Tag Archives: lemon

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

This Whole Roasted Chicken with Lemon-Garlic Orzo Makes Meal Prep So Easy

Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

Herb-Crusted Roasted Chicken with Lemon-Garlic Orzo

Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 35 minutes
Servings: 2-3

Ingredients:
For the Herb-Crusted Roasted Chicken
1 (3½- to 4-pound) whole chicken
4 Tbsp (½ stick) salted butter, at room temperature
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp fine sea salt
½ teaspoon ground black pepper

For the Lemon- Garlic Orzo
12 ounces dried orzo
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
2 Tbsp fresh lemon juice (from 1 lemon)
2 Tbsp extra-virgin olive oil
½ tsp fine sea salt
¼ tsp ground black pepper
2 Tbsp chopped fresh parsley, for garnish

Directions:
1. To roast the chicken, preheat the oven to 400ºF.

2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.

3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.

4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.

5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.

6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.

7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.

8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.

9. Remove the chicken from the oven, tent it with foil (if it’s not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.

10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.

cook once dinner fix cookbook cover

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

COOK ONCE DINNER FIX, Amazon, $30

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This Mint and Lemon Pearl Couscous Salad is What Every Dinner Table Needs

Looking for something simple and fresh to make this season? Look no further! This vibrant couscous salad utilizes the freshness of mint, citrus and cucumber, as well as pearl couscous. This grain is also called Israeli couscous and is similar to regular couscous, but is much larger in size and yields a chewier texture. However, if you have quinoa or regular couscous in the pantry, that will do the trick.

Mint and Lemon Pearl Couscous Salad

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6

Ingredients:

5 Tbsp extra-virgin olive oil, divided
1 ½ cups pearl couscous (Israeli couscous)
2 cups low-sodium chicken stock, store bought or homemade
1 clove of garlic, minced
1 medium shallot, minced
1 Tbsp lemon zest
2 Tbsp lemon juice, freshly squeezed
2 Tbsp fresh mint, finely chopped
½ cucumber, diced
½ cup crumbled feta or goat cheese
Salt and pepper, to taste

Directions:

1. In a saucepan over medium heat, add 2 Tbsp of olive oil and the couscous. Continuously stirring, cook until couscous is lightly toasted.

2. Add the chicken stock and bring to a gentle simmer. Cover with lid and let cook until liquid is absorbed, about 8 minutes. Transfer to a mixing bowl and let cool slightly.

3. To the mixing bowl, add the remaining olive oil, garlic, shallot, lemon zest, lemon juice, mint, cucumber and feta. Season with salt and pepper. Toss to combine.

Want more recipes you can whip up quickly? This simple miso chicken and this salad with tuna both come together in a flash!

Treat Mom to These Buttery Lemon Scones With a Tangy Lemon Curd

Every year for Mother’s Day, I make my mom scones. This year, while I can’t celebrate with her in person, I’m keeping the tradition alive and dropping these off so we can enjoy them together, but separately (over video chat). These Baking Therapy lemon scones are buttery, super easy to make and just scream springtime! Spread on a healthy layer of the tangy lemon curd to take these scones to a whole new level.

Lemon Scones

Prep Time: 15 minutes
Rest Time: 45 hours
Bake Time: 15 minutes
Total Time: 1 hour, 15 minutes
Servings: 18 x 2-inch rounds or 8 triangles

Ingredients:

Scones
3 cups all-purpose flour, plus more for dusting
3 Tbsp white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, cubed and chilled
1 ½ Tbsp lemon zest (about 3 lemons)
225 ml buttermilk
1 egg
1 Tbsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips 

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter to the mix by rubbing/crumbling it between your fingers. Work quickly so the butter stays cold, you want pea-sized bits throughout. Add the lemon zest.

2. In a medium bowl, whisk together the buttermilk, egg and vanilla extract.

3. Create a well in the middle of the dry mix and pour in the buttermilk mixture. With a fork, start to work the dry ingredients into the wet until the dough starts to come together, it will be a bit shaggy at this point.

Related: Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

4. Transfer the dough onto a lightly floured surface, flour your hands and begin to press the dough together. Form a rectangle, about one inch thick. Cut the dough in half and stack it on top of one another. Repeat the process three times, dusting with flour if the dough gets too sticky.

5. Finally, roll out the dough to about ¾ inch thick. Using a 2-inch cookie cutter or a knife, cut out your scones. Make sure to press straight down, this will ensure the scones will rise straight up as they bake.

6. Place the scones on a lined cookie sheet and place in the freezer to firm up for 30-45 minutes.

7. Preheat oven to 375°F.

8. Mix together the egg wash ingredients and brush the top of the scones with it. Bake in the oven for 12-15 minutes, depending on the size of your scones, until they rise and are beautifully golden brown on the edges.

Tip: You can make these scones ahead of time. Once the scones are frozen on the cookie sheet, transfer to a freezer-friendly plastic bag or container. Bake from frozen for 12-15 minutes.

9. Serve immediately with your homemade lemon curd or your favourite jam.

Tangy Lemon Curd

Prep Time: 5 minutes
Rest Time: 2-4 hours
Cook Time: 10 minutes
Total Time: 2 hours, 15 minutes to 4 hours, 15 minutes

Ingredients:
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lemon juice (about 3 lemons)
Pinch salt
1 stick butter

Directions:

1. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, lemon juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Place plastic wrap directly on the curd and refrigerate until it sets, about 2-4 hours.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

These Perfect Lemon Meringue Cupcakes Are Everything We Need Right Now

Searching for a fun springtime dessert to brighten up your kitchen and baking repertoire? Look no further. This recipe perfectly pairs all of our favourite flavours of lemon meringue pie, alongside fluffy vanilla cupcakes. Filled with tangy lemon curd and topped with pillow-soft toasted meringue clouds, these cupcakes are bursting with flavour and charm. Gently toasting the meringue is not only a cool kitchen trick, but the caramelized sugar and crisp exterior offers another layer of flavour and texture.

Lemon Meringue Cupcakes

Prep Time: 60 minutes
Bake Time: 20 to 24 minutes
Resting Time: 3 hours
Total Time: 4-5 hours
Servings: 12 to 14 cupcakes

Ingredients:

Lemon Curd
3 large egg yolks (reserve the whites for the meringue)
2/3 cup granulated sugar
¼ cup fresh lemon juice
Zest of 1 lemon
4 Tbsp unsalted butter, diced

Cupcakes
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup granulated sugar
Zest of 1 lemon
½ cup unsalted butter, softened
1 tsp vanilla extract
2 large eggs
2/3 cup buttermilk
2 Tbsp fresh lemon juice

Meringue
3 large egg whites (reserved from making the lemon curd)
1 cup granulated sugar
1 tsp pure vanilla extract

Related: These Matcha and White Chocolate Oat Muffins Will Help Makeover Your Breakfast Routine

Directions:

Lemon Curd
1. Combine the egg yolks, sugar, lemon juice and zest in a small saucepan. Whisk the ingredients together until smooth.

2. Cook, while slowly stirring consistently with a heat-safe spatula, over medium heat until the curd thickens (7 to 10 minutes) and coats the back of a spoon.

3. Strain the curd into a heat-safe container with a mesh sieve. Stir in the butter, one piece at a time, until smooth.

4. Press a piece of plastic wrap directly to the surface of the curd. Refrigerate the lemon curd until it completely cools and thickens (at least 3 hours) before using.

Related: Irresistible Peanut Butter Cupcakes With Chocolate Buttercream and Smoked Salt

Cupcakes
1. Preheat the oven to 350°F. Line a cupcake pan with paper liners and set aside.

2. Whisk together the flour, baking powder, baking soda and salt. Set aside.

3. Into an electric mixer bowl fitted with the paddle attachment (or a bowl with a hand mixer), massage the sugar and lemon zest together between your fingertips until very fragrant. Add the butter and mix on medium until light and fluffy, 2 to 5 minutes.

4. With the mixer on low, add the vanilla and eggs, one at a time. Stop the mixer and scrape down the bowl.

5. With the mixer on low, add half of the dry ingredients until combined. Add in the buttermilk and lemon juice and mix until absorbed. Add in the remaining dry ingredients and mix until smooth.

6. Fill the cupcake liners no more than 2/3 of the way full and bake for 20 to 24 minutes in the middle rack or until a toothpick inserted into the centres comes out clean. Cool the cupcakes on a wire rack before assembling.

Meringue
1. Put the egg whites and sugar in the bowl of a stand mixer. Briefly whisk them together by hand until just combined.

2. In a medium saucepan, bring an inch or two of water to a simmer over medium-low heat. Place the stand mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the mixture, whisking occasionally, until the sugar is completely dissolved and the mixture is hot to touch.

3. Carefully place the bowl back on the stand mixer and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed until glossy, medium-stiff peaks form, 8 to 10 minutes. Add the vanilla and mix until combined. Use immediately.

Assembly
1. Use a paring knife or apple corer to remove the centres of the cooled cupcakes. Spoon 1 to 2 tablespoons of lemon curd into the centre of each cupcake.

2. Top the cupcakes with a large dollop of meringue and gently toast with a kitchen torch.

Serve cupcakes immediately. Store leftovers in the refrigerator for up to 2 days.

Love citrus flavours? Check out these 36 luscious lemon desserts for spring or Anna Olson’s top lemon desserts.

This Tangy Baked Lemon Tart is The Tastiest Way to Ring in Spring

I say, when life gives you lemons, use ’em! I’ve always loved lemons and gravitate to all lemon-flavoured treats, from lemon meringue pie to lemon bars. My love for lemons continues with this semi-sweet tart that is nothing short of delicious. With its bright yellow filling, it’s also a statement piece, making it the perfect dessert to serve at an Easter meal or any other special occasion. You can eat it on its own, but it also pairs nicely with fresh raspberries and a dollop of whipped cream.

Related: Our Very Best Lemon Desserts to Make This Spring

Baked Lemon Tart Recipe

Serves 8

Ingredients:

Crust
1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) unsalted butter, cut into 1-inch (2.5 cm) cubes
½ tsp (2 ml) kosher salt
1 egg yolk
2 Tbsp (30 ml) whipping (35%) cream

Filling
3 eggs
2 egg yolks
¾ cup (175 ml) whipping (35%) cream
½ cup (125 ml) granulated sugar
Zest of 1 lemon
½ cup (125 ml) fresh lemon juice (about 4 lemons

Directions: 

1. To make the crust, add the flour, icing sugar, butter and salt to the bowl of a food processor and pulse until the mixture resembles sand.

2. In a medium bowl, whisk together the egg yolk and cream. Add to the bowl of the food processor and pulse until the dough just comes together.

3. Turn the dough out onto a clean counter and shape it into a disc. Wrap the disc in plastic wrap and let chill in the fridge for about 30 minutes.

Related: 5 Gorgeous Pastel Cakes to Make Your Spring Table Shine

4. Roll out the dough between 2 sheets of parchment paper until it is about 1/16 inch (2 mm) thick. Place it in a 10-inch (25 cm) tart tin with a removable bottom, pressing it into the bottom and fluted edges. Using a paring knife, remove any dough that sticks out of the tin. Place the tin on a baking sheet and put it in the freezer for 30 minutes.

5. Preheat the oven to 350°F (180°C).

6. Crumple up a piece of parchment paper to eliminate any sharp edges that would dig into the dough and line the tart with it. Put either baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove the parchment paper and weights or beans and return the crust to the oven to bake for an additional 10 minutes, until golden. Remove the crust from the oven and reduce the temperature to 300°F (150°C).

Related: The Pioneer Woman’s Best Spring Recipes For Every Meal

7. To make the filling, whisk together the eggs, egg yolks, cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh sieve, strain the mixture into a large glass measuring cup with a spout.

8. Place the tart tin back in the oven on the middle rack. Slide the rack out halfway and slowly pour the filling into the tart shell. Gently slide the rack back in. Bake for 25 to 30 minutes, until the centre is almost set (it should still move a bit when you gently shake the pan). It will continue to set once you remove it from the oven. Let cool completely, then cover the tart with plastic wrap and place it in the fridge to chill for at least 4 hours before serving. Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days.

Related: Delightful Easter Desserts That Make Spring Even Sweeter

Excerpted from Gather at Home by Monika Hibbs. Copyright © 2020 by Monika Hibbs. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

For more creations from Monika Hibbs,  you’ll love these DIY beeswax-covered food wraps (they’re so simple to make!).

Lemon-Meringue-Cake-feature-image

This Lemon Meringue Cake is Just Like the Pie, Only Better

Step into spring with a sunny citrus dessert! Lemon pie lovers will delight in the light and fluffy lemon cake layers, made even better thanks to the cake’s tangy lemon curd filling.

In case your mouth wasn’t watering already, the entire confection is swirled and smothered with cloud-like meringue frosting. Fresh slices of nearly neon-hued citrus fruit become simple, natural embellishments for this cheerful cake. Each light bite is literally bursting with flavour, making it an extra special treat for a Mother’s Day brunch, an extra special tea or a spring birthday treat.

Lemon-Meringue-Cake-sliced

Lemon Meringue Cake

Bake Time: 40 minutes
Total Time: 5 hours
Serves: 12 to 16

Ingredients:
2 Batches of Lemon Curd (reserve egg whites for meringue)

Cake:
1½ cups granulated sugar
Zest of two lemons
2½ cups cake flour
1 Tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, diced, at room temperature
1 cup milk
2 Tbsp fresh lemon juice
1½ tsp pure vanilla extract
4 large eggs

Meringue:
6 large egg whites (reserved from making Lemon Curd)
1 ½ cups granulated sugar
1 tsp pure vanilla extract

Assembly:
Assorted citrus fruit for garnish

whole-Lemon-Meringue-Cake

Directions:
Lemon Curd:
1. Prepare a double-batch of Lemon Curd and allow to thicken for at least 4 hours or overnight. Save the egg whites for the meringue.

Cake:
1. Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
2. In the bowl of a stand mixer, mix the sugar and lemon zest. Rub them together with your fingertips until fragrant. Sift in the flour, baking powder and salt into the bowl with the lemon sugar. Using the paddle attachment, beat the ingredients on low speed until just combined. Add the butter and mix on medium speed until evenly distributed. Add the lemon juice, vanilla and about half of the milk, and mix until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl.
3. Whisk the eggs into the remaining milk mixture and stir to combine. With the mixer running on medium speed, add the egg mixture in three additions, mixing for about 15 seconds after each addition and stopping the mixer between additions to scrape down the sides and bottom of the bowl.
4. Evenly divide the batter among the prepared pans. Bake for 20 to 22 minutes, or until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool on a wire rack for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before assembling.
Notes: To keep the cake batter from getting too lumpy, add the liquid ingredients slowly and take care to scrape down the sides and bottom of the bowl often. Do not be tempted to over-mix if a few lumps remain in the batter before baking.

slice-Lemon-Meringue-Cake

Meringue:
1. Put the reserved egg whites and sugar in the bowl of a stand mixer. Briefly whisk them together by hand until just combined. In a medium saucepan, bring an inch or two of water to a simmer over medium-low heat. Place the mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the mixture, whisking occasionally, until it registers 160°F on a candy thermometer.
2. Carefully place the bowl back on the stand mixer and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed until glossy, medium-stiff peaks form, 8 to 10 minutes. Add the vanilla and mix until combined. Use immediately.

Assembly:
1. Place one layer of cake on a cake board or serving dish. Fill a piping bag fitted with a medium round piping tip with a portion of the meringue. Pipe a ring of meringue around the top edge of the cake. Fill the centre of the meringue “dam” with half of the lemon curd. Place the second layer of cake on top and repeat. Place the final layer cake, bottom-side-up, on the top. Fill in any gaps between the layers of cake with the meringue right away to keep the curd from escaping.
2. Frost the cake with the remaining meringue. Use an offset spatula or the back of a spoon to give it a rustic, swirly finish.
3. Cut away the skin/pith of the citrus fruit and slice into rounds (about ¼-inch thick). Place the fruit slices on top the cake and serve. Cake may be stored in the refrigerator for 2 to 3 days.

Looking for more spring sweets inspiration? Try these 50 Stunning Mother’s Day Desserts.

Lemon meringue pie

Anna Olson’s 10 Secrets to Mastering Meringue Make Lemon Pie That Much Better

The perfect meringue is a lofty, yet very attainable, goal for any baker. Achieving that crowning glory of pillowy softness inside and browned exterior is no easy task — but professional baker Anna Olson has you covered with a few tips and tricks to make sure your next meringue attempt doesn’t fall flat.

Get the recipe for Anna Olson’s Lemon Meringue Pie

Let’s start by breaking down meringue by type. Depending on the stability required, meringue techniques can vary from a simple whip and serve to a more complicated cooked syrup version:

Common Meringue

This is simply egg whites with granulated sugar, sometimes with cream of tartar or lemon juice added for stability. The whites are whipped to a medium peak, which Anna describes as “peaks with a curve, but not a full curl when the beaters are lifted”. This method is used for the pretty swirls you see atop lemon meringue or other pies, and is often browned once frosted.

Swiss Meringue 

A method that takes the simple meringue one step further by heating the egg whites and sugar over a water bath until gently warmed (for those reluctant to pull out a double boiler, a bowl placed over a pot of boiling water will also work). The warmed egg white mixture is then put into a mixer and whipped into a meringue, which sets as it cools. You’ll see this technique used for pavlovas, meringue cookies or anywhere you want a little more stability and firmness once baked.

Italian Meringue

This is the zenith of meringue firmness — Anna calls it “the magical combination of whipping hot sugar syrup into softly whipped egg whites.” By melting sugar (and sometimes honey) to a specific temperature, then whipping it with egg whites, this extra thick meringue can be used for marshmallows and other candy. You can also use this method for key lime pie, a cousin to the ubiquitous lemon meringue.

Get the recipe for Anna Olson’s Key Lime Meringue Pie

Ready to get started? Here are Anna’s 10 secrets to achieving the perfect meringue for lemon pie.

1. Don’t Over-Whip

One of the hardest things for novice bakers (and even some pros) to judge is how much is too much when it comes to whipping egg whites. Over-whipped egg whites look kind of craggy, says Anna, and when you touch them, they start to collapse. You don’t want to bake with over-whipped eggs, because whatever you bake will fall once it hits the heat of the oven.

A quick fix? A little bit of time: let the eggs sit, and after about 10 minutes, the mixture will start separating. Even if you’ve added sugar, you can whip those egg whites on medium speed back to the point you missed the first time.

 2. Keep Thing Hot

When topping a pie, make sure your filling is hot when you’re ready to put on your meringue, says Anna. The reason you don’t want to put a layer of meringue on a cold filling is to prevent condensation — that layer of dew in between the lemon filling and the meringue. Keeping the filling hot when spreading on the meringue ensures a nice even layer without gaps or weeping (either from the pie or the cook).

3. Pretty Peaks

Want to get the same Instagram-worthy swirls and flourishes you see in the bakery window? In her recipe for lemon meringue pie (above), Anna recommends adding half the meringue and using a bamboo skewer or paring knife to swirl and secure it to the lemon curd. Then, dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and create spikes.

Related: Top Lemon Desserts From Anna Olson

 4. Stir, Stir, Stir

If you’re making an Italian meringue, you’ll be standing by the stove for a bit: Anna advises that you stir the sugar mixture constantly when you’re bringing it up to the initial stage of 280°F to prevent it from boiling over. Between 280°F and 315°F (the final stage), you can take a break and ease off the stirring — the danger of an overflowing pot is past.

5. Safety First

To prevent spatters when putting hot sugar syrup into a mixer going at high speed, Anna has a safety tip: pour it down the side of the bowl — it will bypass the beaters entirely and go to the bottom without splashing a single drop. You’ll be able to tell when the mixture cools and thickens by the sound of the motor, and by touching the side of the bowl.

Get the recipe for Anna Olson’s Lemon Meringue Squares

6. Connect the Dots

When smoothing your meringue over the pie filling, make sure it connects with the crust — that little connection kind of latches the meringue in place, says Anna. Use a spatula and even, long strokes to smooth the thick meringue onto the pie, making sure you don’t press too hard, deflating your meringue and, even worse, staining the pristine white fluffiness with flecks of filling.

7. Perfect Piping

For pro-level piping to top mini lemon meringue pies, cupcakes, eclairs or even profiteroles, scoop your meringue into a piping bag (be sure to prep your fillings first). Anna’s technique involves piping evenly and in one concentric motion for round desserts, or using a slight back and forth wave for an eclair. Any mistakes can be scraped off for a second attempt — we won’t tell.

8. Time for the Torch

Although meringue will set on its own, those dramatic dark touches of colour can be added with a butane kitchen torch to brown the meringue. Don’t have a creme brûlée torch? Take a tip from Anna’s recipe for lemon berry meringue cake (below) and turn the desserts out onto a parchment-lined baking tray, pipe and then bake the meringues for two minutes in a 450°F oven.

Get the recipe for Anna Olson’s Lemon Berry Meringue Cakes With Bumbleberry Sauce

 9. Cool it Down

Even if you’re tempted to dive right in, it’s very important that once you’ve baked your meringue, you let your pie cool completely before slicing into it. The reward for your patience? Pretty, even slices with distinct meringue and filling layers.

 10. Keep Things Fresh

Sadly, lemon meringue desserts aren’t meant for keeping. Anna advises making the pie the day you plan to serve it in order to show off your perfect meringue at its finest. Don’t worry — with a pie this good, you’ll have no problem indulging in seconds.

Fore more inspiring Anna Olson Dessert recipes, browse her most popular Easter desserts.

3 Vibrant Vegetarian Dinner Recipes That Make Lemon the Star

If your winter diet consisted of one too many stew and casserole dishes, we hear you, and we bet your current recipe arsenal is due for a spring refresh. Few people know how to celebrate seasonal fare like Jeanine Donofrio, the face behind the plant-forward recipe blog Love & Lemons, where healthy, rainbow-bright dishes take centre stage. That’s why we’re showcasing three mouth-watering vegetarian spring dinner ideas from her brand new cookbook, Love & Lemons Every Day (Available April 2).

The best part? Each recipe brilliantly incorporates lemon in a new way. The star ingredient adds a bright, citrusy finish to each main that denotes the sunny season ahead.

Asparagus, Snap Peas & Chive Blossom Pasta

This stunning pasta dish, featuring seasonal produce like radishes, asparagus, snap peas and chive blossoms, is a staple no matter the occasion; it’s easy enough to cook for the family on busy weeknights, and pretty enough to serve at your next dinner party. The pasta is lightly dressed in a mixture of fresh lemon juice and Dijon mustard, before being garnished with Parmesan cheese and lemon zest. We love how the pasta shape mimics that of the veggies! Get the recipe here!

Spring-on-a-Plate Socca Flatbread

Meet your new favourite healthy pizza alternative that’s the epitome of spring. The flatbread itself is made from chickpea flour, and requires only three ingredients. A cashew-based herb spread featuring fresh lemon juice acts as the perfect base. Topped with red radishes, pickled red onions, frozen peas, preserved lemons, mint leaves and feta cheese, this heavenly main can do no wrong, and is a delicious way to usher in the vibrant season ahead. Get the recipe here!

Cauliflower Steaks with Lemon Salsa Verde

By now, we’re sure you need no convincing that cauliflower is an incredibly versatile vegetable worth celebrating. But in case you still had your doubts, this spring-focused dish is proof on a plate. A flavourful puree of cauliflower florets, garlic cloves, miso paste and lemon juice act as the base, with a perfectly roasted cauliflower steak placed on top. The vegan, dairy-free main is then topped with a zesty salsa verde starring preserved lemons, parsley, pine nuts and capers. Get the recipe here!

Images excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photography by Jeanine Donofrio, Christopher Broe, and Jack Mathews . Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Anna Olson’s Cheerful Lemon Meringue Easter Desserts

Easter marks the time of year when the sun begins to shine a little brighter and warmer, and when garden flowers slowly begin to emerge from the ground. Not only are welcome changes happening outside, but also inside kitchens, with home bakers turning to fresh, vibrant flavours, like zingy lemon, for desserts that offer a treat for both the palate and eyes. Resident pastry pro, Anna Olson showcases a few brilliant ways to bring those good outdoor vibes into the kitchen with her lemon meringue desserts.

Get creative with lemon meringue, and think beyond pie this Easter with Anna Olson’s desserts that delight.

 

Anna Olson uses a bright lemon curd to fill cupcakes, profiteroles and eclairs before giving them the burnished meringue flourish.  Here’s where you can easily find the recipes that Anna references in the above video:
To bake up a lemon-scented cupcake, try Anna’s recipe here.

Get Anna’s lemon curd recipe here.

To make eclairs and profiteroles, use Anna’s recipe here.

Lemon Curd Makes Easter Desserts Shine

Anna Olson’s lemon curd recipe can be used beyond the recipes she features in the video. For instance, for a lemon-lovers Easter dessert, double the citrus by infusing a pound cake with lemon zest, then top each slice with a spoonful of lemon curd and tumble of sliced strawberries. Or, use lemon curd to fill a springtime layer cake or stir into yogurt for an Easter brunch side dish. There are countless ways to get more lemon curd into your springtime sweets.

The Best Meringue for Lemon Desserts

For that must-have snowy white topping, Anna makes a Swiss meringue, which begins by whisking egg whites and sugar together over a water bath until warm. This differs slightly from the raw egg white French meringues many recipes call for. When the sugar is dissolved and the whites are foamy, the mixture is added to a stand mixer where it’s beaten until glossy, thick and cool.

You Can “Lemon Meringue” Any Dessert

Armed with a tangy lemon curd and fluffy meringue, you’re ready to add lemon meringue intrigue to your favourite treats.  Anna adds a bright lemon curd filling and cloudlike meringue topping to cupcakes, profiteroles (cream puffs) and éclairs. Anna’s recipe for Lemon Coconut Cupcakes is a naturally fitting cake base to use for the cupcakes.

For the choux paste, the same base is used for both the round profiteroles and elegantly long éclairs, allowing you to have two seemingly different, French patisserie-level desserts in one. For a failsafe choux paste recipe, try Anna’s Profiteroles and Éclairs, replacing the pastry cream filling with lemon curd, and the chocolate topping with meringue, as shown in the video.

How to Fill Éclairs, Profiteroles and Cupcakes

When filling the choux paste desserts, you’ll feel the lemon curd resist slightly, which is how you know when to stop piping. If you don’t have a pastry bag, try a zip-top bag with a corner snipped out.

The profiteroles and éclairs are naturally airy so you can fill them with the lemon curd right away, but you’ll have to take out a centre portion of the cupcakes before filling (save those scraps for cake pops). That small hole in each cupcake that holds the lemon curd filling is fully concealed when the meringue topper is in place for a very delicious surprise.

The Final Flourish 

With that zippy lemon filling hiding in the treats, it’s time to top with the meringue. If you don’t have a pastry bag for the topping, consider going rustic with the back of a spoon, creating a bit of textural interest on top.

Anna notes you can leave the meringues to set as is, but for that true lemon meringue pie appearance, she gently caramelizes the meringue using a kitchen torch. Along with looking great stylistically, torching adds a rich toasted marshmallow flavour to anchor the juicy lemon filling.

Once you have the hang of it, you’ll be lemon meringue-ing everything.

From chocolate cake to madeleines, explore more springtime sweet inspiration with these Delightful Easter Desserts.