Lemon Loaf

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This lemon bread is perfect for a light dessert or for Easter morning! You will need: 2 eggs 3 tablespoons lemon juice 1/8 teaspoon lemon oil (from our March box) 1 1⁄2 cups flour 1 teaspoon baking powder 3⁄4 teaspoon … Continue reading

Lemon Cream Cheese Frosting

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This frosting is perfect to add to cupcakes, cookies, breads and more!

  

You will need:

  • Two 8 ounce packages softened cream cheese
  • 3/4 cup (1 1/2 sticks) softened unsalted butter
  • 4 cups powdered sugar
  • 1/8 teaspoon lemon oil
  • 1 teaspoon vanilla extract

Directions:

Using an electric mixer, beat cream cheese and butter in a large bowl until light and fluffy.  Slowly beat in powdered sugar, one cup at a time.  Ad in lemon oil and vanilla until completely mixed.  Cover and refrigerate until just firm enough to spread or pipe, about 30 minutes.

Lemon Meringue Cookies

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Welcome Spring!  We are so excited about this months box- we love all the fun things you can make!  Who doesn’t love lemon?  It’s so light and fresh, perfect for all of your Spring baking!!!  We haven’t featured Meringue Cookies yet, so thought this box goes perfect with them!!!

These cute little meringue cookies are perfect for Easter as well!  They are super easy to make and will melt in your mouth!

You will need:

  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil (from your March box)
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup white sugar (we used ultra fine baking sugar)
  • purple and yellow food coloring if desired (from your March box)
  • piping bags (from your March box)
  • star piping tip (from your March box)

Directions:

Pre-heat oven to 200 degrees, line 1-2 baking sheets with parchment paper or a silicone baking mat.  While eggs are cold, separate egg whites.  Let egg whites come to room temperature and add to a stand mixer.

IMG_1867 Beat egg whites on medium speed until they are foamy.

IMG_1868Beat in the salt and cream of tartar on high until eggs start to thicken.  Slowly add in the sugar, a little at a time until they become stiff and shiny.  While eggs are beating, get your piping bag set up.  Snip off the end and add the tip, if it doesn’t fit, snip off a little more until it fits.  I use a large glass to fit my bag in to fill it easily.  For a fun effect, we took a brush dipped in the purple food coloring and painted stripes on the inside of the bag.

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Let sit till you are ready to fill.

To check to see if the eggs are stiff enough, lift your whisk and turn upside down, the peaks should stay.  Carefully fold in lemon oil and vanilla, and food coloring if desired.  We used just a bit of the yellow.

IMG_1870Fill your piping bag with meringue mixture.

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Pipe the egg whites onto the lined cookie sheets until they are about 1 inch.  It takes a little practice, but you’ll get the hang of the piping!  The first couple of cookies may not have any purple, but as you continue piping they will have a purple striped or swirl effect.  Bake for 2 hours, let cool and enjoy!!!

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Get creative, make another batch with no food coloring in the mixture, but paint your piping bag with yellow stripes, or yellow and purple!  Use different piping tips for different shapes!!!

Your lemon oil has so many uses!  It replaces citrus zest in any recipe!  1/8 teaspoon oil is equivalent to about 1 tablespoon zest.  A little goes a long way, we like to start with 1/8 teaspoon and add more if needed.  Use in baking, marinades, salad dressings and more!

~Happy Baking!