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Archive for lemon

Lemon Glazed Ginger Cake

Monday, April 17th, 2017
Lemon Glazed Ginger Cake, ginger cake, cake, summer cake

We literally can’t stop eating this, so you know you’ve got to try our Lemon Glazed Ginger Cake!

You’re sitting down to have a nice cup of tea (or coffee!), and it hits you. You need something to eat alongside it. This Lemon Glazed Ginger Cake is the not only the perfect complement to your steaming mug, it’s also a delicious breakfast and mid afternoon snack. Don’t let the long name fool you either, we’ve managed to put together an easy, yummy recipe you can throw together anytime!

And the taste is something you have to try to believe! Lemons have that perfect attention grabbing taste that’s just sour enough. And ginger? Well, it’s known for adding intense, spicy flavor to both sweet and savory dishes. Putting these together adds a new depth to the lemons and the entire cake. The holes poked into the cake after baking allows the sweet syrup to ooze into every layer, making for a moist, delicious cake. Nothing dry about this creation!

So why not make it your next lazy Sunday and enjoy all week long? Watch our video and check out the recipe!


    Lemon syrup, lemon glazed ginger cake, ginger cake, lemon cake, summer cake

    Delicious in coffee, tea, and obviously cake, there’s a ton of uses for our sweet and sour Lemon Syrup!

    • 1 stick + 3 tbsp butter
    • ¾ cup sugar
    • ¾ cup water
    • 2 tbsp Amoretti® Lemon Syrup
    • ¾ cup light corn syrup
    • ½ lemon of lemon zest
    • 2 cup all-purpose flour
    • 1½ tsp baking powder
    • 1¾ tsp ginger
    • 1½ tsp cinnamon
    • ¼ tsp salt
    • 2 eggs
    • 1 tsp soda
    • ⅓ cup cooled black or red tea
    • 1 lemon of juice
    • ½ lemon of lemon zest
    • 1 tbsp water
    • ¼ cup baker’s sugar


    1. CAKE: In a saucepan combine the butter, sugar, water, lemon syrup, light corn syrup, and half of a lemon’s worth of lemon zest.
    2. Bring to a boil.
    3. Remove from the heat, transfer to another bowl, and let cool for 20-25 minutes, whisking occasionally so the butter stays incorporated.
    4. Sift the dry ingredients and set them aside.
    5. Lightly spray and line an 8-inch square pan with parchment paper. Lightly spray the paper.
    6. Once the syrup has cooled, whisk the eggs in a mixer.
    7. Add the cooled syrup and tea.
    8. Add dry ingredients and mix, scraping the bowl a couple of times.
    9. The mix is runny. Make sure all the dry ingredients are mixed in.
    10. Bake at 350 °F degrees for 45-60 minutes.
    11. GLAZE: Combine all ingredients and whisk to fully incorporate.
    12. Once the cake is cooked, use a small stick to poke holes all around the cake.
    13. Immediately and slowly, pour the glaze over the hot cake and smooth with a small off-set spatula. This pushes some of the glaze down into the cake.
    14. Let it cool on a rack before wrapping and chilling overnight.

      • Make the topping just before the cake is done.
      • This cake is served warm, with whipped cream or crème Fraiche, or cold the next day.
      • It makes a great breakfast bread with morning coffee or tea!

Mini Lemon Tarts

Wednesday, April 12th, 2017
Lemon Tart, Easter Tart, Lemon Flower Tart, Flower Tart

As pretty as they are tasty, you’ve just got to try our Lemon Tarts!

Spring. The weather gets warmer, flowers bloom, and Easter is in the air. You want that perfect treat for your Easter party or for a beautiful spring day. Well, this is it: lemon tarts!

Shaped like a new spring bloom, these flowery treats are what you need. They are light, airy, and sweet! Simply cut and bake to create the fun shape. Then fill with a bright yellow lemon tart curd. You’ll love it topped off with sweet powdered sugar. Biting into these is nothing if not pure joy! Check out our recipe and watch the video to see how it’s done!


    lemon zest oil extract, lemon zest oil, natural zest oil extract, zest extract

    Looking for an easy way to add that burst of citrus taste? Look no further than our Lemon Zest Oil Extract!

    • 2½ cups all-purpose flour
    • 2 sticks + 2 tbsp butter, cold and cubed
    • 1 tsp salt
    • 1½ tsp sugar
    • ¼ cup ice water


    1. TART SHELLS: Combine all dry ingredients.
    2. Add cold, cubed butter.
    3. Mix until the butter is pea-sized.
    4. Add the ice water and mix until the dough comes together.
    5. Wrap it in plastic and chill for 1 hour.
    6. LEMON CURD FILLING: Combine the first 4 ingredients, mix thoroughly, and heat in a double boiler to boiling.
    7. Heat on low heat to 82°C or until it coats the back of a spoon.
    8. Remove from heat and stir in butter.
    9. Mix until smooth or whisk until thoroughly combined.
    10. Place in a bowl or small pan and cover with plastic touching the top of the lemon curd.
    11. Chill it in an ice bath before placing it in the refrigerator to cool.
    12. Chill it for 2 hours.
    13. TART ASSEMBLY: Roll out the dough to 1/8″ or less.
    14. Gently slide your hands under the dough, lift it, and let it relax back into itself.
    15. Cut out shapes using a flower-shaped cookie cutter and press them into a lightly sprayed mini muffin tin.
    16. Press the bottom down and push the “petals” to the outside, pressing them down as well. The “petals” lift during baking, but are open enough to fill the shell.
    17. Lightly dock the inside with a fork.
    18. Add 3 or 4 pie weights to the bottoms of each tart shell.
    19. Chill in the freezer for 10 minutes.
    20. Bake in a 350°F degree oven for 15-18 minutes.
    21. Cool and dust flower edges with powdered sugar before or after filling.

      • Cover the lemon curd with plastic touching the top to prevent a skin from forming.
      • Chilling the curd in an ice bath keeps it from heating up other items in the refrigerator.
      • You want to roll the dough almost to the point where you can see through it.
      • The dusted sugar melts into the lemon curd quickly, leaving just the petals dusted.
      • Suggestions for decorative toppings: add halved raspberries or blueberries, add a dollop of jam in the center, or pipe meringue on top and burn it.