Bright colors give you a dopamine boost, and it’s a fact that lemons live up to their sunny color because, with their sour and acidic flavor and taste, they bring out the best in desserts. We are talking about the classics like muffins and mousses. It might seem strange that they are the star of certain desserts but the tanginess coupled with the sugar in lemon desserts, makes for deliciously refreshing and light treats that don't feel as heavy as other flavors.
1. Lemon mousse
(Makes 6 servings)
Ingredients
- 2 tbsp lemon juice
- 225 gm cream cheese, room temperature
- 160 ml yogurt
- 45 gm powdered sugar
- Zest of 1 lemon
Instructions
- Add the cream cheese, yogurt, and powdered sugar to one bowl, and use a hand mixer to combine, until smooth
- Add the lemon juice and zest, and mix again until combined.
- Transfer to one big bowl enough to hold six servings in individual smaller glasses.
- Cover the tops of the bowl with cling film or a container with a lid.
- Refrigerate for three to four hours for the mousse to set
2. Lemon Oreo Lasagne
(Makes 9 servings)
Ingredients
- 36 Golden Oreos, divided
- 45 gm unsalted butter, melted
- 100 gm pack of instant vanilla pudding
- 240 ml skimmed milk
- 340 gm whipped cream, for topping
- 240 ml lemon curd
Instructions
- Place 20 Oreo cookies in a big ziplock pouch and seal the pouch after squeezing out all the air from it. Beat it with a rolling pin to reduce the cookies to coarse crumbs
- Transfer to a bowl, add melted butter to the crushed cookies, and mix to evenly coat
- Arrange the buttercoated crumbs in a 9inch pan and press down to get an even layer.
- Take another bowl and mix the pudding contents with milk. Whisk until you have a smooth mixture. Let it rest for two to three minutes then scoop up 1 cup of whipped cream and fold into it.
- Spread this creamy pudding over the buttery cookie crust
- Take the remaining Oreo cookies and crush them in the same way as before. Sprinkle half of them over the pudding
- Take another 1 cup of whipped cream and mix it with the lemon curd. Spread it over the pudding layer.
- Spread the remaining whipped topping over the lemon curd layer. Then sprinkle with remaining crushed cookies
- Cover the bowl with cling film and refrigerate at least two to three hours before serving.
3. Lemon pudding
(Makes 4 servings)
Ingredients
- 150 gm granulated sugar
- 25 gm cornflour
- 245 ml whole milk
- 240 gm cream
- 3 egg yolks
- 120 ml lemon juice
- ¼ tsp salt
- Zest of 1 lemon
Instructions
- Take a saucepan, large enough to hold all the ingredients. Add all the ingredients and whisk to mix all ingredients. Let the mixture settle, check for big lumps and repeat.
- Put the saucepan on medium heat, and whisk constantly until it starts to thicken. Then switch to a spatula and keep stirring, turning down the heat if necessary.
- The pudding should be thick and glossy as it comes to a boil. Remove from heat once it reaches that consistency
- Strain the pudding through a metal sieve into a heatproof bowl, pressing down with the spatula to extract any liquid obstructed by the zest and lumps.
- Refrigerate the pudding for threefourhours or overight in the bowl itself, or divide it among four ramekins, serving bowls or small glasses.
- Make sure to cover the top or tops with plastic film sticking to the pudding surface, to prevent milk skin from forming
- Serve topped with whipped cream or as is
4. Lemon Muffins
(Makes 12 averagesize muffins)
Ingredients
For the muffins
- 250 gm allpurpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 135 gm granulated sugar
- 180 ml yogurt
- 85 gm butter, melted
- Zest and juice of one lemon
- ½ tsp vanilla extract (optional)
For the lemon drizzle topping:
- 125 gm powdered sugar
- 3045 ml lemon juice
Instructions
- Preheat the oven to 220°C degrees and grease the cups of 12 muffin cup tray. You can use paper liners too.
- Take a big bowl, sift flour, baking powder, baking soda and salt and follow it with mixing sugar and lemon zest.
- Take another bowl, whisk eggs, then add yogurt, melted butter, lemon juice and vanilla extract and whisk, just until combined
- Pour these ingredients into the dry ingredients bowl, and mix with a rubber spatula until combined, do not overmix
- Pour the batter equally between the muffin cups.
- Bake for 1520 minutes, making sure to check with a toothpick inserted into their centers for doneness. The toothpick will come out clean if done
- Remove from the oven and let it cool for 10 minutes. Demold and place on the wire rack to cool completely.
- In a bowl, mix the powdered sugar with lemon juice until you reach a pourable consistency.
- Once the muffins cool, pour the drizzle over the muffins and serve