What do you think of when you think of lemons? Summer? Lemonade? Long hot days? Sherbet? Yep!! They all work for me. So while we are still in the grips of Winter (some gripped harder than others), maybe thoughts of lemon will get us through. If you close your eyes, maybe!

Maybe that is what the TWDers are trying to do this month. Bring about thoughts of summer and warmer weather. Last week we made Lemon Cup Custard. This week, thanks to Liliana of My Cookbook Addictionwe made French Yogurt Cake with Marmalade Glaze. dsc03346

The common point of both of these desserts was Lemon. The Glaze was a Lemon Marmalade Glaze. These little cakes had just enough lemon to make them very tasty, but the Glaze took it over the top. Pretty! Shiny! Tangy! The cakes had good crumb and were very easy to put together. No stacks of pots/pans/dishes with this one. No chocolate (which I will be ready for in a couple of weeks….) We had a choice of a loaf or a small layer cake. Following the lead of Caitlin and others I decided to make mini bundt cakes.

Perfect! I used all AP flour because I didn’t have any almonds at the time. Other than that I followed the recipe as Dorie wrote it.

Now the cake calls for a glaze of Lemon Marmalade. Not in stores – not anywhere. So I made my own. I used a very simple recipe I found on Julie’s Site – Simple Cooking

    Microwave Lemon Marmalade

      3 large or 4 small lemons
      1½ metric cups water
      3 metric cups white sugar

    1. Quarter lemons, discard seeds. Chop lemons finely by hand, or use a food processor for a more jam-like end product.
    2. Place into deep dish with water, cook in microwave on HIGH 10 minutes or until lemon rind is tender. 3. Stir in sugar, cook on HIGH 18 minutes or until jam sets when tested on cold saucer; stir occasionally during cooking.

    4. Stand 5 minutes before pouring into hot sterilized jars, seal when cold.dsc03355

    Makes about 3 cups.

As Marie says – Easy Peasy!! And really good, too.

We enjoyed these, but I had a thought there had to be something could make them better. It had to be something lemony. Aha!!! Sherbet!! It was a natural. I had two naked lemons in the fridge. Why?? You ask. Well, last week’s custard called for zest, but no lemon juice. This week’s recipe called for zest, but, again, no lemon juice. There was no way I was going to let two perfectly good “nekkid” lemons go to waste. Search Time. I prefer to used recipes from my fellow food bloggers and found a recipe at Dessert First by Anita aka Pastry Girl.

    Lemon Sherbet

      1 cup lemon juice
      1 cup milk
      1 cup cream
      1 cup sugar
      Lemon Zest

    Place lemon juice in a bowl. Add a blend of the milk and cream. Add in zest and then sugar. Mix. Place in ice cream freezer.

    Tart! Mouth puckering Tart! Creamy! Delicious!

I didn’t use the zest. DUH!!! That’s how I got here in the first place. dsc03352It was the perfect accompaniment to the little lemon cakelets.

Thanks to all of you who have these great recipes to share. They do make life a little easier?