Lemony Desserts
My mom always loved the taste of lemony desserts, whether it was a lemon-filled donut, a lemon meringue pie...it didn't matter what. In fact, whenever I'd pick up a dozen donuts from Dunkin' Donuts, my brother, sister, and I all knew to save the one lemon-filled donut for Mom.
Mom - With Dad (in NY state), 2nd photo in Connecticut
In honor of Mom, here are six yummy lemony desserts that I'm sure she would have loved, including Lemon-Gingerbread Ice Cream Sandwiches and Sweet and Tangy Lemonade Pie. Enjoy!
LEMON SORBET
This is from the infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
LEMON BUTTER COOKIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)
To view this yummy, lemony recipe online, click here.
Ingredients
1-3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar
Directions
Heat the oven to 350 F.
Line a baking sheet with parchment paper or grease the pan lightly.
In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
Gradually stir the flour mixture into the first mixture until well blended.
Fold in the chopped walnuts.
With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
Remove the cookies from the baking sheet to a rack and let them cool.
Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Makes about 2 to 3 dozen cookies.
Tips and Variations
If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.
Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.
Add a teaspoon of dried ground lavender flowers to the flour mixture.
If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2-1/2 tsp. ground ginger
2-1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8-1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
SWEET AND TANGY LEMONADE PIE
This is from Linda Larsen on The Spruce Eats. She wrote, "Ice cream pies are the perfect dessert for any summer meal. They are super simple to make, easy to serve, and fun to eat.
"Try substituting different fruit juice concentrates in this delicious, super easy three-ingredient recipe. I like putting the lemony ice cream mixture into a chocolate or gingersnap cookie crust for a nice flavor contrast.
"You could also make this recipe into little tartlets by spooning the ice cream mixture into small tartlet shells. If you don't like crumb crusts, make a pastry crust, bake it, let it cool completely, then fill with the ice cream mixture.
"This recipe can also be changed by adding more ingredients. Some finely chopped dark or white chocolate would be delicious. Add chopped fresh or frozen fruit, or top the pie with whipped cream or, for a flavor contrast, some hot fudge sauce. Use your imagination and enjoy making tons of ice cream pies all summer long."
Prep Time: 20 minutes; Cook Time: 0 minutes; Freeze Time: 4 hours; Total Time: 4 hours 20 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/lemonade-pie-483231.
Ingredients
6 cups vanilla ice cream (or lemon ice cream, softened)
1 6-ounce can frozen lemonade concentrate (thawed)
1 9" graham cracker crust (either homemade or purchased)
Directions
If you're making your own graham cracker crust, make it in a nine-inch pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.
In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.
Immediately spoon the ice cream mixture into the graham cracker crust.
Freeze at least four hours until firm.
Let stand at room temperature for 10 minutes before cutting to make serving easier.
LEMON-RASPBERRY WHOOPIE PIES
This comes from Erin McDowell on Pure Wow. This recipe begins, "Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.
"'The cakes are light and soft, and the creamy filling sandwiches them securely together,' Erin McDowell, pastry chef and author of The Fearless Baker, tells us. 'Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.'
"Now do you know anyone who’s hosting a picnic?"
Prep Time: 45 minutes; Cook Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 15 servings
You can view this online at https://www.purewow.com/recipes/lemon-raspberry-whoopie-pies.
Ingredients
Pies
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
2 tablespoons lemon juice
Filling
2/3 cup seedless raspberry jam
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
4-1/4 cups confectioners’ sugar, plus more for finishing
3/4 teaspoon pure vanilla extract
1-1/2 cups fresh raspberries
Directions
Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about 1/3 of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.
Scoop the batter into 1/4 cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.
Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut 1/2-inch opening from the tip.
Turn over half of the cooled cakes. Pipe frosting into the center until it is about 1/2-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.
Mom - With Dad (in NY state), 2nd photo in Connecticut
In honor of Mom, here are six yummy lemony desserts that I'm sure she would have loved, including Lemon-Gingerbread Ice Cream Sandwiches and Sweet and Tangy Lemonade Pie. Enjoy!
LEMON SORBET
This is from the infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
LEMON BUTTER COOKIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)
To view this yummy, lemony recipe online, click here.
Ingredients
1-3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar
Directions
Heat the oven to 350 F.
Line a baking sheet with parchment paper or grease the pan lightly.
In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
Gradually stir the flour mixture into the first mixture until well blended.
Fold in the chopped walnuts.
With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
Remove the cookies from the baking sheet to a rack and let them cool.
Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Makes about 2 to 3 dozen cookies.
Tips and Variations
If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.
Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.
Add a teaspoon of dried ground lavender flowers to the flour mixture.
If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2-1/2 tsp. ground ginger
2-1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8-1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
SWEET AND TANGY LEMONADE PIE
This is from Linda Larsen on The Spruce Eats. She wrote, "Ice cream pies are the perfect dessert for any summer meal. They are super simple to make, easy to serve, and fun to eat.
"Try substituting different fruit juice concentrates in this delicious, super easy three-ingredient recipe. I like putting the lemony ice cream mixture into a chocolate or gingersnap cookie crust for a nice flavor contrast.
"You could also make this recipe into little tartlets by spooning the ice cream mixture into small tartlet shells. If you don't like crumb crusts, make a pastry crust, bake it, let it cool completely, then fill with the ice cream mixture.
"This recipe can also be changed by adding more ingredients. Some finely chopped dark or white chocolate would be delicious. Add chopped fresh or frozen fruit, or top the pie with whipped cream or, for a flavor contrast, some hot fudge sauce. Use your imagination and enjoy making tons of ice cream pies all summer long."
Prep Time: 20 minutes; Cook Time: 0 minutes; Freeze Time: 4 hours; Total Time: 4 hours 20 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/lemonade-pie-483231.
Ingredients
6 cups vanilla ice cream (or lemon ice cream, softened)
1 6-ounce can frozen lemonade concentrate (thawed)
1 9" graham cracker crust (either homemade or purchased)
Directions
If you're making your own graham cracker crust, make it in a nine-inch pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.
In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.
Immediately spoon the ice cream mixture into the graham cracker crust.
Freeze at least four hours until firm.
Let stand at room temperature for 10 minutes before cutting to make serving easier.
LEMON-RASPBERRY WHOOPIE PIES
This comes from Erin McDowell on Pure Wow. This recipe begins, "Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.
"'The cakes are light and soft, and the creamy filling sandwiches them securely together,' Erin McDowell, pastry chef and author of The Fearless Baker, tells us. 'Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.'
"Now do you know anyone who’s hosting a picnic?"
Prep Time: 45 minutes; Cook Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 15 servings
You can view this online at https://www.purewow.com/recipes/lemon-raspberry-whoopie-pies.
Ingredients
Pies
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
2 tablespoons lemon juice
Filling
2/3 cup seedless raspberry jam
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
4-1/4 cups confectioners’ sugar, plus more for finishing
3/4 teaspoon pure vanilla extract
1-1/2 cups fresh raspberries
Directions
Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about 1/3 of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.
Scoop the batter into 1/4 cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.
Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut 1/2-inch opening from the tip.
Turn over half of the cooled cakes. Pipe frosting into the center until it is about 1/2-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.
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