Category Archives: lemon

Mixed berry lemonade

I am one of the few people who isn’t sad to see summer go. I love fall, with the sweaters and leaves, and baking.  But I still like cool, refreshing drinks, and this is definitely one of them: mixed berry lemonade. Just a funky take on lemonade, tart, fruity, not too sweet and cool for those summer days/nights that are left. 


Mixed berry lemonade

1 cup water

1 cup sugar

1 1/4 cups mixed berries (I used raspberries, strawberries, and just a few blueberries) pureed and strained to remove seeds

Lemon juice from 8-10 lemons (I like tart so I used 10)

5 cups cold water


Make simple syrup by combining sugar and water in a saucepan, cooking until the sugar dissolves. Let cool about 10-15 minutes

Combine simple syrup, pureed berries and lemon juice into a large pitcher or bowl

Add water until desired sweet/tart combination. 

Serve with ice cubes and more fruit if desired, or keep in the fridge for up to 7 days to drink as the heat continues to waft outside 




Rustic red potato salad

I am usually home on the 4th of July. Mad visits her dad over the summer, so it’s usually just me. But this year I went to a few parties, and had to come up with some side dishes to bring. I have never made potato salad before, but I decided to change it up and not make the mayo based kind. This is a quick and easy side dish, great for summer parties or any night of the week with dinner. 


Rustic red potato salad (adapted from a Martha Stewart recipe)


8-10 small red potatoes sliced at least an inch thick (I purchased some fresh potatoes from the farmers market, if not available in your area a small bag of red potatoes works fine)

1/3 cup lemon juice

Zest of one lemon

1/2 cup coarsely chopped herbs (i used chives, italian parsley, and baby dill)

3 tablespoons olive oil

Steam potatoes in a steam basket until tender, about 10 minutes. Or cook until tender, but not soft in boiling, salted water

Put cooked potatoes in a medium bowl, toss with lemon juice and zest, season with salt and pepper. Cool for an hour covered in refrigerator 

Add herbs and oil to potato mixture, season with salt and pepper to taste. 

Serve at room temperature the same day or salad can be stored in fridge for up to 48 hours. 


Key lime (lemonish) pie with cookie crust

There are so many ways you can make key lime pie. Purists would tell you a certain way to do it, someone who wants to make it quicker would tell you another way. Basically it’s how you want to make it.

We went to Trader Joe’s this weekend, and they had Meyer Lemon cookie thins at the register. I had already intended to make key lime pie, but wasn’t sure what I was going to use for the crust. Once I saw the cookies, I knew I was going to use them.


Few things I might do differently with my key lime pie:

1. Always extra zest and juice. Always. If it calls for a teaspoon, I add a half a teaspoon more. 1/2 cup of juice becomes a tad more. I just like the extra tartness

2. For this recipe I used half key lime lemon juice, and half fresh lime juice. Gave it a lemon/lime combo

3. Zest in my whipped cream. *I just add some heavy cream (say 1/2 cup) 2 T of powdered sugar (more if you want) and whip until medium peaks. Fold in about 1/2 tsp of lime zest for flavor and color


My key lime pie:

Preheat oven to 350 degrees


Box of Trader Joe’s Meyer lemon cookie thins, crushed

2 T of melted butter

pinch of salt


Mix all ingredients together and place in a pie tin. Bake for 10-12 minutes or until edges are brown. Set aside while you make filling. 


1 T plus 1/4 tsp lime zest (I usually use 4-6 limes)

2 egg yolks

14 oz (1 can) of sweetened condensed milk 

1/2 cup to 3/4 cup lime juice or a combo lime/lemon (I did a combo for this recipe)

*homemade whipped cream as described above 


Place all ingredients in a mixing bowl and mix until creamy and thick. Place in pie crust and bake for 15 minutes, or until middle is set. Let cool for up to two hours and add lime zest whip cream. Chill in fridge for five days if not serving right away. 



I am not cool, and one of my blog crushes

I am resigned to the fact that I am not cool. I don’t know much slang, my daughter tries to help god love her. I don’t use text speak or abbreviate. Hate it. I am not one of those people who can pull off a hipster, bought this “vintage” shirt for $50 but act like I found it on the street looks. I am more Liz Lemon, librarian chic. I love cardigans and Game of Thrones, Sons of Anarchy (this might make me a littler cooler) and Bourne movies. I like good grammar and nice handwriting. I am a dorky old lady with a shady younger past who is happy to be in bed by 9:30.  So for all you cool people, high five to you, but I am never going to cool. I am good with that though. Dorky people come see me, I will bake you some cookies and pour you some lemonade. 





Onto my blog crush-I have many, I am addicted to food blogs, design blogs, postsecret, etc. My baking addiction is my current crush. I love her recipes, photos and writing. So when she put up the honey-peanut butter cookies, I knew I had to make these for work. I decided since I had left my peanut butter at work, I am was going to use Trader Joe’s cookie butter (another place cool people hang out) I also used actual butter because I don’t buy butter shortening. They are pretty, and I am sure work is going to go crazy. Check out my baking addiction if you haven’t, it’s a great place for amazing recipes:



Lemon meringue pie

So I am a tart. Or I think I am. I like things tart, I like to bake tart. So by definition, I am a tart (this is where my wanna be British part comes out) Here is how I made this lovely little gem, which thankfully the light cooperated and I was able to get lovely pictures of. My notes are to use more lemon zest and juice (a tad more) than a recipe calls for. Don’t feel you have to make pie crust if that isn’t your thing, I used Nila Wafers in mine. Have fun, update or old school it, whatever your fancy. 

Lemon Meringue Pie

Pie Crust:

2 cups crushed graham crackers, or cookie crumbs (can also use a baked pie crust as well)

4 Tablespoons butter, melted

1/3 cup sugar

pinch of kosher salt (table if you don’t have kosher)

Preheat oven to 375 degrees

Mix everything together until moist. Pat into a springform pan until even. Cook for 10 minutes or until brown on the edges. Set aside while you make the lemon curd


Lemon Curd (from the Professional Pastry Chef by Bo Friberg)

1 1/2 cups lemon juice

zest of 6-8 lemons

8 eggs

24 oz of sugar (1 pound 8 oz)

12 oz unsalted butter

*Ice bath with bowl and strainer ready


Combine lemon juice and zest

Beat eggs and sugar in a heavy stainless steel saucepan. Add lemon juice and zest over medium heat, stirring constantly

As mixture heats up, add butter, in one inch cubes, stirring until butter is melted, and lemon curd is thick, do not overheat or burn. 

Strain immediately in a bowl that is in an ice bath 

Pour curd into pie crust, about halfway to 3/4 full and refrigerate for at least two hours, if not overnight. 


Meringue topping:

3 egg whites

6 tablespoons sugar

1/2 tsp vanilla

Whip egg whites until 3x in volume, slowly add sugar. Whip until stiff peaks, adding vanilla. 


At this point you can broil the top for a few seconds to get the brown crust, or if you are cool and have a torch, torch the ends for a few seconds. Either way brown it up and make it yours!

*I pipe my meringue on to make it fancy, but you can just smooth it and make a tower with a spatula. 



These bars

I am probably late to the party, but I am in love with the Black Keys. I don’t know how i didn’t know about them before. But seriously. I am also in love with these lemon meringue bars. I feel like they represent me and summer in a bar. Tart, cheery on the inside, a little brown and jaded on the outside. Since it’s going to snow this weekend, I thought making these would make it seem like warmer days are ahead. 

Can I also add I feel super old as my baby is going to prom tomorrow-where does time go? Before I know it she is off to college, and I will be an empty nester, baking my way through every neglected cookbook on my shelves, living room floor, desk, etc. But make a bar, share with your friends, your crush, your wife/husband, and enjoy the weekend. Image

Life and lemons

I have had some earth shattering, breaking news happen lately. And it’s blown me, and shaken me to my core. I keep thinking “when will I crumble under all this?” because it feels close. But I am going to keep on going, and see what lies behind the trenches, the valleys and hills, the broken hearts, and the distrusting souls. I am bone tired, and I want to bake my heart out this weekend. Not sure what or which is going to win. Image