when life gives you lemons

This winter has been amazing for our little lemon tree in the back yard. I have literally picked hundreds of lemons since December, and it’s still going strong!

My friends and neighbors were happy to also share in this year’s bounty, and I’ve been trying to find more and more ways to enjoy these amazing fruits.

In addition to adding fresh lemon to my water and tea every day, I have a few other simple recipes to share today…    

A simple lemon scrub is perfect for getting our skin summer ready and it also works beautifully on your face, if your skin’s not too sensitive. Here's one I love with three basic ingredients:  

Lemon Sugar Scrub

2 cups granulated sugar
1/4 to 1/3 cup coconut oil
1 tbsp lemon zest

Glass container with lid for the scrub

In a mixing bowl add 2 cups of white granulated sugar

Slowly mix in the coconut oil until the sugar is a nice smooth consistency. Add the lemon zest.

Transfer the sugar scrub into a jar. When you shower, rub the sugar scrub on wet arms and legs to exfoliate and rinse clean. 

We do love to make homemade lemonade too, and here’s one of our favorite super yummy pink lemonade recipes. The sweetness on the raspberries does amazing things to your taste buds when mixed with the lovely tartness of the lemons.

Pink Lemonade with Fresh Raspberries 

1 ¾ cups fresh squeezed lemon juice, from 8-12 lemons, strained

½ pound fresh raspberries, plus more for garnish

5 cups water

1 cup sugar

Lemon slices and fresh mint, for garnishing

Combine the raspberries and ½ cup of the lemon juice in a blender and purée until smooth, then strain the mixture through a fine sieve or cheesecloth into a large bowl to remove the seeds.

To create a simple syrup, place water and sugar into a small sauce pan, heat on medium and stir until the sugar is dissolved. Let cool. Add the rest of the lemon juice and combine with raspberry mixture.

Pour into glasses with ice cubes and garnish with lemon slices, raspberries and fresh mint, if desired.

This will last for up to five days in the refrigerator.

Makes about: 1½ - 2 quarts

Lemon Muffins are always yummy, and I have several recipes I love to make. These Lemon Blueberry Streusel Muffins were featured in the Spring issue of Farmhouse Style magazine. 

I can’t divulge this recipe just yet, but you can still find this issue on newsstands. Here’s a similar recipe you can save right now.

The summer issue of Farmhouse Style magazine will feature another one of my lemon recipes. This time it’s Bob Hope’s vintage recipe for Lemon Meringue Pie.

It may sound complicated, but it’s really not! 

This issue will be out on April 16th. Check it out! It’s full of great recipes, tons of inspiring décor and other fun articles.

Here are some bonus lemon recipes:

Homemade Arnold Palmers

Citrus Vinaigrette

Lemon Blueberry Muffins by Gesine

happy saturday! 🍋 fabiana

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lemon blueberry streusel muffins

How are all you doing with the social distance we’re all experiencing? Here at our home, we’ve been keeping busy with lots of gardening projects, spring cleaning and cooking. 

Our lemon tree is still going strong from its winter crop and is continuing to flower and form new baby lemons. I love using lemons in recipes, so in addition to lemon meringue pie, this is my other favorite lemony treat that I’ve been whipping up during the last few weeks.   

So, today I’m sharing my really yummy recipe for these Lemon Blueberry Streusel Muffins that appeared in Country Sampler Farmhouse Style last spring. 

This was a little bit of a mix and match recipe that incorporated the best elements from several of my favorite blueberry muffin recipes. I really wanted to include buttermilk and sour cream with the lemon and blueberries to ensure that the muffins turned out moist and tangy. The streusel topping adds a nice crunch too. 

Lemon Blueberry Muffins with Streusel Topping  

Yield: 12 muffins 

2 1/2 cups all-purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 cup granulated sugar 

2 Tbsp lemon zest 

4 Tbsp butter, softened 

4 Tbsp vegetable oil, divided 

1 large eggs, plus 2 large egg whites 

1/2 cup buttermilk 

1/2 cup sour cream 

3 Tbsp fresh lemon juice 

2 cups fresh blueberries 

  

For the streusel topping: 

4 tablespoons unsalted butter, melted 

3/4 cup unbleached all-purpose flour 

1/3 cup granulated sugar 

1 tablespoon fresh lemon juice 

zest of 1 lemon 

  

Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt then set aside. 

In the bowl of an electric stand mixer, add sugar and lemon zest. Using your fingertips, rub zest with sugar for about 1 minute to incorporate. Place bowl on stand mixer, add butter and 2 Tbsp vegetable oil and with a paddle attachment on stand mixer, whip until mixture is pale and fluffy. Add in remaining 2 Tbsp vegetable oil and blend in eggs one at a time. Remove bowl from stand mixer. 

In a small bowl, whisk together buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more.  

Fold in last 1/3 of the flour mixture until mostly combined, then fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up).  

Fill paper lined-muffin cups with about a 1/2 cup of batter in each. Use up all the batter. Allow the muffins to rest uncooked at room temperature for 15 minutes before baking or topping with the streusel mixture. 

While the muffins are resting, prepare the streusel topping. Melt 4 tablespoons of butter in a small bowl in the microwave. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine.   

Crumble the topping, using your fingers, sprinkle evenly over the top of the unbaked muffins. Leave some pieces in larger clumps. Top with 1 or two extra blueberries, if desired. 

Bake in preheated oven for 8 minutes, then reduce oven temperature to 400 degrees and continue to bake 12 - 15 minutes longer until a toothpick inserted into center comes out free of batter and the tops are golden brown.  

Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container. 

I hope you’ll give this recipe a try soon. They really are a lovely treat for breakfast or dessert!  

I'll be back in a couple of days with our Project Design Spring table blog hop. Six of us will be sharing a bit of Easter inspiration and fun with our tablescapes that easily work during this time of social distancing.

ciao! fabiana

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