What flavor(s) go well with lemon in desserts?

Sister_Someone

In a couple days I'll have someone who loves lemon coming over and I'd like to bake something a little bit nicer than plain lemon muffins for her, but I have no idea what other flavor would go well in there. Especially because my person won't eat anything with coconut I don't like lemon so I never experiment with it.

Can someone give me some ideas?



Note: My person won't eat anything with coconut and tolerates but doesn't like vanilla...

LadyPacis

I really like almond with lemon. Also, other citrus flavors, like orange or lime go well with lemon.

LorinaLynn

Lemon meringue pie. Or lemon cheesecake.

delilah47

Any kind of fresh berries go with lemon.

treetop57

Poppy seed. Unless either of you have a drug test coming up!

nikinyx6

Raspberry and lemon are awesome. Or those tasty little lemon and graham cracker squares...

am I ever glad I don't have the stuff to make 'em...coz I so would right now.

Koorogi

Raspberries are amazing with lemon! At least to me, lemon is my favorite as well.

k011185

Raspberries are always great.
Ginger, coconut, strawberry, blackberry, fresh mint, poppyseed.

SlvrStarr

Raspberry & blueberry are both wonderful with lemon.

dollipop

Lemon Meringue cupcakes. Nom!

Anthonydaman

Something sweet and creamy to offset the bitter lemon. Cream cheese frosting is a good mate to lemon.

dewgirl321

These look yummy. From http://www.twopeasandtheirpod.com/lemon-raspberry-bars/


Lemon Raspberry Bars

Yield: Makes 16 bars

Cook Time: 15 minutes

Ingredients:


For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:

2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Directions:


Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

rockchalkgoku

Blueberries!

SueInAz

Raspberries are amazing with lemon! At least to me, lemon is my favorite as well.

This was my first thought, too. Lime and orange also go well, as do strawberry, blueberry, etc. Lemon poppy seed is a timeless classic. Putting a few fresh berries in those lemon muffins would be lovely.

sen1961

This sounds nice & refreshing. But make it all lemon and skip the coconut. Go to pillsbury.com to see picture.

Frozen Key Lime Torte

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

( 1 ) Rating Member Reviews ( 3 )

of ingredients
8
prep time
15 Min
total time
4 Hr 30 Min


1
pint (2 cups) lime sherbet
1
pint (2 cups) lemon sorbet
1
pint (2 cups) vanilla frozen yogurt
1 1/4
cups graham cracker crumbs
2
tablespoons sugar
1/4
cup butter or margarine, melted
1
tablespoon Key lime juice
1/4
cup coconut, toasted*
1
Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
2
In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
3
Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
4
To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Expert Tips
Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.
Nutrition Information:
1 Serving (1 Serving)Calories 260(Calories from Fat 70),Total Fat 8g(Saturated Fat 4 1/2g,Trans Fat 1/2g),Cholesterol 15mg;Sodium 150mg;Total Carbohydrate 44g(Dietary Fiber 1g,Sugars 35g),Protein 3g;Percent Daily Value*:Vitamin A 4 %;Vitamin C 6 %;Calcium 10 %;Iron 2 %;Exchanges:1 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.
Review & CommentsWrite a Review
1-3 of 3 ReviewsView All

Sister_Someone

Wow, a lot of answers in just a couple minutes! Thanks everybody, you're all amazing and helpful!

Special thanks to Sen1961 and dewgirl321 who included recipes!

vim_n_vigor

raspberry....

Ohmydaze

Ginger is great with lemon

theblackbirdtree

Surprisingly, dark chocolate!
I've had a flourless chocolate cake with a lemon curd type topping and it was divine, as well as a hot cocoa with lemon salted whipped cream. :O So delicious!

Here's a healthy, vegan lemon square recipe. Easy peasy.
http://chocolatecoveredkatie.com/2012/05/07/healthy-lemon-squares/

Note: I changed the amount of flour in the recipe to account for the extra cocoa powder!

Crust:

1/4 cup flour of choice (180g)
1/4 cup powdered sugar or Sugar-Free Powdered Sugar (28g)
1/4 tsp salt
2 tbsp plus 2 tsp coconut oil (40g)
1 tbsp water or more coconut oil
*Add 4T cocoa powder to this!!*

Filling:

1/2 tbsp arrowroot or cornstarch
1/4 cup plus 2 tbsp lemon juice (90g)
1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
2 Nunaturals stevia packs or 1/16 tsp uncut, or 2 more tablespoons powdered sugar or sugar-free powdered sugar
1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
zest of one lemon (you can omit this)
optional: a few drops yellow food coloring or tiny pinch tumeric, only if desired for color

Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8×8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge uncovered for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. If you’re having trouble cutting, leave out just a few minutes so the coconut oil softens. (Note: If you want fatter squares than what are pictured, you can times the filling by 1.5, cook 10 minutes longer, and fridge 2 extra hours.) Makes 12-16 squares.

There's calorie counts on the link!

theblackbirdtree

P.S. You can use margarine, or any butter instead of coconut oil if you don't have it!

lukeout007

basil

Kalynx

so much you can do with lemons - lemon bars, lemon pies, good with chicken, even just lemonaide or i posted on saturday a watermelon frozen slush and i used half a lemon (including the zest) in that...yum! thinking about making a lemony type cheese cake dessert for a few friends coming over Thursday evening.

Kalynx

basil

yes! ive made lemon basil ricotta chicken ....YUM!!

kelseyhere

I make lemon cupcakes with lemon cream cheese frosting, and lemon curd filling, very delicious! Just make a basic vanilla cupcake, add lemon extract. Then make a basic cream cheese frosting, again add lemon extract. Once the cupcakes are coooled, scoop a little out of the middle, fill with lemon curd, and top with the frosting. Sure to please any lemon-lover.

Josette89

Mint and Lemon! You can make a good snack with Lemon zest and mint leaves.

Here's one I found:
Ingredients:
1 cup whole wheat pastry flour
1/2 cup powdered sugar, plus more for pressing
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 in. cubes
2 tbsp. chopped fresh mint leaves
1 tsp. fresh lemon zest, plus 1 tbsp. fresh lemon juice
1/2 tsp. fresh lime zest
1/2 tsp. kosher salt.

Prepare:
Preheat oven to 375 degrees. Prepare butter by chopping into cubes and mint into small pieces. (You can also slice thinly for a different effect.)
In a food processor, mix flour, sugar, zests, juice, and mint.
Pulse for large chunks of dough.
Wrap tightly in plastic wrap and chill for 20 minutes.
Roll a little less than tablespoon size pieces.
Assemble on parchment paper for baking.
Dust the bottom of a flat measuring cup with powdered sugar before pressing each cookie.
Flatten cookies into discs.
Bake at 375 degrees for 12-15 minutes, or until edges are browned. Allow to cool completely.
Eat and Enjoy!
Yields 18-20 cookies

RoosterB

Chocolate chips.

Bunnybeesweet

Corn! lemony cornmeal muffins with blueberries or raspberries or fresh corn! Or all of the above. Yum!

Sister_Someone

Again thanks everyone for all the yummy suggestions!

I'm going to make lemon poppy seed muffins and lemon cheesecake with mixed berry topping.