Easter is this weekend and I thought I’d round up some seasonal recipes that would be good for family dinners and get togethers.
While Easter is associated with ‘chocolate,’ I actually prefer non-chocolate desserts for this holiday. Things like coconut, carrot and lemon flavoured desserts are more fitted for the holiday in my mind.
From the top Clockwise:
Vegan Carrot Cake – amazing, healthier for you and great for a crowd. Serve at an Easter brunch or after dinner dessert
Birds Nest Cupcakes - great for a sweet treat after dinner, yellow cake filled with lemon curd and topped with buttercream and toasted coconut
Morning Glory Muffins – perfect for a simple Easter brunch or breakfast after an egg hunt
Lemon Poppy Seed Sticky Buns - less sweet than a cinnamon bun, a fluffy lemony baked good for breakfast or a snack this weekend
I made these this week and they would be great for an Easter dinner. They’re sort of like a bird’s nest cookie, except inside out. I filled them with homemade lemon curd, topped with a cream cheese buttercream and sprinkled with toasted coconut.
We’re away with some of my family at Osoyoos lake for the weekend – it was 18 degrees today. Definitely felt like summer. We walked into town for a couple hours and had lunch at a cafe, and walked back. We were out in the sun long enough to get a little bit red.
I’m really loving this warm and sunny Easter.
Hope everyone has a lovely Easter weekend with family and friends. I’ll definitely be enjoying it before school begins again on Tuesday. I am also lucky enough to be going to the Rihanna concert Monday night – should be interesting.
You will need:
24 of your favourite Vanilla Cupcakes – baked and cooled.
To toast coconut place pan on medium heat, add ½ cup medium unsweetened coconut to the pan and allow to heat. Once fragrant, sift around coconut continually for 5 minutes until lightly browned and toasted.
Remove from heat and place in dish to cool.
- 3 large eggs
- 1/3 cup sugar
- Grated zest of 1 (one) lemon
- 1/2 cup lemon juice
- 6 tablespoons butter cut into small pieces (3/4 stick)
- Whisk together eggs, sugar and lemon zest in medium saucepan until light in colour.
- Add lemon juice and butter
- Cook, whisking over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds.
- Place a medium mesh-sieve over a bowl and scrape the filling using a spatula into it. Strain the filling into the bowl.
- Let cool, cover with plastic wrap and push against the curd, so you do not have a film, and refrigerate to thicken.
To assemble cupcakes:
Using a small knife, cut a circle at a diagonal into the top center of the cooled cupcake. Make sure not to cut too far down, you still want a bottom to your cupcake. Take out the ‘core’ and cut off the excess and reserve the ‘cork’ to replace on to the cupcake.
Using a small spoon, fill the center of the cupcake and replace top ‘cork’ to cover.
- 3 sticks of unsalted butter (1 ½ cups), room temperature
- ¼ cup cream cheese, softened
- 4 cups sifted icing sugar
1. Cream butter in stand mixer with whisk attachment for 2-3 minutes until light and fluffy. Scrape down sides.
2. Add sifted icing sugar ½ cup at a time and whip well. Scrape down sides as needed between adding more.
3. Once all icing sugar is incorporated, add in the ¼ up of cream cheese. Whip again until well incorporated.
4. Pipe onto cupcakes and then sprinkle with toasted coconut.
This Easter I was lucky enough to go to two easter dinners. And, both were different and unique. On Sunday I feasted on a traditional Italian dinner of Lasagna, Lamb, Smelt, Salad, Fried Artichoke hearts, Shrimp, Fennel etc. and delicious Italian desserts such as Torta Di Riso and Zuppa Inglese. On Saturday, I went to my boyfriends parents house for a turkey dinner! I love love love turkey dinners. It felt like christmas all over again, and the stormy weather made it feel even more like winter than spring! Even so, I felt like I wanted to make a truly spring-like dessert, and I had decided a week or so ago that it would be something with lemons. I think a lemon dessert is the epitome of spring, its tangy and sweet and usually on top of a delicious crust, be it graham or pastry.
This crust however, is a different story. I had decided on a recipe early on, thinking I would try something new, as I had made the Tarte Au Citron by Dorie before, I thought I would give something else a go. The ‘You Could Be in Paris’ Lemon Tart seemed promising, and looked even better. I was all ready to go, with a little distraction helper in the kitchen, and readied all the ingredients like a pro. I thought “this tart is going to be perfect!” I was right, ish.
You see, I had read all the ingredients and set them out on the counter, I began first with the crust, of course, and continued on my way. As I was making the crust I thought, how simple! I should tell you, I have never been a crust maker, not pies or tarts. For some reason It always turns out hard, even when I try to work it as little as possible. Now, this tart shell was appealing to me because I had never used melted butter, instead of cold butter to make the pastry. This intrigued me because I thought how could you possibly over work it. Well, you see I’m sure you can’t, but, you can however add about a cup too much of sugar, thus leaving you with a hardened tart shell.
Now I’m usually pretty careful when it comes to ingredients, but to no fault but my own, I didn’t realize all the ingredients were lumped into one, no differentiating between crust and filling. So, I measured out all my sugar and plopped it into the crust. When really, there was only supposed to be a 1/4 cup in the crust, and reserved the 1 cup for the filling. I did think to myself as I baked it “my, thats a shiny crust!” Oh well. It was delicious all the same, the filling was just tangy enough and smooth and creamy. I would recommend it if you love lemon, as I do, and you can even pretend you were in Paris.
I also had a smaller tart pan, so I moulded the rest of the dough into my tiny muffin tin and made mini ones. They were an excellent pre-dinner appy.
‘You Could Be In Paris’ Lemon Tart
from Luscious Lemon Desserts via Not so humble pie
For The Crust:
- 1/4 cup sugar
- 1 3/4 cups all-purpose flour
- 1/2 cup unsalted butter
- 1 tbs. lemon zest
For the Filling:
- 2 tablespoons finely grated lemon zest
- 1 cup granulated sugar
- 6 large eggs
- 1 cup fresh lemon juice
- 1/2 cup heavy cream
- Confectioners’ sugar for dusting
Preheat your oven to 350°F and position a rack in the lower third of the oven.
- Melt the butter in a small sauce pan over medium low heat. Stir in one tablespoon of the lemon zest and allow to stand for 5 minutes. Combine the flour and sugar in a bowl or your food processor. Pour the butter into the bowl in a fine stream, mixing with a fork until well blended and it holds together when pinched. If using a food processor, blend the ingredients and then pour the butter into the feed tube and blend for roughly a minute.
- Empty the mixture into an 11″ tart pan with a removable bottom and press it with your fingertips to evenly line the sides and bottom.
- Bake the crust for 20 minutes, or until it is a light golden brown. Allow the crust to cool on a wire rack while making the filling.
- Process the remaining one cup of sugar with the remaining one tablespoon of lemon zest in your food processor for about 2-3 minutes, until the zest is finely ground.
- Pour the sugar into a bowl and add the eggs, lemon juice and whisk until smooth.
- Beat the 1/2 cup of heavy cream to soft peaks and then whisk the cream into the sugar/egg mixture until just blended. Pour this mixture into your still warm crust and bake for 20-30 minutes, until the filling is just set in the center.
- Allow the tart to cool completely.
- Just before serving, dust generously with powdered sugar, cut into wedges and enjoy.