Ann Reardon

Best Easy Lemon Recipes

 

lemon curd lemon butter recipe ann reardon how to cook that

Lemon Curd or Lemon Butter Recipe

zest of 2 lemons
240mL (8.12 fluid ounces) or 1 cup of lemon juice
165g (5.82 ounces) or 3/4cup caster sugar
2 eggs plus 2 extra egg yolks
90g (3.17 ounces) or 1/3 cup butter or margarine

Whisk together the lemon zest, lemon juice, sugar, eggs and egg yolks. Microwave in one minute intervals, whisking each time until it thickens. Whisk in the butter then pour through a sieve into jars. Store in the refrigerator.

lemon and poppyseed muffin recipe ann reardon

Lemon and Poppyseed Muffin Recipe

Makes 8 muffins

1 egg
90g (3.17 ounces) or 1/2 cup vegetable oil
80g (2.82 ounces) or 1/3 cup milk
1/4 cup lemon zest
120g (4.23 ounces) or 1/2 cup sour cream or yoghurt

140g (4.94 ounces) or 2/3 cup sugar
1 Tablespoon poppyseed
200g (7.05 ounces) or 1 1/4 cup plain flour
1 teaspoon baking powder

For the glaze
60g (2.12 ounces) or 1/2 cup icing sugar
1 tablespoon of lemon juice

Preheat the oven to 180C (356 degrees Fahrenheit). Line a muffin tin with cupcake cases.
Place all the wet ingredients in one bowl and the dry in another. Whisk the dry ingredients to aerate them and get rid of any lumps. In the other bowl whisk the wet ingredients until well combined. Pour the wet into the dry and stir together until just combined. Place the mixture into the cupcake liners and bake for 20-25 minutes or until golden brown.

For the glaze, mix together the lemon juice and icing sugar. Dip the top of the muffins into the glaze.

lemon cheesecake recipe from scratch

Lemon Cheesecake Recipe

For the base:
100g (3.53 ounces) or 1 cup biscuit crumbs (use any cookies you think will taste good with lemon)
50g (1.76 ounces) margarine or butter, melted

28g (0.99 ounces) or 2 Tablespoons powdered gelatine
80g (2.82 ounces) or 1/3 cup water
750g (26.46 ounces) cream cheese
216g (7.62 ounces) or 1 1/3 cup sugar
60mL (2.03 fluid ounces) or 1/4 cup milk
125mL (4.23 fluid ounces) or 1/2 cup lemon juice (2-3 lemons)
180mL (6.09 fluid ounces) or 3/4 cup cream, whipped to soft peaks

Bring your cream cheese, milk and cream to room temperature (cold ingredients will set the gelatine immediately making it difficult to tip into the pan before it sets).
Crush the biscuits using either a bag and rolling pin or a food processor. Mix the crumbs with the melted butter. Press into the base of a lined container.
Place the gelatine in a small bowl, pour in the water all at once and mix immediately, making sure that all the gelatine is wet. Set aside.
In a large bowl whip the cream cheese and sugar until smooth. Add the milk and mix to combine. Add the lemon juice and mix well. Melt the gelatine in the microwave, watch that it doesn’t bubble over, and mix into the cheesecake mixture. Fold in the cream and immediately pour into the mixture over the base. Refrigerate until set or freeze for later use.

Optional – top with lemon curd, see recipes on this page.

easy lemon pudding recipe ann reardon how to cook that

Easy Self-Saucing Lemon Pudding Recipe

90g (3.17 ounces) or 1/3 cup plus 1 tablespoon margarine or butter
330g (11.64 ounces) or 1 1/2 cups sugar
3 eggs
125mL (4.23 fluid ounces) or 1/2 cup lemon juice (2-3 lemons)
zest of 1 lemon
80g (2.82 ounces) or 1/2 cup plain flour
1 teaspoon baking powder

Preheat the oven to 180C (356 degrees Fahrenheit).
Place all of the ingredients into a blender or food processor and blitz to combine. If you do not have a blender you can melt the butter and then mix all the ingredients together in a bowl.
Pour into ramekins or one large baking dish and bake in the oven until golden. It will settle into a cakey top and a lemon sauce at the base.
Serve warm with ice-cream

best lemon slice recipe

Lemon Slice or Lemon Bars Recipe

For the base
140g (4.94 ounces) or 2/3 cup butter
225g (7.94 ounces) or 1 1/4 cups plain flour
50g (1.76 ounces) or 1/4 cup sugar
45g (1.59 ounces) or 3 tablespoons icing sugar
1 teaspoon of lemon zest (zest of 1 lemon)

Base:
Preheat oven to 160C (320 degrees Fahrenheit) and line a 9in (22.86 centimetres) x 9in (22.86 centimetres) baking pan with baking paper not he base and coming up the sides.
Place all the ingredients into a bowl and rub together the butter and flour until you get a crumbly consistency (see video for demonstration). Pour into he lined tin and press down using your hands or the back of a fork to make an even base.
bake for 35 minutes or until golden all over.

Top:
3 eggs plus 3 yolks
20g (0.71 ounces) or 2 tablespoons plain flour
2 tsp cream of tartar
1/4 tsp salt
2 tsp grated lemon zest
170mL (5.75 fluid ounces) or 2/3 cup lemon juice (~3 lemons)
50g (1.76 ounces) or 4 tablespoons butter or margarine
220g (7.76 ounces) or 1 cup sugar

Whisk the eggs and yolks until smooth. Add the flour, cream of tartar, salt, lemon zest and lemon juice and whisk to combine. Heat in the microwave for 1 minute, whisk then microwave for another minute and whisk again. Add the butter and stir through until melted and well combined. Add the sugar to taste, you can use more if you like it really sweet and less if you prefer really tart. To me 1 cup is the perfect amount, but everyone has their own preference when it comes to lemon slice.

Push the mixture through a sieve to remove the rind. Then pour over the base and return to the oven for 8-12 minutes or until it is set. Cool completely before removing from the tin and cutting.

Lemon Posset Recipe

400mL (13.53 fluid ounces) or 1 1/2 cups cream (35% fat or higher)
70g (2.47 ounces) or 1/3 cup sugar
zest of 2 lemons
90mL (3.04 fluid ounces) or 1/3 cup plus 1 tablespoon of lemon juice (~2 lemons)

Place the sugar, cream and lemon zest in a pan and heat until it just starts to boil (watch that it does not boil over). Strain through a sieve to remove the rind. Add the lemon juice and stir well. Pour into serving glasses and leave overnight to set.

lemon cookies recipe ann reardon how to cook that

Lemon Cookies Recipe

100g (3.53 ounces) or 1/2 cup butter or margarine, melted
210g (7.41 ounces) or 1 cup sugar
zest of 1 lemon
70g (2.47 ounces) or 1/4 cup lemon juice
300g (10.58 ounces) or 2 cups plain flour
1/2 teaspoon baking powder

Preheat the oven to 180C (356 degrees Fahrenheit).
Place all the ingredients in a bowl and mix well. Take spoonfuls of mixture and roll into a ball. Place onto a lined baking tray and flatten slightly using the palm of your hand. Press of fork onto each biscuit. Bake for 20 minutes or until golden and crisp. If you want a sweeter option you can sandwhich two if these together with lemon buttercream or dip them in a lemon glaze (recipe above).

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

48 Comments View Comments

  1. Rating: 4.5

    Love these recipes and I am flooded with lots of exciting recipes and I am so happy.

  2. Rating: 5

    Dear Ann, thank you from the bottom of my heart for these lovely and delicious recipes. I love how accesible you make them by including all units of measurements, but also a video and written instructions. It helps a ball of anxiety like me rediscover the love of baking.
    We made the curd and the pudding a few days ago, and those were delicious. Yesterday we made the lemon slice (love it). We’ve just made the posset, pudding (again, this time with milk to try out the difference) and the curd (again).
    We don’t own a grater but found our way around that (use a vegetable peeler lightly, thus avoiding most of the white and then put the pieces in a kitchen machine thingy). And we had to go back to the store for more ingredients because we were enthusiastic to bake more!
    So thank you immensely!

  3. Rating: 4

    I’m a little confused about the lemon pudding recipe. It sounds and looks delicious. But it seems like an optional 375/1.5cups of liquid added would alter the texture a whole lot. Is it just adding up as sauce in the bottom? I sure want enough sauce in the bottom, but also prefer it rather lemony than milky.

    • Yeah, I added 1 cup of milk and the consistency of the batter doesnt look the same as in the video so not sure if need to add more sugar/flour to accommodate the change in liquid. I guess i will see what happens but assuming it will be a disaster now.

  4. Rating: 5

    Ann ever since you put the video about these lovely lemon treats I had to start making them, my first attempt of the Lemon and poppy seed muffins and they taste and look amazing! Thank you so much from Cyprus 🇨🇾☺️

    • Rating: 5

      I forgot to mention that I added vanilla sugar as well 😉

  5. Rating: 5

    Amazing recipes and just in time! Our lemon trees are brimming with fruit!

  6. Rating: 3.5

    Used a ramekin to bake the self-saucing lemon pudding and it ended up being a normal fully baked cake, no sauce under or any liquid anywhere, i was so excited for this and now im disapointed, will try again in a few days with a baking dish to see if there will be any differences

    • If using a smaller container you should have reduced the baking time !

  7. Rating: 2

    I made the lemon posset for a school project. I encountered a few issues during its creation.

    1. I didn’t know what heat I needed to set the stove.
    2. I didn’t know what cream specifically I needed to use. The fat content in the cream determines whether or not it sets, and different countries have different fat contents in their cream (The UK has 48% while the US only has 38%). It would also be recommended to make clear in the recipe that you can’t use substitutes in the recipe for the cream.
    3. I believe that when I added the lemon juice, the mixture curdled. I am not sure if this was due to the lack of fat in the cream, not letting the mixture cool enough before I added the lemon juice or some other reason.
    4. The posset didn’t set in the fridge (I refrigerated it overnight). Once again, I don’t know if this was due to a lack of fat in the cream, or some other reason.

    I can admit that there was definitely some user error on my part. However, the parts I messed up on were parts where there isn’t enough direction in my opinion. Luckily, my school project isn’t ruined, as I still have time to make something else, but in the future, I would prefer a lot more direction so that other people can nail it the first time. Thank you and I apologize if I came off as rude at any part during this comment.

  8. Rating: 5

    Hi, Anne! These lemon bars were delicious! I have a question, though, can you put in a link for some reusable silicone gel, because all my searches turn up molds for one, and for two, can I use the gel to make a big mold, like the one for the gummy worm? They didn’t seem to sell any giant gummy worm molds anymore. Thanks again! -M

  9. Rating: 5

    Love this! Tried the curd recipe and it is so yummy! Definitely a must have for a lemon lover

  10. Rating: 5

    The lemon curd was delicious and most of it was eaten as-is rather than going onto toast. Definitely the kind of thing to use for edible presents!
    As next item from this list, I’ve made the muffins, which are currently cooling in the kitchen, to be glazed tomorrow. Looking forward to the final product.
    But for the third thing I’d like to make (lemon slice), I have a question that maybe someone in the comments knows how to answer: Here in Germany, you can’t get cream of tartar (“Weinstein”) everywhere, so is there a good subsitute? I checked a list of substitutes, and it said it depends what the original purpose of the cream of tartar is, e.g. stabilizing egg whites vs. leavening for dough. So … is it meant as a stabilizer here? If so, can it be replaced by lemon juice or white vinegar here?

  11. Rating: 5

    The lemon bars were absolutely delicious! I made them for my family and a friend’s birthday. Thank you Ann!

    • Rating: 5

      Would you mind telling me how long the lemon bars lasts? I’m making some for a party but I’m not sure how far in advance to make them. Thanks 🙂

  12. Rating: 4

    Is there any nutritional information available for these?

  13. Rating: 3

    I’m confused. is the lemon curd the juice of my 2 lemons or 1 cup of lemon juice?

    • Rating: 5

      You need 1 cup of lemon juice. This will most likely require more than 2 lemons to be juiced (IIRC I needed 4 or 5).

  14. Rating: 5

    I love all your videos and recipes! However it feels like the lemon cheesecake recipe is incomplete, it does not say when to mix in the gelatin. Am I missing it?

    • I noticed the same thing, but fortunately it is included in the attached video. It goes in right after the lemon juice but right before the whipped cream. After the lemon juice is added you microwave the gelatin, which will have turned into a solid jiggly clump, in the microwave for 30 seconds, then drizzle it in with the beaters running.

      I tried this just this past weekend and it tasted fine but the whole cake set up like a piece of rubber instead of the velvety custardy filling I am used to from a cheesecake – but delicious rubber so that was still good haha!

      I will probably try it again with half as much and see if it works out – perhaps there’s a difference in consistency between gelatin brands or between Australia and the US? It certainly didn’t look like it did in the video so I think something was off on my end.

  15. Rating: 3

    the lemon curd worked ish. I don’t remember the last step saying to put it in the refrigerator for 24 hrs but that’s what I had to do to get it thick but it was good and my family loves it.

    • helpful tip instead of 3 passes in the microwave for 1 min intervals I did 6-7 that gets it to thicken up real quick bout 1-2 hours in the fridge hope this helps

  16. Rating: 5

    Dear Ann,

    I have been in love with your recipes for a while now, but unfortunately I have been bitten by a tick and am now allergic to all mammal products including dairy and gelatin- would you ever consider doing one of your test videos where you compare what vegan dairy alternatives do to a dish? I am especially interested in heavy cream alternatives, as I have yet to find one that works!

    I understand if you dont get around to this, as you have many other things on your plate. I appreciate the work you do in making cooking accessible to everyone (and in debunking those 5 minute craft videos!)

    Thank you very much!
    Dana

  17. Rating: 5

    For the lemon curd, should the butter be unsalted?

    • either works with the salted on though it gives it a more well salty taste it is very subtle thou personally i just us unsalted

  18. Rating: 5

    Lemon is totally my favorite I’m so happy that you did lemon recipes thank you so much Anne I really enjoy your channel.

  19. Rating: 4

    I would love to make the self-saucing lemon pudding, but there is no baking time in the video or recipe— any estimate on baking time?

    • It says to bake until golden. This means that there is no specific cooking time, it all depends on the size of your dish and your oven as they are not all the same…

  20. Rating: 5

    The Lemon Bars would be my favorite, although they all looked scrumptious. Thank you for sharing.

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