Lemon Desserts
My mother loved Lemon Desserts. If we had a dozen donuts, it was understood that if there was only one lemon-filled donut, that was Mom's, no questions asked.
Mom
In honor of Mom, here are six lemon desserts, including a Frozen Lemonade Pie and a Lemon Cheesecake Tart. Enjoy!
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
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.
LEMON CHEESECAKE TART
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert."
Time: 1-1/4 hours, plus cooling; Yield: 1 (9-inch) tart
To view this online, go to https://cooking.nytimes.com/recipes/1023858-lemon-cheesecake-tart.
Ingredients
For the Crust
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
For the Filling
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
Finely grated zest of 2 lemons plus 1/4 cup freshly squeezed juice
Pinch fine salt
2 large eggs
Preparation
Heat oven to 375 degrees.
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
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
In honor of Mom, here are six lemon desserts, including a Frozen Lemonade Pie and a Lemon Cheesecake Tart. Enjoy!
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
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.
LEMON CHEESECAKE TART
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert."
Time: 1-1/4 hours, plus cooling; Yield: 1 (9-inch) tart
To view this online, go to https://cooking.nytimes.com/recipes/1023858-lemon-cheesecake-tart.
Ingredients
For the Crust
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
For the Filling
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
Finely grated zest of 2 lemons plus 1/4 cup freshly squeezed juice
Pinch fine salt
2 large eggs
Preparation
Heat oven to 375 degrees.
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
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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