I have a lot of recipes with lemon as the star, which you can always find in the search. Here are a few favorites.

These lemon recipes include a salad dressing, a few chicken entrees and a few desserts.

Lemony Salad Dressing is perfect for almost any kind of salad, and complements chicken and fish dishes well.

• Lemon Dressing Recipe

• Sheetpan Italian Chicken

Sheetpan chicken with za’atar spicing and sliced lemons and potatoes rates as a healthy yet filling dinner, and the leftovers are equally good if not better. This is also good for a meal delivery or potluck. The best part is there is very actual prep time or active cooking time.

• French Chicken Francaise

If you want a delicious fast dinner that feels special (and can be low carb) chicken francaise is a great choice. Served with a crisp salad or a nice green vegetable like this asparagus will turn a Wednesday night into a dinner party.

Amazingly, chicken francaise made with pecorino cheese and egg batter is just about carb free, yet hearty, and a bit fancy.

Serve this with roasted asparagus.

• Lemon Tart (Keto friendly)

This lemon tart is sweet, tart, creamy and delicious. Made with an almond flour crust, it’s low carb and gluten free. You can, however, use any tart crust you want. Top with whipped cream and blueberries or raspberries to level up.

• Keto Lemon Budino

This is the dessert EVERYONE LOVES. I mean it. I’ve brought this to Italian pot lucks and served it at parties. It always gets a great applause. Made with lots of fresh lemon juice, eggs, butter and splash of heavy cream, its decadent and each bite might make you close your eyes.

You might also like these sugar free lemon meringue tarts.

• Keto Triple Lemon Cake

I get a lot of requests in my keto bakery for lemon cake. I don’t think I’ve ever met a lemon hater, and I suppose it’s the lift and brightness lemons bring to cake batter.

• Keto Lemon Blueberry Bundt Cake

Lemon blueberry bundt cake can be a breakfast cake or an elegant dessert. I know from my keto bakery that lemon is the most universally loved cake flavor. Adding blueberries simply levels it up, and a lemon drizzle (sugar free)

Tell me what is YOUR favorite lemon recipe?

The post Spring Recipes with Lemon appeared first on Spinach Tiger.

This is seriously lemony dessert that I’ve made with a gluten free crust in the past, and now have decided to go grain free and sugar free. Honestly, it’s just as good and I just served this to some friends at a dinner.

This recipe uses a lot of egg yolks, butter and a little bit of heavy cream along with freshly squeezed lemon juice and lemon zest.

Keto Tart Filling in Bain Marie

The filling is made in a double boiler or Bain Marie. This means cooking in a stainless steel bowl placed over simmering water or a double boiler, so it doesn’t scorch on the bottom. It’s the best way to make curds and custards.

• 7 egg yolks, 2 eggs
• 1 cup Swerve Allulose Blend (or sweetener of choice)
• juice of 4 lemons, lemon zest
• 4 tablespoons unsalted butter
• 3 tablespoons heavy cream

I used Swerve Allulose Blend. It works so well in curds and custards because it acts more like sugar and will never crystalize. This was my first time using it and I probably will again in certain recipes.

The best kind of pan to use is one with non-stick sides and a removable bottom like this one.

Grain Free, Almond Flour Tart Crust

I’ve served tarts to company made with this almond flour tart crust and they loved it. I’ve even made great quiches with it.

• Removable Bottom Tart Pan either 9 or 10 inches
• 2 cups almond flour
• 3 tablespoons butter
• 1 teaspoon baking powder
• 1 egg
• 2 tablespoons Swerve confectioner’s (or similar)

The lovely thing about the tart crust is just how easy it is to make. It comes together in a few minutes. It is a little bit of a challenge to roll out and must be done between parchment paper.

Tip for Working with Almond Flour Tart Crust

While you can roll out and press tart crust sides in with your hands, I found this tip in the Cook’s Illustrated magazine.

• Roll out into large rectangle and freeze.
• Cut out your bottom only and place into pan with a parchment liner.
• Cut 2 inch wide strips and place inside around the tart pan. You will have to do this in pieces, but it will all come together when baking.

Keto Desserts You May Like from Spinach Tiger

• Keto Lemon Cupcakes with Lemon Cream Cheese
• Keto Naked Lemon Cake
• Keto Lemon Poppy Seed Bundt Cake
• Keto Naked Lemon Cake with Cream Cheese Frosting
• Keto Lemon Blueberry Bundt
• Lemon Torta Bianca

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Keto Lemon Tart Recipe,

Almond Flour Tart Crust with a Baked Lemon Curd

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Equipment

• 1 9 inch tart pan Order Here
• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for Almond Flour Tart Crust
• 2 large eggs plus 7 large yolks
• 1 cup sugar or Swerve for Sugar Free
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol or Allulose
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Instructions

Keto Lemon Tart

• Whisk eggs.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
• Stir in heavy cream.
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
• Pour lemon filling into pre-baked crust.
• Bake for 10-15 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
• Garnish small pieces of lemon thyme if you have it. Top with stabilized whipped cream.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Bake for 10 minutes at 350 degrees F. (180 C).
• Top with Stabilized Whipped Cream

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

The post Keto Lemon Tart, Almond Flour Crust appeared first on Spinach Tiger.

The first time I had whole roasted Greek style chicken was at an East Nashville restaurant, Greko Street Food. Although I used the main recipe from Food Network, I added a little honey inspired by the Greko Street Food version.

Greek Spatchcock Chicken with Fresh Herbs

The recipe called for fresh dill to my surprise. I had fresh dill, fresh oregano and fresh thyme on my deck and decided to use all three. The dill was quite a surprise as I have never used dill in a chicken recipe before. The dill is added to the marinade that is reserved to be poured over the chicken at the end. The honey is added to the marinade in the end and is, of course, optional if you want to leave out sweetener.

Spatchcocked chicken is the perfect chicken to put on the grill, and I’ll tell you why.

First of all, I  like chicken on the bone, as it’s much more tasty,  but I am not that good at grilling it. A spatchcocked chicken makes it so much easier, especially after a Greek style marinade.

This chicken was so tender, so flavorful and one of my favorite chicken recipes of the year. I’ll be making this again and again, and I  think you will too.

Grilled Spatchcock Chicken Greek Style in the Oven

If you don’t have access to a grill, roast it breast side up at 450 degrees F. Marinate the same way as above, wipe marinade off. Use reserved marinade to pour over once out of the oven. If you do roast in the oven, add some potatoes to the pan.

More Chicken Recipes from Spinach Tiger

• One Hour Roast Chicken
• How to Bake Chicken Legs
• Parmesan Mayonnaise Chicken
• Za’atar Baked Chicken
• Chicken

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken, Spatchcocked Chicken

Prep Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 Spatchcocked Chicken

Marinade

• 1 cups olive oil
• 2 lemons zest and juice
• 2 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper

Instructions

Prepare Chicken

• To spatchcock chicken, cut out the backbone (discard, use for soups) and press down on breast/thigh to flatten. Turn chicken over, cut out the back, leaving breasts, thighs, legs.

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill hot.
• When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken breast side up on the side with no heat.
• Close lid, roast for about 50 minutes until internal temperature reaches 155 degrees F., 68 C.
• Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
• Allow chicken to rest 10 minutes prior to carving.

The post Grilled Spatchcock Chicken Greek Style appeared first on Spinach Tiger.

I’m reposting this because it’s an easy way to use chicken and your grill while social distancing. Use any kind of potato; I’m using purple, as we love them.

Grilled Chicken Kabobs is that wonderful dish the whole family can help prepare. Much of this can be prepped the night before. You can cut the chicken into 2 inch pieces, semi-cook the brussels and potatoes.

Once prep is finished, these go on the grill for about 7 to 9 minutes.  I use a quality extra virgin olive oil before and after with a big squeeze of lemon. As soon as the grilled chicken kabobs come off the grill, they get a nice drizzle of olive oil, a squeeze of lemon and sprinkling of fresh crumbled feta cheese. This could be the time to add another sprinkling of fresh herbs.

Grilled Chicken Kabob Recipe with Herbs, Lemon and Feta Cheese

This grilled chicken kabob recipe will do well with an herb like thyme, rosemary, herbs de provence or even za’atar. I usually have fresh thyme and rosemary all year on my porch and like to use those whenever possible.

Not all chicken is created equally, and I prefer air-chilled versus water chilled, whenever possible. If you are near a Whole Foods and have Amazon Prime, they often have air-chilled on their special. Sometimes its whole chickens; chicken pieces on the bone or boneless breasts. They usually promote one type at a time, and I will stock up.

There was a time we didn’t like boneless chicken breasts because chicken on the bone is tastier, but when the chicken is quality chicken and not over-cooked, it can make the most delicious and family friendly meal.

How to Make Grilled Chicken Kabobs: Questions You May Have

Which skewers to use to make grilled chicken kabobs recipe?

You can use bamboo skewers, but soak them in water for an hour first to prevent burning. If you don’t have time for that put foil on the edges.

You can use metal skewers which are reusable.

How High Should the Heat Be?

Grill directly on heat that is about 400 degrees F. Grilled Chicken Kabobs are best grilled hot and fast. The veggies in this recipe are par-cooked and you don’t want to over-grill the chicken. You can also bake these in the oven at 400 degrees for 15-20 minutes.

What If I can’t get Brussels Sprouts or Purple Potatoes?

Use whatever vegetable you like. Purple potatoes can be substituted with smaller white potatoes. I like the purple potatoes  for these reasons in this post, and because they are just the right size, adding a nice color.

A lot of people put peppers and onions on kabobs. It might surprise you that those aren’t my favorite for kabobs because they don’t tend to cook enough, and I don’t like crunchy peppers. I also avoid putting citrus right next to meat.

What Herbs or Spices Work with the Grilled Kabob Recipe?

I love herbs de provence and za’atar for chicken recipes like these. If you want to use a single , rosemary, thyme, or oregano works well here.

If you’re new here, welcome. Please subscribe to the blog and follow me on instagram.

Take some time to browse through the categories. There are lots of paleo and keto friendly recipes that have been kitchen tested and are easy to make.

More Paleo, Keto Friendly Chicken Recipes from Spinach Tiger

Chicken and Asparagus with Lemon and Pistachios

Low Carb One Pan Chicken with Cauliflower Rice

Low Carb Chicken Picatta with Lemon

Chicken Za’atar with Charred

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Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta

Easy Grilled Chicken Kabobs, paleo friendly.

Course Entree

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound of boneless chicken
• 2 cloves garlic crushed
• Olive oil
• Brussels Sprouts
• Purple Potatoes
• 2 lemons
• herbs de provence
• salt
• pepper
• 2 tablespoons crumbled feta cheese

Instructions

• Cut chicken into cubes.
• Put in bowl with olive oil, garlic and juice of half lemon.
• Season with salt , pepper and marinate at least one hour. I will usually marinate about six hours.
• Prepare skewers. If using bamboo skewers, soak in water for one hour. If you don’t have time wrap tips in foil.
• Trim and cut brussels sprouts. Microwave in a little bit of water for two minutes.
• Cut potatoes in half. Microwave for 3-5 minutes with a tiny bit of water.
• Heat grill to approximately 400 degrees. If using the oven, preheat to 400 degrees f.
• Skewer chicken, potatoes, brussels sprouts. Don’t push too tightly together. Drizzle olive oil and a squeeze of lemon juice.
• Grill for 4 to 5 minutes, turning in between. As soon as chicken reaches 165 F. internal temperature, remove.
• Place on plate. Drizzle again with olive oil, a lemon squeeze. Serve with a sprinkling of feta cheese.

The post Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta appeared first on Spinach Tiger.

Asparagus Gremolata

A few weeks ago I got to eat at Ad Hoc, a real treat of a restaurant located in Yountville, CA., in Napa Valley. Ad Hoc is Thomas Keller’s “regular folk” restaurant, conceptualized from meals made to serve the staff at his other restaurants.  The comfort food was so good, it was turned into a cookbook and restaurant. I’ve made many meals from the cookbook, as it’s beautiful and approachable.

Ad Hoc serves a family style, four course meal five nights a week. We were served fried chicken which is highlighted in the cookbook, along with arugula salad, a cheese board, and peanut butter bars with ice cream.  Although the fried chicken was brined, tender, crispy and off the hook wonderful, it was the asparagus gremolata that stood out as the star of the table.

The asparagus was perfectly cooked and brought to life with gremolata, that perfectly healthy chopped medley of parsley, lemon zest, and garlic.  I’ve only made gremolata once for osso buco, which is shocking to me, because I always have these three ingredients on hand, and it’s an incredible flavor builder.

Sometime around the 80’s the over-boiled vegetable of kitchen’s past got a remake when lightly steamed vegetables started to become popular, but I think the pendulum swung a little too far, and today vegetables aren’t cooked enough. Green beans, broccoli and asparagus often fall into the “too raw to enjoy” category. Marcella Hazan and many Italians agree with me. Raw vegetables do not absorb flavor and are often tasteless.

Place Your Vegetables in an Ice Bath to Keep them Green

There is a caveat, however. You must put your cooked vegetables over ice to stop the cooking and keep their beautiful green color.  You can eat it hot or at room temperature. I showed you how to do that when I made broccoli rabe. 

I usually use a big stainless steel bowl which is handy in the kitchen.

This particular dish of asparagus gremolata has many benefits aside from being an elegant side dish or party dish. Asparagus is an especially powerful detoxer, as is lemon, parsley and garlic, so this is the food to make when your body is looking for an overhaul.

There are Many Health Benefits from Asparagus

Asparagus Gremolata is the 10-minute side dish.

When choosing asparagus, make sure it’s fresh. A stalk should snap not bend. I look for medium sized stalks, Big stalks are tough; sometimes baby stalks are okay, but can be stringy instead of tender.

The hardest part of this is waiting for the water to boil. The tips are trimmed, and the gremolata takes a minute to make. I buy organic lemons, especially when I know I’m using the zest.

This is a wonderful side dish for any protein and would be especially nice on a holiday dinner table. Because it can be served at room temperature, it’s perfect to bring to a party.  You might think it strange to bring a cooked vegetable to a party, but there won’t be any left. People are always looking for healthy choices.

If you love asparagus, you’ll love my chicken, asparagus and pasta dish. If you want a low-carb option, this asparagus and poached eggs (another Italian classic) will charm you.

More Side Dishes from Spinach Tiger

More Asparagus Dishes from Spinach Tiger

More Italian Food from Spinach Tiger

You might also like this asparagus detox, anti-inflammatory asparagus soup. 

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Asparagus Gremolata and the Detox Benefits

Fresh Asparagus with Gremolata is a wonderful side dish with many detoxing and health benefits.

Course Side Dish

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 bunch asparagus
• bowl of ice
• 1 tablespoon extra virgin olive oil
• squeeze of lemon juice
• sea salt
• freshly ground black pepper
• Gremolata
• 1 loosely filled cup of flat leaf Italian parsley
• 1 clove garlic peeled
• zest of two lemons

Instructions

• Trim the tips of asparagus about one inch.
• Place in boiling water for 6 to 7 minutes
• Remove and place in bowl of ice to stop cooking and maintain green color. If you want to serve asparagus warm you can heat it in oven a few minutes before serving.
• Make Gremolata
• zest lemons
• mince garlic
• chop parsely
• You can do chop garlic, lemon zest and parsley at same time if you want to.That's what I do.
• Remove asparagus from ice bath. Toss with half of gremolata. Drizzle with olive oil and a squeeze of lemon juice. Serve by adding remaining gremolata.
• This can be served at room temperature or warmed up in oven right before serving.

The post Asparagus Gremolata and the Detox Benefits appeared first on Spinach Tiger.

If you love lemons, you’ll go completely weak in the knees for this lemon curd tart recipe. It is as good as it looks with the appropriate balance between sweet and tart!

I adapted the recipe from the gluten free baking cookbook from America’s Test Kitchen, a cookbook I can’t put down. I added the lemon thyme at the end, which takes this tart from a 10 to an 11.

Here is why this lemon curd tart recipe will make you happy.

• The pastry crust cuts neatly without falling apart and that’s what you want with a tart.
• The recipe will make a full sized tart or 6 to 8 mini tarts, perfect for portion control or playing around. We put blueberries on some of the small tarts, a perfect marriage. What is it about blueberries and lemons?
• There is no flour in the filling, making it more lemony, more curd-like and less pudding like.
• The tart and sweet is simply divine. I watched people’s faces as they ate these tarts, and the response was always the same. My family wanted more and hated when the last bite was gone!

Lemon Curd Tart Recipe

Many lemon tart recipes have flour in the filling. This does NOT.

It does have a lot more egg yolks, less butter than most, but also has some heavy cream. You could leave the heavy cream out and add in more butter. Unlike the recipe, I chose to mix it on top of the stove Bain Marie style. This means cooking in a stainless steel bowl placed over simmering water or a double boiler.

The Tart Crust is Buttery, Much like Shortbread, and Has Stability

I have a great recipe for a shortbread tart crust here and a gluten free shortbread crust here. To make this grain free and keto friendly make this almond flour tart crust.

A tart crust must be able to hold a filling, cut without crumbling, and not get soggy. You could even up the flavor, by zesting some lemon into the flour when making the dough.

I have discovered I like using my Kitchen Aid Mixer with a fitted paddle for making shortbread crust, but you can use a food processor also.

You can get all my latest tips for making the gluten free tart crust here, which equally apply to an all-purpose flour crust.

The Gluten Free version is so good. Just ask the twins. This was taken six years ago. You should see them now. They still like this recipe.

Ways to Play Around with this Lemon Curd Tart Recipe

You can skip the crust and serve the chilled lemon curd parfait style.

Bake like a pudding, daring to add blueberries into the mix.

Top with your favorite complimentary fruits such as blueberries, raspberries, or blackberries.

More Gluten Free (and Sugar Free Option) Lemon Desserts

• Lemon Blueberry Bundt
• Lemon Torta Bianca
• Lemon Butter Bundt
• Naked Lemon Cake with Lemon Cream Cheese Frosting
• Lemon Budino
• Lemon Poppy Bundt

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Lemon Tart Recipe, Gluten Free Option

Lemon Curd tart, so versatile, made in one large tart on in several small tarts, can be topped with baker’s sugar or fruit.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Ingredients

• 1 recipe for gluten free tart crust or for grain free tart crust Grain Free Recipe Here
• 2 large eggs plus 7 large yolks
• 1 cup sugar or Swerve for Sugar Free
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream see notes

Instructions

• Whisk eggs.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sugar and 4 tablespoons butter.
• Stir until heated to 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
• Add cream or add in three more tablespoons butter. Stir.
• Cool. Place a piece of plastic wrap over lemon curd, once cooled if not using right away.
• Bake a pre-made tart crust for approximately 25 minutes at 375 degrees F. If tart crust is frozen, no need to use pie weights. If not, spray a piece of parchment or foil with baking spray or butter and cover tart crust. Use pie weights over the foil.
• Remove from oven. Pour in lemon curd.
• Place back in oven for 10-15 minutes.
• Remove and cool for two hours.
• Garnish small pieces of lemon thyme if you have it.

Notes

Notes:

For Keto:

• Use grain free tart crust 
• Substitute Swerve or Allulose for the Sugar

 

.

The post Lemon Tart Recipe, Gluten Free and Grain Free Option appeared first on Spinach Tiger.

I grew up eating Italian lemon ice. It’s that perfect ending to a big meal, giving your palate a little sweet and a little tart.

Earlier this week the boys wanted a lemonade stand.  We went all out, making a pink basil lemonade, that started with a base of lemon simple syrup. 

We had some lemon simple syrup left over and Italian Lemon Ice was born.

You can also make these ahead for an elegant dinner party. Fill and wrap in plastic, and voila, you have an elegant dessert that no one can resist. Just get some really cute little dessert spoons.

You can also play around with herbs and infuse basil into the simple syrup. 

Make This Sugar Free

You can replace the sugar in this recipe with an equal amount of erythritol.

Now I’m thinking of making lemon basil scones. What’s your favorite sorbet or ice?.

More Lemon Love from Spinach Tiger

• Tangerine Sorbet
• Lemon Olive Oil Cake
• Lemon Butter Bundt Cake (keto, sugar free)
• Sgroppino Venetian Cocktail with Lemon Ice Cream
• Honey Lemon Olive Oil Vinaigrette
• Lemon Budino (sugar free)

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Lemon Simple Syrup

Lemon Simple Syrup, great to start off lemonade, or cocktails

Course Syrup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 cup water
• 1 cup sugar
• zest of two lemons
• Juice of 8 lemons

Instructions

• Boil water and sugar and zest together until sugar is dissolved
• Add in lemon juice.
• Let sit until completely cool.
• Keep in refrigerator for up to 3 days.
• You can also freeze.

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Italian Lemon Ice

Italian Lemon Ice, cool and refreshing

Course Dessert

Cuisine Italian

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 cup sugar
• 1 cup water
• zest of two lemons
• 8 lemons preserving the shells of six lemons
• 2-3 cups iced cold water
• 1 tablespoon tequilla vodka or white rum
• ice cream maker machine

Instructions

• Boil together the water and sugar.
• Add juice of the 8 lemons.
• Cool completely before refrigerating.
• Refrigerate for several hours.
• Slice off a thin slice of bottom of lemon, so it can stand. Freeze the lemon shells.
• Mix together the simple syrup with 2 cups of ice cold water, making sure you have at least 3 cups of liquid in total. Do a taste test. You can add more water if taste is too sweet or too lemony.
• Add water until you get the taste you like.
• Run through the ice cream machine according to directions for about 20 -25 minutes or until the consistency is right.
• Fill into the frozen lemon shells. Wrap in plastic.
• Freeze for at least one hour before serving.

Notes

Basil Lemon Ice: Infuse the simple syrup with basil, by adding in several basil leaves to the hot lemony liquid and allowing to cool. Or, you can add basil leaves to the simple syrup before refrigerating.

Garnish with smaller leaves.

The post Italian Lemon Ice & Lemon Simple Syrup appeared first on Spinach Tiger.

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Homemade Orange Marmelade for Paddington

Homemade orange marmelade with lemons and oranges. Adapted from a recipe from Ina Garten.

Course Jelly

Cuisine American

Prep Time 13 hours hours

Cook Time 3 hours hours

Total Time 16 hours hours

Servings 12

Author Angela Roberts

Ingredients

• 4 seedless oranges
• 2 lemons
• 8 cups sugar
• 8 cups water

Instructions

• Wash oranges. Cut the ends off.
• Cut the oranges and lemon very thin. Remove any seeds.
• Cut the slices in half, and place in stainless steel pot with water and bring to boil. Remove from heat. Add sugar. Mix well. Cover and allow to sit for 12 hours or overnight.
• Bring back to a boil, reduce heat and simmer for 2 hours or until the cooking temperature reaches 220 degrees.

The post Homemade Orange Marmalade appeared first on Spinach Tiger.

Captivated and frantic, because I couldn’t remember what magazine it was in. I had thought of slipping the magazine into my purse, but that’s not right is it? So I did the next best thing. I took a picture of the recipe. I only got the cake part, and I make up my own cream topping which ended up being better than the original recipe.

I wanted the topping to be more than whipped cream. I wanted it to have some body. While mascarpone would probably be more of what I was looking for, cream cheese worked out just fine for the frosting. Not only does cream cheese stabilize the cream, it makes it richer, just the way I like it. I made a snacking lemon olive oil cake here a few years ago that is just as good but so different. Not fancy and no cream. I like them both.

Like so many recipes that we fall in love with, I made this cake four times in ten days. I learned a lot along the way.

Eventually I found the original recipe in Better Homes & Garden, but I ended up liking my version of the cream topping much better. I also changed around the technique in the recipe, after having some trouble with theirs.

The recipe (even though it was in a magazine) was not perfect. Something made the cake sink a little in the middle. It didn’t happen every time I made it, and I’m still not sure why, but I changed the instructions a bit, which seemed to help.

On one of the cake making days, I made a few individual cakes. Add blueberries if you have them. It makes the cake even better.

To make a triple layer 9 inch cake, I doubled the recipe.  You don’t have to get fancy like I did. In the original recipe, they layered the cream without using a pastry bag, and it was still so beautiful. The main thing about this cake is the taste. It’s moist, dense, and oh so lemony.

Serve with Blueberries for Perfection
I told you I made the cake four times. On one of those times I topped it with about 2 cups of sugared blueberries and took it to a Kentucky Derby Party. It was a huge hit! You can choose to serve the cake with a side of blueberry compote. It’s fabulous.

On Another occasion I made it for Mother’s Day!

I find this cake perfect for special occasions, and a great way to perk up the spirits of a very rainy season here.

This tool will shred the lemon peel. Do that before you juice the lemon.

The original recipe used meyer lemons for the candied lemon on top. I did not, as I like the tart lemons, as meyer lemons can be too perfumey. Stick with organic lemons if you can, because you will be eating the peel.

So tell me, what’s your favorite special occasion cake, and have you baked with olive oil before?

Please connect with me on Instagram. I put all my food pictures there way before they hit the blog.

More Lemony Recipes

Lemon Chess Pie

Lemon Curd Filled Coconut Cake

Meyer Lemon Shaker Pie

Lemon Honey Salad Dressing

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Olive Oil Lemon Cream Cake

Lemon Olive Oil Cream Cake is very lemony. This recipe makes a triple tiny cake or a double 8" layer cake. Adapted from Better Homes & Garden

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Ingredients

Cake Ingredients

• 1 teaspoon lemon zest
• 1 cup 189 grams sugar
• 2 eggs
• 1/2 cup olive oil
• 2 cup 250 grams all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup lemon juice
• 1/2 cup buttermilk
• 1 teaspoon vanilla

Lemon Cream Frosting

• 2 tablespoons cream cheese
• 1 cup whipping cream
• 2 tablespoons lemon juice
• drop of lemon extract optional
• 1 tablespoon finely shredded lemon peel

Garnish

• Shredded lemon peel for garnish
• 1/4 cup sugar

Instructions

• Make the garnish first. Before juicing the lemons, cut the skin of the lemons to shreds. I use this tool. Put lemon peels into the sugar to dry from 1 to 4 hours.You may have to work some of the sugar off of the peel before garnishing.
• Grease and flour your cake pans. You can use three 6 inch pan for a triple layer cake or two 8 inch pans for a double cake. You can increase the recipe by 50% to make a triple 9 inch layer cake.

Cake

• Mix lemon zest into the sugar with your hands.
• Beat olive oil and sugar until smooth.
• Add in eggs one at a time for 20 seconds each. Beat for four minutes.
• Whisk together flour, salt, baking powder, baking soda. Set aside.
• Mix together buttermilk, lemon juice.
• Add dry and wet ingredients to egg mixture, taking turns until all is incorporated.
• Bake at 350 for 20-25 minutes or until toothpick comes out clean.
• Cool for ten minutes before removing.
• Cool completely before topping with cream.

Lemon Cream Frosting

• Beat cream cheese until very soft. Add confectioner's sugar.
• Add in lemon juice and cream and whip to soft peaks.

Assemble

• Refrigerate cake for 30 minutes.
• Place one cake on cake dish. Spread top of cake with 1/2 cup of the cream. Place another cake layer on top. Spread with another 1/2 cup cream. Top with remaining cake layer. Spread with another i/2 cup cream. Spread 1/2 cup frosting on the sides of cake to make a light crumb coating. Spread any remaining frosting atop of cake.
• Top with sugared lemon peel.

The post Olive Oil Lemon Cream Cake appeared first on Spinach Tiger.

This lemon chess pie recipe garnished with raspberries is not like any lemon chess pie recipe you’ll see. It’s just as sweet, and that’s why this is to be served in very tiny portions. But, it’s a lot more lemony.

At first I was reluctant to make my own unique version, but, then I thought of the words from Margot Shaw, Editor of Flower Magazine.

I attended a private press event the day before the Nashville Antique and Garden Show opened, and I was privileged to hear from a very esteemed panel, including the editor of Veranda Magazine, the founder of Blackberry Farm, and the editor of Flower magazine, Margot Shaw. I was touched and thought about the art of cooking when Margot Shaw said:

“Our lives are extensions of ourselves. You can be yourself or you can be someone else”.

Margot was talking about how we style our homes, but I think this applies to how to prepare our food, create our recipes, and make decisions with ingredients. People are just as afraid to have adventure in their kitchens, as they are to paint their walls with their favorite color.

When I decided to make a lemon chess pie and leave all the lemons IN the pie, I made a style choice. It’s all mine. You can choose another path and that’s okay too, but I think the texture is what makes this pie special.

I crushed all the lemons inside with my vitamix, and I let those lemons soak in sugar for two whole days! When someone took their first bite, they thought it was a chess pie, although this is very close to a lemon shaker pie.

Venture into your kitchen and take a gander at this unique lemon chess pie recipe. You can leave the raspberries out and make it your own. You can make mini-tarts, (recommended) a whole big pie, a larger round tart, or a rectangular tart like this.

So tell me, what is your biggest kitchen fear? Mine used to be pie crust and I overcame it. What’s yours?

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Lemon Chess Pie Recipe

A cross between Lemon Shaker Pie and Southern Chess Pie, it's so lemony and garnished with raspberries, on a delicious tart crust.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 45 minutes minutes

Total Time 1 day day 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 4 organic lemons
• 2 cups of sugar
• ¼ teaspoon salt
• 3 tablespoons flour
• 4 tablespoons melted butter
• 1 teaspoon vanilla
• Handful of fresh or frozen raspberries can use blueberries (optional)
• 1 tablespoon sugar for berries

Pie Crust

• 1 1/2 cups flour
• 9 tablespoons ice cold unsalted butter cubed
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons ice cold water might need one more

Instructions

Filling for Lemon Chess Pie

• Zest all lemons into sugar.
• Slice off the white pith of all the lemons.
• Reserve one whole lemon, and put in freezer for 15 minutes.
• Slice that lemon and put in separate bowl, with just enough of the zested sugar to cover. Cover with plastic. Refrigerate.
• Slice remaining three lemons and put into the remaining sugar, making sure all lemons are covered.
• Refrigerate for a minimum of 24 hours.
• Refrigerate berries with sugar.
• Make Pie Dough (below). Refrigerate until ready to use.
• After 24 hours, remove lemon/sugar mixture from refrigerator. (the one with the three lemons)
• In a food process or Vitamix type blender, add lemon sugar mixture, eggs, vanilla, flour and mix well.
• Add melted butter. Mix again.
• Take pie dough of refrigerator, and roll out into your pie pan or tart pan.
• Fork holes into pie dough.
• Prebake pie dough at 400 degress for 10 minutes. You shouldn't have any trouble with it rising off the pie pan. Just gently move it down with back of a spoon if it rises.
• Pour lemon mixture into the pie crust.
• Take out the sliced lemon and remove from the sugar. This is garnish.
• Decorate top with sliced lemons and raspberries.
• Bake for 40-45 minutes at 375 degrees.

Pie Dough

• Incorporate flour, sugar and salt in food processor. Add butter and count to 10. At this point, you should have pea sized butter. If not, pulse until you do.
• Add water. Pulse until incorporated. A few seconds at a time.
• Put in plastic bag. It will come together. (see video)
• When ready to roll out, leave on counter for 15 minutes.

More Lemony Recipes

Lemon Roasted Chicken

Lemon Honey Salad Dressing

Lemon Breaded Chicken

Italian Lemon Olive Oil Cake

Lemon Cream Cheese Frosting

Whole Roasted Grouper Stuffed with Lemons

The post Lemon Chess Pie Recipe appeared first on Spinach Tiger.