Spring Lemon Tart
This would make a lovely dessert for any Spring dinner. It would be a nice dessert for Easter, too. Since the first day of Spring is Thursday, I thought it was a perfect time to share this recipe.
I was leaning towards making a cheesecake. Then I discovered I only had one box of cream cheese. Not enough for a cheesecake. While searching my fridge for cream cheese, I found a couple of lemons. I suppose I could have made a lemon pie, but I decided to just make something up with what I had, including the cream cheese. This lemon tart was the result.
Before I get to the actual recipe, let me talk about the lemons, and including fresh lemon juice in recipe directions. Recipes will often list the “juice of a lemon” in the ingredients. There is about the same amount of lemon juice in all lemons, so that a little difference, one way or the other, is no big deal. The amount is anywhere from 2-3 tablespoons of juice in a lemon. You might get 4 tablespoons, if the lemon is really big. I have used that phrase in recipes myself.
Sometimes, however, you have to recognize when you have lemons that aren’t “average”.
The two lemons I had on hand were big, really big. When I juiced them, I ended up with 2/3 of a cup of lemon juice. So, in this recipe I used the actual measurement of the juice, rather than saying, “the juice of 2 lemons.” Three or four average sized lemons should give you 2/3 cup of juice.
So here is the recipe for my lemon tart, the happy end result of using what I had, and making it work.
Spring Lemon Tart
Crust:
1½ c. crushed vanilla cookies
4 T. melted butter
Filling:
1 (8oz.) container cream cheese, softened
½ c. sugar
2/3 c. lemon juice
Zest of two lemons
3 eggs
¼ c. cornstarch
Combine crust ingredients in medium bowl. Press crumb mixture into a 9–inch springform or tart pan. Bake in a preheated 350-degree oven for 10 minutes. While the crust is baking, make the filling. In mixing bowl combine the cream cheese with the sugar and beat until fluffy. Add the lemon juice and zest and beat well. Add the eggs and cornstarch and beat until smooth. Pour filling over the baked crust and return to oven. Bake for 35 minutes, or until golden on top. Center will be soft, but firms as the tart cools. Cool, then refrigerate until ready to serve. You can dust with powdered sugar, if you like. Serves 6.
Homemade Lemon Curd
Lemon curd is one of my favorite desserts to make. Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones. It is also really nice served with berry shortcakes.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Lemon Italian Ice
I hadn’t made Italian ice in a long time. As a kid, I remember getting little cups of this treat in the summer and I loved it. I decided it was time to make some again.
The recipe couldn’t be simpler. Just water, sugar and juice. You can also add zest. You don’t even need any special equipment. Lemon is more traditional, but lime works great, too. You can add more juice or less or more sugar to suit your own taste. I like my lemon ice to have a nice strong lemon flavor. Taste it before you freeze it to make it to suit your taste.
Italian ice is a great, light dessert or it can be served as a palate cleanser. Make more than you think- it goes fast. A friend stopped over last night and we added scoops to our vodka cocktails. Very tasty!!
Enjoy!!
Lemon Italian Ice
2½ c. water
1½ c. sugar
1¼ c. lemon juice*
Zest of 2 lemons, optional
Combine water and sugar in bowl and stir until sugar dissolves. Add lemon juice and zest, if adding, and stir until well combined. Freeze.
You have options here. You can place the mixture in a shallow tray- preferably one with a tight lid- and place in the freezer. Or you can put the mixture in any shape container with a tight lid and freeze. It kind of depends on how you plan to serve your ice, once it is frozen. Some recipes call for stirring the mixture every 30 minutes as it freezes. Then to serve it, you just scrape over the surface with a heavy spoon for a grainy ice- a granita. This is one option and a tasty one. Works best in the flatter, longer container.
Another option is to just freeze it. Once frozen, allow the lemon ice to soften a few minutes, then break into chunks and place in a food processor. Run the processor until the mixture is smooth- then serve or put back in the freezer until you want to serve it. You can even repeat the food processing part another time for a smoother end product. This is what I did with this batch. I wanted a sorbet – like texture.
If you didn’t have enough choices already, you can also put the lemon juice mixture in an ice cream machine to freeze. This method will also give you a sorbet like final product.
No one way is best- it is just what you like. Makes about a quart.
* you can use lime juice and zest instead, for lime ice- or even use them together.
North Carolina Lemon Pie
This might be one of the best lemon pies I have ever had. It was simple to make, with a surprise ingredient in the crust. That ingredient is saltine crackers! They work so well in this crunchy and slightly salty/slightly sweet crust. Perfect with the lemon filling.
I first heard about this pie in one of my cooking classes. A woman mentioned it to me after class. Said she saw it on a TV show. I looked for it online. Odd thing was that every recipe was exactly the same. Even down to the wording in the directions.
I found one reference to the recipe first showing up in Cook’s Country Magazine about 6 years ago. I prefer to credit the source of a recipe, when possible.
I did change a couple of things from the original recipe. I added more lemon zest- from 1 tablespoon to 2. What can I say? I like a zesty pie.
I also thought it was odd to make so little whipped cream for the topping. Assuming you had a cup of whipping cream to start with, you use 1/4 cup in the pie filling. That leaves you with 3/4 cup of whipping cream. The recipe only calls for whipping up 1/2 a cup of whipping cream. I rounded it up in the recipe to 3/4 cup. Honestly, I would make even more topping the next time.
I really enjoyed the pie. I think you will, too.
North Carolina Lemon Pie
Crust
6 oz. saltine crackers (about 1½ sleeves)
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
1/4 cup light corn syrup
Filling
1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream
1-2 T. grated lemon zest- I used 2 tablespoons
½ cup lemon juice
Topping
¾ c. heavy cream, chilled- increase from original recipe. I think even more whipped cream would be better. Just my preference.
1 T. sugar
1 t. vanilla extract
Preheat your oven to 350 degrees. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are well combined.* Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish. Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes. Prepare filling while the crust is baking. Whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined. With the pie plate on the baking sheet, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.
For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.
*Note: I will admit to just crushing up the crackers by putting them in a bag and using a rolling pin. I had a few larger pieces. Still worked. I think it gave the crust a crunchier texture. Although it sank down into the pie pan when I baked it- so maybe next time I will crush the crackers a little more.
Homemade Lemon Curd
Lemon curd is one of my favorite desserts to make. Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones. It is also really nice served with berry shortcakes.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Spring Lemon Tart
This would make a lovely dessert for any Spring dinner. It would be a nice dessert for Easter, too. Since the first day of Spring is tomorrow, I thought it was a perfect time to share this recipe.
I was leaning towards making a cheesecake. Then I discovered I only had one box of cream cheese. Not enough for a cheesecake. While searching my fridge for cream cheese, I found a couple of lemons. I suppose I could have made a lemon pie, but I decided to just make something up with what I had, including the cream cheese. This lemon tart was the result.
Before I get to the actual recipe, let me talk about the lemons, and including fresh lemon juice in recipe directions. Recipes will often list the “juice of a lemon” in the ingredients. There is about the same amount of lemon juice in all lemons, so that a little difference, one way or the other, is no big deal. The amount is anywhere from 2-3 tablespoons of juice in a lemon. You might get 4 tablespoons, if the lemon is really big. I have used that phrase in recipes myself.
Sometimes, however, you have to recognize when you have lemons that aren’t “average”.
The two lemons I had on hand were big, really big. When I juiced them, I ended up with 2/3 of a cup of lemon juice. So, in this recipe I used the actual measurement of the juice, rather than saying, “the juice of 2 lemons.” Three or four average sized lemons should give you 2/3 cup of juice.
So here is the recipe for my lemon tart, the happy end result of using what I had, and making it work.
Spring Lemon Tart
Crust:
1½ c. crushed vanilla cookies
4 T. melted butter
Filling:
1 (8oz.) container cream cheese, softened
½ c. sugar
2/3 c. lemon juice
Zest of two lemons
3 eggs
¼ c. cornstarch
Combine crust ingredients in medium bowl. Press crumb mixture into a 9–inch springform or tart pan. Bake in a preheated 350-degree oven for 10 minutes. While the crust is baking, make the filling. In mixing bowl combine the cream cheese with the sugar and beat until fluffy. Add the lemon juice and zest and beat well. Add the eggs and cornstarch and beat until smooth. Pour filling over the baked crust and return to oven. Bake for 35 minutes, or until golden on top. Center will be soft, but firms as the tart cools. Cool, then refrigerate until ready to serve. You can dust with powdered sugar, if you like. Serves 6.
Lemon Curd Ice Cream
This is one of the easiest ice creams to make. You don’t need an ice cream machine to make it and there are only three ingredients, if you count the lemon curd as one ingredient. I did make my own lemon curd- recipe follows, but you can just use a jar of store bought. It has the nicest flavor and texture.
This ice cream came about because I had made lemon curd for a party and had some left over. I also had whipping cream that needed to be used up. I combined the two and it was even better than I thought. Two friends have tried it so far and both really liked it.
Here is the recipe.
Lemon Curd Ice Cream
1-1 1/2 cups heavy whipping cream
2 cups lemon curd
1/2 c. powdered sugar
In a medium mixing bowl, whip the cream until soft peaks form. Beat in the lemon curd and sugar and place in a freezer container and freeze until ready to eat. Makes about a quart. I told you it was simple!!!
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
North Carolina Lemon Pie
This might be one of the best lemon pies I have ever had. It was simple to make, with a surprise ingredient in the crust. That ingredient is saltine crackers! They work so well in this crunchy and slightly salty/slightly sweet crust. Perfect with the lemon filling.
I first heard about this pie in one of my cooking classes. A woman mentioned it to me after class. Said she saw it on a TV show. I looked for it online. Odd thing was that every recipe was exactly the same. Even down to the wording in the directions.
I found one reference to the recipe first showing up in Cook’s Country Magazine about 6 years ago. I prefer to credit the source of a recipe, when possible.
I did change a couple of things from the original recipe. I added more lemon zest- from 1 tablespoon to 2. What can I say? I like a zesty pie.
I also thought it was odd to make so little whipped cream for the topping. Assuming you had a cup of whipping cream to start with, you use 1/4 cup in the pie filling. That leaves you with 3/4 cup of whipping cream. The recipe only calls for whipping up 1/2 a cup of whipping cream. I rounded it up in the recipe to 3/4 cup. Honestly, I would make even more topping the next time.
I really enjoyed the pie. I think you will, too.
North Carolina Lemon Pie
Crust
6 oz. saltine crackers (about 1½ sleeves)
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
1/4 cup light corn syrup
Filling
1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream
1-2 T. grated lemon zest- I used 2 tablespoons
½ cup lemon juice
Topping
¾ c. heavy cream, chilled- increase from original recipe. I think even more whipped cream would be better. Just my preference.
1 T. sugar
1 t. vanilla extract
Preheat your oven to 350 degrees. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are well combined.* Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish. Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes. Prepare filling while the crust is baking. Whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined. With the pie plate on the baking sheet, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.
For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.
*Note: I will admit to just crushing up the crackers by putting them in a bag and using a rolling pin. I had a few larger pieces. Still worked. I think it gave the crust a crunchier texture. Although it sank down into the pie pan when I baked it- so maybe next time I will crush the crackers a little more.
Lemon Tea Cake
This is one of my favorite cakes of all time. It is a simple cake, enhanced with the flavor of lemon juice and lemon zest. Once out of the oven, you poke the hot cake with a large fork or a skewer, and pour a lemon syrup over it. The syrup gives the cake an extra lemony tang. It is a perfect addition to afternoon tea.
When my friend Courtney gave me some Meyer lemons she grew, I knew I wanted to do something special with them. I couldn’t think of anything better than this cake. Meyer lemons are a little sweeter than other lemons, but still tangy enough for this cake.
Great all on its own, this cake is also wonderful served with fresh berries and whipped cream for a Spring dessert. On a hot day, I have been known to top it with a scoop of ice cream.
Before you ask, the measurements are correct- only 3/4 cup of flour. No leaveners like baking powder or baking soda, either. The cake does not rise a whole bunch, but the texture is still very nice. The texture of the cake helps it to stand up to the lemon syrup.
Lemon Tea Cake
2 lemons
3 T. sugar for topping
½ c. butter, softened
¾ c. sugar
2 eggs, beaten
3/4 c. flour
6 T. milk or half and half
Preheat oven to 375 degrees. Grease an 8- inch loaf pan and line with wax or parchment paper. Grate the lemon rinds and set aside. Combine the juice of 1 of the lemons with the 3 tablespoons of sugar, stirring to dissolve sugar. Set aside.
Cream together the butter with the rest of the sugar and beat until fluffy. Beat in the eggs, a little at a time until well mixed. Stir in the flour and lemon peel and beat well. Add the milk and beat well. Pour batter into prepared pan and bake at least an hour. The cake should spring back when touched lightly. As soon as you remove the cake from the oven pierce it all over with a long-tined fork or a skewer. Pour over the reserved lemon juice mixture. Cool cake in pan before serving. Cake will be moist and tangy.
Lemon Liqueur
Lemon Peels in Vodka
I make homemade liqueurs throughout the year, using seasonal fruits. Fall and winter are best for citrus, so it is lemon liqueur time!!! All you need to get started is a jar, some vodka and lemons. Since you are using the peels, best to use organic lemons, if you can find them. Use a vegetable peeler to get just the yellow part of the lemon peel. A little of the white is OK, but too much will make your liqueur bitter. Combine the peels with the vodka in a jar with a tight-fitting lid. Now it’s just a waiting game. Once the peels have steeped long enough to flavor the vodka, just sweeten, if you like, and let the liqueur mature a little longer. Well worth the wait. You can use the same recipe to make lime liqueur, too. You can also use half lemon and half lime peels in the same batch for lemon/lime liqueur. You can also add other flavors, like mint, to your mixture.
Homemade Lemon Liqueur
8 lemons
3 c. vodka
1 c. sugar syrup
Peel lemons using a vegetable peeler. Use only the yellow part of the peel. If you get larger pieces of the white pith, scrape off and discard. Place peels in jar with the vodka. Cover and place in a cupboard.
Steep peels 2-3 weeks. Strain and filter and add sugar syrup. Mature 1-2 weeks.
Note: you can also make lime liqueur with the peels of 8 limes, or use 4 lemons and 4 limes for a lemon-lime liqueur.
Variation: You can also use rum as the base for a great daiquiri!
Note: To make citrus flavors without the peels substitute 2 t. pure extracts for the fruit and add sugar syrup right away. Just steep a few days to mature a little.
Also, lemon or lime are terrific unsweetened, to add to other cocktails. You can make some without the added simple syrup.
