Lemon Lime Macarons for #CitrusLove

January is citrus love month, and I was honored when Junia asked me to be another co-host for the #citruslove event.

I was excited for this month’s citrusy theme. It’s timely and much needed after the sticky sweet holidays.

When everyone was brainstorming recipes for the event there were so many good ideas, it was hard to choose 1 item.

Eventually my time ran out and I needed to pick something fast.

After going through Pinterest and many of my cookbooks, macarons were the obvious choice.

Side note: I recently scored some awesome Bob’s Red Mill finely ground almond meal. I had no choice.

Lemon Lime Macarons1 Lemon Lime Macarons for #CitrusLove

I often forget how delicious macrons truly are. They are fun to make too. They have so many different flavor options, but are sort of a challenge.

The shell recipe is just a basic macaron from my favorite macaron book, Mad About Macarons. I also added a bit of green food color, but need to add more next time!

This was the first time I made macarons and filled them with something other than buttercream. I never realized what I was missing out on.

I filled these macarons with a lemon lime curd. It is tangy, addictive, and adds the much needed tartness to the sweet macaron shells.

These macarons were no exception to the rule. I highly recommend waiting 1 day before eating them (warning: it’s impossible!). They taste so much better the longer you wait to eat them.

mac bite Lemon Lime Macarons for #CitrusLove

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Strawberry Lime Tart

As you know, I have a curd obsession. I seem to have subconciously convinced myself to taste (and make) every flavor of curd.

The few days I was home before moving down South I helped my mom start some lemon lime curd bars. I made this bright green lime curd using Nutmeg Nanny‘s recipe.

moms lime curd Strawberry Lime Tart

This stuff is so good. I think it’s better than lemon curd. I liked it so much I wanted to make some for myself. But I knew that having a jar of curd sitting around is dangerous. It would be gone in a few hours, maximum.

To provide myself an easier way of eating the curd, with out eating it straight from the jar I made a tart. Using graham crackers, a little sugar, and an egg white I made a slightly salty and crunchy crust to fill with the curd and top with something else delicious. But, instead of topping it with whipped cream and more sugar, I went the au naturale route with organic strawberries.

ingredients2  Strawberry Lime Tart design  Strawberry Lime Tart

I had the idea to top it with strawberries from strawberry lemonade. I figured if strawberries and lemons tasted delicious together, strawberries and lime was a no brainer.

This tart is amazing. The strawberries and lime curd pair perfectly, and the slightly salty crust provides the perfect balance to the tart curd.

dollop of whipped cream Strawberry Lime Tart

Whipped cream is unnecessary, but so delicious with the curd!

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Grapefruit Cake with Tangy Grapefruit Frosting

Now that summer is in full force, I am not as eager to do much heavy baking. It’s been pretty obvious I’ve been avoiding heavy cakes with frosting, and overly sweet desserts. I love the summer and all the fresh produce it has to offer, so I try to take advantage of what I can.

But because I love the tartness of curd, I was in the mood to try a new flavor. Grapefruit, to me, has a very bright and vibrant flavor. Perfect for a hot summer day.

grapefruits Grapefruit Cake with Tangy Grapefruit Frosting

When I was looking for grapefruits there were only big bags, no individuals. Of course I got the economy sized bag. I thought I could eat them for breakfast. A few days after making the curd I still had about 5 grapefruits and they were on their last days…

And I needed to do something with the curd. My boyfriend suggested cupcakes, and while that was a splendid idea, I went with something I had never tasted, grapefruit layer cake.

A layer cake was ideal for another reason, I could easily fill the layers with curd instead of frosting (I ended up using frosting as a filling along with the curd). And what is a cake with out frosting? So with the remaining grapefruits I made a tangy grapefruit buttercream. It was the perfect compliment to the cake.

1 slice of cake Grapefruit Cake with Tangy Grapefruit Frosting

One of the many great qualities of this cake is each component can be made ahead of time. If you have enough time one day to make the curd, then the next day the make the cake, and the third day make the frosting and assemble.

This is a large cake. Be prepared to share!

Grapefruit Curd

Recipe from Honey & Jam


  • 8 large egg yolks
  • 1/2 cup freshly squeezed grapefruit juice
  • 1/2 cup lemon juice + 2 tbsp lemon juice
  • Zest of 1 grapefruit
  • 1 cup sugar
  • 1/8 tsp salt
  • 1 1/4 sticks cold unsalted butter, cut into pieces

To Make the Curd:

  1. Combine the egg yolks, juices, half the zest, and sugar in a saucepan. Whisk everything together.
  2. Cook over medium heat, stirring constantly and being cautious to not boil the mixture. It needs to be thick enough to coat the back of a wooden spoon.
  3. Remove sauce pan from the heat, add salt and butter 1 cube at a time.
  4. Stir until smooth. Keep refrigerated until ready to use.

grapefruit curd Grapefruit Cake with Tangy Grapefruit Frosting

Grapefruit Cake

Recipe from TasteofHome.com


  • 2/3 cup butter, softened
  • 1 3/4 cup sugar
  • 2 eggs
  • 3 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup fresh grapefruit juice
  • 3/4 cup milk
  • 1 tsp grapefruit zest
  • 1 1/2 tsp vanilla

To Make the Cake:

  1. Preheat oven to 350ºF – grease/flour cake pans (I used 3 small rounds for a 3 layer cake).
  2. For about 5 minutes, cream butter and sugar until light and fluffy.
  3. Add the eggs, 1 at a time, mixing after each addition. Stir in the zest and vanilla.
  4. Mix together the flour, baking powder, and salt. Add in alternately with the grapefruit juice, starting and ending with the flour mix. Stir in the milk.
  5. Bake 20-30 minutes (depending on the size of your pans). The cake is done when an inserted cake tester is clean when removed. All the cakes to cool completely before frosting and filling.

1 layer Grapefruit Cake with Tangy Grapefruit Frosting

Tangy Grapefruit Frosting


  • 2 1/2 grapefruit’s worth of freshly squeezed juice (I had 1 – 1 1/2 cups)
  • 1 stick unsalted butter, softened to room temperature
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 cups powdered sugar

To Make the Frosting:

  1. Reduce the grapefruit juice to about half. I did this in a saucepan over medium – medium low heat. You want it to be syrupy. Allow the syrup to come to room temperature.
  2. Using the whisk attachment in your stand mixer (hand mixer works well too) mix together the softened butter, vanilla, salt, and powdered sugar.
  3. Slowly pour in the grapefruit syrup. Use as much/as little as you like. You can always use a little more powdered sugar to adjust to how sweet you like.

…keep refrigerated…

grapefruit syrup Grapefruit Cake with Tangy Grapefruit Frosting

To assemble the cake…

Place layer one on the plate.

Spread a thin layer of the curd on the cake, then spread a layer of frosting on top of the curd. (In hindsight, I should have layered the frosting and then curd, but it still turned out fine)

Repeat with layer 2, and place the final layer of cake on top. **If you only have 2 layers, you will only have 1 layer of curd/frosting.

Refrigerate the cake for 15 minutes.

Remove the cake, and cover it with a thin layer of frosting. Refrigerate for 15 more minutes, then decorate with remaining frosting as desired.


How to Make Organic Raspberry Curd

I have a new found passion…eating curd.

But to eat curd, I must make curd.

After making my first batch of lemon curd, I was in love. The silky smooth texture and tart flavor had me hooked. Not to mention the incredibly easy recipe!

I wondered if it was possible to make curd out of other fruits. So I did a little research, and found this recipe from BeanTownBaker.com. I made a few tweaks here and there, but the recipe is a winner.

organic raspberries How to Make Organic Raspberry Curd

I am so glad I found this recipe for raspberry curd. It is addicting. Even more so then lemon curd! If you don’t believe me, try it for yourself.

Recipe note: this does not thicken like lemon curd! If you do want to thicken it up you can whisk in some softened gelatin at the end. You could also try adding a little of the liquid gelatin you can find in the canning section at your local grocery store.

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