Maybe it’s the bright color. Maybe it’s the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course). So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.
We start by replacing the cinnamon sugar with sugar spiked with lemon zest. Then we fill the buns with purchased lemon curd. Finally, we drizzle our finished buns with icing made from lemon juice and powdered sugar.
The result is vibrantly lemony, but not mouth-puckering. And to keep things fast and easy, we use purchased frozen bread dough as the base for the buns. All you need to do is thaw the dough, roll it out, fill it, then roll it back up before slicing and baking. These buns are the perfect way to start Easter – or any spring – morning.
Another variation on citrus and Easter are dairy-free mini cakes that are rich with olive oil and lemon juice – in fact, 1 cup of each.
The tender cakes – which deliver a delicious punch of lemon – also are covered with strawberry jam, then with a layer of toasted and chopped pecans. Delicious, fresh and simple.
But these cakes also are versatile. If pecans aren’t your thing, coat the cakes in flaked coconut or chopped pistachios. If strawberry jam doesn’t do it for you, any variety of jam can be substituted. And any other citrus juice can be substituted.
Finally, there’s tembleque.
Associated Press food editor J.M. Hirsch stumbled upon this Hispanic pudding that was something entirely different.
Tembleque is a non-dairy Puerto Rican pudding made from coconut milk and cornstarch. It is sweet without being cloying, and thick without being chewy. The clean yet rich flavors of this orange-infused pudding makes it a perfect finish to an Easter dinner.