As we near the end of Florida's Meyer lemon season (which usually runs from December to April), it may be time for a lemon-dessert marathon. The Meyer, a hybrid of lemon and mandarin orange that originated in China, is more round and sweet than your average lemon, and its juice adds amazing zest to pies and cakes.
Spanish-language blog conicadelsol offers the recipe
for the lemon cake above, which is made with mascarpone cheese for creaminess (in case you don't read Spanish, there are step-by-step illustrations, and the ingredients are simply a stick of butter, 4 ounces of mascarpone, a cup of sugar, 3/4 cup of flour, 2 eggs and the zest of one lemon). For a super-creamy lemon cheesecake, see our recipe
, as well as a recipe
for a fluffy lemon cake sans
cheese. And for the rest of the lemon-season marathon, see Kitchen Daily
for lemon recipes from appetizers to midnight snacks.
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