Tag: Lemon Desserts

Daily Thoughts · Desserts · Uncategorized

Lemon Delight

Chocolate Castles2 Comments

Remember me mentioning that I had found a Gooseberry Cookbook the other day for $3? Well, I have already found quite a a few new recipes in it that I can’t wait to try. As I sat and ate on a box of Ethel M Chocoalte’s a friend just sent me today for my birthday that is coming up, I was leafing through the dessert section this new cookbook. The intro to it said this,
“Mama heard this recipe on the radio when I was a little girl in the 1940’s. It’s still one of our family’s favorites.”

Wow, that is just so cool. As I began to read it, it sounded so light and perfect for these hot summer days. Because we have so much cake this weekend, I will wait to make this next week. But had to go ahead and share it should you need a cool dessert for this weekend.

2 eggs, separated and room temperature
2 tables softened butter
3/4 cup flour
2 tables granulated sugar
1/4 cup lemon juice
1 cup milk

Top with fresh whipping cream

Beat egg yolks in a small bowl. set aside. In a separate bowl, beat egg whites until stiff peaks form; set aside. In a medium size mixing bowl, cream butter and sugar together; add flour and continue to cream mixture. Beat in egg yolks, lemon juice and milk; fold in beaten egg whites. Pour mixture into a ungreased 12×8″ baking pan or individual custard cups. Bake at 350 degrees for 35 minutes.
(this won’t take as long if using individual custard cups)Center might be a little jiggly when you remove from oven. It will finish setting up after you take from oven.
Top with fresh whipped creams and sliced fresh strawberries (i added the strawberries because I can just see how pretty this will look in individual custard cups with the cream and red strawberries. Oh and maybe a little green mint leaf..or, just the whipped cream! your choice

Daily Thoughts · Uncategorized

Lemons & Lattes

Chocolate Castles2 Comments

I just had to post about the lemon meringue pie that I just had to have last night at 7:30 p.m. We were watching AGT and I looked over at Randy as the first commercial hit and said, “oh my gosh, we don’t have any dessert in the house except a frozen package of little cheesecakes and that is not what I am craving.” His response to me was, “well, what do you feel like making?” After a few minutes of different images of desserts swirling thought my mind, the only thing that sounded good to me was a lemon meringue pie. So at 7:40 p.m. I pulled myself up and headed for the kitchen. First thought, did I even have a package of cook and serve Lemon pudding? Second thought, did I really want to start this at 7:40? But when I crave a certain dessert, what am I suppose to do? Was dancing a jig that I had one box of the cook and serve pudding. This is FYI…about a year ago when we were in California visiting friends, we had a lemon meringue pie served as dessert. When I ask our hostess about her recipe she told me that for years, every time she makes a LM pie, people comment about her pie and ask her for the recipe. She always just said it was a family secret. In truth, she uses the Jello Brand recipe on the side of the box of Cook & Serve Lemon Pudding. The next grocery store visit I stocked up on said product. That was about a year ago and still to this day, that is the recipe I use except that on the side of the box the recipe for the meringue calls for 3 egg whites. So instead of using just two egg yolks that the box recipe calls for, I just add that 3rd egg yolk into the saucepan. After all, that just adds a little extra richness.
By 9:00 p.m., we were turning on Netflix to Call the Midwife (which we both hight recommend) and having a wonderful slice of lemon meringue pie.

It us unusual for me to not bake something pumpkin or apple when the tempts drop below 110, but all that would do last night was this wonderful pie, which made me crave a pumpkin spice latte. So today, we will stop at Starbucks for our first Pumpkin Spice Latte of the season…..and come home for another slice of pie!

Cakes · Desserts · Fruit · Uncategorized

Lemon-Blueberry Crumble Bars

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In the middle of August, when we struggle to find a spot of shade and a refreshing cold drink, our thoughts go to anything light and cool. On the outside of the Philadelphia Cream Cheese box ,(the 3 lb box)this recipe caught my eye.

We are having some new friends over tomorrow night for dessert and since Randy mentioned that he is in the mood for a pecan pie, I found a recipe for a pecan pie cheesecake. So thus the 3 lb box of cream cheese. Will be posting that new recipe after I get it baked this afternoon and can take a picture. In the meantime, this crumble bar sounds easy and yummy, so wanted to post it this morning. After I make it back to Costco for more cream cheese, will be making this.

1/2 cup butter

1 box (2 layer size) yellow cake mix (I love Duncan Hines brand)

2 eggs, divided and at room temperature

16 oz softened cream cheese

1/2 cup sugar

1 tablespoon lemon zest

3 tablespoons juice from 1 or 2 lemons (usually takes me 2 to get that much)

2 1/2 cups fresh blueberries, washed and allowed to dry on paper towels

Heat oven to 350.

Line a 13×9″ baking pan with foil, with ends extending over sides. Microwave butter in large bowl until melted. Add dry cake mix and 1 egg to melted butter; beat with mixer until blended. Press 2/3 of this cake mixture onto bottom of baking pan.

Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice. Pour over crust; top with blueberries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.

Bake about 55 minutes or until toothpick inserted in center comes out clean.

Cool completely . Use foil handles to lift dessert from pan before cutting into bars.

Makes 12-15 servings (or if you are in our family, would make about 4)

 

Desserts · Fruit

Lemon Ice Cream Bars

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What a great recipe for Spring and Summer. While waiting in the salon with dye all over my head, I began to leaf through magazines that the owner brings to the shop. I took pics of this one and one that I will post tomorrow: Donut Tiramisu. Can’t wait to make that one either. I have recipes for bread pudding made with donuts (thank you very much Paula Deen) but had never heard of this one so will be anxious to get to donut shop and buy the necessary donuts to make that one next week.

In the meantime, will be making these, as lemon just screams, “SPRING”. So we are off to a great start to a most beautiful time of year; except all the green junk that is all over our driveway, sidewalk and porch.

For the lemon Curd:

6 large egg yolks

1 cup granulated sugar

1 cup fresh lemon juice

12 tables unsalted butter

1/2 teas grated lemon zest.

Or if you are in a springtime lazy mode, buy the lemon curd already made.

For the Bars:

2 (5-6 oz) boxes shortbread cookies,

3 tables unsalted butter, melted

1/2 teas grated lemon zest

2 pints vanilla ice cream, slightly soft

Powdered sugar for dusting

Make the lemon curd: Combine the egg yolks, sugar and lemon juice in a medium saucepan over medium heat; cook, whisking until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 chunk at a time, with a wooden spoon. Cook, stirring until thick enough to coat the back of the spoon, about 7 more minutes. Stir in the lemon zest and salt. Pour into a bowl that will sit on top of a large bowl, which you will fill halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.

Make the bars:

Coat an 8″ square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until  the mixture starts coming together..

Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours.

When ready to serve, lift out of the pan using the overhanging foil. Cut into pieces and dust with a little powdered sugar. Makes

about 9 squares

Desserts · Fruit

Lemon-Blueberry Layered Dessert

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Why does Spring conjure up thoughts of lemon? Is it the soft color of yellow that comes to our minds, or the crisp, sweet-tart flavor that lemons give us when they are used in dishes. Whatever the reason, lemons seem to just scream “SPRING” and this recipe taken from Southern Living 2005 just seemed like the perfect dessert to serve next time we have friends or family coming over for dinner. I know you must think that my house is wall to wall magazines, but Mr. Randy has cracked the whip about throwing out old magazines, so now, he tells me to just go through them and cut out the ones that I want to keep, because we have no more end tables to stack magazines on and he refuses to give up bed space or breakfast table space for magazines. This recipe was ripped out when we moved back to Texas, before he had the chance to just pick up a stack and haul them to the dumpster.

Makes 8 servings

15 lemon cookies, coarsely crushed (about 2 cups)

1 (21 oz) can blueberry pie filling

1 (8 oz) container frozen whipped topping, thawed (hum…I just can’t do that, will have to make whipped cream, just don’t care to much for Cool Whip) so will whip up 1 cup of whipping cream, using about 1/4 cup sugar added.

1 (14 oz) can sweetened condensed milk

1 (6 oz) can frozen lemonade concentrate, thawed

Sprinkle 1 tables crushed cookies into each of 8 (8 oz) parfait glasses. (or use pretty wine glasses)*you can actually make this into a trifle if desired instead of individual servings.

Spoon 1 1/2 tables pie filing over cookies in each glass.

Spoon condensed milk and lemonade into a bowl; mix well and then add the whipped topping and stir until combined. Spoon 2 tables whipped mixture over pie filling in each glass. Repeat layers once more. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

Uncategorized

Lemony Lemon Brownies

Chocolate Castles1 Comment

3/4 cup flour

3/4 cup sugar

1/4 teas salt

1 stick (1/2 cup) unsalted butter, softened

2 large eggs

2 tables lemon zest

2 tables lemon juice

For the Tart Lemon Glaze

4 tables lemon juice

8 teas lemon zest

1 cup powdered sugar

Preheat oven to 350. Grease and flour an 8×8″ baking dish with Pam and set aside.

Zest and juice two lemons and set aside.

In the bowl of mixer beat the flour, sugar, salt and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, lemon juice until combined. Pour it into the flour mixture and beat for 2 min at medium speed until smooth and creamy.

Pour into baking dish and bake for 23 min, should turn golden around the edges.

Allow to cool completely before frosting with glaze.

Mix the powdered sugar with the lemon juice and zest until smooth. Spread the glaze over he brownies with a rubber spatula and let glaze set before cutting.

Cakes · Desserts · Fruit

Lemon Custard Cakes

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The lemon pudding was so good that I am now craving lemon desserts. This appeared on Two Chums Blog today and I knew I would be making them this weekend.
Lemon Custard Cakes
(Modified from a Martha Stewart recipe)

Soft, room temperature butter, for custard cups

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons all-purpose flour

Grated lemon zest from 1 lemon

1/4 cup fresh lemon juice

1 cup whole milk (you can also use almond milk or coconut milk)

1/4 teaspoon salt

Powdered sugar, for dusting

Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups (Pyrex works well). Place a dish towel in the bottom of a baking dish covering the bottom..

Separate egg yolks from the whites.
In a large bowl, whisk yolks with sugar till light. Then whisk in lemon juice,zest and milk.
Mix and beat whites until soft peaks form. (remember that room temp whites always beat up better and lighter)
Fold the beaten egg whites to lemon batter, gently with the whisk. Batter will be quite liquidy. Divide batter between 6 custard cups and place on top of the towel lined baking dish. Place on rack in oven but before closing door, pour the boiling water till water reaches 1/2 way up sides of custard cups. Bake 20-25 minutes, until puffed and lightly browned. Cool for a few minutes and then sprinkle with powdered sugar.