Lemon Curd →

Rich, creamy, tangy Lemon Curd is surprisingly easy to make and utterly delicious. Use it with fresh fruit to make tarts, parfaits, and shortcakes. Enjoy it spread on toast, or spoon it on blueberry pancakes or scones for breakfast. Enjoy!

Lemon Curd
Makes about 1⅓ cups
Ingredients

• ½ cup fresh lemon juice (from about 3 lemons)

• 2 teaspoons finely grated fresh lemon zest

• ½ cup sugar

• 3 large eggs

• ¾ stick (6 tablespoons) unsalted butter, cut into bits

Preparation

*Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd.

1. In a 2-quart heavy-bottom saucepan or double boiler, over medium heat, bring the juice and zest to a simmer (not boiling). Remove from the heat. (See note below.)

2. While the juice is warming, whisk the eggs in a small bowl until well-mixed. Once the juice is hot, temper the eggs by adding a small amount of juice at a time whisking constantly until the eggs are slightly warm. Add the sugar and continue to whisk to mix well. (Note: Tempering (warming) the eggs before adding to the hot juice reduces the likelihood that the eggs will curdle when added to the juice.)

3. Pour the tempered egg mixture through a sieve into the saucepan with the remaining juice and return to heat over medium-low heat. Whisking constantly, stir in the butter and cook over moderately low heat, until the curd is thick enough to hold the marks of the whisk and the first bubble appears on the surface, about 6 minutes.

4. Transfer the lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Will keep in the fridge for up to a week.

*Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd.

adapted from https://www.epicurious.com/recipes/food/views/lemon-curd-104568

Pictured: Lemon Curd Tart with sponge cake, fresh berries, and whipped cream.

Limoncello Almond Ricotta Cake →

I love all things lemon! Here’s a moist, delicious, lemony cake based on Migliaccio the Semolina Ricotta Cake typically served in Italian households to celebrate Easter and Carnevale. This is an excellent gluten-free alternative Ricotta Cake and one worth considering as an alternative to or alongside the traditional pumpkin pie often served on Thanksgiving here in the U.S. Whatever the celebration if you love lemon flavor as I do, you should give this recipe a try. Buon appetito!

LIMONCELLO & RICOTTA ALMOND CAKE
Yield: 6 to 8

INGREDIENTS:

• 1 stick unsalted butter, softened

• 1 1/3 cups sugar

• 1 cup full-fat ricotta

• 1 teaspoon vanilla

• finely grated zest from 1 lemon washed (a fine Microplane is useful here)

• 3 eggs, room temperature, separated, whites and yokes reserved

• 3 tablespoons Limoncello (home made or store-bought)

• 2 1/2 cups almond flour

• 1 teaspoon baking powder

• 1/3 cup sliced almonds

• Powdered sugar, for dusting 

DIRECTIONS:

1. Preheat oven to 320 F degrees. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.

2. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla, and lemon zest.

3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour, and baking powder and beat to combine.

4. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)

5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet jiggly and slightly springy to the touch.

6. Allow to cool completely before removing from the pan. (It will fall slightly.) Dust with powdered sugar and serve!

 Adapted from: https://eatalianrecipes.com/grandmas-limoncello-ricotta-almond-cake/

Lemon Crème Brûlée →

It has been said, and I agree, the act of cracking the golden brown crust to reach the smooth creamy custard of a crème brûlée is close to an ecstatic culinary experience. I prefer adding a hint of lemon as a high-note to balance the sweetness of the custard and crunchy caramelized sugar crust. Surprisingly easy to make, once you master a couple of simple techniques you can easily serve this classic dessert to impress your family and friends at home. The recipe is adapted from Epicurious and is the best crème brûlée I have tasted. It is a must try for anyone who enjoys rich, creamy, crunchy desserts.

Serves 4
Ingredients:

• 1 tablespoon finely grated lemon zest

• ½ teaspoon fresh lemon juice

• 1 ½ cups heavy cream

• about 5 tablespoons turbinado sugar such as Sugar in the Raw

• 3 large egg yolks

• ¼ teaspoon vanilla

Preparation:

1. Put oven rack in middle position and preheat oven to 325 F.

2. Add 1 tablespoon finely grated lemon zest into cream in a heavy saucepan.

3. Stir in 3 ½ tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until you see faint wisps of steam when you stir the mixture (almost-but-not-boiling) and the sugar is completely melted into the cream. Do not let the cream boil!

4. Lightly beat the yolks in a bowl, then, whisking constantly incorporate the yokes into the hot cream. Pour the custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and ½ teaspoon of fresh lemon juice. Divide among oven-safe ramekins.

5. Arrange the ramekins in a roasting pan with enough warm water to go halfway up the sides of the ramekins and bake in the warm water bath until the custards are just set around edge but the centers wobble when the pan is gently shaken, 30 to 35 minutes.

6. Cool the custards in a cold water bath 20 minutes, then remove from the pan and chill uncovered for at least 4 hours. (Custards will set completely as they chill.)

7. Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then using a chefs blowtorch move a flame evenly back and forth close to the sugar until it is caramelized. If you don’t have a chefs blowtorch, place the ramekins on a sheet pan under the broiler monitoring closely until the sugar is melted and begins to caramelize and turn golden brown. (See *Note)

8. Let stand until caramel is hardened, 3 to 5 minutes.

*Note: as a time saver, you can put the ramekins under the broiler until the sugar begins to melt (about 2-3 minutes depending on how hot the broiler is) and then touch up the finished crust on each one to a golden brown with the chefs torch.

**Note: extra custards can be kept in the refrigerator covered with plastic wrap for a few days. When you’re ready to add the caramelized sugar crust, dab the surfaces of the custards gently with a paper towel to remove any moisture before sprinkling a teaspoon of sugar evenly over the top and melting it under the broiler or with your chefs torch.

https://www.epicurious.com/recipes/food/views/lemon-creme-brulee

Almond-Pistachio-Lemon Bars →

I love anything lemon, so when I saw @Molly O’Neill’s Pistachio-Lemon Bar recipe on New York Times Cooking, I had to make it. Pistachios and lemon...check! But, I also love almonds with lemon, so I substituted chopped, sliced almonds for pistachios in the crust. I’m no baker, but this recipe is easy even for a non-baker like myself. It takes less than an hour. Sweet and tangy lemony richness with pieces of pistachios along with a chewy, buttery almond inflected crust, all bathed in powdery white confectioners sugar! This is a lemon recipe to go nuts over!

Yield 16 servings
Ingredients:

The crust:

• 1 cup all-purpose flour

• ¼ cup confectioners' sugar

• ¼ teaspoon kosher salt

• ½ cup cold, unsalted butter, cut into small pieces

• ¼ cup sliced almonds roughly chopped

The filling:

• 2 eggs

• 1 cup sugar

• ½ teaspoon baking powder

• 2 tablespoons all-purpose flour

• 1 teaspoon grated lemon zest

• 4 tablespoons fresh lemon juice

• ⅓ cup shelled unsalted pistachios

• Confectioners' sugar, for garnish

Preparation:

To make crust, preheat oven to 350 degrees.

1. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). (See *Note below)

2. Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios.

3. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing).

4. Bake until lightly browned, about 20-25 minutes.

Meanwhile, whisk together the filling ingredients.

5. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes.

6. Let cool completely. Sprinkle with Confectioners' sugar and cut into 2-inch squares.

*Note: to use parchment paper, cut two pieces of paper 8 x 11” inches and place one at a time covering the length, and overlapping to cover the width of your 8 x 8 inch baking dish. You should have about 1 ½ inches of paper overlapping each side of the baking dish.

Adapted from: https://cooking.nytimes.com/recipes/6960-pistachio-lemon-bars

Piña Colada Sabayon →

In the spirit of culinary ecumenicalism, I'm calling this recipe Piña Colada Sabayon. Like the Zabaglione recipe on this site, it’s basically a light, foamy custard flavored with wine or liqueur. This variation of the dessert uses grilled pineapple marinated in dark rum topped with a Sabayon/Zabaglione custard sauce flavored with Coconut Rum. If you want a light elegant dessert to finish your dinner, this easy, sumptuous, coconut-rum inflected custard-sauce over fresh pineapple or mango is sure to please. Explore and you will be rewarded! If you don’t want to have to wait for fresh pineapple to ripen, you can also find fresh, already cored and cleaned fresh pineapple in the fruit section of your local supermarket.

Serves 4
Ingredients:

• 3 large egg yolks at room temperature

• 3 tablespoons sugar

• 2 tablespoons coconut rum

• ¾ inch thick slices of fresh pineapple

• 2 tablespoons dark rum

Preparation:

1. Marinate the pineapple slices in the rum for at least an hour (preferably more).

2. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a potholder; add the dark and coconut rum you used to marinate the pineapple.

3. Beat the ingredients with a hand mixer at high speed until foamy. Alternatively, you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!)

4. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from heat.

5. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs.

Practice makes perfect. When ready, the Sabayon/Zabaglione will be thick, foamy, and slightly warm — but not hot — to the touch. Let it cool a little before spooning over your fruit. It will thicken as it cools and will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm.

Serve with a garnish of toasted coconut and coconut, Amaretto, or hazelnut cookies.

Try substituting your favorite liqueur or dry Marsala wine for the Rum to match the fruit, cake, or cookies you are serving with your own Sabayon/Zabaglione.

Zabaglione with Raspberries →

Zabaglione is a traditional Italian dessert often served with fruit or Amaretto cookies. If you’re French or a Francophile, it’s called Sabayon. It’s basically a light, foamy custard flavored with wine or liqueur. Using a double boiler, or a makeshift double boiler consisting of a stainless steel bowl over a similar diameter pot of boiling water makes the process almost foolproof. If you want a nice light elegant dessert to finish your dinner, try this easy, sumptuous, foamy custard-sauce over your favorite fruit. Explore and you will be rewarded!

Yield: 4 servings

Ingredients:

• 3 large egg yolks at room temperature

• 3 tablespoons sugar

• 2 tablespoons Moscato d'Asti wine

• 1 tablespoon Triple Sec

Preparation:

1. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a potholder; add the wine and/or liqueur.

2. Beat ingredients with a hand mixer at high speed until foamy. Alternatively, you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!)

3. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from the heat.

4. Continue beating, periodically placing the pot back over the heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs.

Practice makes perfect. When ready, the zabaglione will be thick, foamy, and slightly warm (not hot) to the touch. Let it cool a little before spooning over your fruit. It will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm.

Serve with a garnish of shaved dark chocolate, Amaretto or hazelnut cookies, and/or fresh fruit (like peaches, mango, or your choice of berries). Try substituting your favorite liqueur or dry Marsala wine for the Moscato d’Asti wine to match the fruit, cake, or cookies you are serving with the Zabaglione.

https://www.winemag.com/recipe/zabaglione-recipe/

Coconut Mango Parfait Pudding →

Serves 6

For Mango Puddings:

Ingredients:

• 1/2 cup fresh orange juice

• 1 tablespoon fresh lime juice

• 2 teaspoons unflavored gelatin

• 1 12-ounce mango, peeled, pitted, cut into chunks (canned mango puree or canned mango can be substituted if fresh is not available)

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1/3 cup sugar

• 1 1/2 tablespoons dark rum

Directions:

1. Mix citrus juices in a small saucepan.

2. Sprinkle gelatin over. Let stand 10 minutes.

3. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.

4. Combine mango, sour cream, milk, sugar and rum in a blender. Blend on high speed until smooth.

5. Add gelatin mixture and blend well.

6. Pour into six 6-ounce clear dessert dishes

7. Cover with plastic and chill until firm, at least 5 hours or overnight.

Once the Mango Pudding is set, make the Coconut Custard.

For Coconut Custard:

Ingredients:

• 1 cup light cream

• 1 tablespoons cornstarch

• 1/2 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
  1 large egg yolk, lightly beaten

• 1/4 teaspoon coconut extract

• 1 Tbs. Coconut Rum

Directions:

1. Stir together 1/2 c. cream and cornstarch until well blended.

2. Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

3. Whisk cornstarch mixture, then add to cream in a stream, whisking.

4. Boil custard, whisking constantly, 1 minute. Remove from heat and immediately whisk in eggs and coconut extract.

Assemble the Parfait:

Pour a layer of Coconut Custard over each Mango Pudding.
Chill for several hours until fully set.

Optional: garnish with toasted coconut and a raspberry.