for that price?  It only takes about 15 minutes and you can use any kind of citrus whether it be lemons, limes, or oranges.

Earth Fare had beautiful Meyer lemons on sale this week.  I wish I would have taken a picture to show you how lovely they were. I definitely could not pass them up knowing that lemon curd would pair perfectly with my angel food cake.  Lemon curd is also great addition to many pastries and cakes as well.  Make sure you use fresh citrus whatever you pick.  Not only does it taste better but it does not contain preservatives or other additives that is in bottled juice.


Lemon Curd

makes about 1 1/2 cups

1 1/4 c. Meyer lemon juice, freshly squeezed

5 egg yolks

1 c. granulated sugar

1 1/2 tablespoons Meyer lemon zest

1 stick (1/2 c.) butter, unsalted, cut into small chunks


In a saucepan over medium high heat, bring sugar, lemon zest, and lemon juice to a boil.  Remove from heat and gradually temper one third of your hot sugar mixture into your egg yolks, whisking constantly.

Once tempered add egg yolk mixture back to hot mixture on the stove, whisking constantly.  Continue to whisk constantly over medium heat for about 10-12 minutes until mixture has thickened.  It will feel like lemon pudding.

At this point, add in the cubed butter in batches, about a tablespoon at a time.  Blend well after each addition.  Remove mixture from heat and pour through a fine wire mesh strainer into a bowl.  Place plastic wrap directly on the warm lemon curd to prevent a skin from forming.  Chill until cold, approximately 2-4 hours.

June 2018
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