Baking with Lemon

Balancing Sweet and Tart: Recipes That Shine

One of the joys of baking with lemons is the perfect balance between sweet and tart flavours. Lemons add a refreshing and tangy twist baking. 

To bring out the natural sweetness of lemons, we mix them with sugar. You can also use honey or sweet spices. Vanilla and cinnamon are great choices too! These can offset the tartness and produce a more balanced flavor profile.

Lemon Recipes that really highlight this balance are Lemon Meringue Pie or Lemon Slice. These classic recipes beautifully showcase the bright and vibrant flavors of lemons.

Storing Lemon Desserts 

To ensure the freshness and flavour of your lemon-based desserts, it's important to store them properly.

If you're not serving your desserts straight away, it's best to store them in an airtight container in the refrigerator. This will help preserve their texture and prevent them from drying out. Lemon-based desserts like cakes and slices can typically be stored in the refrigerator for up to 5 days.

For longer storage, you can also freeze your lemon-based desserts. Make sure you wrap them tightly in plastic wrap or place them in freezer bags to prevent freezer burn. When you're ready to enjoy them, simply defrost them in the fridge overnight or at room temperature for a few hours.

How to Zest and Juice Lemons

Lemon zest and juice are the heroes in lemon baking. Their vibrant citrus flavour is what makes your treats really shine. To get the most zest and juice from your lemons, we've got a few tips:

1. Start by thoroughly washing the lemons to remove any dirt or wax coating. Pat them dry with a clean towel.

2. For zest, use a microplane or fine grater to gently scrape off the outer yellow layer of the lemon's skin. Be careful not to grate too deeply, as the white pith underneath can be bitter.

3. For juice, roll the lemon on a hard surface to soften it up. Then, cut it in half and use a citrus juicer or your hands to squeeze out the juice. To extract every last drop, try twisting a fork inside the lemon halves.

4. If a recipe calls for both zest and juice, always zest the lemons before juicing them. This will make the process much easier and prevent any wasted zest.