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Lemon Tart

May 6, 2022 by girlinspired Leave a Comment

This stunning and classy Lemon Tart boasts the perfect balance between sweet and tart with a buttery shortbread crust that will melt in your mouth upon the first bite!

This simple yet sophisticated lemon tart can be enjoyed as a tea-time sweet treat or zesty dessert served with vanilla ice cream or a dollop of whipped cream.

A serving of lemon tart on a white plate with the whole tart next to it, seated on a white marble surface with fresh fruit garnish and a striped cloth

Keep your masterpiece plain or get creative by decorating it with some fresh berries and edible flowers! This lemon tart recipe is the perfect dessert for special occasions, an afternoon girls’ tea, or for the family to enjoy together. 

If you love fresh and zesty lemon desserts, be sure to also try something just as refreshing such as this irresistible Key Lime Pie!

lemon tart garnished with fresh blueberries and slices of lemon with raw ingredients in the background, and a striped cloth next to the tart

Table of contents

  • What is a Lemon Tart?
  • Variations and Substitutions
  • FAQs
  • Tips For Making Lemon Tart
  • More Zesty Lemon Treats

What is a Lemon Tart?

Lemon tart is a baked dessert tart made with a biscuit base and a lemon curd filling. The lemon tart is usually served plain but can also be garnished with fresh fruit such as fresh blueberries and slices of lemon.

The lemon filling in a lemon tart can vary depending on the region it’s made but usually, it differs from a lemon meringue pie or lemon cheesecake in that it contains an egg mixture without the addition of milk or cheese.

Variations and Substitutions

  • While this lemon tart’s filling does not include milk or cheese, you could add in some of these ingredients to make more of a custard lemon filling which is more aligned to the way lemon tart is made in Britian.
  • I’ve used a package of Lorna Doone shortbread cookies to make the tart crust. Feel free to use another variety of shortbread cookie that will provide the same buttery shortbread consistency and flavor or swap in a graham cracker crust.
  • For a stronger lemon flavor in the lemon tart filling, consider adding in a small amount of lemon extract or lemon oil.
a slice of garnished lemon tart on a white plate with fork atop a marble surface with a striped cloth and remainder of the whole tart in the background

FAQs

How Should I Store My Dessert Tart?

This lemon tart can be stored for up to 5 days in the refrigerator. Cover your tart tightly with plastic wrap when storing it in the tart dish so that the tart filling doesn’t absorb any other odors from other foods in the refrigerator.

Can I Freeze this Tart?

Absolutely! This lemon tart can be stored in the freezer for up to 3 months! 

Never add your freshly baked tart to the freezer. It should cool down completely first on a wire rack and only then be added to the freezer. Make sure to cover your tart dish tightly with plastic wrap and then again with aluminum foil when freezing. Thaw overnight in the refrigerator in preparation for serving. 

Are There Any Specific Lemons That Should Be Used for Lemon Tart?

Lisbon lemons are a great choice of lemon when it comes to making the lemon tart filling. If these can’t be sourced then I recommend you use another lemon with similar tartness such as Eureka lemons.

Sweeter lemons such as Meyer lemons can also be used but then you’ll need to reduce the amount of sugar called for in this recipe otherwise you will upset the sweet and tart balance of the filling (unless you prefer a much sweeter lemon tart!). 

Can I Use Store-Bought Pie Crust For This Lemon Tart?

Yes, you can. If you don’t feel up to making your own tart crust from scratch then feel free to use a store-bought crust.

I’ve made this tart with buttery shortbread cookies. It’s incredibly easy and makes this lemon version super delicious. You also only need 1 full package of Lorna Doone shortbread cookies to get a nice thick crust that will hold together when you pop it out of the tart pan.

Consider making a few homemade tart crusts and then store them in the freezer for quick and convenient use whenever the need arises. 

What Can I Do If My Lemon Curd Doesn’t Thicken?

If you’ve been whisking your lemon curd mixture for longer than 10 minutes and the curd is still not thickening, simply turn the heat up slightly but don’t go beyond the medium heat setting.

Baked and garnished lemon tart with blueberries, slices of lemon and white flowers, seated on a white marble surface with a striped cloth and ingredients positioned around

Tips For Making Lemon Tart

  • When making the filling, you’ll soon realize that it’s pretty much the same as making lemon curd. While there are various methods for making a good lemon curd, I usually opt for the simplest which merely involves adding all the ingredients at once in a saucepan, heating the mixture slowly and stir constantly to prevent the eggs from scrambling. 
  • Again, you want to make sure that you cook the lemon curd slowly on a medium heat. You will end up curdling the mixture if it becomes too hot or boils too hard.
  • For a smooth and glossy result, strain the lemon curd. Some people skip this step and the tart still comes out just as delicious.
  • A tart pan or tart shell with a removable bottom will become your best friend when it comes to easily removing your baked pastry. If you don’t have one, you will just need to work a little more carefully when removing the tart dough and ensure the tart is chilled to assist the process. 
  • Having all your lemon curd ingredients at room temperature prior to cooking will help them to combine smoothly and cook properly.  
  • Have fun decorating your tart. While this is completely optional, I always love doing it – making the tart particularly pretty to serve. Only add fruit to your tart just prior to serving and make sure that it is completely dry. Clean edible flowers are another pretty addition or dusting with icing sugar!

More Zesty Lemon Treats

  • Lemon Rolls With Citrus Cream Cheese Icing
  • Lemon Cream Cheese Cookie Bars
  • Lemon Crepe Cake
Baked and garnished lemon tart with blueberries, slices of lemon and white flowers, seated on a white marble surface with a striped cloth and ingredients positioned around

Lemon Tart

Silky smooth baked Lemon Tart is made with a shortbread cookie base, a zesty lemon filling, and garnished with fresh blueberries, slices of lemon, and edible flowers. It's the perfect Summer dessert to enjoy for a special occassion or as a casual family treat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 442kcal
Author: girlinspired
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Ingredients

Lemon Tart Crust

  • 1-10 oz. package Lorna Doone shortbread cookies
  • ¾ cup unsalted butter melted

Lemon Tart Filling

  • 1⅓ cup granulated sugar
  • ½ cup lemon juice freshly squeezed
  • 2 large eggs room temperature
  • 3 large egg yolks room temperature
  • 1 tbsp lemon zest grated finely
  • ½ cup salted butter cut into pieces

Instructions

  • Preheat oven to 350°F. Spray a 10” tart pan with non-stick baking spray and set aside.
  • In the bowl of a food processor, pulse all cookies until finely crumbled.
    shortbread cookies added to the bowl of a food processor, set on a white marble background with ingredients and striped cloth in the background
  • Add the melted butter to the cookie crumbles and pulse until the cookie crumbs begins to clump together.
    shortbread cookies pulsed in a food processor bowl, placed on a white marble surface with ingredients and a striped cloth in the background
  • Press crumbs into a tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
    lemon tart cookie base pressed into the bottom and sides of a tart pan, seated on a white marble service with raw ingredients and striped cloth scattered around
  • Bake crust for 8-10 minutes until golden brown.
    baked cookie crust placed on a white marble surface with raw ingredients and striped cloth in the background
  • In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces.
    sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces mixed in a medium saucepan with ingredients and the baked cookie crust in the background
  • Heat over medium low, whisking constantly.
    whisking the lemon tart filling ingredients in a saucepan over heat with ingredients and striped cloth in the background
  • After cooking and whisking for 8-10 minutes, the mixture should begin to thicken. If it does not thicken, turn the heat up just a bit, but keep it at medium heat or below.
    lemon tart thickening as it continues to be heated, with striped cloth and baked crust in the background
  • Pour the lemon filling through a sieve to remove any zest, stray seeds, or lumps.
    lemon tart filling strained through sieve to remove excess zest and lumps
  • Pour filling into the baked crust and use an offset spatula to spread it smooth.
    lemon tart filling poured into the baked cookie crust, placed on a white marble surface with a cut lemon and striped cloth in the background
  • Bake for an additional 5 minutes to help set the lemon filling.
  • Cool completely and then chill in the refrigerator for 2-3 hours before serving.
  • Pop the tart out of the tart pan and place on a large serving plate.
  • Top with lemon slices, fresh berries, edible flower petals, etc.
    baked lemon tart that's decorated with fresh blueberries, sliced lemons and edible flowers, placed on a white marble surface with raw ingredients scattered around
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Pro Tip: I don’t recommend making your tart crust without the butter since it probably won’t hold together when you pop it out of the tart pan but if you’re happy to serve your tart straight out of the tart pan then go right ahead. 

Nutrition

Calories: 442kcal | Carbohydrates: 37g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 125mg | Potassium: 52mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1047IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes Tagged With: lemon, lemon curd

Lemon Curd

April 2, 2022 by girlinspired 2 Comments

This sweet and zesty Lemon Curd recipe is ultra creamy and decadent – perfect as a fruit spread over toast, waffles, pancakes, or flaky biscuits, or to be used as a filling for various lemon-inspired baked treats such as lemon meringue pie, breakfast crepes, and cheesecake. Heck, it’s so good that I’ve often found myself just digging in by the spoonful or adding a dollop to a bowl of ice cream!

Since this recipe freezes so well, it’s also worthwhile to make extra batches for later use. So ditch the processed commercial stuff and make your own from the comfort of your kitchen – there’s nothing quite like that fresh lemon flavor from a homemade jar of lemon curd!

Two glass jars of lemon curd against a wooden backdrop with a glass bowl of fresh lemons in the background, a serving spoon with leftover curd and a polka dot cloth next to the lemon curd

Serve on toast, scones, between layers of a crepe cake or as a delicious topping spread on these Grain-Free Waffles!

lemon curd placed in two glass jars on a white flat surface with a black and white polka dot kitchen towel and a glass bowl of fresh lemons in the background

Table of contents

  • What is Lemon Curd?
  • Variations and Substitutions
  • FAQs
  • Tips For Making this Lemon Curd
  • More Recipes For Lemon Lovers

What is Lemon Curd?

Curd is essentially a fruit spread that’s used as a topping or as part of a filling for sweet baked treats. Similar ingredients (if not the same) are used as the zesty filling for traditional lemon meringue. 

Variations and Substitutions

  • While lemon curd is more often than not enjoyed as a spread or topping, you could use it instead for making homemade meringue pie, for piping into lemon cupcakes, or as a layered ingredient for other zesty desserts such as a lemon dump cake.
  • I have used regular lemons for this recipe but you could use Meyer lemons instead which have a naturally sweeter taste.
  • The salt in the butter helps to balance flavors, and prevents the curd from being overly tart. If you only have unsalted butter, I recommend that you add a pinch of salt.
lemon curd seen from above in a glass jar set on a wooden surface with a spoon full of curd, polka dot cloth, and sliced lemon

FAQs

What’s the Difference Between Lemon Curd and Lemon Jam?

Lemon curd is much more creamy than lemon jam which is why it’s favored for piping into pastries or used as a spread on toast and biscuits. It includes whole eggs which are what gives it that creamy consistency whereas lemon jam does not. 

Lemon curd hails from Britain as a traditional spread. The degree of sweetness really depends on personal preference. 

How Should I Store Homemade Lemon Curd?

This curd should be stored in an airtight container or glass jar in the refrigerator for up to 1 week.

You also have the option of freezing this citrus spread for 3-6 months. When ready to enjoy, simply thaw in the refrigerator overnight before serving chilled as a spread or using in a recipe.

How Can I Use Lemon Curd?

As mentioned, this treat can be enjoyed as a spread over toast, biscuits, waffles, pancakes, scones, and croissants. You can layer lemon curd in desserts such as parfaits or in layered lemon cake.

Lemon curd is great for fillings in baked treats such as lemon pie, lemon meringue, lemon tartlets, or piped into pastries. Lastly, and possibly my favorite way to enjoy this, is by the spoonful! That’s right – if you haven’t tried it, you’re seriously missing out!

Tips For Making this Lemon Curd

  • Luckily you won’t need to temper the eggs when making this recipe which makes the process that much easier. Simply heat the mixture slowly over medium-low heat and don’t increase the temperature otherwise you risk the egg mixture curdling. 
  • It’s normal for there to be some foam as the curd starts to thicken. This will start to disappear once the butter is added.
  • If you anticipate needing more, simply double the quantities of ingredients for a larger batch of curd. You can always store some of it in the freezer for later use. 
  • It is possible to make this lemon curd by combining all of the ingredients right from the start. This approach may prolong the thickening of the curd. I also tend to find from past experience that my recipe is creamier when I’ve whisked the butter in after the initial ingredients have had time to first thicken. 
  • Freshly squeezed juice from a lemon is best for the taste. I don’t recommend using bottled lemon juice unless you really have to. Fresh lemon juice is always the best!
  • You can use regular lemons or Meyer lemons for this recipe. Meyer lemons have a sweeter taste which will then produce a sweeter tasting lemon curd. 
  • I’ve used salted butter in this easy lemon curd but you could use unsalted butter instead.
  • For a smoother consistency, strain the curd through a fine mesh strainer once removed from medium heat on the stove.
lemon curd in glass jars on a white marble surface with a bowl of lemons and polka dot cloth next to it

More Recipes For Lemon Lovers

  • Lemon Rolls With Citrus Cream Cheese Icing
  • Orange Lemon Gin Cocktail
  • Lemon Cheesecake
  • Lemon Raspberry Cookies
lemon curd in small glass jars on wooden cutting board with polka dot linen

Lemon Curd

This sweet and zesty Lemon Curd is ultra creamy and decadent – perfect as a spread, filling, or to be eaten by the spoonful!
Makes about 1½ cups
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 18
Calories: 103kcal
Author: girlinspired
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Ingredients

  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • ⅓ cup freshly squeezed lemon juice
  • 1 tbsp lemon zest grated finely
  • ½ cup salted butter cut into pieces

Instructions

  • In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
    Medium saucepan with sugar, lemon juice, eggs, and lemon zest and surrounded by the lemon curd ingredients on a white marble surface with a polka dot cloth to the side
  • Heat over medium low, whisking at all times.
    Person whisking the lemon curd ingredients in a saucepan
  • After cooking and whisking for 5-8 minutes, the mixture should begin to thicken.  If it does not thicken, turn the heat up just a bit, but do not turn heat above medium.
    Whisking the lemon curd ingredients into a smooth consistency while over a medium heat
  • Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
    Pieces of butter added to the thickened lemon curd mixture once taken off the heat
  • If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl.  Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling. 
    Passing the lemon curd mixture through a fine-mesh sieve to get an extra smooth lemon curd
  • Cool down the curd to room temperature and then chill for at least one hour before using.  Remove the plastic wrap after the curd has cooled. 
    lemon curd seen from above in a glass jar set on a wooden surface with a spoon full of curd, polka dot cloth, and sliced lemon
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • Regular lemons or Meyer lemons can be used in this recipe.
  • This lemon curd freezes well. You can easily make double and store any extra in the freezer for later use. 
  • Don’t use bottled lemon juice. Freshly squeezed juice from a lemon is always best. 
 

Nutrition

Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 49mg | Potassium: 17mg | Fiber: 1g | Sugar: 11g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes, Sauces|Dips|Salad Dressings Tagged With: butter, lemon

Orange Lemon Gin Cocktail

July 8, 2020 by girlinspired Leave a Comment

Get ready for the most refreshing and bright summer cocktail. This orange and lemon gin cocktail is one of my favorite drinks to cool down when I want something refreshing and bursting with fresh garden flavor. Orange, lemon, and basil add more flavor than you can imagine and are the perfect compliment to the gin.

orange, lemon, and basil slices in glasses with ice and club soda

Orange, lemon, and basil are the stars of this cocktail. The combination seems odd, but after discovering how delicious Orange Basil infused water can be, I had an idea that it might be possible to make it even better…with gin! Even my anti-gin husband asked for a second drink when I mixed up these beauties. These gin cocktails are perfect with spicy grilled shrimp or a Chinese chicken salad.

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail Ingredients:

  • dry gin (I like Bombay Sapphire)
  • fresh orange slices
  • fresh lemon slices
  • fresh basil leaves
  • simple syrup
  • club soda

It is SO SIMPLE to mix up this cocktail.

  • Place 1-2 slices each of lemon and orange in a cocktail glass.
  • Add 2-3 basil leaves and muddle just a bit.
  • Add 1.5 oz. dry gin to the glass.
  • Add a splash of homemade simple syrup (adjust sweetness to taste.)
  • Top with ice and club soda to fill the glass. Give the drink a quick stir. Time to drink up!
photo collage with step by step photos adding lemon and orange slices, and basil, gin, soda water, and simple syrup to low ball glass

I can’t wait to hear how you like this orange, basil, and lemon gin cocktail. It’s low in calories and you may even get a little boost to the immune system with that citrus! Lol. Please drink responsibly.

Other Cocktails You Might Love

Caribbean Inspired Coconut Rum Cocktail

Classic Rum Mojito Recipe

Strawberry Sangria

How to Make Simple Syrup

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail

4.75 from 4 votes
Print Pin Rate
Course: Drinks
Prep Time: 5 minutes
Servings: 1
Calories: 169kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 2 slices fresh orange
  • 2 slices fresh lemon
  • 2 basil leaves
  • 1.5 ounces dry gin
  • 1 tbsp simple syrup
  • 4 ounces club soda

Instructions

  • Muddle orange and lemon slices and basil leaves in a cocktail glass.
  • Add gin and simple syrup and stir.
  • Top with ice and club soda.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 169kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg

Filed Under: Drinks, Food and Recipes Tagged With: basil, gin, lemon, orange

Basil Pesto Recipe

June 17, 2020 by girlinspired Leave a Comment

The toasted pine nuts, Meyer lemon olive oil, and fresh basil make this basil pesto recipe the absolute best thing to cross your lips. It is rich and nutty, with a brightness from the lemon oil and just a squeeze of juice. Pesto is such a versatile sauce – it goes with pastas, and meats, bread, and pizza. After you taste this recipe, you’ll discover it’s irresistible even right off the spoon.

Wooden spoon scooping pesto from glass bowl, wooden cutting board with parmesan cheese, garlic cloves and white linen in background

Pesto can be made in a number of different ways with different ingredients. Some recipes use walnuts or almonds, spinach, or alternate cheese. This basil pesto recipe follows traditional recipes with its pine nuts, garlic, parmesan cheese, basil, and olive oil.

However, I think it gets a serious upgrade with the addition of the toasted goodness of pine nuts and the hint of lemon from a specialty olive oil (affil) and a squeeze of fresh lemon juice. We love to eat this pesto on grilled pizza and pesto pasta salad.

pesto in glass bowl with wooden spoon, basil leaves and garlic cloves, wooden cutting board with parmesan cheese

Table of contents

  • Basil Pesto Ingredients
  • Toasting the Pine Nuts
  • Emulsifying the Pesto Ingredients
  • How do I keep leftover pesto fresh?

Basil Pesto Ingredients

  • fresh basil
  • Meyer lemon olive oil
  • pine nuts
  • freshly grated parmesan cheese
  • fresh garlic
  • lemon
grated parmesan cheese on wooden board, salt in wooden spoon, toasted pine nuts in gold measuring cup, fresh basil, garlic cloves, lemon wedges, cheese grater, bottle of olive oil and a white linen

Alright, now that we’ve gathered our ingredients, let’s get cooking! Basil pesto is super easy to make. It takes just a few minutes.

Toasting the Pine Nuts

The first step is to toast up the pine nuts. I pop them into the oven and turn it on to 350 degrees. By the time the oven reach its temperature, the nuts are usually done. Watch them carefully so that they don’t burn. You just want them golden brown.

This step isn’t necessary and possibly not even traditional, but it adds so much flavor – a lovely warm nuttiness to the pesto.

You can also toast the pine nuts on the stovetop in a saute pan. Heat the pan and pine nuts without oil, constantly stirring to make sure they don’t burn. Remove them immediately once they are toasted.

toasted pine nuts in grey pan, parmesan cheese in gold cup, lemon wedges, basil, and cloves of garlic

Now it’s time to pull out the food processor. Add the pine nuts, the parmesan cheese, and the minced garlic into the food processor. Fresh ingredients make the best pesto – I like to grate parmesan cheese fresh off the block – it makes such a difference!

Pulse the nuts, cheese, and garlic together until a crumbly, even mixture forms. Pile the fresh basil on top.

4 photo collage of pesto ingredients, pine nuts and cheese in food processor, blended pine nuts, and basil leaves in food processor

Emulsifying the Pesto Ingredients

We’re going to process the basil while we simultaneously add the olive oil to keep it fresh and bright and not overly pulverized. Add a squeeze of fresh lemon juice over the basil. Then, turn on the food processor and drizzle in a steady stream of olive oil. The mixture will quickly blend into the pesto. Add salt and pulse just once or twice more to incorporate.

You can alternately process everything in the same manner using a blender. Be sure that it has a removable cap in the lid so that you can keep the blender running while drizzling in the olive oil.

four photo collage of lemon squeezed into food processor with basil leaves, pouring oil into food processor, wooden spoon with salt over food processor with pesto, and finished pesto in glass bowl

Your pesto is READY! That’s all there is to it. Now, go ahead and dip your spoon into that creamy basil pesto recipe and give it a try.

pesto in glass bowl with wooden spoon, basil leaves and garlic cloves, wooden cutting board with parmesan cheese

How do I keep leftover pesto fresh?

This recipe will make about 1 cup of pesto. It is a good amount to mix into a large pasta salad. If you use it as a garnish or dipping sauce, you can store the leftovers in the refrigerator in a covered jar for up to 5 days. Pour a thin layer of olive oil to coat the pesto and keep it green.

pesto in glass bowl with wooden spoon, basil leaves and garlic cloves, wooden cutting board with parmesan cheese

Basil Pesto Recipe

The toasted pine nuts, Meyer lemon olive oil, and fresh basil make this basil pesto recipe the absolute best thing to ever cross your lips.
5 from 1 vote
Print Pin Rate
Course: Condiments
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 12
Calories: 134kcal
Author: girlinspired
Prevent your screen from going dark

Equipment

  • food processor

Ingredients

  • 1/2 cup pine nuts
  • 4 cups fresh basil
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil lemon infused is preferred
  • 1 lemon
  • 1 garlic clove
  • 1 teaspoon course sea salt

Instructions

  • Toast pine nuts in a 350 degree oven until golden brown (about 5 minutes).
  • Pulse toasted pine nuts, garlic, and parmesan cheese in food processor until a course mixture forms.
  • Mound basil leaves on top of pine nut mixture.
  • Squeeze lemon over basil.
  • With food processor running, drizzle olive oil into mixture. The pesto paste should be formed by the time the oil has been fully incorporated.
  • Add salt to taste and pulse just once or twice more to mix in.
  • Store in an airtight container with a thin layer of olive oil over the top.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 237mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

Filed Under: Food and Recipes, Sauces|Dips|Salad Dressings Tagged With: basil, lemon, olive oil, pesto, pine nuts

Strawberry Sangria

May 18, 2020 by girlinspired 1 Comment

Socializing outdoors calls for a huge batch of Strawberry Sangria. Perfect for sipping in the summer sunshine, this white sangria recipe bursts with the refreshing combination of strawberries, raspberries, and lemonade. A Sauvignon Blanc base marries perfectly with these summer fruit flavors. You’ll make a huge pitcher of perfect chilled sangria to share! Serve this sangria and some classic rum mojitos at your next barbecue.

strawberry sangria in large glass drink dispenser on pedestal stand, lemon wedges and fresh berries in wine glasses on table and American flag in the background

What is Sangria?

Sangria is an alcoholic beverage originating in Spain. It contains wine mixed with any combination of fruits, juices, other liquors, sweeteners, and/or sparkling water. Sangria will vary in color depending on the type of wine used and also the added ingredients. This Strawberry Sangria recipe is a light pink color which comes from its white wine base and pink lemonade, strawberry, and raspberry additions.

Making the Strawberry Sangria

This strawberry sangria recipe starts with a bottle of Sauvignon Blanc and frozen pink lemonade concentrate. The pink lemonade gives the sangria that gorgeous pink color.

I like to add simple syrup to the drink base also for a sweet sangria. It is so easy to make your own simple syrup and it sweetens up the drink so much easier than trying to stir in raw sugar.

measuring cup with raspberries and lemon wedges, bottle of white wine in background

Once you have mixed the wine and other liquids, it’s time to add the fruit. Strawberries and raspberries are especially nice for making a white sangria. They can meddle in the wine for quite a while and their flavor really shines through. Lemon slices are also gorgeous for garnishing the glass. They can be added to the drink container for a little while, but will add bitterness to the sangria if left for too long.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

If you are gathering with a group and the strawberry sangria will be consumed fairly quickly, go ahead and load up the pitcher or beverage container with ice just before serving. Otherwise, I’d recommend keeping it out of the sun and filling your wine glasses with ice at serving time.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

You might also enjoy this Summer Peach Sangria.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

Strawberry Sangria

Entertain a group with this refreshing Strawberry White Sangria recipe. Fresh berries and lemonade come together with a chilled white wine for a delicious summer sangria.
4.09 from 98 votes
Print Pin Rate
Course: Drinks
Prep Time: 10 minutes
Servings: 12
Calories: 198kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1.5 liter sauvignon blanc
  • 1 liter club soda
  • 6 ounces frozen pink lemonade concentrate (1/2 can)
  • 1/2 cup simple syrup
  • 1 lemon washed and sliced for garnish
  • 2 cups fresh strawberries sliced
  • 1 pint fresh raspberries gently rinsed

Instructions

  • Whisk together frozen lemonade concentrate and simple syrup.
  • Gently stir wine with lemonade and sugar mixture.
  • Mix liquids in a large beverage container with fruits. Allow to muddle for 10-15 minutes.
  • Just before serving, add club soda and ice to beverage container and stir gently.
  • Enjoy this adult beverage responsibly.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 128mg | Fiber: 3g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

Filed Under: Drinks, Food and Recipes Tagged With: cocktails, lemon, raspberry, strawberry, white wine

Lemon Rolls with Citrus Cream Cheese Icing

April 18, 2020 by girlinspired Leave a Comment

These lemon rolls are everything you’ve ever wanted in a breakfast roll.  A melt in your mouth, soft and gooey citrus twist on classic cinnamon rolls; these are an indulgence straight from heaven. You’ll start with the absolute best sweet dinner roll dough, add citrus filling, and finish by slathering these with scrumptious lemon cream cheese frosting.

baked sweet rolls in white pie plate, with white dishes, lemons, and text overlay

We’re going to start by making a recipe of sweet roll dough.  I have instructions for both bread machine and hand-mixing instructions.  Each recipe will make two 9″ rounds of lemon rolls.  The dough takes just a few minutes to combine ingredients, but will need to complete its first rise cycle before you make the lemon rolls.  When your dough is ready, it’s time to get baking!

rolled out dough with lemons and rolling pin on marble counter

Roll the dough out into a rectangle that is approximately 1/4″ thick.  

butter pouring from white crock onto rolled out sweet dough

Drizzle the melted butter over the dough.  Mmmmmm.

sugar spreading over rolled out sweet dough

Sprinkle with the granulated sugar.

rolled out dough with sugar and lemon zest, lemons, white dishes, and rolling pin on counter

Make sure the sugar and butter are evenly distributed over the dough, all the way out to the corners.  Sprinkle the zest of at least one, if not two lemons over the sugar mixture.

sweet dough with sugar and lemon zest in partially rolled length of dough

Time to roll.  Start on one of the long sides of the rectangle and begin rolling the dough.

sweet dough with sugar and lemon zest in partially rolled length of dough with lemon in background

Continue rolling until you have formed a pretty spiral.  Pinch the far edge onto the spiral when you get there, sealing in your filling.

slices of rolled dough and knife on counter

Take your log and place it seam down on the counter.  Use a sharp knife to slice thick 1 1/2 inch slices of the lemon roll. You should be have about 16 lemon rolls sliced – this will fill two 9″ rounds or pie plates. You can find pie plates like mine, here! (aff) I love these scalloped pie plates – they always make the presentation look even better!

sliced lemon rolls in white pie plate with yellow and white dish towel

Distribute 16 sweet rolls between two pie plates.  It is really important to leave a good bit of space between your roll slices so that they can properly rise and bake.  If they are too close together, the spiral will shoot out the top during baking and the bottom of the rolls will not be able to bake properly.  

Take your prepared lemon rolls and place them in a draft-free location. Cover with a light dish towel and allow them to rise for about an hour.  They should rise up and fill in all that open space in your baking dish.  Now it’s time to bake them! Pop them in the oven for about 10 minutes and cook until they are puffy and golden brown on top.  

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

Okie dokie! Time to slather those lemon rolls in the moooooost delicious frosting.  Beat together butter, cream cheese, and lemon juice until smooth.  Spread it over the hot sweet rolls so that it can melt into all the nooks and crannies. Oh yum.  I need another batch just talking about these.

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

For a bit extra on the presentation, you can sprinkle a little more lemon zest over the top.  When they’re cool enough to touch the plate without burning yourself, dig in! 

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

Lemon Sweet Rolls

Melt in your mouth soft and gooey lemon rolls are delicious and a fresh twist on classic cinnamon rolls.
5 from 4 votes
Print Pin Rate
Course: Breakfast
Prep Time: 2 hours 15 minutes
Cook Time: 10 minutes
Servings: 16
Calories: 478kcal
Author: girlinspired
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Ingredients

Sweet Roll Dough

  • 1 recipe homemade dinner roll recipe

Lemon Roll Filling

  • 1 cup granulated sugar
  • 1 cup butter melted
  • 2 lemons large

Lemon Cream Cheese Icing

  • 8 oz. cream cheese softened
  • 6 tbsp butter softened
  • 1/2 cup lemon juice
  • 3 cups powdered sugar

Instructions

Lemon Rolls

  • Prepare sweet roll dough and allow to finish the first rise cycle.
  • Place dough onto lightly floured work surface and roll into a large square, 1/4" thick.
  • Drizzle melted butter over dough.
  • Sprinkle with sugar.
  • Grate the zest of two lemons over the sugar and butter mixture.
  • Working from long edge of rectangle, roll the dough to form a spiral log.
  • Slice log into 1 1/2" thick slices; slice evenly. This should make approximately 16 slices.
  • Evenly space dough spirals between two 9" pie plates or round cake pans. There should be ample space between each roll to allow for proper rising and baking.
  • Cover pans with a dish towel and allow to rise for approximately 1 hour.
  • Remove towel and bake in a 375 degree oven for approximately 10 minutes or until the rolls are evenly browned across the top.

Lemon Cream Cheese Frosting

  • Beat cream cheese and butter together until light and fluffy.
  • Add lemon juice and beat until smooth.
  • Add powdered sugar 1/2 cup at a time until frosting is thick enough to spread into a thick layer.
  • Top the baked lemon rolls with desired amount of frosting and enjoy!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 478kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 387mg | Potassium: 103mg | Fiber: 1g | Sugar: 41g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

Filed Under: Breakfast, Food and Recipes Tagged With: cream cheese, lemon, sweet rolls

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