These Lemon Poppy Seed Cookies are soft and cakey, fragrant with lemon zest and juice, packed with nutty poppy seeds, and the perfect way to close a Spring meal.
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Sunny, sweet tart custard, cloud-like meringue, buttery pie crust — is there anything better than a slice of Lemon Meringue Pie?
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A rich, deeply chocolate-y cake with hints of citrus, perfect for snack, breakfast, or dessert.
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Intensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
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A riff on the classic basil, pine nut, and Parmesan pesto, one where we keep the summer-y basil, but swap the pine nuts for almonds and exclude the Parmesan all together, leaving it to the citrus to pack the flavor punch; interestingly enough, a little hot water is whisked into the pesto to give it a smoother, richer consistency.
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The blog’s 4th birthday cake — lemon-y and vanilla-y in just the right measures, with an incredible texture and crumb thanks to the combination of olive oil and yogurt, perfect topped off with a thick and swirl-y and barely sweet mascarpone icing, beautiful adorned with a little extra lemon zest and fresh berries.
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Have your Mimosa and eat it too!
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This lemon tart is The Lemon Tart, or rather the lemon tart to beat all other lemon tarts, a tart possessing all of the qualities befitting of a perfect lemon dessert: here we've got a silky smooth, tangy filling, with just enough sweetness to let all the citrus flavor shine, vibrant and sunshine-y and happy (if a dessert could have moods and emotions).
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A lovely, fragrant, fluffy lemon cake perfect for snack, tea, or dessert.
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A salad that is a whole party of textures, flavors, and colors that would put the usual pile of iceberg lettuce to shame: here we've got paper-thin, super crisp anise-flavored fennel, sweet juicy oranges, buttery, crunchy pine nuts, sharp, biting red onion, and salty rich olives, served over a bed of leafy greens, tossed with a splash of fruity olive oil and sunny orange juice.
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The green beans are crisp and fresh and bright, countered nicely by the intensely sweet caramelized shallots and the salty richness of the pancetta (it is a holiday after all, a little indulgence is in order) and the final touch, a dash of bright sunny lemon zest,
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Torta della Nonna, i.e a smooth custard filling bursting with bright lemon and sweet vanilla, sandwiched between buttery, citrus-y crusts, bejeweled with toasty pine nuts and finished off with a veil of snowy powdered sugar. It doesn't look like much -- no mile high layers, no frosting, no chunks of chocolate -- but it is a lovely, home-y dessert that exemplifies the expression "less is more," as most Italian desserts do.
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Hailing from Sicily, granita is icy, fruity, refreshing, and so easy to make at home.
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A twist on the classic lemon poppy seed muffins — these pack a true a citrus punch thanks to the orange zest, juice, and glaze, not to mention the extra juice brushed over the top right after they come out of the oven.
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These bars are boldly lemon-y -- not for the faint of heart -- with a generous amount of lemon zest in the filling to take the citrus flavor to another level, as well as a good dose of freshly squeezed lemon juice.
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This cake is moist, dense, and mildly sweet, with a bright and sunny and ardently citrus flavor, exactly what you need to wake you up on a cold winter morning,
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A simple cake with an intensely citrus flavor, delicious for breakfast, with tea, or as a dessert.
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