Tag: lemon

Gluten Free Mini Pavlovas

Gluten Free Mini Pavlovas

The weather in Virginia, at least in Richmond, has been a scorcher. It is to the point where as soon as you step outside, the humidity wraps you in a hug, and you crawl your way back to air conditioning as fast as humanly possible. Normally, I would then hibernate in the kitchen, and experiment with recipes, however this has not been the case.

I am still on the mend, and like our cats have been taking a few cat naps during the day. We are also having some changes made to our house, so I have been spending a bit less time in the kitchen so it does not appear that I am hovering over the work being done. We have had to lock the kitties up and I will go in there and spend some time with them so they don’t howl or ram the door to get out (yes, our insane cat does this).


Therefore, quick and easy recipes that satisfy the sweet tooth are where it has been at lately. An easy and delicious recipe are these mini pavlovas with lemon curd and blackberries. They keep well for several days in the fridge, or you can serve them right away.

Gluten Free Mini Pavlovas

July 24, 2017
: 6


  • For lemon curd, see here
  • For meringue:
  • 2 egg whites
  • pinch of salt
  • .6 of a cup of sugar
  • 1 tsp corn flour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • blackberries
  • icing sugar for dusting- optional.
  • Step 1 Preheat oven to 350F.
  • Step 2 Whisk the eggwhites with a mixer, with the salt, until it is firm.
  • Step 3 Slowly add your sugar and continue to mix until stiff peaks form. When it looks as if it has a satin sheen to it, add your cornflour, white wine vinegar, and vanilla.
  • Step 4 Line a baking sheet with parchment paper.
  • Step 5 Draw six circles (I used the bottom of a pint glass), and then flip the paper over. You will be able to see the circles from the other side.
  • Step 6 Spoon the meringue onto the parchment paper and cover the circles. Use a spoon to make an indent in the centre, this will be where the lemon curd is placed.
  • Step 7 Put it into the oven and turn it down to 300F.
  • Step 8 Bake for 30 minutes, and then turn off the oven. Let them sit in the oven for an additional 15-20 minutes.
  • Step 9 Transfer them onto wire racks to cool.
  • Step 10 When you want to assemble them, place the lemon curd in the indentations, place 3 or more blackberries on top, and sprinkle with icing sugar.
  • Step 11 If you wish, you can serve these with whipped cream, but they don’t need it.
  • Step 12 Enjoy!
Lemon Curd

Lemon Curd

We have been having an interesting time on our end.

Last week, exactly one week ago today, we were making our weekly Wegmans run (as we do), it was pouring rain, and as per usual, despite the weather, I insisted on wearing flip flops. This turned out to be a terrible choice. I slipped and did not immediately realize that I had whacked the back of my head on our stairs, and landed myself with a concussion. I, therefore, have been pretty limited in what the doctors have allowed me to do, and it has been super frustrating as there are so many fruits that are coming into season right now that I have wanted to be baking with.

For the first few days I was completely lethargic (still am quite tired), but we had a date with Neil Gaiman. Neil is my favorite author. I have a deep love for the Song of Ice and Fire series, but Neil wins for me. American Gods, Anansi Boys, Good Omens, Stardust, you name it. Josh and I had purchased tickets to go see him in Northern Virginia months earlier, and despite how I was feeling I was determined that we go. It was at Wolftrap which I am not sure if any of you have been there but it is a beautiful venue and it is partially outdoors.

We had an amazing time but when we got home, I was absolutely exhausted. This resulted in my laying on the couch and watching episodes of the great British bake off on Netflix. Everyone was using different curds in their desserts, and as lemon is in right now, I thought it would be time for lemon curd.

100 grams of butter
220 grams of sugar
5 lemons – zest and juices from all five.
3 whole eggs
2 egg yokes
Mix your sugar, butter, lemon juice, and zest in a bowl.
Heat a pot of water and place your bowl on top of the pot of boiling water. Whisk until everything is properly mixed together on high heat.
In a separate bowl whisk together your eggs and yokes.
Lower your heat to medium, and slowly add your egg mixture to your bowl all the while mixing.
Once all the egg mix has been added, whisk until the mixture is thick (15-20 minutes).
I sieved my curd at the end, this way when you jar it, it is entirely smooth with none of the lemon zest.
Jar it, and store in the fridge!
Lemon Cupcakes with Strawberry filling

Lemon Cupcakes with Strawberry filling

Yesterday was Canada Day- it is the first time in my life that I was not in Canada for it and I was a bit homesick. It is incredibly close in terms of its date with the 4th of July in the US and therefore no one really acknowledges it down here.

For the 4th this year we are headed to my in-laws where we will meet up with our best friends. We decided that we would each contribute a food, and I decided on dessert. I wanted to make cupcakes and I wanted to make them festive.

I saw on the blog wife mama foodie that she had a recipe for cupcakes that I wanted to try. The result ended up being pretty good. I changed a few things from the original recipe and made the icing more patriotic!

They are quick and simple to make, so I hope you enjoy!


Gluten Free Lemon Cupcakes

July 2, 2017
: 1 Dozen Cupcakes
: 1 hr


  • 1.5 cups of all purpose gluten free flour
  • 1.5 tsp baking powder
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 whole egg
  • 1 egg yoke
  • zest of 1 lemon
  • 1/2 cup milk - up to you to use whatever type of milk you like. I used 1%
  • 1/2 cup butter or melted coconut oil- I used butter
  • 1 tsp vanilla
  • Strawberry preserve
  • Icing:
  • 1 stick softened butter
  • 1.5 cups icing sugar
  • 2 tbsp milk
  • lemon juice to your taste
  • red + blue food coloring
  • * You will need piping bags for this- or ziploc bags that you convert.
  • Step 1 For cupcakes:
  • Step 2 Preheat oven to 350F.
  • Step 3 Mix your flour, salt, baking powder, and lemon zest together in a large mixing bowl.
  • Step 4 Add vanilla, milk, butter, and eggs slowly into the mixture.
  • Step 5 Mix until smooth.
  • Step 6 Line a muffin tin with wrappers and fill them 2/3 of the way up.
  • Step 7 Bake for 18-20 minutes.
  • Step 8 Once done remove from oven and allow them to cool.
  • Step 9 Once cool, remove the centre of the cupcakes with a knife. Do not pierce the bottom, just make a small hole in each.
  • Step 10 Fill your first piping bag with 2-3 tbsp of strawberry preserve and pipe into the holes.
  • Step 11 Allow these to sit for a while.
  • Step 12 For icing:
  • Step 13 Place your softened butter into a mixer and beat for a few minutes until fluffy. Add your icing sugar and allow it to beat for about 5 minutes.
  • Step 14 Once the icing begins to look light and fluffy slowly add the milk. When it is fully incorporated and fluffy, add your lemon juice. If at any point the icing becomes lumpy and is no longer smooth, simply add a bit more icing sugar until it is back to normal.
  • Step 15 Once the icing is ready, divide it into thirds. In one bowl, add blue food coloring to the mixture, in another bowl add red, and in the third bowl, leave it white.
  • Step 16 Take your second piping bag with a star tip and evenly distribute the three (or 2) colors in the bag in a straight line. This was when you pipe, all colors will be present.
  • Step 17 You can freeze these cupcakes if you want, or serve right away.
  • Step 18 Enjoy!
Lemon Squares

Lemon Squares

Last summer, I was in the wedding of one of my best friends. She too cannot eat gluten and had gluten free desserts present at her wedding. Her mother made these lemon squares that I went just nuts for. They were incredibly delicious and I therefore requested the recipe.

Lemon Squares

June 14, 2017
: 15 min
: 45 min
: 1 hr


  • What you will need:
  • For the crust:
  • 1 cup gluten free flour
  • 1/4 cup icing sugar
  • 1/2 cup unsalted butter (cold)
  • For the filling:
  • 2 tbsp lemon juice
  • rind of 1 lemon
  • 1 cup castor sugar
  • 2 eggs
  • 2 tbsp gluten free flour
  • Step 1 Mix the ingredients for the crust in a food processor and set the oven to 350F. Line an 8inch pan with parchment paper and press the crust into the pan. Bake the crust for 15-20 minutes.
  • Step 2 Mix the filling together. Once the crust has baked (check that it is baked through- depending on your flour, it may take a few minutes longer) and pour the filling over the crust. Bake again for 20-25 minutes or until the filling is set. Once the filling is set, remove from oven and allow to cool. Cut into squares and serve.
  • Step 3 Enjoy!