Which one to choose this winter? Take your pick from our delicious January top 3!

We won’t teach you anything, nothing like a squeezed orange or lemon for breakfast to fill up on energy and start the day on the right foot. Likewise, a small fruit salad with clementines or tangerines at dinner and that’s it! Since citrus fruits are perfect for vitamins in winter, here are some of our best citrus dessert recipes for you. Let’s discover together 3 delicious, original and easy-to-make preparations for everyone’s joy!

Which citrus dessert recipe this winter? Our top 3!

Let’s start with the safe bet for winter: orange. This is delicious in pastry and desserts like a crunchy caramelized orange salad. You’ll have fun. We will continue with the sweetness of clementines combined with their tangy and sweet flavors. There is no doubt that you will taste our homemade clementine flan. Finally, surprise your guests with the tangy taste of lemon combined with the delicate, sweet flavor of meringue in our exquisite lemon meringue pie.

Orange salad with crunchy caramel

Let yourself be seduced by our quick and easy recipe for orange salad with crunchy caramel. Here are the ingredients you will need to complete your recipe:

• 1 kg of oranges
• 200 grams of white icing sugar
• 1 tablespoon gingerbread mix
• 2 tablespoons of orange flower water

First, start this fruit salad recipe by slicing raw oranges. Then cut them into slices. Arrange them in a serving dish and wet them with orange blossom water. Sprinkle with the four-spice blend. Next, pour the sugar into a saucepan and heat over low heat, until the caramel is colored. To finish, pour over the oranges and serve immediately. A delight, we tell you!

Clementine flan as a recipe for citrus desserts

Along the same lines, simple grandmother’s recipe, try our clementine flan. To do this, you will need the following ingredients:

• 50 grams of flour
• 40 grams of corn starch
• 50 grams of ground almonds
• 1 liter of milk
• 150 grams of icing sugar
• 4 eggs
• 3 clementines
• 1 tablespoon of vanilla extract
• 2 tablespoons of Cointreau

We start by preheating the oven to 200°C. First, heat the milk with the vanilla in a saucepan. Next, beat the eggs with the sugar in a bowl and add the flour, almond powder and cornstarch. Next, dilute with warm milk, mixing well. The next step, put everything back in the pan and let it thicken for a few minutes over low heat. Then, remove from the heat and add the Cointreau, stirring gently. At this point you just have to peel the clementines and remove the white skin before placing them on the bottom of a buttered mould. Pour over the cream before baking your preparation for about forty minutes. Finally let it cool and then unmold. A tip: serve cold for a unique sweetness!

Lemon meringue pie

We have saved the best citrus dessert recipe for last with the no less delicious lemon meringue pie which will require the following pastry products:

• 250 g of flour
• 150 grams of butter
• 50 grams of sugar
• 50 grams of icing sugar
• 1 egg
• 1 pinch of salt

To make the shortcrust pastry, first beat the egg with the sugars and salt. Then add the flour and knead. Add the soft butter cut into pieces. Then knead quickly and form a ball. Then put in the fridge for a good hour, covering your preparation with transparent film. Now you have to spread in the cake pan. To do this, cover it with a sheet of parchment paper with beans or metal balls. Finally put everything in the oven for 10 minutes at 180°C. Then remove the beans or marbles and put back in the oven for ten minutes so that the dough is golden brown. Reserve.

Here are the ingredients for the lemon cream:

• 150 milliliters of lemon juice
• the zest of a lemon
• 150 grams of sugar
• 3 eggs
• 1 tablespoon cornstarch or flour
• 75 grams of butter

Follow our tips to prepare the lemon cream:

• take the zest of an untreated lemon
• bring the lemon juice to the boil with the zest
• beat the eggs with the sugar and the cornstarch
• gradually add the lemon juice in a trickle, whisking constantly
• put everything back to medium heat
• thicken, stirring constantly until you get a cream
• let cool
• add the soft butter cut into small pieces, beating well.
• fill the shell of the pre-cooked cake
• book at expense

And finally what you need for the meringue:

• 2 egg whites
• 75 grams of sugar

First, whip the egg whites. When they become firm, add the sugar and beat again for a few seconds. Then line the top of the cake with a piping bag. Next, put it in the oven for 1 minute on the “grill” mode to color the meringue. All you have to do is enjoy!