Lemon Blueberry Bars

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4 cups all-purpose flour

1 cup powdered sugar

1/4 teaspoon salt

1 lb. plus 4 tablespoons chilled butter , cubed


3 cups granulated sugar

1/4 cup flour

1/2 teaspoon baking powder

7 eggs, lightly beaten

grated zest and juice from 4 lemons

6 oz. blueberries

powdered sugar for dusting finished cookies

Preheat oven to 350 degrees. Lightly grease a 17×12 inch x 1 inch jelly roll pan; set aside.

In the bowl of a food processor fitted with a metal blade, combine the dry ingredients for the crust and pulse 2-3 times until combined. Add the chilled butter cubes and process until the mixture comes together into a dough ball. Press the dough evenly into the pan and 1/4 inch up the edges of the prepared pan. Bake for about 12 minutes or until beginning to turn golden brown and just slightly under done. Remove from oven and allow to cool.

Meanwhile prepare the filling in a separate bowl. In a bowl whisk the eggs and sugar together until combined. Add the juice and zest and combine. Sift in the remaining filling ingredients except the berries and stir to combine. Pour the filling over the cooled crust . Sprinkle evenly over the filling the blueberries. Bake at 350 degrees for about 25 minutes or until set. Remove from the oven and allow to completely cool. Carefully cut into squares and dust them with powdered sugar.

For thicker bars these can also be made in a 9x13x2 inch pan . Complete as the recipe states except pat the dough half way up the sides and bake a little longer. The crust may puff up during baking; if this happens, remove from oven and gently press back down and continue to bake crust as directed. Once crust is filled with lemon/blueberry mixture bake as directed but as long as needed to become firm. Cool several hours before cutting.

Lemon Raspberry Dream

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This recipe will make at least one 9 inch, one 6 inch and two 4 inch cakes. It all depends on the size and shape of the cake rings(molds) used.

Almond Cake:

200 grams almond paste

230 grams butter,room temperature

60 ml honey

200 grams granulated sugar

6 eggs , room temperature

125 grams all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

zest from 3 large lemons or 2-3 tablespoons

Lemon Syrup:

1 cup sugar

juice from 3 lemons and enough water to equal 1 cup liquid

Lemon Filling:

9 grams unflavored granulated gelatin

4 eggs, room temperature

zest from 4 large lemons

240 ml fresh lemon juice

220 grams butter, room temperature

Lemon Cream Filling:

2 envelopes unflavored granulated gelatin

2 cups water

6 tablespoons sugar

2 cups marshmallow cream , fluff or homemade

2 cups of lemon filling

4 cups heavy cream

Seedless raspberry jam

Fresh raspberries


Preheat oven to 325 degrees. Line bottom of a half sheet pan or jellyroll pan with parchment paper and butter or spray with non stick spray the entire pan; set aside.

In the bowl of a stand mixer, beat the almond paste, honey, butter and granulated sugar until smooth. Add the eggs one at a time , blending well after each addition. Stir in the lemon zest.

In a separate bowl, whisk together the remaining dry ingredients. Fold into wet mixture until combined.

Transfer batter to prepared pan and spread out evenly with off set spatula.

Bake for about 20-30 minutes or until cake springs back when lightly touched.

Remove from oven and allow to cool completely in the pan. Once cooled, turn cake out and carefully pull off parchment paper.

Lemon Syrup

Combine all the ingredients in a small saucepan and bring mixture to a boil. Remove from heat when sugar has been dissolved. Allow to cool completely.

Lemon Filling

Place gelatin in a small bowl. Add a little bit of water to dissolve gelatin. Add as much water as needed but not to runny consistency.

In a glass heat proof bowl, whisk together the sugar,eggs,zest and lemon juice until well combined. Place the bowl over a pan of simmering water (double boiler, bain marie). Do not allow the water to touch the bottom of the bowl. Stirring constantly over the simmering water add the butter when mixture is warm. Continue to stir and cook until butter is melted and mixture has thickened to the consistency of ketchup or hollandaise sauce. Remove from heat and stir in the gelatin . Continue to stir the mixture until the gelatin has incorporated into the lemon mixture.

Pour mixture through a fine sieve into a bowl. Cover the top of the strained mixture with plastic wrap to prevent a skin from forming. Set aside and let cool completely in the refrigerator.

Lemon Cream Filling

In a medium saucepan , combine the gelatin and 1 cup of water and allow to set 1 minute. Cook over low heat , stirring constantly until gelatin is dissolved. Remove from heat and stir in the granulated sugar and remaining 1 cup of water and stir again until sugar is dissolved. Set aside.

In a bowl whisk together the marshmallow fluff and the 2 cups of the cooled lemon filling until combined. Whisk in the gelatin mixture. Place in the refrigerator until the mixture forms mounds when spooned.

In a mixing bowl beat the heavy cream until stiff. Fold into the thickened lemon mixture and combine thoroughly.


Using a cake ring (rings ) or spring form pan, cut out cake circles from cooled cake.

Carefully place a cake circle into the cake ring. Gently brush lemon syrup over the cake. Line the outside edge with fresh raspberries. Spread some raspberry jam over the exposed cake and place randomly over cake some more raspberries. Spoon some of the lemon cream filling over the cake and raspberries and even out with spatula until level. Repeat process again until cake ring is just to the top leaving the top with lemon cream filling. Place cake in refrigerator to firm up. Once cake is firm spread a layer of lemon filling over the top of the cake. Using a flat edge of a knife or long spatula level the top of the cake with the top of the pan. Place plastic wrap over the top of the cake to prevent a skin from forming and refrigerate overnight. Garnish with fresh raspberries.

Lemon Ricotta Cheesecake with Blueberry Sauce

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Lemon Ricotta Cheesecake with Blueberry Sauce


2/3 cup crushed amaretti cookie crumbs

3 tablespoon butter, melted

1 tablespoon sugar


2 cups whole milk ricotta cheese

8 oz. cream cheese, room temperature

2/3 cup sugar

3 eggs, room temperature

zest from 1 lemon

zest from 1 orange

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract


2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon cornstarch

zest from one lemon

3 tablespoons water

Butter a 7-inch spring form pan . Wrap the entire pan with foil up the sides. This is to prevent any water getting into pan during baking.

Using a large piece of foil , roll up jellyroll fashion and form a ring. This will be the rack for the bottom of the slow cooker. Place in the bottom of the slow cooker.

Combine all the crust ingredients and press int the bottom of the prepared pan. Place the crust in the refrigerator .

In the bowl of a food processor , beat together the cream cheese, ricotta and sugar just until smooth.

Add the eggs, one at a time , blending until incorporated. Add the lemon and orange zest, lemon juice and vanilla and blend until combined. Pour mixture into prepared crust.

Pour 1 cup hot water into the bottom of the slow cooker where the foil ring has been placed. Place the cheesecake on top of foil ring. Cover and cook on high for about 2 hours or until cheesecake is set around the edges. The center will be slightly jiggly. Remove from slow cooker and allow to cool completely. Place in refrigerator to chill several hours.

Make the sauce by combining 1 cup of blueberries, lemon zest and sugar in a saucepan. Whisk together the cornstarch and water and add to the pan over medium heat. Stir constantly until the sauce begins to thicken but the berries are not broken down. Remove from the heat and stir in the remaining berries. Set aside to cool completely.

Remove the cooled cheesecake from the pan. Top the cheesecake with the blueberry sauce.


Prosciutto Wrapped Roasted Asparagus


Asparagus, trimmed


Grated Parmesan Cheese

Salt and pepper, to taste


Olive oil

Preheat oven to 375 degrees. Line a baking sheet with foil.

Wrap bundles of asparagus with prosciutto; place bundles on baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil.

Bake until asparagus is tender. Remove from oven and sprinkle some lemon zest  over the top and squeeze some lemon juice on top. Sprinkle on some Parmesan Cheese.


Lemon Head Cake

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342 grams cake flour

2 1/2 tsp baking powder

1/2 tsp table salt

227 grams butter, room temperature

350 grams granulated sugar

4 eggs, room temperature

1 tablespoon finely grated lemon zest

1/4 cup fresh lemon juice

2/3 cup whole milk

Lemon Syrup:

1/3 cup water

1/4 cup fresh lemon juice

100 grams granulated sugar

Lemon Curd:

8 egg yolks

250 grams granulated sugar

3/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

pinch of table salt

4 oz. butter, cut into small pieces

Lemon-White Chocolate Cream Cheese Frosting:

2 tablespoons butter, room temperature

4 oz. cream cheese, room temperature

4 oz. white chocolate, melted and cooled to room temperature

1/4 tsp. pure vanilla extract

zest from 2 lemons

juice from 2 lemons

powdered sugar, enough for correct consistency


Preheat oven to 350 degrees. Line the bottom of a 9-inch x 13-inch x 2-inch pan. Butter and flour pan ; shake out excess flour. Set aside.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer cream the butter until creamy. Gradually add the sugar and beat until light. Scrape down the bowl. On medium speed , add the eggs one at a time beating well after each addition. Beat in the lemon zest and juice until blended. Reduce the speed and add flour in thirds , alternating with the milk, just until blended. Place batter into prepared pan and spread evenly. Give pan a good whack on counter.

Bake for about 30-35 minutes or until cake springs bake when lightly touched in the center.

Remove from oven and allow to cool on rack.

Lemon Syrup:

Combine all the ingredients in small saucepan. Place over medium heat and cook until sugar has dissolved. Remove from heat and allow to cool completely.

Lemon Curd:

In a saucepan, whisk together the egg yolks and sugar until well combined. Whisk in the lemon juice. Stir in the lemon zest and butter. Place pan over medium heat, stirring constantly. Stir until custard coats the back of of spoon and leaves a path on the back when finger is drawn across. Remove from heat and place in bowl. Cover top with plastic wrap to prevent a skin from forming. Allow to cool completely.

Lemon-White Chocolate Cream Cheese Frosting:

In the bowl of a stand mixer beat all the ingredients until light and fluffy.


Using a toothpick, poke holes all over the cake. With a pastry brush, brush the cooled lemon syrup over the top of the cake.

Spread the cooled lemon curd on top of the glazed cake. Place the cake in the refrigerator until lemon curd has firmed up.

Once lemon curd is firmed up, carefully spread the frosting on top. Return frosted cake to the refrigerator for at least one hour. Cut into squares.

Lemon-Raspberry Cupcakes with Lemon Cream Cheese Frosting

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Raspberry-Lemon Cupcakes

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 eggs , room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 cups milk, room temperature
  • zest from 2 lemons
  • 6 oz. fresh raspberries

Raspberry Filling

  • 2-12 oz. packages frozen raspberries, not packed in syrup
  • 1 1/3 cups water
  • 1 3/4 cups granulated sugar
  • juice from 1 lemon
  • 6 tablespoons cornstarch dissolved in 1/2 cup water
  • 1/2 teaspoon pure almond extract

Lemon Curd

  • 8 tablespoons butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon salt

Lemon-White Chocolate Cream Cheese Frosting

  • 4 tablespoons butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 4 oz. white chocolate, melted and cooled to room temperature
  • 1/4 tsp. pure vanilla extract
  • zest from 2 lemons
  • juice from 2 lemons
  • powdered sugar, enough for correct consistency, about 4-5 cups


  • 1

    Preheat oven to 350 degrees. Line 2 muffin pans with 24 liners, set aside.

  • 2

    Combine the flour, baking powder and salt in a small bowl and whisk to combine.

  • 3

    In a bowl of a stand mixer cream together the butter, sugar and zest until light and fluffy.

  • 4

    Add the vanilla and almond extracts to the milk.

  • 5

    Add the flour and milk in thirds to the creamed butter mixture ending with the milk.

  • 6

    Fold in the fresh berries.

  • 7

    Scoop evenly into the lined tins. Bake for about 18-24 minutes or until toothpick comes clean when inserted into the cupcake.

  • 8

    Remove from the oven and pans and allow cupcakes to cool completely.

  • 9

    Begin preparing the raspberry filling.

  • 10

    In a saucepan combine the raspberries, water, sugar and lemon juice.

  • 11

    Bring to boil and simmer until berries have broken down, about 15-20 minutes.

  • 12

    Remove from heat and pour mixture into a fine mesh sieve. Pres the mixture through the sieve until just seeds are left.

  • 13

    Return strained mixture to saucepan and whisk in the water/cornstarch mixture.

  • 14

    Bring mixture to a boil and simmer for 5 minutes, stirring constantly.

  • 15

    Remove from heat and stir in almond extract; allow to cool completely.

  • 16

    It will become very thick as it cools.

  • 17

    Using a apple corer, core out the center of each cupcake.

  • 18

    Pipe in cooled raspberry filling; set aside.

  • 19

    In a saucepan begin to prepare lemon curd. Add the eggs, sugar, salt, lemon juice and zest to the pan and whisk until well combined. Add butter and and place over medium heat stirring constantly until mixture begins to thicken and reach 175 degrees. Do not allow mixture to boil. Remove from heat and allow to cool completely. Once cooled, pipe a small layer of curd on top of cooled filled cupcakes; set aside.

  • 20

    In a bowl of a stand mixer add all the frosting ingredients and beat until fluffy.

  • 21

    Place frosting in piping bag fitted with plain tip and swirl frosting on each cupcake. Using a small spoon make a divot on top of each frosted cupcake and place a small amount of lemon curd in the divot. Top each lemon curd divot with a fresh raspberry.

Raspberry Lemon Trifle

Raspberry Lemon Trifle


Any pound cake or sponge cake, cut into chunks

3-4 cup frozen raspberries

Sugar according needed sweetness for berries

2 tablespoons cornstarch

3 cups heavy cream

1 cup powdered sugar

Lemon curd, recipe follows. There will be extra left to use for other things.

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Place raspberries, sugar and cornstarch in sauce pan and combine well so that cornstarch is evenly coating frozen berries. Place on medium heat and stir constantly until raspberries just come to boil. Allow to boil 2 minutes. Remove from heat allow to cool.

In a large bowl add 2 cups heavy cream and 2/3 cup powdered sugar. Beat until stiff. Fold in as much cooled lemon curd to suit taste. Ant leftover lemon curd , use for other desserts.

Layer raspberry mixture , cake cubes then lemon curd mixture. Continue to layer until all mixtures are used. Refrigerate at least 4 hours, overnight even better. Prior to serving whip remaining 1 cup heavy cream and 1/3 cup powdered sugar and beat until thick. Top trifle with cream.

* You can drizzle a liqueur over cake cubes if desired.