Friday Desserts
It's finally Friday. Here are six yummy dessert recipes to help you through the weekend, including No-Bake Pumpkin Cheesecake and Rich Fudge Brownies. Yum! Enjoy!
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
RICH FUDGE BROWNIES
This is from Kikkoman. Yield: 16 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/rich-fudge-brownies/.
Ingredients
1/2 cup plus 2 Tbsp. unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 eggs
4 teaspoons Kikkoman Soy Sauce
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Directions
Butter 8-inch square baking pan and lined with parchment paper.
Preheat oven to 350°F.
Combine butter and chocolate in a medium saucepan. Heat and stir over low heat until melted and smooth. Remove from heat.
Add sugars; mix well. Whisk in eggs, one at a time, until combined. Stir in soy sauce.
Sift together flour, cocoa, and baking powder in separate bowl. Fold into chocolate mixture until just blended.
Spread batter evenly into prepared pan. Bake 23 to 25 minutes, or until toothpick inserted near center is almost clean. Do not overbake.
Cool completely in pan on wire rack. Remove from pan and cut into squares.
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
BLUSHING PEACH PIE
This is from Betty Crocker, and begins, "...this rosy-colored, blushing peach pie dates back to at least 1968...
"What’s the secret ingredient that gives this peach pie its signature color and flavor? It’s red cinnamon candies. As they melt in the oven, they lend both their color and flavor to the homemade peach filling, for eye-catching and taste-tempting results.
Prep Time: 25 minutes; Total Time: 3 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Pie Pastry
2 cups cup plus 2 tablespoons Gold Medal™ All Purpose Flour
1 teaspoon salt
2/3 cup cold shortening
6 to 8 tablespoons ice-cold water
6 cups sliced fresh peaches (6 to 8 medium) or 3 bags (10 oz each) drained thawed frozen peaches
Pie Filling
1/2 cup sugar
1/4 cup Gold Medal™ All Purpose Flour
1/4 cup red cinnamon candies
2 tablespoons butter
Directions
Heat oven to 425°F.
In medium bowl, mix 2 cups plus 2 tablespoons flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
Gather pastry into a ball. Divide dough in half and flatten into 2 rounds on lightly floured surface. Using floured rolling pin, roll one round on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Cover remaining pastry round; set aside.
In large bowl, mix all remaining ingredients except butter. Spoon into pastry-lined pie plate. Dot with butter.
Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges. Cover edge with 2- to 3-inch strips of foil to prevent excess browning.
Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Remove foil during last 15 minutes of baking. Cool on cooling rack at least 2 hours.
CRANBERRY CURD TART
This is from David Tanis at The New York Times cooking enewsletter. For this recipe, David wrote, "If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website."
Total Time: 1-1/2 hours; Yield: 8 to 10 servings
This was featured in "Gluten-Free (if Not Guilt-Free) Thanksgiving Desserts," and can be viewed online at https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Hazelnut Crust
1-1/4 cups raw hazelnuts
1 cup rice flour
1/4 teaspoon salt
1/2 cup sugar
6 tablespoons softened butter, more as necessary
For the Cranberry Curd
12 ounces cranberries
1 cup sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces softened butter (1 stick)
2 eggs plus 2 egg yolks
Preparation
Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
RICH FUDGE BROWNIES
This is from Kikkoman. Yield: 16 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/rich-fudge-brownies/.
Ingredients
1/2 cup plus 2 Tbsp. unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 eggs
4 teaspoons Kikkoman Soy Sauce
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Directions
Butter 8-inch square baking pan and lined with parchment paper.
Preheat oven to 350°F.
Combine butter and chocolate in a medium saucepan. Heat and stir over low heat until melted and smooth. Remove from heat.
Add sugars; mix well. Whisk in eggs, one at a time, until combined. Stir in soy sauce.
Sift together flour, cocoa, and baking powder in separate bowl. Fold into chocolate mixture until just blended.
Spread batter evenly into prepared pan. Bake 23 to 25 minutes, or until toothpick inserted near center is almost clean. Do not overbake.
Cool completely in pan on wire rack. Remove from pan and cut into squares.
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
BLUSHING PEACH PIE
This is from Betty Crocker, and begins, "...this rosy-colored, blushing peach pie dates back to at least 1968...
"What’s the secret ingredient that gives this peach pie its signature color and flavor? It’s red cinnamon candies. As they melt in the oven, they lend both their color and flavor to the homemade peach filling, for eye-catching and taste-tempting results.
Prep Time: 25 minutes; Total Time: 3 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Pie Pastry
2 cups cup plus 2 tablespoons Gold Medal™ All Purpose Flour
1 teaspoon salt
2/3 cup cold shortening
6 to 8 tablespoons ice-cold water
6 cups sliced fresh peaches (6 to 8 medium) or 3 bags (10 oz each) drained thawed frozen peaches
Pie Filling
1/2 cup sugar
1/4 cup Gold Medal™ All Purpose Flour
1/4 cup red cinnamon candies
2 tablespoons butter
Directions
Heat oven to 425°F.
In medium bowl, mix 2 cups plus 2 tablespoons flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
Gather pastry into a ball. Divide dough in half and flatten into 2 rounds on lightly floured surface. Using floured rolling pin, roll one round on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Cover remaining pastry round; set aside.
In large bowl, mix all remaining ingredients except butter. Spoon into pastry-lined pie plate. Dot with butter.
Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges. Cover edge with 2- to 3-inch strips of foil to prevent excess browning.
Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Remove foil during last 15 minutes of baking. Cool on cooling rack at least 2 hours.
CRANBERRY CURD TART
This is from David Tanis at The New York Times cooking enewsletter. For this recipe, David wrote, "If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website."
Total Time: 1-1/2 hours; Yield: 8 to 10 servings
This was featured in "Gluten-Free (if Not Guilt-Free) Thanksgiving Desserts," and can be viewed online at https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Hazelnut Crust
1-1/4 cups raw hazelnuts
1 cup rice flour
1/4 teaspoon salt
1/2 cup sugar
6 tablespoons softened butter, more as necessary
For the Cranberry Curd
12 ounces cranberries
1 cup sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces softened butter (1 stick)
2 eggs plus 2 egg yolks
Preparation
Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
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