RumChata Limon Is Finally Here, and Spring Has Officially Sprung
Is it safe to say we’ve finally made it past the turbulence of winter and into the bright, welcoming arms of spring? I sure hope so! Nothing beats watching beautiful spring flowers come into bloom under a warm blanket of sunshine. And, you know, buying a whole lot of Easter candy.
While there’s so much to love about spring, I think my favorite is the influx of lemon-flavored treats. I just made a batch of lemon muffins last night! Luckily, we lemon-lovers have a lot to look forward to with the nationwide release of RumChata Limon.
The Perfect Sipper for Spring Fever
Hopefully, you’re already a fan of RumChata—I mean, why wouldn’t you be? The combo of cream and cinnamon is enough to have me coming back for more. They’re also not afraid to try new flavor combinations, which we totally appreciate.
You may remember RumChata Limon being announced about a year ago…because it was. However, it was mainly for specific markets and not regular retail chains everywhere. So we’re glad this flavor will now appear in our local stores! Like regular RumChata, it’s made with Caribbean rum, cream and vanilla, plus a splash of tart lemon. Each 750 ml bottle has a 14% ABV and is truly the perfect sidekick for spring.
Imagine making a lemon version of this RumChata cheesecake. My mouth is already watering for dessert!
Where Can I Find It?
You should be able to find RumChata Limon in grocery stores and liquor stores soon! A 750 ml bottle will be going for around $20. (You can also find this RumChata on Drizly.) Soon I’ll be floating poolside with a RumChata Limon shortcake by my side. I can’t wait!
Tart Lemon Desserts to Make for Spring
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Lemon Dream Cheesecake
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin
Lemony Limoncello Tiramisu
This limoncello tiramisu is a great citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
Honey Lemon Meringue Pie
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
Lemon Cream Cupcakes
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta
Sunny Citrus Cheesecake
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. —Sue Gronholz, Beaver Dam, Wisconsin
Sweet & Tart Lemon Jell-O
With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California
Limoncello Cream Pie
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Lemon Creme Brulee
Here’s a refreshing, tangy twist on a classic. Don’t have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.—Sara Scheler, Helenville, Wisconsin
Lemon Bars with Cream Cheese Frosting
I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you’ll love the dreamy topping. —Michael Hunter, Fort Wayne, Indiana
Lovely Lemon Cheesecake
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
Mini Lemon Cheesecake Tarts
Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota
Lemon Supreme Pie
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
Lemon Pudding Dessert
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
Lemon Pudding Cake
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota
Lemon Curd Cheesecake
This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. —Becky West, Statesboro, Georgia
Sour Cream-Lemon Pie
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
Lemon Layer Cake
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Strawberry Lemon Shortcake
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
Lemon Cream Delight
Indulging in this creamy dessert is like eating cheesecake out of a bowl. Light and luscious, it's a pleasing finish to any meal. —Inge Schermerhorn, Kingston, New Hampshire
Easy Lemon Pie
I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho
Lemony White Chocolate Cheesecake
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana
Lemon Cheesecake Tarts
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
Easy Pink Lemonade Pie
I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor
Blueberry Lemon Trifle
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
Homemade Lemon Curd
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
Rosemary & Thyme Lemon Pudding Cakes
These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. — Crystal Jo Bruns, Iliff, Colorado
Lemon Tart with Almond Crust
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
Layered Lemon Dessert Squares
I found this recipe in an old cookbook and changed it to be extra citrusy. If you’re a fan of Key lime pie, substitute lime for the lemon flavors. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Lemony White Chocolate Cheesecake
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana
Easy Strawberry Lemonade Freezer Pie
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! —Debbie Glasscock, Conway, Arkansas
The post RumChata Limon Is Finally Here, and Spring Has Officially Sprung appeared first on Taste of Home.
