I got the original recipe for these from recipegoldmine, but I've made a few tweaks and think they are delicious! They are really light and fluffy with serious lemon flavour, great for any lemon lovers!
This I found on another web site, and I wanted to share it with the rest of you because I have heard about the deadly gluten alergies that some people have, and I just don't think that there are enough recipes for them.
These muffins are fantastic. An entire ground lemon goes into the mix, giving these muffins a deep lemon flavour. A generous helping of plain yoghurt combines with the lemon to create a muffin that is both tangy and sweet, and according to all those who have sampled them, entirely irresistable.
I think I found this yummy dessert in a magazine somewhere. If you're going to make it for more than 3 people, make two, people always come back for seconds. Serve with a dollop of lightly whipped cream, or greek style yoghurt. Don't use a larger pie plate, slightly smaller would be even better.
For some reason, lemon curd is just one of those things I don't buy. And with this easy version, there's no reason to. Superior taste in a flash. From Annette Human's Microwave Winners.
When I read the review, I cast my mind and yes, it happened to me once. I posted a question in the Community Forum and someone suggested that the hot mixture be added to the eggs, very slowly. Also, I didn't strain it very well. Hope this helps!
These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!
Found this in one of my old British cookbooks. I make this whenever I have some unwaxed lemons to use up. It has a very strong tangy lemon flavour due to the glaze.
It keeps well for 2-3 days wrapped in foil. This cake be frozen after being baked and glazed; thaw in wrap at room temperature.
This recipe was first published in the January 1945 issue of Gourmet magazine as Nun's Lemon Layer Cake. This is the updated and improved version. I hope you enjoy it as we do. It is a very special cake indeed.
An Alice Medrich recipe. A lighter version.
8/22/05 Just adopted this recipe and will try my hand at it this weekend. Never had an Alice Medrich creation that wasn't divine so I'm looking forward to this one. TG