I CAN NOT believe YT deleted your most recent (June 17?) debunking video for 'violating the terms of service'. Yet they keep the original, deadly videos up. YT makes no sense!
It is crazy! I will be uploading a response on Friday to this insane decision to remove my video while keeping the actual fractal woodburning instructional videos up đ€Ż
They did??? I was going to watch the video and couldn't find it. What the hell, youtube? Ann, please be careful, there was a guy who tried to argue about CZcams deleting his video on Twitter, and then CZcams deleted his entire channel in response. Such assholes
I came here just to post the same comment !! I and many others offered some solid info in the comments there. ... or was it because you criticised YT's Facebook page racking up millions of views using unpaid creator content ? Please post that video on Odysee and give the link in your response video.
@@TREE_EXE OP is talking about her own mother. OP may not be Australian. Besides. People dont always stick to rules like that. In UK it's mum. But I say mom due to my cultural background (how the translated version of mom sounds in my mother tongue sounds closer to mom than mum).
When life gives you lemons, don't call Ann Readon! Make life take the lemons back! Get mad! I don't want your damn lemons; what am I supposed to do with these? Demand to see life's manager! Make life rue the day it thought it could give Cave Johnson lemons! Do you know who I am? I'm the man who's gonna burn your house down... with the lemons! I'm gonna get my engineers to invent a combustible lemon that burns your house down!"
since no one is doing this, here it is 0:09 lemon curd 1:21 lemon posset 2:02 lemon pudding (british pudding) 2:58 lemon slice (lemon bar) 6:36 lemon cheese cake 8:56 lemon and poppy seed muffin 10:11 lemon cookies
Iâve tried it in the microwave before - it didnât keep anywhere near as long and the flavour wasnât as strong - I do 250g butter, 350g sugar, juice and zest of 4 lemons, 4 eggs (you can just use 4 yolks tbh and it comes out really thick) and 1 tsp cornstarch (to reduce the risk of splitting - itâs not needed though). Put all of it in a saucepan, heat until everything melts, stir over a low-medium heat for 8 mins, then turn to medium heat and whisk vigorously for 3 mins. Put into sterile jars. Doesnât need to be kept in the fridge and will keep 2-3 months, no sieving etc - all in one method works out quicker, and effort is minimal. For lime use zest and juice of eight. For orange or grapefruit, zest and juice of one and a half.
@@TheSpinDoctor Her recipe doesnt make a lot, which addresses the shelf life, though honestly I can't imagine something like this lasting long in my house. Also, her recipe uses MUCH less butter and just under the sugar of your recipe for roughly half the amount of lemon (2 vs your 4). Of course, I don't know what recipe you used for the microwave version you tried, but ratio's of ingredients will 100% affect the intensity of the flavor you get from it. Heat is heat is heat, as long as lemon rind reaches the right temp it will release it's oils regardless of how its heated, so I imagine the ingredient ratio would be the most important factor for that lemon flavor while maintaining a good consistency. We all know though that if it's one of Ann's recipes then it's been tested thoroughly and works well. I havent found a single one of her recipes so far that didnt work well and wasnt delicious :) Edit: but also, thanks for an alternative recipe you say works well! I'm sure some people will appreciate having one to try
I love that you're obviously a very knowledgeable and accomplished baker, but you take the time to explain things like what the rind of a lemon is and how to get it in the best way. It makes your recipes feel so approachable!
This is really what makes her channel so special. She is clearly an expert, but she knows how to "dumb things down" for people like me who would otherwise be intimidated. I really appreciate it.
If you don't want to have to strain all the peel out, Penzey's makes a wonderful powered dried lemon peel. I love it in everything from tomato sauces to cheese cakes, and since it's powdered it vanishes in to the texture, no straining needed.
The thing is, she's not dumbing anything down, she's just teaching. Nobody knows all this from birth, we learn it from someone who learned it before us. What's especially great about Ann is that she has a gift for teaching what she's learned.
For lemon posset, I find if you run the lemon zest and sugar in the food processor for a few mins first (or in a pestle and mortar), far more lemon oil comes out into the cream and you get a much stronger flavour.
@@TheLazyDutchGardener It does work to a point but only pulls the aqueous components out and not the lemon oil itself other than from the cut edges of the zest, so itâs not as effective as grinding it with sugar - the sugar grains tear open the oil sacs in the zest and release far more oil. Pestle and mortar is the best way to do it (with 2-3 tbsp sugar and add more as you go, for 10+ mins) but food processor for 2-3 mins is a close second - esp (if making a cake) after 2-3 mins you add about 10% of the total butter and keep going for 2-3 mins as that draws out even more lemon oil - but canât do that for lemon posset obviously. Just leaving the zest in sugar pulls out the aqueous components which have some flavour and some of the oil but leaves most of the oil behind as theyâre not drawn out without work really.
I hope Ann sees this, though I'm commenting somewhat late: I never really liked baking because I could never really get the result I wanted. But your videos and now cookbook changed all that, and now I've got a real passion for it. Never change!
I just genuinely love how Ann actually cares for her watchers and fans. She is so caring and goes through everything so well, not forgetting all the recipes being available to everyone! Thanks!!!!
I tried making the posset having never heard of it before, shared it with the family, and my mother immediately demanded I make it again for the next night, even going out at 9pm to fetch more cream so she could have it again. Total winner!! Thank you Ann for the addition to my favourite lemon desserts!!
I have a giant lemon tree in my backyard and have had no idea what to do with them, so I cannot thank you enough for this video!!! :D Edit: I just finished making the lemon curd, and OH MY GOSH IT IS SO DELICIOUS!!! It's so thick and super lemony! It is very very sweet (too sweet to eat on its own) but tastes amazing on bread! Will 100% be making it again, it's so delicious that it's almost addicting!
Lucky you! I wish I could grow a lemon tree, too. Hope you enjoy exploring these options. More importantly, I hope your family really likes lemon. LOL! Have a good day.
We have a ton of extra lemons, so Iâm rewatching, and I just have to say that I LOVE Ann isnât afraid to use the microwave. You donât see that very often, and itâs so helpful, especially as a pregnant mom with a wild toddler. THANK YOU, ANN. đđđ
Perfect timing Ann. We bought a new house and it has 3 lemon trees, among other things, in the back yard. They have amazing yield and I'm overwhelmed with lemons at the moment. I see much baking and freezing in my future. Plus I love anything lemon. Thanks.đ
@@HowToCookThat I've already been doing that but I have SOOOOO many. LOL. I'm going to make a lot of biscuits and slices. Do you know which recipes would freeze well?
When my parents got overwhelmed with lemons, they would usually sell them. I donât know how much of a profit they made, but it was a way to get the extra crates of fruit off their hands.
Ann Reardon is like the opposite of all those tiktoks and facebook videos that take an exCRUCIATING long time to get through one recipe that often is disappointing. She's like "BOOM, in the same amount of time I will give you SEVEN TIMES the recipes that are all delicious, simply and thoroughly explained, and will teach you about the fundamentals behind baking." How blessed we are!
hi Anne, I made that lemon cheesecake yesterday and it's phenomenal! only one issue though, is that I was looking at the recipe on the website and I couldn't refer to the video because my internet was out, but the written recipe fails to mention when to add the gelatin! I guessed correctly I suppose, but it would be good to revise that!
I never used to be interested in cooking or food science or anything like that until I came across Ann's videos. Now, I love watching videos like this because it makes me so excited to try the recipes she shows â„
I make a dessert âpestoâ with fresh basil, lemon juice and zest, pecans, sugar, and a dash of ground pink pepper. It worked really well layered into a no-bake vanilla cheesecake as an experiment; I might have to try it paired with this lemon cheesecake!
iâve been watching anne since i was in elementary school and i just finished my first year of college. time flies and anne has never failed! youâre the best!
HEY ANN! Getting the notification for this video just cheered me up after a horrible day. Also! I made the 100 year old hot chocolate recipe with oat milk and it was amazing!! âșïž
Some of these I've never heard of and some I thought were some arcane secret only for the dedicated baker or whatever, but they all sound really good and easy enough to just swing by the grocery store on an impulse and try it out. Definitely gonna try these!
Its actually already a series! She has many vids already like recipes for marshmallows, watermelon, Nutella etc. the playlist is linked at the end of this vid :)
neither the visuals nor the voiceover stall which I appreciated so much. They are both constantly entertaining and having them overlap as nicely as Ann does it is just another thing I love about this channel!
Your videos always light up my week. Thanksđđ I got you book for my birthday last year but I really wish you could do some meet and greets in Brisbane Australia.
Hi Charli, We definitely need to book in some more trips. I feel like we booked and had to cancel so many with covid border closures that we got used to not being able to travel.
mmmm never thought you can make lemon curd this easy đ amazing recipes and the sponsor content fits to the vibe of the video well (your dog tapping on the door is the cutest thing ever)
When I've got extra lemons, I always make a lemon meringue pie....but I definitely would love to have the lemon pudding too - I'll have to give it a try next time. Self saucing puddings are great!
My 7yo son loves this channel, watched to the end and your question of "Which would you want me to bring?" Was answered by all of us "ALL of them!" He said "Maybe you should call her right now!" I said I couldn't call, and that I would comment, overheard him explaining to his little brother that "She's not calling her, just texting her!" We love you Ann &Fam! All time favorite channel đ
This video is insane. I feel like I've gotten about a month's worth of content in fifteen minutes. What? How long? Eleven minutes? Madness! It all looks so beautiful. Edit: I just realised. This video is supposed to look like one of those fake cooking channel videos, but with actual recipes that work. Style AND substance. Absolute gangster shade.
As a lemon lover, I want to make all of these!! When I was a little kid and my mom would put me in the shopping cart when she went grocery shopping I would always grab a lemon from produce section and suck on it, rind and all! I still love lemons, although I've thankfully grown out of my rind eating phase.
I made the lemon slice, most excellent! Smooth, lemony top and crunchy, crisp bottom. I definitely recommend this recipe! I understand why Mr. Reardon prefers it!
Lemon poppyseed muffins are the best muffins, hands down! Such a nice light flavor, very satisfying texture with all the seeds, and so cute! All the seeds give it a very cute, edible look to the muffins, and idk why. Maybe I just like things with speckles. Edit: just made them! Zesting the lemons was annoying (but unavoidable), however the rest of the recipe was a breeze! I used 4 lemons to get enough zest (maybe donât use me as a reference bc I donât really know how to zest lemons- just kinda winged it) and used the leftovers to make lemonade. I think the muffins could have used a pinch a salt, but other than that, really good!
I love sweet lemon recipes. I would grow a lemon tree in my yard if i could. These sweets look sooo delicious. I cant decide wich one to do first. Thank you Ann
If you were coming over to my house today I would want you to relax and have something prepared for you! Thank you for sharing all of these Ann. I wish you and your family a wonderful weekend.
These all look gorgeous! I love that you use the microwave-I am *not* a talented baker and I always end up scalding something on the stove, so the less I can use it, the better. This helps!!
The lemon curd recipe just made life so much easier đ it is delicious ! I exchanges the gelatine in the cheesecake for agar-agar and it turned out great aswell! Thank you so mich for sharing these recipes!!
These all look delicious. Well-done! The lemon posset, pudding, slice, and especially the lemon curd all look especially delicious. Thanks for this, Ann! (My granny's recipe, she being born in 1898 in Liverpool, England, is very similar to yours. But we always left the zest in the finished product! Thanks again!)
I've been wanting to make lemon cookies for a while now, this is definitely the push I needed xD gonna try the curd too I think, it sounds amazing! thank you! :D
I,actually,am doing the poppy seed-lemon muffins right now! Ann,I must say,yoy re my inspiration,you make me so happy and I open watch you videos either while eating or baking
I can't wait to try making the lemon posset! Also you do such a fantastic job making these recipes accessible and your presentation style is second to none.
Yuuuuum! I just happen to have some lemons I need to use up too! Recipes printing right now. Pudding tonight, slice and cheesecake on the list for very soon (cream cheese in need of using up too lol). And Iâm definitely going to try your curd method. Iâve been doing it in my Magimix Cook Expert which does do a fabulous job, but itâs good to know a couple of ways to do each thing đ
I love this video, Ann, and I really appreciate that you use a hand mixer and show alternatives to food processors. I canât afford more expensive appliances, so seeing that your recipes are accessible in this way makes me feel so much more empowered to cook.
my uncle grows lemons on his farm and he's *constantly* bringing bags of them home that we never know what to do with lol, I'm so excited to try out these recipes! I just wish I knew what to do with all the pulp, it feels like such a waste to throw them away
I made a lemon basil cake with raspberry filling & lemon glaze. I had a bunch of basil that I needed to use, so I grabbed a boxed lemon cake mix. When I made it, I added extra lemon juice & the basil. Then when it was baked I sliced it in half, laid down some raspberry jam, then glazed it all. When I made the glaze, I used lemon juice instead of the water. It was SO good.
I really, REALLY appreciate you explaining *why* certain parts of the method are included, like specifying room-temperature cream cheese instead of cold because it's easier to whip. Few recipes explain this sort of thing and it makes it easy to understand where to customize the recipe to suit my preferences.
Hi Ann, I've got lots of plain homemade shortbread that need to be used. Is there any way I can make lemon slices using that as a base? Should I blend them with butter and then bake, and add the lemon filling or is there a better method? Thank you! Ps. Any other ways to use up the shortbread would be appreciated xx
I'm not Ann đ but I think you could safely use the shortbread as-is for lemon slice. You could also make a caramel and a chocolate sauce and make millionaire's shortbread. Alternatively, make a chocolate ganache and crumble the biscuit into it, then cool and roll into balls to make chocolate truffles. Hope these help x
@@rebekahjoytaylor8002 Thank you! That's what I initially thought but I've made them as small biscuits so I wanted to have it as a bigger base. Hope that makes sense?
You can make a trifle. Layers of shortbread and lemon pudding with whipped cream on top, refrigerate for a few hours until the cookies soften. Or if you're in a hurry, dip the cookies in sweetened lemon juice (or pure lemon juice if you like it very tart) to hasten the softening stage.
I've never thought to try lemon curd in the microwave which is surprising because I always make hollandaise in the microwave now (sacrilege, I know - but it works!).
I HAVE BEEN LOOKING FOR LEMON POPPYSEED MUFFIN RECIPE FOREVER!!! I had them one and they were so good chilled and Iâve been looking for a good recipe for breakfast!
Looks amazing, just a question: What would you suggest instead of heating in the microwave? How long could I heat it in a pan? (For the curd f.e. or the gelatine?) đđ
I feel like a double boiler might be a good idea? but you could see the gelatin warming in the pan, so when its all the way liquid i believe it would be done! Probably a good idea to take it off well before it begins to bubble, because you wouldnt want to have it hot enough to cook the egg!
I love lemons and lemon desserts in general, but the only one I know how to make is rather complicated, smells bad while it bakes and requires rest overnight before you can dig in. I'm really excited to try some quick and easy recipes instead. đ
I donât know why but Iâve never been keen on lemon deserts with the exception of basic lemon drizzle cake and any lemon biscuits. Those last ones you made looked beautiful, so please hypothetically bring those around to our tea party! đ„°âșïž
I love anything lemon so you can bring them all! We have an American variation of lemon bars over here and I honestly could eat the whole pan myself......SO good.
I CAN NOT believe YT deleted your most recent (June 17?) debunking video for 'violating the terms of service'. Yet they keep the original, deadly videos up.
YT makes no sense!
It is crazy! I will be uploading a response on Friday to this insane decision to remove my video while keeping the actual fractal woodburning instructional videos up đ€Ż
They did??? I was going to watch the video and couldn't find it. What the hell, youtube? Ann, please be careful, there was a guy who tried to argue about CZcams deleting his video on Twitter, and then CZcams deleted his entire channel in response. Such assholes
@@HowToCookThat this is insane
@@HowToCookThat So... is there anyplace else we might be able to find the video that yt took down?
I came here just to post the same comment !!
I and many others offered some solid info in the comments there.
... or was it because you criticised YT's Facebook page racking up millions of views using unpaid creator content ?
Please post that video on Odysee and give the link in your response video.
Now I know why my mom just announced weâre having a lemon themed dinner party. She constantly watches your channel and she was so excited for this.
That's so sweet! đ
Absolutely adorable, hope it goes well!
can i get an invite?? I love lemons
It is mum she is in Australia not American just letting you know
@@TREE_EXE OP is talking about her own mother. OP may not be Australian.
Besides. People dont always stick to rules like that. In UK it's mum. But I say mom due to my cultural background (how the translated version of mom sounds in my mother tongue sounds closer to mom than mum).
I love how Ann always explains why you need to to a certain step (and therefore why it would be a mistake to skip it)
Exactly cause we ain't all professionals here lol I sure ain't and wouldn't know these things
Best type of people to learn from, hate people to tell you steps with no reason, do this, that, cook that, but not even they know the reason đ
If life gives you lemons, call Ann Reardon! đđšđœ
So true xx
@@avabakedthis8377 đ
When life gives you lemons, don't call Ann Readon! Make life take the lemons back! Get mad! I don't want your damn lemons; what am I supposed to do with these? Demand to see life's manager! Make life rue the day it thought it could give Cave Johnson lemons! Do you know who I am? I'm the man who's gonna burn your house down... with the lemons! I'm gonna get my engineers to invent a combustible lemon that burns your house down!"
@@tarnvedra9952 You sound a bit sour, you could do with a peeling mate! đđđ
Amen to that
since no one is doing this, here it is
0:09 lemon curd
1:21 lemon posset
2:02 lemon pudding (british pudding)
2:58 lemon slice (lemon bar)
6:36 lemon cheese cake
8:56 lemon and poppy seed muffin
10:11 lemon cookies
Thanks!
This is helpful since the muffins were later in the video and thatâs what I needed to see. Thank you!!
My mum always likes to make lemon related things and different slices so I wanted to get straight to it so thank you
Thanks!!
How do I time stamp?
Your lemon curd recipe is so much easier than the constant whisking one over heat I've used before. Thank you!.
Glad you liked it đ
@@HowToCookThat instead of blue land I'd use smol
Iâve tried it in the microwave before - it didnât keep anywhere near as long and the flavour wasnât as strong - I do 250g butter, 350g sugar, juice and zest of 4 lemons, 4 eggs (you can just use 4 yolks tbh and it comes out really thick) and 1 tsp cornstarch (to reduce the risk of splitting - itâs not needed though). Put all of it in a saucepan, heat until everything melts, stir over a low-medium heat for 8 mins, then turn to medium heat and whisk vigorously for 3 mins. Put into sterile jars. Doesnât need to be kept in the fridge and will keep 2-3 months, no sieving etc - all in one method works out quicker, and effort is minimal. For lime use zest and juice of eight. For orange or grapefruit, zest and juice of one and a half.
Yeah! I've wanted to make it for a while, but I don't have a stovetop
@@TheSpinDoctor Her recipe doesnt make a lot, which addresses the shelf life, though honestly I can't imagine something like this lasting long in my house. Also, her recipe uses MUCH less butter and just under the sugar of your recipe for roughly half the amount of lemon (2 vs your 4). Of course, I don't know what recipe you used for the microwave version you tried, but ratio's of ingredients will 100% affect the intensity of the flavor you get from it. Heat is heat is heat, as long as lemon rind reaches the right temp it will release it's oils regardless of how its heated, so I imagine the ingredient ratio would be the most important factor for that lemon flavor while maintaining a good consistency.
We all know though that if it's one of Ann's recipes then it's been tested thoroughly and works well. I havent found a single one of her recipes so far that didnt work well and wasnt delicious :)
Edit: but also, thanks for an alternative recipe you say works well! I'm sure some people will appreciate having one to try
I love that you're obviously a very knowledgeable and accomplished baker, but you take the time to explain things like what the rind of a lemon is and how to get it in the best way. It makes your recipes feel so approachable!
I agree! And she doesn't go through the recipe at a break-neck pace like Tasty videos or other channels do.
This is really what makes her channel so special. She is clearly an expert, but she knows how to "dumb things down" for people like me who would otherwise be intimidated. I really appreciate it.
@@jdsiv3 But she also does it in a way that you don't feel stupid for not knowing.
If you don't want to have to strain all the peel out, Penzey's makes a wonderful powered dried lemon peel. I love it in everything from tomato sauces to cheese cakes, and since it's powdered it vanishes in to the texture, no straining needed.
The thing is, she's not dumbing anything down, she's just teaching. Nobody knows all this from birth, we learn it from someone who learned it before us. What's especially great about Ann is that she has a gift for teaching what she's learned.
For lemon posset, I find if you run the lemon zest and sugar in the food processor for a few mins first (or in a pestle and mortar), far more lemon oil comes out into the cream and you get a much stronger flavour.
Pounding lemon zest with sugar? Damn, why didn't I think of that before
I just mix the two and let it sit for 2/3 hours. The sugar will be wet with the released oil.
@@TheLazyDutchGardener It does work to a point but only pulls the aqueous components out and not the lemon oil itself other than from the cut edges of the zest, so itâs not as effective as grinding it with sugar - the sugar grains tear open the oil sacs in the zest and release far more oil. Pestle and mortar is the best way to do it (with 2-3 tbsp sugar and add more as you go, for 10+ mins) but food processor for 2-3 mins is a close second - esp (if making a cake) after 2-3 mins you add about 10% of the total butter and keep going for 2-3 mins as that draws out even more lemon oil - but canât do that for lemon posset obviously. Just leaving the zest in sugar pulls out the aqueous components which have some flavour and some of the oil but leaves most of the oil behind as theyâre not drawn out without work really.
I hope Ann sees this, though I'm commenting somewhat late: I never really liked baking because I could never really get the result I wanted. But your videos and now cookbook changed all that, and now I've got a real passion for it. Never change!
Yay! I love baking but I canât get it right either. But Iâll keep trying!
@@avarayne8091 I don't tend to get it on the first try either, but thanks to Ann's content, I usually understand why and can improve next time.
Yep
I just genuinely love how Ann actually cares for her watchers and fans. She is so caring and goes through everything so well, not forgetting all the recipes being available to everyone! Thanks!!!!
+
Yes agreed!
I tried making the posset having never heard of it before, shared it with the family, and my mother immediately demanded I make it again for the next night, even going out at 9pm to fetch more cream so she could have it again. Total winner!! Thank you Ann for the addition to my favourite lemon desserts!!
That is adorable
Mine separated while cooling down. It seems so simple. I was bummed :(
I have a giant lemon tree in my backyard and have had no idea what to do with them, so I cannot thank you enough for this video!!! :D
Edit: I just finished making the lemon curd, and OH MY GOSH IT IS SO DELICIOUS!!! It's so thick and super lemony! It is very very sweet (too sweet to eat on its own) but tastes amazing on bread! Will 100% be making it again, it's so delicious that it's almost addicting!
Awesome, I too have a lemon tree but it is yet to produce lemons đđ
You should look into cleaning and scenting hacks for lemons too đ
(But not 5 Minute Craft or Blossom ones!)
@@HowToCookThat have the boys 'water' it, this gives the soil particularly good nutrients for a lemon tree.
Lucky you! I wish I could grow a lemon tree, too. Hope you enjoy exploring these options. More importantly, I hope your family really likes lemon. LOL! Have a good day.
@@HowToCookThat It sounds like your tree is a bit of a lemon.
We have a ton of extra lemons, so Iâm rewatching, and I just have to say that I LOVE Ann isnât afraid to use the microwave. You donât see that very often, and itâs so helpful, especially as a pregnant mom with a wild toddler. THANK YOU, ANN. đđđ
Perfect timing Ann. We bought a new house and it has 3 lemon trees, among other things, in the back yard. They have amazing yield and I'm overwhelmed with lemons at the moment. I see much baking and freezing in my future. Plus I love anything lemon. Thanks.đ
Also you can freeze the juice and zest together ready to pull out and make these when you don't have lemons
@@HowToCookThat I've already been doing that but I have SOOOOO many. LOL. I'm going to make a lot of biscuits and slices. Do you know which recipes would freeze well?
When my parents got overwhelmed with lemons, they would usually sell them. I donât know how much of a profit they made, but it was a way to get the extra crates of fruit off their hands.
@@StephBer1 If you've got a surplus, you could try freezing the curd in ice molds so you can do a bit at a time?
You might look into donating surplus lemons to your local food bank. Fresh citrus is always welcome at mine!
Ann Reardon is like the opposite of all those tiktoks and facebook videos that take an exCRUCIATING long time to get through one recipe that often is disappointing. She's like "BOOM, in the same amount of time I will give you SEVEN TIMES the recipes that are all delicious, simply and thoroughly explained, and will teach you about the fundamentals behind baking." How blessed we are!
Watching Ann just makes me remember that there are beautiful, simple things in the world that don't need to be complicated.
I've got a lemon tree can not wait to try these recipes i love lemon curd on pancakes
Hello đđŒ howâre you doing today?
Ooh I never thought to try lemon curd on pancakes! What a delicious idea đ€©
Lemon poppy seed muffins are my favorite, but I've never tried to make them fully from scratch before. These sound fun!
My grandmother used to make lemon poppyseed muffins for us over school breaks... This video makes me feel all warm and nostalgic :')
Same, Iâm always wanting them to be more lemony and fresh so this is a godsend
Do it? And let me know? Please?
i tried once and they didn't come out super great so i'm going to have to try this
hi Anne, I made that lemon cheesecake yesterday and it's phenomenal! only one issue though, is that I was looking at the recipe on the website and I couldn't refer to the video because my internet was out, but the written recipe fails to mention when to add the gelatin! I guessed correctly I suppose, but it would be good to revise that!
Just curious.. what kind of cookie did you use for the base?
My 6 year old recently discovered how much she loves lemon flavoured things so I'm definitely going to be making a few of these đ
I never used to be interested in cooking or food science or anything like that until I came across Ann's videos. Now, I love watching videos like this because it makes me so excited to try the recipes she shows â„
same
Me, too!
Lemon anything as a dessert is honestly the best thing. Thank you for so many lemon recipes in one place!
I make a dessert âpestoâ with fresh basil, lemon juice and zest, pecans, sugar, and a dash of ground pink pepper. It worked really well layered into a no-bake vanilla cheesecake as an experiment; I might have to try it paired with this lemon cheesecake!
That sounds really good. Do you know approximately what ratios you use?
That lemon cheesecake with blueberries sounds heavenly. I'm going to have to pick up lemons today
That's one of my families favorite desserts! Lemon cheesecake with a blueberry compote!
I canât decide between lemon with blueberries or raspberries. I usually go with blueberries because I canât stand dealing with raspberry seeds!
I'm so going to do the lemon cookies they sound great.
Same!
I'm going to try them with grapefruit; I've got a bunch of really small grapefruit that are all pith and no fruit so I bet they'd make good cookies!
iâve been watching anne since i was in elementary school and i just finished my first year of college. time flies and anne has never failed! youâre the best!
HEY ANN! Getting the notification for this video just cheered me up after a horrible day. Also! I made the 100 year old hot chocolate recipe with oat milk and it was amazing!! âșïž
Some of these I've never heard of and some I thought were some arcane secret only for the dedicated baker or whatever, but they all sound really good and easy enough to just swing by the grocery store on an impulse and try it out. Definitely gonna try these!
Ann's video and a perfectly sunny afternoon..... best combination đŒđ€đ»
I really like this video, and i think it shows off how versatile lemons are very well :D Letâs make this a series! How about 7 banana recipes?
I was thinking the same thing! I would love a video on raspberries
Its actually already a series! She has many vids already like recipes for marshmallows, watermelon, Nutella etc. the playlist is linked at the end of this vid :)
i havenât even watched the video yet but i already know itâs gonna be good! love you ann! đ
thanks max
neither the visuals nor the voiceover stall which I appreciated so much. They are both constantly entertaining and having them overlap as nicely as Ann does it is just another thing I love about this channel!
Ty! I will make these at home for my kids! Will definitely make the lemon curd!
Love this video! I'm having a lemon themed grad party, so I think we'll have to use one of these recipes!!
I just made your churro recipe for a tapas day at school and it was amazing! Everyone loved them :D
awesome đ well done
OH MY GOSH! My mom and I made the lemon bars and they were so good, we made them again and doubled the recipe. 10/10 recommend!
Your videos always light up my week. Thanksđđ I got you book for my birthday last year but I really wish you could do some meet and greets in Brisbane Australia.
Hi Charli, We definitely need to book in some more trips. I feel like we booked and had to cancel so many with covid border closures that we got used to not being able to travel.
@@HowToCookThat Thank you so much for replying, I have had a rough day today and this just made it so much better!!!
Iâm allergic to lemons, yet here I am watching this video! đźđ
It all looks so good!
mmmm never thought you can make lemon curd this easy đ amazing recipes and the sponsor content fits to the vibe of the video well (your dog tapping on the door is the cutest thing ever)
When I've got extra lemons, I always make a lemon meringue pie....but I definitely would love to have the lemon pudding too - I'll have to give it a try next time. Self saucing puddings are great!
Thank you so much Ann đmy children are on half-term and we shall be trying these lovely lemony recipes out đ canât wait đđđđ
Awesome have fun baking. together đđ
My 7yo son loves this channel, watched to the end and your question of "Which would you want me to bring?" Was answered by all of us "ALL of them!"
He said "Maybe you should call her right now!"
I said I couldn't call, and that I would comment, overheard him explaining to his little brother that "She's not calling her, just texting her!"
We love you Ann &Fam!
All time favorite channel đ
love lemons đđ, but here in Philippines, calamansi or Philippine lime is just as good as lemons âșïž but lemons have that nice fragrance that cannot compare... must try these recipes one day, thanks Miss Ann Reardon đ€©
This video is insane. I feel like I've gotten about a month's worth of content in fifteen minutes. What? How long? Eleven minutes? Madness!
It all looks so beautiful.
Edit: I just realised. This video is supposed to look like one of those fake cooking channel videos, but with actual recipes that work. Style AND substance. Absolute gangster shade.
My sister loves everything lemon flavored!
As a lemon lover, I want to make all of these!! When I was a little kid and my mom would put me in the shopping cart when she went grocery shopping I would always grab a lemon from produce section and suck on it, rind and all! I still love lemons, although I've thankfully grown out of my rind eating phase.
I can't wait to try these lemon recipes! Mmmmm they look incredible đ
I made the lemon slice, most excellent! Smooth, lemony top and crunchy, crisp bottom. I definitely recommend this recipe! I understand why Mr. Reardon prefers it!
I love to bake with Lemons! đđ Thank you for the recipes!
That lemon pudding and lemon slice look amazing (they all do!) but these will be top of my list to try đđ
Hello đđŒ howâre you doing today?
I love using ginger nuts as a base for a cheesecake, I'm so happy to see that you do too!
Thank you for so many lemon recipes
Iâve oddly been wanting a lemon treat lately, so this is perfect timing!
Thank you for caring about providing all your recipes in all the types of measurements. One of the many reasons I love your videos!
Love a good home made lemon curd. So versatile you can use it for desserts or just spread on a bagel. One of my favs for sure
The editing and timing of these wonderful videos is such a pleasure to watch.
These all looks so delicious! Iâm definitely going to try these lemon recipes at home! đđ
Lemon poppyseed muffins are the best muffins, hands down! Such a nice light flavor, very satisfying texture with all the seeds, and so cute! All the seeds give it a very cute, edible look to the muffins, and idk why. Maybe I just like things with speckles.
Edit: just made them! Zesting the lemons was annoying (but unavoidable), however the rest of the recipe was a breeze! I used 4 lemons to get enough zest (maybe donât use me as a reference bc I donât really know how to zest lemons- just kinda winged it) and used the leftovers to make lemonade. I think the muffins could have used a pinch a salt, but other than that, really good!
I love sweet lemon recipes. I would grow a lemon tree in my yard if i could. These sweets look sooo delicious. I cant decide wich one to do first.
Thank you Ann
If you were coming over to my house today I would want you to relax and have something prepared for you! Thank you for sharing all of these Ann. I wish you and your family a wonderful weekend.
These recipes look so good! I love lemon desserts on warm days. So refreshing!
Ann is the whole world's home ec teacher. Thank you Ann!
Ann, you've just inspired me to go out and buy a lot of lemons. I want to try that lemon curd and those cookies AND the squares.
These all look gorgeous! I love that you use the microwave-I am *not* a talented baker and I always end up scalding something on the stove, so the less I can use it, the better. This helps!!
I have been waiting for this!! Thank you Ann!!
This is the best recipe video I've ever seen. Easy recipes, explained so well.
Hello đđŒ howâre you doing today?
The lemon curd recipe just made life so much easier đ it is delicious ! I exchanges the gelatine in the cheesecake for agar-agar and it turned out great aswell! Thank you so mich for sharing these recipes!!
These all look delicious. Well-done! The lemon posset, pudding, slice, and especially the lemon curd all look especially delicious. Thanks for this, Ann! (My granny's recipe, she being born in 1898 in Liverpool, England, is very similar to yours. But we always left the zest in the finished product! Thanks again!)
I've been wanting to make lemon cookies for a while now, this is definitely the push I needed xD gonna try the curd too I think, it sounds amazing! thank you! :D
I,actually,am doing the poppy seed-lemon muffins right now!
Ann,I must say,yoy re my inspiration,you make me so happy and I open watch you videos either while eating or baking
My heart says cheescake, my gallbladder says "nope!"
They all look so so delicious! I'm definitely gonna give some of these a go this summer :3
Iâd prefer to swing by your house and sample them all. Lemon stuff is the best!
I can't wait to try making the lemon posset!
Also you do such a fantastic job making these recipes accessible and your presentation style is second to none.
I know these videos underperform most of the time compared to your hack videos but PLEASE, PLEASE , PLEASE never stop they are amazing
This looks amazing!
Aw your dog tapping on the glass door is so sweet and cute!
Yet another amazing desert, it looks delish!
I love The intro music to!
To answer the question at the end Anne, just bring them all I can't pick!
Yuuuuum! I just happen to have some lemons I need to use up too! Recipes printing right now. Pudding tonight, slice and cheesecake on the list for very soon (cream cheese in need of using up too lol). And Iâm definitely going to try your curd method. Iâve been doing it in my Magimix Cook Expert which does do a fabulous job, but itâs good to know a couple of ways to do each thing đ
I love this video, Ann, and I really appreciate that you use a hand mixer and show alternatives to food processors. I canât afford more expensive appliances, so seeing that your recipes are accessible in this way makes me feel so much more empowered to cook.
Hello đđŒ howâre you doing today?
Ann's recipes are the best and lemon is one of my favorite flavors! Can't wait to try some of these, especially the lemon slices!
my uncle grows lemons on his farm and he's *constantly* bringing bags of them home that we never know what to do with lol, I'm so excited to try out these recipes! I just wish I knew what to do with all the pulp, it feels like such a waste to throw them away
I've seen people blend ENTIRE lemons in a blender, so I guess you can make lemonade and store in fridge for (these hot) days
I m really tempted to make lemon curd cake. Never made it đ„°đ„°đ„°
I made a lemon basil cake with raspberry filling & lemon glaze. I had a bunch of basil that I needed to use, so I grabbed a boxed lemon cake mix. When I made it, I added extra lemon juice & the basil. Then when it was baked I sliced it in half, laid down some raspberry jam, then glazed it all. When I made the glaze, I used lemon juice instead of the water. It was SO good.
They look so good đ€©đ„°
I really, REALLY appreciate you explaining *why* certain parts of the method are included, like specifying room-temperature cream cheese instead of cold because it's easier to whip. Few recipes explain this sort of thing and it makes it easy to understand where to customize the recipe to suit my preferences.
Fantastic receipies! My husband loves lemon desserts, so I will definitely be borrowing from this video next time I bake for him :D
Timely recipes, since we're moving into summer here in the US! My daughter made a lemon cake this week so we are ready for more lemon treats!!!
Hello đđŒ howâre you doing today?
Hi Ann, I've got lots of plain homemade shortbread that need to be used. Is there any way I can make lemon slices using that as a base? Should I blend them with butter and then bake, and add the lemon filling or is there a better method? Thank you!
Ps. Any other ways to use up the shortbread would be appreciated xx
I'm not Ann đ but I think you could safely use the shortbread as-is for lemon slice.
You could also make a caramel and a chocolate sauce and make millionaire's shortbread.
Alternatively, make a chocolate ganache and crumble the biscuit into it, then cool and roll into balls to make chocolate truffles. Hope these help x
@@rebekahjoytaylor8002 Thank you! That's what I initially thought but I've made them as small biscuits so I wanted to have it as a bigger base. Hope that makes sense?
@@aaisha... yeah it does! Then probably like you said: crumble them up with butter and press into a dish
@@rebekahjoytaylor8002 Thanks!! I'll give it a try - no matter what it ends up looking like, I'm sure it'll taste great đ
You can make a trifle. Layers of shortbread and lemon pudding with whipped cream on top, refrigerate for a few hours until the cookies soften. Or if you're in a hurry, dip the cookies in sweetened lemon juice (or pure lemon juice if you like it very tart) to hasten the softening stage.
As a pastry chef you're the only one I can trust with this micro waved lemon curd receipe. I will try, thanks Ann
I've never thought to try lemon curd in the microwave which is surprising because I always make hollandaise in the microwave now (sacrilege, I know - but it works!).
Just in time for summer! These all look soooooo yummy!
Hello đđŒ howâre you doing today?
I HAVE BEEN LOOKING FOR LEMON POPPYSEED MUFFIN RECIPE FOREVER!!! I had them one and they were so good chilled and Iâve been looking for a good recipe for breakfast!
Looks amazing, just a question:
What would you suggest instead of heating in the microwave? How long could I heat it in a pan? (For the curd f.e. or the gelatine?) đđ
I feel like a double boiler might be a good idea? but you could see the gelatin warming in the pan, so when its all the way liquid i believe it would be done! Probably a good idea to take it off well before it begins to bubble, because you wouldnt want to have it hot enough to cook the egg!
Hope you're all feeling better in the Reardon household. Awww your doggo is so cute
Recipe Directory:
1, Lemon Curd 0:10 - 1:13
2, Lemon Posset 1:20 - 1:58
3, Lemon Pudding 2:01 - 2:38
4, Lemon Slice 2:58 - 5:05
5, Lemon Cheesecake 6:34 - 8:43
6, Lemon Poppy Seed Muffins 8:56 - 10:01
7, Lemon Cookies 10:10 - 10:52
And now I want a platter full of everything she's made. *drools*
I love lemons and lemon desserts in general, but the only one I know how to make is rather complicated, smells bad while it bakes and requires rest overnight before you can dig in. I'm really excited to try some quick and easy recipes instead. đ
Have fun!
I donât know why but Iâve never been keen on lemon deserts with the exception of basic lemon drizzle cake and any lemon biscuits. Those last ones you made looked beautiful, so please hypothetically bring those around to our tea party! đ„°âșïž
đ
Your new video got removed for violating the terms? Man, I'd love to see what terms it violated.
I will be uploading a response video on Friday. Crazy!
I love anything lemon so you can bring them all!
We have an American variation of lemon bars over here and I honestly could eat the whole pan myself......SO good.