Lemon 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 Creamy Lemonade Pie and Baked Lemon Pudding. Enjoy!
EXTRA-LEMONY MERINGUE PIE
This is from Melissa Clark in The New York Times cooking enewsletter. This yummy recipe begins, "Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. It features a soft, spoonable curd that’s softer than other lemon meringue pie fillings. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it’s baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature. (Watch the video of Melissa Clark making extra-lemony meringue pie here.)"
Time: About 2 hours; Yield: 8 servings
This was featured in "The Magic of Meringues", and can be viewed online at https://cooking.nytimes.com/recipes/1022949-extra-lemony-meringue-pie. While you're at it, read the entire article ("The Magic of Meringues"). I hope you'll find it as interesting as I did. (Hint: There are a couple of other recipes at the end of the article, too.)
Note: Also, if you haven't signed up for The New York Times cooking enewsletter already, please do so. Lots of good recipes, hints, and just all 'round yumminess. (Yes, yumminess is the unofficial technical term.)
Ingredients
For the Crust
All-purpose flour, for rolling out dough
Dough for 1 (9-inch) pie
For the Lemon Filling
4 egg yolks (save whites for the meringue)
1 large egg
3/4 cup granulated sugar
3/5 cup plus 2 tablespoons freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
2 teaspoons finely grated lemon zest (from 2 lemons)
Pinch of salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
For the Meringue
4 egg whites, at room temperature
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish
Preparation
Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set; note that it continues to firm up after it is thoroughly chilled. It will still look liquidy in the center even when it's done. If the crust starts to brown too much before the filling is set, reduce heat to 325 degrees.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
Allow to cool completely and top with more lemon zest before serving.
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
BAKED LEMON PUDDING
This is from JR Ryall and adapted by David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top."
Time: About 1 hour; Yield: 4 to 6 servings
This was featured in "Spring Comes Early With This Bright, Cozy Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding.
Note: Please read the article; you won't regret it. It also has a couple of more recipes that look absolutely divine. (Thanks, David!)
Ingredients
1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
Preparation
Heat oven to 350 degrees and set a rack in the middle of the oven.
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
APPLE-LEMON FRITTERS
This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "These puffy, fruit-filled gems turn breakfast or brunch into a festive meal. Serve them with warmed applesauce, maple syrup or a dusting of confectioners’ sugar. Offer plenty of hot coffee and hot cider."
While the magazine states it makes 4 to 6 servings, the website leaves it at 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/apple-lemon-fritters/.
Ingredients
1/2 cup whole milk or soymilk
3 large eggs
2 Tbs. melted butter or soy margarine
1/4 cup cornmeal
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups (about 1-1/2 apples) diced apples
1 tsp. ground cinnamon
1 Tbs. lemon zest
1 Tbs. granulated sugar
2 cups vegetable oil for frying, or more as needed
Preparation
Place milk, eggs and butter in large mixing bowl, and beat until well combined. Fold in cornmeal, flour, baking powder and salt, and stir until well combined. Fold in apples, cinnamon, lemon zest and sugar.
Heat oil in large skillet or deep saucepan over medium heat. When hot, spoon fritter batter into oil, about 1/4 cup at a time, and fry until golden brown on both sides, 3 to 4 minutes. Remove from oil, and place on several layers of paper towels to blot excess oil. Repeat until batter is used up.
To serve, place fritters on individual plates, and pass with selection of toppings.
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 Creamy Lemonade Pie and Baked Lemon Pudding. Enjoy!
EXTRA-LEMONY MERINGUE PIE
This is from Melissa Clark in The New York Times cooking enewsletter. This yummy recipe begins, "Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. It features a soft, spoonable curd that’s softer than other lemon meringue pie fillings. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it’s baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature. (Watch the video of Melissa Clark making extra-lemony meringue pie here.)"
Time: About 2 hours; Yield: 8 servings
This was featured in "The Magic of Meringues", and can be viewed online at https://cooking.nytimes.com/recipes/1022949-extra-lemony-meringue-pie. While you're at it, read the entire article ("The Magic of Meringues"). I hope you'll find it as interesting as I did. (Hint: There are a couple of other recipes at the end of the article, too.)
Note: Also, if you haven't signed up for The New York Times cooking enewsletter already, please do so. Lots of good recipes, hints, and just all 'round yumminess. (Yes, yumminess is the unofficial technical term.)
Ingredients
For the Crust
All-purpose flour, for rolling out dough
Dough for 1 (9-inch) pie
For the Lemon Filling
4 egg yolks (save whites for the meringue)
1 large egg
3/4 cup granulated sugar
3/5 cup plus 2 tablespoons freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
2 teaspoons finely grated lemon zest (from 2 lemons)
Pinch of salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
For the Meringue
4 egg whites, at room temperature
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish
Preparation
Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set; note that it continues to firm up after it is thoroughly chilled. It will still look liquidy in the center even when it's done. If the crust starts to brown too much before the filling is set, reduce heat to 325 degrees.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
Allow to cool completely and top with more lemon zest before serving.
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
BAKED LEMON PUDDING
This is from JR Ryall and adapted by David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top."
Time: About 1 hour; Yield: 4 to 6 servings
This was featured in "Spring Comes Early With This Bright, Cozy Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding.
Note: Please read the article; you won't regret it. It also has a couple of more recipes that look absolutely divine. (Thanks, David!)
Ingredients
1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
Preparation
Heat oven to 350 degrees and set a rack in the middle of the oven.
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
APPLE-LEMON FRITTERS
This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "These puffy, fruit-filled gems turn breakfast or brunch into a festive meal. Serve them with warmed applesauce, maple syrup or a dusting of confectioners’ sugar. Offer plenty of hot coffee and hot cider."
While the magazine states it makes 4 to 6 servings, the website leaves it at 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/apple-lemon-fritters/.
Ingredients
1/2 cup whole milk or soymilk
3 large eggs
2 Tbs. melted butter or soy margarine
1/4 cup cornmeal
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups (about 1-1/2 apples) diced apples
1 tsp. ground cinnamon
1 Tbs. lemon zest
1 Tbs. granulated sugar
2 cups vegetable oil for frying, or more as needed
Preparation
Place milk, eggs and butter in large mixing bowl, and beat until well combined. Fold in cornmeal, flour, baking powder and salt, and stir until well combined. Fold in apples, cinnamon, lemon zest and sugar.
Heat oil in large skillet or deep saucepan over medium heat. When hot, spoon fritter batter into oil, about 1/4 cup at a time, and fry until golden brown on both sides, 3 to 4 minutes. Remove from oil, and place on several layers of paper towels to blot excess oil. Repeat until batter is used up.
To serve, place fritters on individual plates, and pass with selection of toppings.
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