Lemons originated from East Asia, in either Burma or Southern China. Unlike most fruits that grew naturally in the wild, lemons are actually an invention of early civilizations, and the citrus fruit is a cross breed of the bitter orange and the citron.
Christopher Columbus first brought lemon seeds to the Americas in 1493. The Spanish conquest of the region then contributed to the further spread of the lemon.
With time, scientists discovered the medical benefits of lemons, as the fruits became popular for the prevention of scurvy, and that’s not all. Lemons are chock-full of nutrients such as vitamin C, magnesium, dietary fiber, flavonoids, antioxidant limonene, iron, and citric acid. This blend of nutrients boosts immunity, reduces the risk of heart disease and stroke, aids in digestive health, and even helps with weight loss.
Lemons, with their bright yellow color, remind us of the beautiful blooming flowers of the spring season. Springtime is a reminder that summer is right around the corner. So, it suffices to say that the lemons you see piled up at your local supermarket are a surefire hint that warmer weather is right around the corner – just one of the many enticing factors for lusting after lemons.
Below are some luscious lemon desserts that are really yummy and easy to make!
Old Fashioned Lemon Meringue Pie
This lemon meringue pie is so delicious, with both sweet and tart lemon filling that is thickened with cornstarch, flour, and egg yolks.
Ingredients
Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked or store bought
Meringue Ingredients
- 4 egg whites
- 1/2 cup white sugar
Directions
- Gather all ingredients and preheat the oven to 325 degrees F.
- To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
- Whisk egg yolk mixture back into remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick.
- Remove from heat.
- Pour filling into baked or a store bought pastry shell.
To make the meringue:
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Spread meringue over pie filling, sealing the edges at the crust.
- Bake in a preheated oven until the meringue is golden brown, about 20 to 25 minutes.
Serve and enjoy!
Yummy Lemon Pie Bars
These lemon bars are so easy to make and perfect for when you need a quick delicious dessert.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup confectioners’ sugar
- 1 cup butter, softened
- 4 eggs
- 1 ½ cups white sugar
- ½ cup lemon juice
- 1 tablespoon lemon zest
Directions
- Preheat the oven to 350 degrees F.
- Mix 2 cups of flour and confectioners sugar together. Cut in the butter or margarine.
- Mix well until the dough resembles pie dough consistency. Press the dough into a 9×13 inch baking pan.
- Bake for 15 to 20 minutes or until golden brown.
- Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute.
- Pour the mixture over the baked crust.
- Bake the bars for another 20 minutes, or until the lemon topping has set.
- Sprinkle bars with confectioners sugar after cooling.
Luscious Lemon Loaf Cake
Everyone loves, loves, loves this luscious lemon loaf cake!
Ingredients
- ½ cup butter
- ½ cup white sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated lemon zest, or more to taste
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups confectioners’ sugar
- 3 tablespoons lemon juice
Directions
- Preheat the oven to 325 degrees F.
- Grease an 8×4-inch loaf pan.
- Beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in sour cream, vanilla, and lemon zest for 2 minutes.
- Combine flour, cornstarch, salt, and baking soda in a separate bowl.
- Add flour mixture to butter mixture, beating until just incorporated.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Cool in the pan for 5 minutes before removing to a wire rack to cool.
To make glaze:
- Whisk confectioners sugar and lemon juice together in a medium bowl until smooth.
- Place cooled cake on a serving plate and pour glaze over the entire cake; allow glaze to dry before serving.
Light & Lovely Lemon Cookies
No one can resist these amazingly light and lemony cookies..
Ingredients
- 1 cup white sugar
- ½ cup salted butter, softened
- 4 tablespoons fresh lemon zest
- 2 large eggs
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup confectioners sugar for rolling
Directions
- Gather all ingredients.
- Beat together sugar, butter, and lemon zest in a large bowl, using an electric mixer, until light and fluffy, for about 3 minutes.
- Whisk together eggs, lemon juice, and vanilla in a small bowl until combined.
- Beat into butter mixture slowly on low speed.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Add to egg mixture slowly on low speed until just combined.
- Do not overbeat; dough will be sticky.
- Cover and chill dough in the refrigerator for one hour; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners sugar.
- Place 2 inches apart onto the prepared baking sheets.
- Lightly smash each ball down using your hand.
- Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes.
- Let cool on a wire rack completely before storing in an airtight container.
