Cooking & Baking
Related: About this forumWho doesn't love a lemon dessert?
I just put two lemon meringue pies in the oven and the lemony smell from juicing the fruit smells heavenly! All of us in my house love lemon anything.
Yet, when my middle son worked in a grocery store bakery a few years ago, he said anything lemon was the last thing to sell, and almost always ended on the markdown table. Lemon cookies, pies, cake, bars, lemon filled Paczki ... did not sell well at all.
jpak
(41,757 posts)Didn't last long.
Nope
QED
(2,747 posts)Reminds me of a lemon sugar cookie.
nocoincidences
(2,218 posts)There's probably some obscure Bible reference to the evil of Lemon and Lemoneaters.
2naSalit
(86,579 posts)I can't stand anything lemon flavored like pies, lemon bars, cookies. Don't know why, same with banana and pineapple. I do like lemons and lemon candies and perfume, anything else, yuk.
mitch96
(13,895 posts)I am amazed that such things are so popular but I get it. I'm also allergic to mint of any kind and it presents me with issues on a daily basis since that stuff is ubiquitous in our world.
There are so many things I don't like that others do that I just accept my weirdness and carry on.
Diamond_Dog
(31,989 posts)I dont like hamburgers or ketchup.
Ziggysmom
(3,406 posts)Id be whipping up a batch of lemon bars after reading your post. The ones with the shortbread crust, dusted with powdered sugar.... drool... Heck who says I cant make both?
Diamond_Dog
(31,989 posts)Phoenix61
(17,003 posts)Kali
(55,007 posts)I am always disappointed. I lucked into some home grown last month by helping my sister juice a huge bag one of her friends dropped off. made a couple of batches of sparkling lemonade with it. it was SO good!
bamagal62
(3,256 posts)CrispyQ
(36,461 posts)Store bought lemonade is awful, even the organic stuff is toooooooo sweet. Same with desserts. No matter what I bake I cut the sugar almost in half.
cayugafalls
(5,640 posts)Growing up in Florida gave me the taste for key lime...real key lime is wonderful.
Yum.
Diamond_Dog
(31,989 posts)Real key lime pie. Like nothing else.
niyad
(113,284 posts)a friend's trees out of CA. Made the best citrus chutney!
Very weird about the grocery store. Here we have seasonal specials. . .peach, strawberry, cherry, apple, lemon. Cakes, bars, doughnuts, cupcakes, etc. Always sold out. And I almost never see almond baked goods in markdown. Poor me!
A bakery here made the most divine lemon bars. A friend and I would go for coffee and the bars for elevenses or tea time. Mmmmmm.
QED
(2,747 posts)Chocolate stuff not so much but they love the Lemon Bars. I've been using the same recipe for over 40 years.
Freddie
(9,265 posts)[link:http://www.bigoven.com/recipe/lemon-sponge-pie/308185 Lemon Sponge Pie
Or you can make it without the crust for a custard.
I like this because the butter and eggs cuts the tartness of the lemon.
dem4decades
(11,288 posts)Then read your post, wish I was there.
lark
(23,097 posts)they were the best lemon meringue pies I ever ate and most people that tried them said the same thing. I rarely eat them anymore, makes me sad that they aren't moms spectacular versions. We've learned how to make great carrot cakes like mom did, but somehow our lemon pies are never as good. Of course we couldn't find her recipe after she passed, damn!
dem4decades
(11,288 posts)My sister did too, but they both got sick quickly and passed. Unfortunately the recipe went with them.
lark
(23,097 posts)applegrove
(118,642 posts)That right it was 1 to 2 lemons and i just wrote it down wrong. Needless to say i put at least 12 lemon halves in the slow cooker (smelled divine). I served it. Nobody could eat it.
Lemon souffle is my favourite dessert. I love lemon tarts. And of course LMpie. Enjoy.
lark
(23,097 posts)I am a chocoholic, but I do love a great lemon desert as well. Lemon meringue pies, lemon bars, lemon rum bundt cakes, lemon chess pies all are to die for.
Luciferous
(6,078 posts)Staph
(6,251 posts)there was a local dairy that had a restaurant - hot dogs, hamburgers, chili, and every dessert that you can think of that includes ice cream.
My favorite was their lemon milkshake - a wonderful mixture of sweet and sour and creamy. Chico's restaurant closed a couple of decades ago, and I can't find anywhere else that makes a lemon milkshake. Sigh!
japple
(9,823 posts)Here's the link: https://sallysbakingaddiction.com/iced-lemon-pound-cake/
Iced Lemon Pound Cake
Ingredients
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1/4 cup (60g) sour cream, at room temperature
3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
zest of 1 lemon*
1 teaspoon pure vanilla extract
Lemon Icing
1 cup (120g) confectioners sugar, sifted
1 and 1/2 Tablespoons (22ml) lemon juice
1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)
Instructions:
Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is thick.
Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes, tenting the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and dont be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.
Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
Make the icing: Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
I also love Lemon Ice Cream, which is very easy and does not require an ice cream maker. https://www.tasteofhome.com/recipes/simple-lemon-ice-cream/