Ready to try a new dessert topping? This Limoncello Syrup is refreshing and scrumptious! Plus – it is super easy to make! You will want to add this to your summer dessert list.

Simple ingredients – lemons, sugar, Limoncello liqueur.

Combine the lemon juice and sugar and stir well. Place in microwave for about 2 1/2 minutes until the mixture is boiling and sugar is dissolved.

Add the lemon zest and Limoncello. Stir, cool and place in tightly covered jar in the refrigerator.

Ready to drizzle over your favorite vanilla ice cream or fruit dessert.

Yummy topping on fruit and yogurt.

This makes a wonderful sweeetner for a cup of tea.

Beautiful addition to your dessert or breakfast buffet! Enjoy!

Print Recipe

Limoncello Syrup

Delicious tart and sweet syrup – try on ice cream, fresh fruit or in your morning tea!

Prep Time5 minutes mins

Cook Time3 minutes mins

Total Time8 minutes mins

Course: Dessert

Cuisine: American

Keyword: Lemon, Syrup

Servings: 10 servings

Author: Chris Scheuer

Ingredients

• 1/4 cup fresh lemon juice
• 3/4 cup sugar
• 1/4 cup Limoncello liqueur
• lemon zest from 1 average-size lemon

Instructions

• Combine lemon juice and sugar in a medium-sized microwave-safe bowl. Stir well and place in microwave on high power for 2 1/2 to 3 minutes, or until the mixture is boiling and sugar is dissolved. Watch carefully to make sure the mixture does not boil up over the top. You can also place ingredients in a medium-sized saucepan and bring to a boil. Cook until the sugar is dissolved.
• Add lemon zest and Limoncello and stir to combine. Cool, then pour into a bottle or jar and store in the refrigerator covered tightly.
• Drizzle over fresh fruit, ice cream and desserts or stir a spoonful into a cup of tea.

There will be red everywhere today! Congratulations to the Chiefs and all the Chief fans! What a game! If you are celebrating your love for the Chiefs or planning a Valentine treat, these Glazed Lemon Cookies would be a delicious choice!

These cookies are light and refreshing….and have a tart lemon flavor. I added a couple drops of yellow food coloring to the frosting to make it a bright yellow and a few heart sprinkles.

The cookie dough has 2 tablespoons of lemon zest, which is the amount you get from about 2 lemons. You rub the lemon zest and sugar together with your fingers until fragrant…makes the cookies so good!

Spring is coming! Tasty spring treat too!

For the recipe and complete directions, click on the link below:

https://www.twopeasandtheirpod.com/glazed-lemon-cookies/

Enjoy your week!

I have been making these muffins for several years – they are my “go to” muffins when we have company. They are so good!

This recipe has you rub the lemon zest and sugar together with your fingers before you cream the butter and sugar. Really makes the lemon flavor “pop.”

The original recipe has you bake the muffins and then add a lemon glaze – which is really good. However – I like to add a crumble and then the lemon glaze. I also add just a sprinkle of sanding sugar on top of the crumble. They are also delicious with poppy seeds sprinkled on top of the glaze.

Print Recipe

Lemon Blueberry Muffins

Lemon zest and blueberries combine to make a terrific muffin!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Muffins

Servings: 12 muffins

Author: Two Peas & Their Pod

Ingredients

Muffins

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperatuare
• 1 cup sugar
• 2 teaspoons lemon zest
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1/2 cup milk, at room temperature
• 1 cup blueberries, fresh or frozen

Crumble

• 1/4 cup flour
• 1/2 cup sugar
• 3 tablespoons butter

Topping Options

• sanding sugar, optional
• poppy seeds, optional

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest

Instructions

Muffins

• Preheat the oven to 350 degrees.  Lightly grease muffin tin or line with paper muffin liners.
• In a small bowl, whisk the flour, baking powder, and salt together.
• In another small bowl, combine 1 cup of sugar with 2 teaspoons lemon zest.  Rub the sugar and lemon zest together with your fingers until fragrant.
• In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy.  Add eggs, vanilla, lemon juice and milk.  Mix until combined.
• Add the flour mixture and mix on low until just combined.  Gently stir in the blueberries.
• Divide into the muffin cups.  Make Crumble, if  using. Other topping options include sanding sugar or poppy seeds.  Bake 23-25 minutes until a  toothpick comes out clean.  Cool on rack.

Crumble

• Mix 1/4 cup flour, 1/2 cup sugar.  Cut in the butter with pastry blender or fingers and mix until crumbly.  Divide over the top of the muffins before baking.
• When muffins are cool, drizzle with Lemon Glaze.

Lemon Glaze

• Whisk powdered sugar, lemon juice and lemon zest to make a glaze.  Drizzle over the muffins.