Are you ready for spring? I sure AM.I’m also ready for summer!I’m always up for the flavors of citrus and lemon, and now that we have rhubarb on hand (even if you go for the store-bought Strawberry Rhubarb Preserves), this light and tangy whipped pie induces a longing for spring, summer, and sunny weather! Lemon…
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With only very basic ingredients (sugar, eggs, lemon, buttermilk, and flour) for the cake, and minimalist layers of creamy Meyer lemon frosting and whip, this three layer lemon cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with rich Meyer Lemon Curd and raspberry preserves with…
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“OMG this is SO good – like sell in a restaurant good! Amazing!!!! It’s “RQ,” or “restaurant quality!”Were you baking this earlier this morning? I thought I smelled something…uh..delicious wafting thought the halls. OMG!” And, I was worried.I’d never created a crust with açai superfood powder before and was a little disappointed the intended vibrant…
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After juicing a few lemons for a touch of extra lemon juice needed for another giant batch of Preserved Lemons, I needed another use for my leftover lemon “skeletons.” After all, Meyer lemons are next to gold in Colorado! I believe I hit the jackpot of lemon gold with this little condiment. Meyer Lemon Chips…
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