Everything you need to know about baking with lemon ~ how to get the best lemon flavor into your favorite cookies, cakes, tarts, pies, and more!
Baking with is a specialty of the house here in the Great Island kitchen. It’s been a passion of mine for decades and I’ve developed so many delicious recipes that showcase the uniquely delicious flavor profile of lemons.
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I’ve come up with special tips and techniques ~ like my ultra special lemon sugar! ~ for infusing as much lemony goodness as possible into cakes, cookies, pies, tarts, quick breads, and more. I’ve collected all my useful info here (along with lots of lemony recipes,) in one convenient spot, so if you love baking with lemon, start here!
Let’s dig in
Types of lemons for baking
Common supermarket lemons
Over 90% of US-grown lemons are cultivated in California, mostly in the coastal counties of Ventura, Santa Barbara, San Luis Obispo, and San Diego. Here are the 2 types lemons you’ll usually find in your supermarket:
- Lisbon lemon: This is the most common lemon found in stores, making up almost 70% of all California lemon production. It’s known for its bright yellow peel, juicy interior, and tart, acidic flavor.
- Eureka lemon: This variety makes up another 20% of California’s lemon crop. It’s similar to the Lisbon lemon but has a slightly thicker rind and slightly less juice.
Special Meyer lemons
Meyers are the wonderful hybrid believed to be a cross between a citron and a mandarin/pomelo hybrid.
- Meyer lemon: A sweeter, less acidic lemon with a thinner rind, it’s bright yellow outside, with a darker inside trending toward orange.
Lemon Cookies and Shortbread Recipes
Lemon cookies are wonderful to bake at home because they aren’t very common commercially. If you crave a bright citrusy cookie your best bet is to preheat your oven and choose one of the delicious recipes below.
- Cookies by nature are low moisture, so we don’t normally use lemon juice in these recipes.
- It’s all about the zest! The primary driver of lemon flavor lies in the volatile essential oils concentrated in the outer colored layer of the lemon peel. These oils contain numerous compounds like limonene, responsible for the citrusy scent and flavor we all know and love.
- Any time you use lemon zest remember to wash and dry your lemon first.
Baking with Whole Lemons!
The idea comes to us from Italy, where lemons grow everywhere and it is common to bake with whole lemons, peel and all! I love the effect, but some don’t ~ here’s why:
Bitter taste receptors: We all have bitter taste receptors, but our sensitivity to bitter tastes varies quite a bit from person to person. People with more sensitive receptors might find even subtle bitterness like that of lemon peel unpleasant. influenced by variations in the TAS2R38 gene.
- Make sure to use organic fruit if at all possible when baking with whole lemons. You don’t want pesticide residues in your food.
- While you are using the whole lemon, you will not use the seeds, which are very bitter. So be sure to take the time to pick them out!
- Some recipes will have you boil your lemons to help remove some bitterness. But other recipes will have you puree fresh lemons, without boiling.
Lemon Pies and Tarts
Lemon pies and tarts are another way we can experience an intense lemon flavor because, most often, the lemony filling itself is not baked. That fresh vivid flavor can really shine through in these recipes.
- Lemon pies and tarts are often served cold, and this helps to emphasize the refreshing quality of the lemon flavor.
Lemon Muffins and Scones
What could be better than starting your day with the delicious wakeup call of fresh lemon?
- Lemon combines well with both vanilla and almond extracts, so feel free to experiment with adding a little of either to your lemon recipes.
Lemon Quick Breads
You’ll notice I employ a lemony glaze on all of these quick breads. Glazes help drive home the lemon flavor and provide that tart tang we crave.
- I make lemon glazes by mixing fresh lemon juice with powdered sugar until I achieve the consistency I’m looking for. There’s no need to dilute your glaze with milk or cream ~ just use lemon juice for the brightest flavor.
- For thicker glazes use more sugar, and to thin them down, add more lemon juice.
Creamy Lemon Bakes
In these creamy lemon recipes the lemon flavor is more subtle, with more of an emphasis on the mellower aromatic nature of lemon, rather than the sharp tang.
- Always use fresh lemon juice when you bake with lemon. While bottled lemon juice may seem convenient, you will not get the same fresh flavor from it.
Lemon Bars and Snack Cakes
When you need a quick lemon fix, these simple lemon bakes will serve you well. Double down with a glaze, or go minimal, without.
- Lemon zest is not only a pretty garnish, it will actually give a boost of bright lemon flavor. I like to use a microplane and zest my lemon directly over my cake, etc.
- Lemon zest is best when freshly grated, so consider adding it just before serving.
Baking with Lemon Sugar
I developed my lemon sugar technique for infusing lemon rind into sugar to get the absolute most vibrant lemon flavor into my baking. Here’s a quick overview of how to make lemon sugar for baking:
- Remove the rind from your lemon with a vegetable peeler, in strips. Try to get mostly the yellow rind, and not the bitter white pith.
- Process the rind with sugar in a food processor until moist and pale yellow.
- Plan to use your lemon sugar right away; it does not keep well.
Baking with lemon extracts and flavorings
On occasion I get a little flavor boost from one of these products. They last a long time in your pantry, and a little goes a long way. I recommend a reputable company like Nielsen-Massey. Lemon flavorings aren’t all alike, and I find many of them unpleasant.
Lemon extract is useful for boosting lemon flavor. It works along with fresh lemon for a more pronounced flavor. It is strong, so use sparingly. Begin with 1/4 teaspoon of extract per 1 cup of liquid in your recipe. Too much can result in a bitter note.
One of my favorite products, lemon paste is a lemon flavoring with a thicker, more viscous texture and a softer, more complex lemon flavor compared to extract.
Lemon Glaze
Ingredients
- 2 cups powdered sugar, no need to sift
- 4 Tbsp fresh squeezed lemon juice, or more if needed., Optional: strain the lemon juice to remove any pulp.
Instructions
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Put the powdered sugar into a deep bowl and add the lemon juice. Stir really well, scraping down the sides of the bowl as necessary, until you have a smooth glaze. Note: if you have any small lumps in your glaze, let it sit at room temperature for a few minutes to allow them to dissolve.
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Your glaze will be fairly thick and spreadable. If you would like it thinner, just add a bit more lemon juice. Add a little at a time and stir well in between additions until you reach the consistency you like.
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If you need to thicken your glaze, add a bit more powdered sugar.
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Plan to use your glaze right away, or cover tightly with plastic wrap until ready to use. You don’t want it to dry out.
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Spread, pour, or drizzle your glaze onto your baked good. Garnish with lemon zest, if you like.
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Let the glaze set before serving, slicing, or storing.
Notes
This lemon glaze can be adapted to other citrus fruits like lime, orange, and grapefruit. Use other citrus juices in the same proportion to the lemon juice.
Nutrition