Tag Archives: Citrus

Baking Chez Moi: Lemon (Grapefruit) Meringue Tart A New Way

My trees are all out of lemons right now so I thought what the heck I’ll make this with white grapefruit which I still have plenty of.DSC_0790.jpgMost of my grapefruit are giant now, on the sweet side and extremely juicy.DSC_0791.jpgThe pastry cream was pretty typical except it was citrus flavored.  This was my favorite part of the tart as the cream had such a delicate floral and citrus flavor.DSC_0795.jpgDSC_0799.jpgI kept the extra egg white for the meringue.  I know the preference in our household is for a lot.DSC_0801.jpgthumbnail_FullSizeRender.jpgMy meringue was pretty browned but it tasty yummy and not burnt.  I liked the overall idea of this tart but after tasting it both myself and Scott thought  that we would have preferred a regular tart base rather than the cream.  The grapefruit flavor was great and I think I’ll be experimenting with making a traditional-style grapefruit meringue.  The grapefruit pastry cream was incredibly tasty, just didn’t care for it so much in the tart.  I think it would be pretty sensational in an éclair or maybe as a base for a tropical cream pie with hibiscus flowers.  It’s made me want to experiment with a grapefruit cheesecake, maybe with a sour cream topping?  While this tart wasn’t my favorite combo it did spark some good ideas so I’m glad to have made it.



Baking Chez Moi: Lemon Madeleines

Lemon Madeleines in the Sun


I’ve seen many recipes for madeleines before but never had the inclination to try them.  My kitchen abounds with a variety of bakeware and it always seemed just a little too fussy to purchase a madeleine pan.  Baking Chez Moi is adding to my collection but really only in the best of ways, a new pan but a great new recipe to go with it.  I really enjoyed the recipe as written with lemon flavor but due to my abundance of grapefruit I decided to make that version as well.

Lemon Madeleine Ingredients



I love recipes that call for ingredients that I almost always have already stocked.  It makes weekend whims easy to indulge.

Lemon Madeleine Sugar


I love the feeling that sugar gets after rubbing zest into it.  It reminds me of the Southern California beaches I grew up on.  Damp sand is kind of an odd sensation against your fingertips and this replicates it pretty perfectly.

Lemon Madeleine Egg BeatingLemon Madeleines Adding Vanila


Eggs and sugar are beaten till slightly thickened and honey and vanilla are added in.

Lemon Madeleines Mixed with Dry IngredientsLemon Madeleines Adding Milk

Dry ingredients are gently folded in and some milk and melted butter finish the batter off.  The batter needs to chill at least an hour but I love that this is flexible enough to be made quite a bit ahead of time.  I made these a few times and my lemon batter always seemed to form some interesting chunky crystals in the batter.  We theorized that it had something to do with the lemon’s acidity but interestingly enough my grapefruit batter remained smooth.  I wasn’t too concerned as the final product turned out tasting great.

Cooling Mini Lemon Madeleines


I made both a standard and mini size with a varying degree of ‘bump’ success.  My first batch really looked the prettiest but company was coming for dinner and they were devoured pretty quick.

Glazing Lemon Madeleines

I glazed both batches and the I think this definitely adds a little something special.  I’d probably continue glazing future batches if for no other reason than I hate wasting any fresh juice.

Melty Lemon Madeleines

Thank goodness my neighbors don't mind being tasters for my first attempts at things.
Thank goodness my neighbors don’t mind being tasters for my first attempts at things.

I have a feeling making madeleines is a skill, despite the seemingly simple ingredients, and the more you make them the more perfect they turn out.  The lemon madeleines were pretty great but I thought the grapefruit version really did it for me.  The flavor was so familiar but still really interesting.

Lemon Madeleine Pinwheel


I’m so glad my new pans weren’t wasted and will at least be put to use every citrus season.