I’m a huge fan of anything lemon flavored, and after making two tiramisus around Christmas/New Years, I had a brilliant idea – how about I alter the recipe and make a lemon tiramisu instead?
I finally did a couple days ago after work.
It’s pretty simple, as you really only need to change a few things:
- I used lemon liquer instead of brandy/cognac.
- I dipped the lady fingers in a slightly sweetened lemon juice & water mix instead of coffee.
- I topped the tiramisu with poppy seeds instead of cocoa powder.
- I added in fresh grated lemon rind from a whole lemon to the cream.
The result is absolutely delicious. I squeezed fresh lemon juice on top of my individual slice to give it more of a sour kick and it’s seriously so good.
Here’s the original recipe for those of you who are interested.
6 eggs, separated
~6 cups coffee, cooled
16 oz mascarpone cheese
1 cup sugar (I usually use 3/4)
1/4-1/3 cognac or brandy
1 package lady fingers
cocoa powder for dusting
- Combine 6 egg yolks, 2 tbsp coffee, sugar, and cognac into large bowl and beat 3 minutes.
- Add Mascarpone cheese and beat 5 minutes until smooth.
- In another bowl, combine 6 egg whites and 1/4 teaspoon sugar. Beat until stiff peaks form (and you can turn the bowl upside down and it won’t fall out).
- Gently fold into the Mascarpone mixture.
- Quickly dip lady fingers into coffee and lay out into a baking dish. Pour half the mixture over, and repeat the steps.
- Dust with cocoa powder and refrigerate for at least 8 hours before serving.
Saturdays are for pancakes. And this Saturday I got a little extra fancy and made lemon poppy seed pancakes instead of my usual cinnamon. They turned out really well.
I didn’t have any strawberries so I topped them with frozen raspberries. And honey, of course.
Today’s my birthday and I’m too preoccupied to put up normal photos.
Sooooo, lemme share with you all a birthday tradition I get myself every year: a mini lemon tart! It was delicious.
Photo taken with Instagram, Samsung Galaxy s5 camera. You can follow me @lovelikeangels
I’m not gonna say it’s culinary week up in here…but it might be culinary week up in here. #sorrynotsorry for all the food porn I’ve got coming your way. But here’s some more!
I made lemon bars for my Annual Friends Christmas Party a couple weeks ago, so it’s about time to share these babies with you guys.
1 cup all purpose flour
1/2 tsp salt
1/4 cup sugar
zest from 1/2 lemon
3/4 stick cold, softened butter
Filling (I usually make double the following amounts)
2 tbsp all purpose flour
1/3 cup sugar
pinch of salt
zest from 1/2 lemon
1/2 cup fresh squeezed lemon juice
3 tbsp greek yogurt (I used Chobani)
1. Add flour, salt, sugar, lemon zest, and butter and mix well. You can do this by hand or food processor.
2. In a baking pan, spread mixture evenly, pat down. Bake at 350 F for 20 mins; take out and let cool for 20 mins.
3. Whisk together the flour, sugar, and salt; then whisk in the grapefruit zest, juice, eggs, and yogurt until thoroughly combined.
4. Pour over cookie base and bake at 350 F for 20-25 mins until set and center does not jiggle.
5. Let cool; dust with powdered sugar. Enjoy!
You may NOT use this work outside of the viewing pleasure of this blog. Thank you!
I’m a huge foodgawker nerd. Most of the recipes I try out are usually from foodgawker. They’re not paying me to rave about their site (lol, no one pays me to blog) but listen, it’s pretty much the holy land of cooking and baking. They make finding recipes easy and extremely eye-pleasing. I suppose it helps that the people who make the recipes take amazing pictures too.
Anyway, I found a very appealing looking key lime cheesecake recipe that I tried out as lemon instead of lime. And of course, I catered it to Weight Watchers so that I could get in as little points as I could manage for my first time making it.
Here’s my altered recipe for a 7-point, 8 slice lemon cheesecake.
1 Keebler Ready Crust 9-inch Reduced Fat, Graham
1/2 cup brown sugar
1 egg white
2 tbsp all-purpose flour
1/2 cup fat-free sour cream
1 tsp vanilla extract
32 tbsp (2 8-oz packages) Philadelphia fat free cream cheese
1/2 cup Lucky Leaf Lemon pie filling
1. Beat cream cheese and sugar in a large bowl with mixer on medium-high speed until smooth.
2. Beat in eggs on low speed until blended, then beat in the sour cream, vanilla and plain/all purpose flour until just blended.
3. Pour batter over the crust.
4. Bake for 35 minutes at 325℉. *NOTE: I baked mine for longer. I raised the temperature to 350℉ and baked for an additional 20 minutes or so, until I didn’t get anything wet on a toothpick when I poked the center.
5. Once cooled, spread 1/2 cup of lemon pie filling on top of cheesecake, chill, and then enjoy.
Note: You may NOT use this work outside of the viewing pleasure of this blog. Thank you!