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Lemon Meringue Bars

Lemon Meringue

Summer is filled with fresh and fruity desserts, but nothing can quite compare to the refreshing flavor of lemon! The sweet-tart combo is the perfect way to end any meal. These Lemon Meringue Bars deliver all the lemony flavor of the classic pie but are easier to make and share. Just one bite and we are convinced that these will become your new go-to summertime sweet.

Lemon Meringue Bars

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Want even more tasty ideas like this one? Don’t miss these amazing eats:

Lemon Meringue Bars

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Lemon Meringue Bars with a Shortbread Crust

This simple twist on traditional Lemon Bars is baked with a buttery shortbread crust and topped with a light meringue. A simple way to enjoy all the pleasures of Lemon Meringue Pie in under and hour!

  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 16

Ingredients

  • FOR THE CRUST
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup Confectioners’ sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into 1-inch piece
  • FOR THE FILLING
  • 1 1/2 cups granulated sugar
  • Pinch of salt
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 4 large eggs
  • FOR THE MERINGUE
  • 3 egg whites
  • 1/8 teaspoon cream tartar
  • 1/2 granulated sugar

Instructions

Preheat oven to 350 degrees. Spray a 9×9 Good Cook Air Bake pan with nonstick baking spray. In a food processor, pulse together all ingredients for the crust until mixture resembles coarse meal. Press into the bottom of the prepared baking pan. Bake for 17 minutes to set the crust. In a large bowl, beat together all filling ingredients until well combined. Pour over the hot crust and return to the oven. Bake for 10-12 minutes, or just until the mixture begins to set slightly. While the lemon filling bakes, beat egg whites and cream of tartar until soft peaks form. Add sugar, mixing until the meringue is fluffy and shiny. Spoon this mixture on top of the hot, slightly-set lemon bar mixture. Return to oven and bake for 10 minutes more, or until the meringue is slightly browned at the tips. Remove and cool completely before slicing and serving.

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DIY Honey Lavender Lemonade

How to Make Honey Lavendar Lemonade
As soon as the temperature rises, so does my need for lemonade. I don’t know why, but there are very few things more refreshing than a tall glass of ice cold lemonade with lots of ice on a hot summer day. I make gallons of the stuff all summer long, my kids are always guzzling it too. I can’t seem to keep enough lemons in the house for the amount of lemonade requested. My Honey Lavender Lemonade has been in heavy rotation all summer long. 

Lemonade is not hard to make at all, but you do need to juice fresh lemons. It makes all the difference in the end result. I like to use either a juicer or a Lemon Squeezer to get the most out of my lemons with the least amount of effort. For this version I used honey and lavender. I love being able to reduce the amount of sugar and add a natural sweetener. The taste is floral and works really well with a bit of lavender. With lavender, you need to resist the urge to go overboard. It’s really pretty and purple, so I completely understand wanting to add a lot to the syrup. Trust me on this one, too much lavender and it will taste like soap. 

If you really want to make this special, add 2 ounces of vodka and you have an elegant summer cocktail to boot.

How to Make Lavendar Syrup

Heat sugar, honey, 1 cup water, and lavender in a medium saucepan over low heat. Stir until the sugar and honey melt completely. Let the mixture cool.

Try This! Love the idea of Lavender Lemonade and really want to showcase that beautiful flavor? Add a little color to your lavender syrup! A few drops of purple food coloring once your mixture is melted, whisk to mix, then cool and stir into the recipe as instructed. You’ll get a gorgeous batch of purple lemonade that looks incredible on picnic tables. 

How to Make Honey Lavendar Lemonade

Juice lemons until you have 1-1/2 cups lemon juice. The Good Cook 1.5-Cup Manual Citrus Juicer System makes this step simple. Its 1-1/2 cup capacity includes easy-read measurement markings on the side of the cup, so all you have to do it press lemons into the detachable reamer and twist until the juicer is full. The unique double sided strainer spout lets you pour with or without pulp, and the durable plastic is BPA-free, so you can rest assured your homemade lemonade is fresh and free from harmful chemicals. 

How to Make Honey Lavendar Lemonade

If needed, strain the pulp from the lemon juice.

How to Make Honey Lavendar Lemonade

Pour the lemon juice into a pitcher. Strain the lavender out the syrup and add to the lemon juice.

How to Make Honey Lavendar Lemonade

Add 4 cups of water. Chill until ready to serve. 

How to Make Honey Lavendar Lemonade

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Honey Lavender Lemonade

A refreshing lemonade made with honey and lavender.

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 4 cups water
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 Tablespoon dried lavender
  • 1 1/2 cups fresh lemon juice

Instructions

To make the syrup, heat 1 cup water, honey, sugar, and lavender in a small saucepan over low heat. Cook until sugar and honey dissolve. Let the lavender steep in the syrup and let cool completely, about an hour. Strain the lavender from the syrup and add to a pitcher. Add lemon juice and 3 cups water. Stir to combine. Chill in the fridge.

Nutrition

  • Serving Size: 6

 

 

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Lemon Blueberry Pancakes

These lemon scented blueberry pancakes are so fluffy and light. They highlight what is best about the warmer months – fresh berries and lots of bright citrus. You can easily use raspberries or strawberries in place of the blueberries, but blueberries are my favorite in a pancake. I think that they hold up better to heat than delicate red berries.

The secret ingredient for these delectable pancakes is sour cream. It adds an extra layer of tang and a little lift to make them even fluffier.

I like to top mine with some uncooked blueberries, pure maple syrup, and extra butter.

Lemon Blueberry Pancakes

Whisk together flour, sugar, baking powder, baking soda, and salt.

Lemon Blueberry Pancakes

 In another bowl, whisk together sour cream, milk, lemon zest, lemon juice, melted butter, egg, and vanilla.

Gently fold in blueberries. (I like to reserve some uncooked ones for serving.)

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Lemon Blueberry Pancakes

Now it’s time to heat a skillet over medium heat. Melt a tablespoon of butter and pour about ¼ cup of batter onto hot griddle pan.

Cook until the pancake begins to bubble around the edges. Carefully flip, and cook the other side until cooked through.

Lemon Blueberry Pancakes

 Serve with fresh blueberries, maple syrup, and and extra butter. Enjoy!

Lemon Blueberry Pancakes

Find more delicious recipes from Bree at Baked Bree.

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Turn This Recipe into DIY Designer Pancakes!

Make Your Own Decorative Pancake with The Good Cook Pancake Creator!Get the kids involved in breakfast making or show your artistic side with the Good Cook Pancake Creator. Measure and mix your batter right in the dispenser and turn this recipe in a billion fun shapes that you create! Features an interchangeable heat-resistant nozzle to control batter flow and the sturdy plastic container can hold up to 2 cups of any brand of pancake mix, making up to 14 pancakes. The plastic cap also works as a liquid measuring cup.

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