When life gives you lemons, make a dessert! These tangy, zesty, and impossibly vibrant, lemon desserts are like edible sunshine on a cloudy day. So, grab those lemons, flex those whisking muscles, and let’s zest our way to happiness!
1. Lemon Drizzle Cake
Ah, the lemon drizzle cake: simple, moist, and utterly iconic. This British classic is a perfect combination of syrup-soaked sponge cake. The dessert might remind you of a cozy hug of Chocolate Sponge Cake, with a twist of a citrusy punch.
Ingredients:
For the cake:
- 225 gm unsalted butter, softened
- 225 gm caster sugar
- 4 eggs
- 225 gm self-raising flour
- Zest of 2 lemons
For the drizzle:
- 85 gm caster sugar
- Juice of 2 lemons
Procedure:
- Preheat your oven to 180°C and grease a loaf tin. If you're fancy, line it with parchment paper because you will not want your cake sticking to the tin and making it messy.
- In a large bowl, cream together the butter and sugar until it's light and fluffy, and makes you want to taste-test right then and there.
- Beat in the eggs one at a time. The slow and steady process results in a fluffy and delicious cake.
- Fold in the flour and lemon zest until you have a smooth, sunshine-colored batter.
- Pour the batter into the loaf tin and smooth the top. Bake at 180°C for 45-50 minutes, or until a skewer comes out clean.
- While your cake bakes, whip up your drizzle. Simply mix the sugar and lemon juice until the sugar dissolves. Make sure there are no lumps in the mixture.
- As soon as your cake emerges from the oven, prick it all over with a skewer. Pour the lemon drizzle over the top, letting it soak into every nook and cranny.
- Let it cool in the tin before slicing and serving. Bonus points if you pair it with a cup of tea.
2. Lemon Meringue Pie
This dessert is not just a pie; it’s a showstopper. With a buttery, flaky crust, a tangy lemon filling, and fluffy meringue clouds on top, it's like a layered masterpiece.
Ingredients:
For the crust:
- 200 gm plain flour
- 100 gm cold unsalted butter, cubed
- 15 gm icing sugar
- 30-45 ml cold water
For the lemon filling:
- 250 ml water
- 150 gm caster sugar
- 45 gm cornstarch
- Zest and juice of 2 lemons
- 3 egg yolks
- 50 gm unsalted butter
For the meringue:
- 3 egg whites
- 150 gm caster sugar
Procedure:
- Make the crust: In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs.
- Add the icing sugar and cold water, just enough to bring the dough together. Roll it into a ball, wrap it in cling film, and chill it in the fridge for 30 minutes.
- Preheat your oven to 180°C. Roll out the chilled dough on a floured surface and press it into a pie tin. Prick the base with a fork, line it with baking paper, and fill it with baking beans. Bake for 15 minutes at 180°C, remove the beans, and bake for another 10 minutes until golden brown. Set aside.
- The lemon filling: In a saucepan, mix the water, sugar, and cornstarch over medium heat until thickened. Add the lemon zest and juice, and stir to combine.
- In a separate bowl, whisk the egg yolks. Slowly add a spoonful of the hot lemon mixture to temper the eggs. Don’t hurry the process, lest it might disturb the texture of the filling.
- Pour the egg mixture back into the saucepan and stir over low heat until thick and glossy. Remove from heat and stir in the butter. Pour the filling into the baked crust.
- For the meringue: In a bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, whisking until stiff and glossy. Spoon the meringue on top of the lemon filling, making swirly peaks that look like they've been plucked from the heavens.
- Bake at 180°C for 15-20 minutes, or until the meringue is golden and magnificent. Cool before slicing, if you can wait that long! The Lemon Meringue Pie will be an excellent centerpiece if it’s surrounded by dishes like Chocolate Tart or Cadbury mousse.