Orange Lemon Cream Pie

This is like those Creamsicles you had as a kid. Just a bit tart and sweet. Of course you can change the ratio or lemon vs orange depending if you prefer more of one fruit vs the other! As simple as a Key Lime Pie to make and perfect for a summer dessert. I also use a mild buttery olive oil instead of melted butter cause that is my thing and you cannot taste it so why would I use butter?! Just sayin.

You will need:

  • 1 store bought graham cracker crust – mine was 9 inches (larger than the standard pie shell)
  • 2 oranges (1 zested finely and both juiced = 1/2 cup juice)
  • 5-6 lemons (2 zested finely and all juiced = 1/2 cup juice)
  • 4 large egg yolks (you can freeze the whites for something else later!)
  • 2 cans -14 oz each sweetened condensed milk
  • a pinch of salt
  • 2 tbsp mild olive oil (I used Texas Hill Country Sola Stella Extra Virgin Olive Oil)
  • 2 cups whipping cream
  • 3 tbsp powdered icing sugar (its fine and has corn starch to stabilize the cream)
  • 1/2 tsp vanilla paste or pure extract

Step 1: bake the pie crust at 350 degrees F for 8 minutes, remove to cool.

Step 2: grate 1 orange and 2 lemons (this zest will be added to the pie and keep at least a bit more to top the whipping cream at the end)

Step 3: juice both types of juice and make sure to remove any pits…or pips as the English say! These are a few different ways to get your juice out.

Step 4: in a large bowl add egg yolks (you can freeze the whites for something else) add the citrus zests and condensed milk, stir to combine. Add juices and incorporate with a whisk. It will come together and thicken. Add a pinch of salt (cause salt always balances the sweet in a dessert like this !) and 2 tbsp of melted butter or a mild lovely olive oil -I have used a Texas Hill Country mild and buttery Sola Stella Olive oil.

Step 5: pour combined mixture into pie shell and bake for 12 minutes at 350 degrees F. Remove to cool. Place a sheet of plastic wrap directly on the top of the citrus curd and once cooled place into fridge to set for at least 4 hours

Step 6: whip cream, with vanilla and sugar until you get soft peaks. Mound on top and add some grated zests to finish! Eat it within a day….if it lasts that long!

Meyer Lemon Pudding Cake

When I was a kid I remember having this Lemon Pudding Cake. It came in a box and when you baked it there was a cake on top and a pudding layer underneath. It was the weirdest cake. I have made one here using Meyer lemons. It is more of a kind of Souffle than a cake but, still lovely with a sprinkle of powdered sugar on top.  You have it eat it warm and you can make it in 4 small ramekins instead of an 8 x 8 baking dish for everyone to their own.

You will need:

  • 3 small Meyer Lemons – zested  finely and juiced (pits removed!)
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/4 cup flour
  • 1 cup milk
  • 3 large eggs – separated at room temperature
  • 4 tbsp mild fruity olive oil (or butter melted and cooled if you like) – I used a Mild and fruity Lorenzo Biancolilla Olive oil from Sicily.

Step 1: heat oven to 300 degrees F and generously butter an 8×8 inch glass baking dish or 4 small ramekins if you want individual little cakes.

Step 2: finely grate just the outer zest of the lemons to make 1 tbsp of zest.

Step 3: squeeze the 3 lemons to get  1/3 cup of Meyer lemon juice (watch out for the pits!) I just squeeze over a sieve to catch any.

Step 4: In a large bowl add the dry ingredients: sugar, salt and flour. Mix and set aside.

Step 5: Separate egg whites from yolks. In another bowl add egg yolks, milk, olive oil (or butter) lemon zest and juice. Whisk to combine.

Step 6: Add liquid to flour mixture and combine to mix.

Step 7: Whisk egg whites until you get soft peaks.

Step 8: add 1/2 of the egg whites to start to incorporate, mix and then add the rest of the whipped egg whites and fold until mixed. Do not deflate. The mix will thin.

Step 9: pour into pan and bake until lightly golden 35-40 minutes.

Serve warm – you can also sprinkle top with powdered sugar to make it prettier. Not particularly pretty but, it is delicious.


Fettucine with Orange Lemon Gremolata

This is a simple pasta dish prepared with a few fresh ingredients. It is a chopped herb compliment and I have made mine similar to a pesto however, it has orange and lemon zest and juices along with garlic and glorious olive oil. Chop a few things, mix and cook some pasta. You just toss over hot pasta and you are instantly enjoying a beautiful day in Sicily or the Amalfi coast! I have used a beautiful Sicilian oil made from Nocellara, Biancolilla and Cerasuola olives. It is fruity and bold with a nice little peppery finish.

You will need:

  • enough Fettucine pasta for your crowd of people – I have used an egg pasta
  • a big handful of flat Italian parsley
  • a big handful of fresh basil leaves
  • 2 cloves of garlic – minced very finely
  • 1/2 lemon zested and juiced
  • 1/2 orange zested and juiced
  • 1/2-3/4 cup of extra virgin olive oil – I used a beautiful Titone from Sicily (fruit and bold!)
  • salt and pepper to taste
  • more beautiful oil for serving.


  • a few microgreens for garnish
  • fresh grated Parmesano Reggiano

Step 1: put the water on to boil and gather your ingredients.

Step 2: grate a bit of lemon and orange zest.

Step 3: chop your fresh herbs and finely mince your garlic. Add to bowl.

Step 4: squeeze your juices.

Step 5: add your beautiful extra virgin oil. You can add less oil (which is typical) but, since I have more than I will use in one meal I like to add lots of oil for preserving it for a day or two. Add salt and pepper and taste it. If you want to readjust the seasonings or citrus, feel free.

Step 6: drain your pasta (but keep 1/4 cup of the starchy water) and immediately pour the drained pasta back into the hot pot. Spoon a few big scoops of your gremolata over the hot pasta and stir to incorporate well. Add a few tbsp of your pasta water and mix. The water helps to make a nice glossy light sauce. Don’t add so much water that it is wet you just want a bit to bring it all together. Taste it and you can add more gremolata if you like. Make sure there is enough salt and pepper.

Add another drizzle of oil, perhaps a few microgreens or a shaving of fresh Parmesan cheese. It is lemony and sweet with a balance from the oil and the garlic.!!! Simple and delish!

Coconut Key Lime Pie


This is a key lime pie so don’t be using the regular limes or the key lime juice in a bottle. If you find key limes in the grocery store make a key lime pie. I know I am extreme but I am just thinking of your taste buds!!I like this pie because it uses lots of lime juice and the coconut milk adds a nice contrasting creaminess. If you prefer just a straight up key lime pie I have an AWESOME KILLER KEY LIME PIE recipe on this blog you may also want to try.



You will need:


  • 1 can 300ml sweetened condensed milk
  • 1 small can full fat coconut milk – refrigerated for at least 1 hour before using
  • 5 egg yolks
  • 2/3 cups key lime juice (freshly squeezed!)
  • 1 tbsp rum
  • 1 tbsp fine lime zest


  • 1 1/4 cups graham cracker crumbs
  • 1/4 shredded coconut
  • 6 tbsp melted butter – melt in microwave 20 seconds and measure 6 tbsp once melted
  • 2 tbsp sugar


  • 1 cup whipping cream
  • 2 tbsp vanilla sugar
  • 1 tbsp rum
  • lime zest or shreds of coconut to top
  • 1 tbsp of powdered milk (optional)



Step 1: zest approximately half the limes in the bag for a generous heaping tbsp of fine zest. You can also keep 1 lime for garnished slices or additional zest to top the whipped cream. Key limes are a small lime and the juice tends to be more on the yellow side versus the very green of some pies which use the standard limes or even worse when they use food colouring. Stick with real freshly squeezed key lime juice.


Step 2: slice all the limes in half and juice. I use a hand held lime press/squeezer. This size bag will give you almost exactly 2/3 cup each time. I know it is kind of finicky because they are little but, think of the outcome and press on!! You may need to strain to catch any rogue seeds but, I do like to include any pulp if it gets in.



Step 3: in a bowl add graham cracker crumbs, shredded coconut (any kind), melted butter and sugar. Mix and press into a pie plate with a measuring cup or a large spoon. Bake in a 350 degree F oven for 6 minutes (exactly!) Set aside while you prepare filling.



Step 4: take a small can of coconut milk which is only 165ml or 5.5oz (the size of a small can of tomato paste) placer it in the fridge for 1 hour to solidify the milk fat. Then separate the solids and place in a small bowl and whip with a whisk.



Step 5: Place remaining coconut milk into a large bowl along with sweetened condensed milk, 5 egg yolks, key lime juice, rum and lime zest. Whisk until smooth. Add the whipped coconut cream from the small bowl and fold in with whisk.



Step 6: scrape all filling into prepared crust. Bake in a 350 degree F oven for 22-25 minutes. The edges of the pie will appear to be setting however, the middle of the pie will still be giggly and just starting to set. It will firm up as it cools however, you don’t want to over bake it or it will be too firm and not a nicely set creamy filling.



Step 7: let cool on counter. Place a piece of plastic wrap directly on the filling while warm to avoid getting a skin on the pie. Once cooled place in fridge to firm up at least 4-6 hours before serving.



Step 8: whip cream with sugar and rum until stiff peaks. If you have some powdered milk it helps to set the whipped cream and prevents weeping if you have any remaing pie left in the fridge until the next day. It is not necessary if you plan on serving the entire pie at once. You can add a bit more zest (from the lime you saved) or some nice toasted coconut or even some slices of the last key lime you saved.


Prepare to be amazed!!!  it is truly delicious!!


Preserved Lemons and a Lemon Couscous Recipe


Preserved lemons are easily made with just two things: lemons and salt. They keep for months in the fridge and you typically use the skin in your Middle Eastern dishes. Try making a batch you will never want to buy them. Before using them you rinse off the salt and remove the flesh and pith, eating the thin skin. This is a good place to use Organic lemons since you are eating the skin once preserved.



You will need:


  • a clean jar- sterilized in boiling water 5 minutes
  • lots of kosher salt
  • lemons as many as will fit in your jar



Step 1: wash your lemons. I suggest organic for this application but, if you are using non organic than wash the skins with a mild soap and water before using.


Step 2: slice down each lemon to almost the end (but don’t cut all the way through!) Make two slices to create 4 quarters. Fill as much Kosher or sea salt you can into the center.



Step 3: jam as many lemons as you can into a clean, sterilized jar. Sprinkle a bit more salt and seal.



Place in fridge for at least a month. Shake every once in awhile to distribute juice and salt. After a month rinse before using and slice off the outer skin to use in your favourite dish.



I made a couscous salad with mine



  • 2/3 cup dry couscous
  • 1 tbsp olive oil
  • 1 cup boiling water
  • 1/2 onion
  • 1/2 preserved lemon – use skin only
  • 2 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 1/4 cup toasted pumpkin seeds
  • salt/pepper to taste


Step 1: rinse under cold water and remove flesh and most of the pith. Chop skin.



Step 2: in a pan heat olive oil and toss couscous to toast for a minute or two.



Step 3: add boiling water, cover and remove from heat. Leave at least 5 minutes, once done fluff grains with a fork.



Step 4: in a small pan saute onions with salt and pepper until just starting to develop some browned edges.  Remove from heat and chop fine and add parsley, basil and lemon.




Step 5: toast pumpkin seeds in same pan for a few minutes.



Toss all ingredients and add a bit of fresh olive oil and perhaps a squeeze of lemon juice.




















Zeppole are like a cream puff filled like a cannoli. The dough is very similar to making cream puffs or eclairs but they are fried like a donuts and filled with a cheese and chocolate filling. These do not hold well and are best eaten as soon as they are made. They are definitely a special treat.



You will need:



Zeppole dough

  • 1 cup water
  • 8 tbsp butter (1 stick)
  • 3 tbsp vanilla sugar
  • pinch salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • fruity olive oil to fry



  • 1 cup ricotta – drained 1 hour
  • 1/2 cup mascarpone
  • 1 tsp Amaretto liqueur (or any orange liqueur)
  • 1/4 cup icing sugar
  • 1/4 cup chopped chocolate
  • 1 tsp orange zest
  • 1 tsp lemon zest




Step 1: make filling. In a small bowl add ricotta, mascarpone, Amaretto or orange liqueur like Cointreau. Add icing sugar, chopped chocolate and finely zested orange and lemon. Mix and leave in fridge while making dough.



Step 2: gather all your ingredients for the pastry. In a large pan add butter, sugar and water. Melt the butter over a medium heat. Let mix come to a boil then remove from heat and add flour and salt. Stir until combined and return to heat for 4-5 minutes. Stir constantly while on heat.


Step 3: remove from heat and add eggs one at a time mixing well after each. It will seem like it is not going to come together and then it just does.



Step 4: finally add zest and mix well. heat oil.



Step 5: oil should be 350 degrees Fan or should bubble when dough is added. I used a large pot and added a few inches of oil to come halfway up the zeppole. I used a small ice cream scoop and made small balls. Fry until browned.



Step 6: place on paper towel to absorb excess oil and let cool until you can handle them. They should be light and full of holes like an eclair.



Step 7: slice and add some filling and dust with icing/powdered sugar and eat!!













Red Wine, Blueberry and Tea and White Wine, Orange, Peach and Tea Infused Granita


These are perfect for your next grown up party! They are made with fruit and wine and infused with tea. They can be made into a granita and scooped into a dish or you can make them into popsicles or even ice cubes which are perfect to add to your next pitcher of Sangria! Absolutely delicious.


When I was a kid there was this giant pyramid shaped frozen ice that came in a foil and paper wrapper and you would suck on it and take a spoon and carve holes in it and then drink the cherry, grape or orange (nobody bought the orange!) liquid left in the bottom. You got a “popsicle head” because it was so cold and you wore nice purple or pink lips for the rest of the day after. The red wine and blueberry tastes JUST LIKE THE GRAPE LOLA except better because it has wine in it! Try these you will love them!


You will need:

Red Wine, Blueberry and Tea Infused Granita/Popsicles

  • 1 cup your favorite red wine- I used a nice Malbec
  • 1/2 cup blueberries (frozen or fresh)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 berry zinger tea bag

White Wine, Orange, Peach and Tea Infused Granita/Posicles

  • 1 cup your favorite white wine- I used a PinotGrigio
  • 1 ripe peach- peeled and cut into chunks
  • 1 small orange (zest 1 tsp) and then slice 2 slices with skin on and then remove peel and cut into chunks
  • 1/2 cup of water
  • 1/2 cup sugar
  • 1 lemon zinger tea bag


Red Wine, Blueberry and Tea Infused version



Step 1: place water and sugar in a small pot and let come to a boil, then remove from heat and stir to dissolve sugar. Add tea bag and let steep 5 minutes. Remove tea bag.


Step 2: place sugar water and blueberries (I used frozen) in blender and blend until smooth. Pour into a large measuring cup and add wine. You can strain out the blueberry pulp but I didn’t and it was such a small amount I didn’t even notice it.


Step 3: pour into ice cube trays, or mini muffin silicone trays(easy to remove) or you can think if these like a jello shot and put them in plastic or paper cups to freeze or you can pour it all into a single container to freeze like ice cream.


White Wine, Orange, Peach and tea infused version




Step 1: place water and sugar in a small pot and let come to a boil, then remove from heat and stir to dissolve sugar. Add tea bag and let steep for 5 minutes. Remove tea bag.


Step 2: add peach and orange chunks. I also added a few slices of oranges with the peel attached to let some of the oils infuse the liquid. Then when I was ready to blend I removed those slices squeezing and juice back into the pot.



Step 3: blend the sugar water and fruit in a blender to puree. Add wine and pour into containers.



I made some in a silicone mini muffin tray and some in containers to be scooped out like ice cream or you can make into popsicles.





freeze for 1 hour then insert sticks or use a proper popsicle maker.



I love the way they don’t get super frozen and because of the alcohol they stay easy to scoop and have a nice flaky consistency.



Pretty nice on a hot day!! What is not to like…it’s frozen wine!


















Zucchini Linguine with Lemon Ricotta and Asparagus



This is a lovely pasta primavera with asparagus shavings and grated zucchini, beautiful olive oil and just a bit of ricotta to form a creamy semi-sauce. Fresh, light and quick.


You will need:



  • Linguine or Filini for two (thin egg pasta)
  • 1 grated small zucchini
  • 3-4 asparagus – shaved thin
  • 3- 4 kale leaves- sliced thin
  • 1 small chili- chopped fine
  • 1 clove garlic
  • 1 tsp finely grated lemon zest
  • 2 tbsp ricotta –  I used a half goat and half cow’s ricotta and it is perfect.
  • 2 tbsp good olive oil – I used Mandranova -Cerasuola from Italy
  • salt/pepper to taste
  • reserve at least 1/2 cup of the starchy pasta water before draining
  • grated Parmesan optional to serve





Step 1: gather all your ingredients. Grate the asparagus spears with a vegetable peeler.




Step 2: grate your zucchini I used a simple box grater. Chop kale and chili pepper.



Step 3: in a large pan saute kale, lemon zest and garlic in a few tbsp of good olive oil. Cook 5 minutes to soften the kale.



Step 4: boil a large pot of generously salted water and cook your pasta. This pasta takes only 3-4 mins at most (read your box) and always keep at least 1/2 cup of the starchy pasta water before draining the noodles.



Step 5: add all the vegetables to your kale and cook 2 minutes.



Step 6: once your pasta is cooked add it and toss with the vegetables. Taste and add salt and pepper.



Step 7: add a few tbsp of pasta water and the ricotta cheese. The water will loosen the ricotta and form a nice sort of sauce. Cook and toss . 1 minute. If you like it creamier add a bit more ricotta or water.



Serve right away with another drizzle of olive oil and a bit of shaved Parmesan or Peccorino cheese. You could also add a bit more ricotta on top if you like but, I think it is excellent as it is.




Orange Olive Oil Brownies


These are moist and rich and made with a chocolate infused olive oil from Lucero and a hint of orange flavor. You can certainly substitute the chocolate oil with a fruity plain olive oil but, why use butter if you can make these gorgeous brownies with healthier olive oil. If you prefer them plain then leave out the chocolate chips and walnut topping. Try them you will love them.



You will need:


  • 4 oz bittersweet or unsweetened chocolate – chopped
  • 1/2 cup olive oil – I used Lucero Chocolate infused Olive Oil
  • 1 cup sugar
  • 1/2 cup honey
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 orange juice
  • 1 tbsp Amaretto – almond liqueur or any orange liqueur
  • 1 tbsp orange zest – fine
  • pinch salt
  • 1 cup flour
  • OPTIONAL  = 1 cup nuts or choc chips or half of each to total 1 cup



Heat oven to 350 degrees F. Oil and line 8 inch square pan with parchment paper.



Step 1: In a large bowl melt chopped chocolate in microwave or on top of stove in bowl over lightly simmering water. I microwave in 20 second increments and stir until melted. It took 4  x 20 second increments to melt all the chocolate. It will still have some lumps after the last 20 seconds, but if you stir it for 1 minute it will all dissolve.



Step 2: add olive oil and whisk to combine. Add sugar and honey and whisk again. Add eggs and whisk.



Step 3: Add vanilla, Amaretto, orange zest, orange juice and pinch of salt and whisk.



Step 4: Add flour and stir until just incorporated. Pour in pan and sprinkle nuts and chips on top if you are adding them.



Step 5: bake exactly 30 minutes at 350 degrees F. Remove and let cool. Lift with the parchment paper and slice.



Brownies are the easiest thing to bake and normally the only way you can mess them up is by leaving them in the oven too long.





Grilled Cod with Salsa Verde


White fish like cod or halibut etc. tastes great with this herb topping. It is also good on chicken or even a steak. You can grill the fish or bake it in the oven and spoon over the fresh herb, lemon and olive oil topping. Fresh, delicious and fast.


You will need:

  • 2 pieces of white fish – I like halibut or cod in this recipe
  • 3- 4 leaves fresh basil
  • a handful of fresh parsley
  • 3-4 sprigs fresh thyme
  • 10 fresh chives
  • 1 tbsp lemon zest (fine)
  • 1 lemon juiced
  • 1 tbsp capers
  • 1/4 cup good quality extra virgin olive oil
  • salt
  • pepper
  • 1 clove garlic – crushed
  • salt/pepper
  • 1 tsp fine lemon zest
  • drizzle of olive oil


Step 1: in a food processor add fresh basil, parsley, thyme, chives, lemon zest, lemon juice and capers. Puree and then scrape down the processor bowl. Turn on machine and slowly pour in olive oil until combined. Taste it and add salt and pepper to your taste. Set aside.



Step 2: you can bake fish however, I placed mine on a piece of foil that had an edge around it to prevent any spills. I crushed the garlic in a garlic press and sprinkled evenly over both pieces of fish. Add salt and pepper and a drizzle of good olive oil and  a thin slice of lemon to each piece.


Step 3: grill for a few minutes on high heat on each side. This fish took about 5 minutes in total to cook on the grill. I also like the grill because the house doesn’t smell like fish.


Serve hot with a generous spoon of Salsa Verde (sauce green)  and a chunky salad. I made a simple dressing of lemon juice, olive oil , salt and pepper.