Recipes — lemon desserts

If you are wondering what a German Pancake a.k.a Dutch Baby is, it is an oven baked pancake – which is a cross between the actual pancake and a popover, that rises beautifully and results in a rich pancake. The beauty of this pancake is that there is no leavening added such as baking powder and baking soda, and this rises from the fat in the egg. Also, it is very easy to make, because all you need is a whisk and it saves time making individual pancakes. Try it this weekend topped with homemade lemon curd and fresh blueberries. YUM!

 

Ingredients

• 3 tablespoons butter
• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk, heated 20 to 30 seconds in the microwave
• 1 tablespoon plus 1 teaspoon sugar
• 2 teaspoons Madagascar Vanillapura extract
• Pinch salt
• 1 teaspoon sugar
• 1/2 teaspoon fresh lemon zest
• 2 tablespoons confectioners' sugar

 

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the butter in a large saute pan and place in the oven to melt.
3. Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, Madagascar Vanillapura extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
4. Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
5. While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
6. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy.
7. Top with your favorite homemade lemon curd and fresh blueberries

Recipe courtesy of Closet Cooking

 

My lemon tree produced eleven lemons this year! Last year only two. Although, it was enough to make homemade lemon curd to top some flakey pastries. But 11! I know, to some of you out there 11 doesn’t sound like much. But here in Utah, in the dead of winter, with a foot of new snow outside, it’s a gift!  Just in time for my Mom’s birthday!  She loves this Raspberry trifle recipe I found a few years ago.

But this time, I’m making it with homemade ladyfingers. Adding Madagascar Vanillapura extract and some lemon zest to make them a little brighter with a hint of buttery sweetness.  You do know, that when you make a trifle, its not JUST about how it tastes. Right?  It also has to LOOK delicious! These ladyfingers will be soaked in lemon juice and sugar.  I always add a little more of the lemon juice and sugar than the recipe calls for.  My mom likes it TART and sweet.

Growing up in Southern California we had limitless amounts of lemons from the most beautiful lemon tree in my grandmother’s back yard.  She knew how to make so many perfectly tart lemon desserts.  I guess this is probably why I’ll go for lemon over chocolate desserts hands down. But, they gotta be tart! And this trifle is the perfect combination of a sweet, tart, and rich delight!

 

 

 Ingredients foe the trifle:

• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar
• 12 oz-Mascarpone cream cheese, softened
• One 8-ounce jar prepared lemon curd (I prefer homemade)
• 2 cups heavy cream
• 22 hard ladyfinger cookies 
• 3 cups mixed raspberries 
• Powdered sugar, for garnish
• Whipped cream for serving

 

Directions

1. In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
2. Place the mascarpone cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
3. To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
4. Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

 

Homemade Lady fingers

Ingredients

• 2 tablespoons butter
• 3/4 cup plus 2 tablespoons sifted flour
• 4 egg yolks
• 1/2 cup sugar
• 4 egg whites, beaten until stiff
• Pinch of salt
• 1 teaspoon Madagascar Vanillapura extract
• 1 tsp of lemon zest

 

Directions

1. Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and Madagascar Vanillapura, lemon zest, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

 

Bothe recipes were originally found from the Food Network. I love them both! I just made a few alterations here and there.