#citrusdesserts

[forkfulofflavor]

Lemon Curd Sweet Rolls Ingredients: For the Sweet Rolls: 1/2 cup water (110-115°F) 3/4 cup milk (coconut milk used, 110-115°F) 3/4 cup granulated sugar 1/2 cup unsalted butter (soft or melted) 1 large egg (room temperature) 1 teaspoon salt 4 1/2 cups all-purpose flour 2 Tablespoons instant yeast 10 ounces lemon curd (homemade or store-bought) For the Glaze: 1 cup powdered sugar 1/4 teaspoon organic lemon flavoring 3-4 Tablespoons milk (coconut milk used) Directions: Heat the water and milk to 110-115°F. Add yeast to the warm liquid, stir, and let proof for 5-10 minutes. Add the yeast mixture to a stand mixer. Combine remaining dough ingredients and mix for 4-5 minutes until smooth. Place dough in a lightly oiled bowl, cover, and allow it to rise for 1.5 hours or until doubled in size. On a floured surface, roll out the dough into a 15" x 18" rectangle. Spread lemon curd over the dough, leaving a 1/2" border. Roll the dough lengthwise and slice into 1 1/2" thick pieces. Arrange the rolls in a greased 13" x 9" pan. Cover and let rise for 1 hour. Preheat the oven to 350°F and bake the rolls for 15-20 minutes or until golden brown. For the glaze, whisk powdered sugar, lemon flavoring, and milk until smooth. Drizzle over the warm rolls and serve. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 30 minutes Kcal: 280 kcal | Servings: 12 rolls These Lemon Curd Sweet Rolls are the perfect blend of soft, buttery dough and tangy lemon curd, creating a sweet and zesty treat. The rolls are light, fluffy, and full of citrusy flavor, making them a delightful option for brunch or dessert. Finished with a smooth lemon-flavored glaze, each bite melts in your mouth. Whether you're serving these for a family gathering or enjoying them as an indulgent breakfast treat, these rolls are sure to be a hit. The bright lemon flavor and the comforting texture make them ideal for spring and summer occasions, adding a refreshing twist to traditional sweet rolls.

[trippin-bad]

Flower shaped Mini Lemon Curd Tarts Embrace the beauty of spring with these dainty flower-shaped Mini Lemon Curd Tarts - a delightful blend of tangy lemon and delicate flavors.

[endasher]

Tart with Lemon Curd

Discover the rich and tangy flavors of our homemade Lemon Curd Tart recipe. Perfect for a delightful afternoon treat.

[reciperealm]

Steamed orange pudding

Ingredients:

185g butter, softened

3/4 cup caster sugar

2 tsp finely grated orange rind

3 eggs

1 1/2 cups self-raising flour

1/2 cup milk

pure cream, to serve

Source:

1/4 cup orange juice

1/2 cup caster sugar

2 oranges, peeled, segmented

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Directions

Step 1: Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper.

Step 2: Using an electric mixer beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating to combine. Sift flour over mixture. Add milk. Fold until just combined.

Step 3: Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes, topping up with boiling water when necessary.

Step 4: Meanwhile, make syrup Combine orange juice and sugar in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thick and syrupy. Remove from heat. Add orange segments.

Step 5: Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Spoon over syrup. Serve

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[ketovatrudiet]

Lemon Chiffon Cake with Toasted Meringue Frosting and Lemon Curd Indulge in the exquisite flavors of our Lemon Chiffon Cake with a zesty lemon curd and a lusciously toasted meringue frosting. A firm favorite for all lemon dessert lovers.

[montyashley]

Lemon Chiffon Cake with Lemon Curd and Toasted Meringue Frosting

Indulge in the exquisite flavors of our Lemon Chiffon Cake with a zesty lemon curd and a lusciously toasted meringue frosting. A firm favorite for all lemon dessert lovers.

[vincentdesjardinsdraws]

Tried another pie tonight. This is a key lime pie made with regular limes. It's my first attempt at a graham cracker crust. This will be our dessert tonight. #keylimepie #citrusdessert #piebaking #baking #yummydessert https://www.instagram.com/p/BsZQ6_OHTNq/?utm_source=ig_tumblr_share&igshid=1wyz3u05yvp11

[skilletsandpots]

Lime Posset with Fresh Fruits

What is a Posset Posset was a British hot drink made of milk curdled with wine, often spiced, which was often used as a remedy. In the 16th century, the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert similar to the Syllabub. You want to know more about Lime Posset keep reading. If you are the kind of person that likes light and fresh dessert. Posset is your answer. The lime Posset in fresh, tart, creamy and eat it with fresh fruits and you get your perfect kind of dessert.

What is a Syllabub The Syllabub is a thick drink made of milk or cream, curdled by the addition of wine, or other acids, and often sweetened and flavored. The dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice. The Posset looks a lot like the Syllabub. How to make Lime Posset In a medium saucepan, combine cream, sugar and the lime zest. Bring it to a boil over medium heat. Continue boiling, stirring often until sugar is totally dissolved. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes. Remove mixture from heat and stir in the lime juice. Let it cool for 5 minutes. After, strain through a fine-mesh sieve. Discard the lime zest. Divide the mixture into 6 individual glasses, jars or ramekins. Refrigerate uncovered for 3 to 6 hours until set. Once the mixture has chilled for 3 to 6 hours each portion can be covered with plastic lids. You can keep the Lime Posset in the refrigerator for up to 3 days. Serve the Lime Posset with fresh berries.

Lime Posset with Fresh Fruits

If you are the kind of person that likes light and fresh dessert. Posset is your answer. The lime Posset in fresh, tart, creamy and eat it with fresh fruits and you get your perfect kind of dessert. 2 cups 35 % cream2/3 cup white sugar1 tbsp lime zest6 tbsp lime juice (fresh)1/2 cup strawberries1/2 cup blueberries1/2 cup raspberries In a medium saucepan, combine cream, sugar and the lime zest. Bring it to a boil over medium heat. Continue boiling, stirring often until sugar is totally dissolved. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes. Remove mixture from heat and stir in the lime juice. Let it cool for 5 minutes. After, strain through a fine-mesh sieve. Discard the lime zest. Divide the mixture into 6 individual glasses, jars or ramekins.

Refrigerate uncovered for 3 to 6 hours until set. Once the mixture has chilled for 3 to 6 hours each portion can be covered with plastic lids. You can keep the Lime Posset in the refrigerator for up to 3 days. Serve the Lime Posset with fresh berries. Read the full article

[diy-and-crafts-awesomenes]

Lemon Lime Cake Mix Cookies. Citrus screams summer time, so why not incorporate the incredible flavors of lemon and lime in a cookie that’ll have your mouth watering and quickly become your favorite this season?! I say yes! #lemonlime #summerdesserts #cookies #cakemixcookies #citrusdessert #cookierecipe | Like My Facebook Page >> https://ift.tt/2jty87z ... Saved from - https://ift.tt/2XvHKjQ

[lebouffe]

Lemon Lime Cake Mix Cookies. Citrus screams summer time, so why not incorporate the incredible flavors of lemon and lime in a cookie that’ll have your mouth watering and quickly become your favorite this season?! I say yes! #lemonlime #summerdesserts #cookies #cakemixcookies #citrusdessert #cookierecipe http://lebouffe.com https://ift.tt/1Y1GQXx

[forkfulofflavor]

LEMON CREAM SWISS ROLL DELIGHT This delightful twist on the classic Lemon Cream Swiss Roll offers a refreshing dessert experience filled with a zesty lemon cream that is sure to impress! Ingredients: For the Cake: 3 large eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt For the Lemon Cream Filling: 1 cup heavy whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 1/4 cup lemon juice freshly squeezed 1 tablespoon lemon zest For Garnish: Additional lemon zest Powdered sugar for dusting Directions: Preheat Oven: Preheat your oven to 350F (175C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it. Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until the mixture is thick and pale. Mix in the vanilla extract. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched. Cool and Roll: Remove from the oven and let cool for about 5 minutes. While still warm, carefully roll the cake up in the parchment paper, starting from one short end. Allow it to cool completely in the rolled position. Prepare the Lemon Cream Filling: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the lemon juice and lemon zest. Unroll and Fill: Once the cake is completely cooled, carefully unroll it. Spread the lemon cream filling evenly over the cake, leaving a small border around the edges. Roll It Back Up: Roll the cake back up without the parchment, starting from the short end, ensuring the filling stays inside. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set. Serve: Before serving, dust with powdered sugar and sprinkle with additional lemon zest. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 1 hour 35 minutes including chilling time Tips: Add a Twist: For extra flavor, you can add a few drops of lemon extract to the filling. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy this zesty Lemon Cream Swiss Roll Delight!

[jovialangeldefendor]

Lemon Layer Cake with Lemon Curd Filling and frosted with Lemon Swiss Meringue Buttercream! #citrusdessert #lemoncake #lemoncurd #Swissmeringuebuttercream #lemondessert #lemon #thatskinnychickcanbake

[lovelovingbouquetbeliever]

Lemon soufflés are a beautiful, fragrant, and delicious single serving dessert, topped with fresh raspberry sauce. Winter is the time to focus on citrus, and the Raspberry Topped Lemon Soufflés recipe brings lemons to the center stage! #dessert #souffle #lemonsouffle #citrusdessert #howtomakesouffle #souffletips #raspberrysauce #thatskinnychickcanbake

[vincentdesjardinsdraws]

Here’s the Mandarin Orange cheesecake after baking and with the sour cream/orange juice and sugar topping on it. It’s now in the fridge cooling down. It’s still got a few more hours to chill before we can try it. #cheesecake #birthdaycheesecake #adventuresinbaking #orangecheesecake #citrusdessert #citruscheesecake https://www.instagram.com/p/B2-L_jEn9mg/?igshid=6759gqr49cp6

[skilletsandpots]

Lime Posset with Fresh Fruits

What is a Posset Posset was a British hot drink made of milk curdled with wine, often spiced, which was often used as a remedy. In the 16th century, the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert similar to the Syllabub. You want to know more about Lime Posset keep reading. If you are the kind of person that likes light and fresh dessert. Posset is your answer. The lime Posset in fresh, tart, creamy and eat it with fresh fruits and you get your perfect kind of dessert.

What is a Syllabub The Syllabub is a thick drink made of milk or cream, curdled by the addition of wine, or other acids, and often sweetened and flavored. The dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice. The Posset looks a lot like the Syllabub. How to make Lime Posset In a medium saucepan, combine cream, sugar and the lime zest. Bring it to a boil over medium heat. Continue boiling, stirring often until sugar is totally dissolved. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes. Remove mixture from heat and stir in the lime juice. Let it cool for 5 minutes. After, strain through a fine-mesh sieve. Discard the lime zest. Divide the mixture into 6 individual glasses, jars or ramekins. Refrigerate uncovered for 3 to 6 hours until set. Once the mixture has chilled for 3 to 6 hours each portion can be covered with plastic lids. You can keep the Lime Posset in the refrigerator for up to 3 days. Serve the Lime Posset with fresh berries. Read the full article

[diy-and-crafts-awesomenes]

25 Succulent Summer Citrus Desserts. A collection of tasty, sweet, pucker-up Citrus Desserts perfect for the summer months! #summerdesserts #citrusdessert #citrus #dessertrecipes | Like My Facebook Page >> http://bit.ly/2QJbIlS ... Saved from - http://bit.ly/2vQamZJ