Recipe: Lemon Desserts (5)

GO WILD WITH LEMON IN THE KITCHEN

FROZEN LEMON CRUNCH
1 cup evaporated milk ( not sweetened condensed milk)
1/3 cup lemon juice
2 eggs
1/2 cup sugar plus 3 tablespoons sugar
1/2 teaspoon salt
1 tablespoons grated lemon rind
1/2 cup finely crushed cornflakes
2 tablespoons melted butter

Chill evaporated milk in refrigerator tray until soft ice crystals form around edges of tray ( 15-20 minutes ). Whip milk until stiff. Add lemon juice and whip until very stiff. Beat eggs, cup of sugar and salt until thick and creamy. Fold in whipped milk and grated lemon rind. Spoon into refrigerator tray ( one large and 2 small trays). Mix cornflakes, butter and remaining 3 tablespoons sugar. Sprinkle over top of filling. Freeze until firm, about 2 hours. Serve cold. Serves 6-8.

CLASSIC LEMON TART

Crust:
1/4 cup canola oil
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3-5 tablespoons 1% or skim milk
Lemon filling:
2 large eggs
3 large egg whites
1 cup sugar
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
confectioners' sugar for dusting

To make crust:
In a small bow, mix oil and 1/4 cup flour until smooth; cover and chill in the freezer until partially frozen, about 1 hour. In a bowl, whisk remaining 1 cup flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut chilled oil-flour paste into dry ingredients until crumbly. With a fork, stir in milk 1 tablespoon at a time, just until a soft dough forms. Turn dough out onto a lightly floured surface and gently knead 7 or 8 times. Press into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. Position rack in upper third of oven; preheat to 375 degrees. Lightly oil a 10 or 11 inch removable-bottom tart pan or coat it with non stick spray. On a lightly floured surface, roll out dough into a 12-inch circle. Drape dough over the rolling pin and transfer it to prepared pan. Press to fit. Run rolling pin over the top of the tart pan to trim edges. Cover crust with foil and weight with pie weights, dry beans or dry rice. Place tart pan on a baking sheet. Bake crust for 10-12 minutes, or until the surface is set but not at all browned. Remove foil and pie weights and set crust aside on the baking sheet. To make filling and bake tart: In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and lemon zest. Pour filling into partially baked crust. Bake tart in upper third of the oven for about 20 minutes, or until the crust is golden and the filling is set. Cool on a wire rack for at least 10 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Serves 8.

LEMON PUDDING CAKE

1 1/4 cups sugar
1/3 cup all-purpose flour
1/8 tsp. Salt
1 cup 1% or skim milk
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, melted
1 large egg yolk
2 teaspoons freshly grated lemon zest
4 large egg whites
confectioners' sugar for dusting

Preheat oven to 350 degrees. Lightly oil a 9 inch deep-dish glass or ceramic pie pan (6-cup capacity) or coat it with non-stick spray. Boil water for the water bath. In a medium bowl, combine 1 cup sugar, flour and salt. Make a well in dry ingredients. Add milk, lemon juice, butter, egg yolk and lemon zest. Whisk until smooth. Using an electric mixer, beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup sugar, beating until glossy. Fold egg whites into batter ( it will be thin and a little lumpy). Scrape into prepared pie pan. Place pie pan inside a larger shallow pan. Add enough boiling water to come almost halfway up the sides of the pie pan. Bake pudding cake for 30- 40 minutes, or until the top is golden and cakey, with soft lemon pudding underneath. Let cool on a wire rack for 15 minutes. Dust with confectioners' sugar and serve warm. Makes 8 servings.

LEMON-STRAWBERRY TRIFLE

3 cups non-fat plain yogurt
1/3 cup plus 1 tablespoon fresh lemon juice
2/3 cup sugar
4 ounces reduced-fat cream cheese, softened
2 teaspoons freshly grated lemon zest
2 teaspoons vanilla extract
2 pints fresh strawberries, hulled and thinly sliced
1 package ( 3 ounces ) ladyfingers ( 12 ladyfingers )
fresh mint sprigs or other herb for garnish

Set a fine mesh sieve or colander over a bowl. Line with a double layer of cheesecloth or a coffee filter. Spoon in yogurt. Cover with plastic wrap and refrigerate for at least 8 hours of overnight. Discard whey or reserve for another use. ( the yogurt cheese will keep in the refrigerator for up to 1 week). In a small saucepan, combine 1/3 cup lemon juice and 1/3 cup sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to small bowl and set aside to cool. In a mixing bowl, combine yogurt cheese, cream cheese, remaining 1 tablespoon lemon juice, lemon zest, vanilla and remaining 1/3 cup sugar. Beat with a whisk or electric mixer until fluffy and smooth. In a small bowl, toss strawberries with 2 tablespoons of the lemon syrup. To assemble, divide half of the yogurt mixture among 6 dessert dishes. Arrange half of the ladyfingers over the yogurt mixture and lightly brush with half of the remaining lemon syrup. Top with half the strawberries. Repeat with remaining yogurt mixture, ladyfingers, lemon syrup and strawberries. Garnish with mint sprigs. Makes 6 servings. Timing tip: Start draining the yogurt 1 day ahead. Use yogurt without pectin, cornstarch, gelatin or gums added.

LEMON COOKIES

2 1/2 cups whole-wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup applesauce
1/4 cup canola oil
2 tablespoons fresh lemon juice
4 teaspoons freshly grated lemon zest

In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk 1 cup sugar, applesauce, oil, lemon juice and lemon zest until smooth. Make a well in the dry ingredients and add wet ingredients. Stir until blended. Cover with plastic wrap and refrigerate until chilled, 30 minutes to 1 hour. ( The dough will keep in the refrigerator for up to 3 days.) Preheat oven to 350 degrees. Lightly oil 2 baking sheets or coat them with non-stick spray. Place remaining 1/4 cup sugar in a small bowl. Using floured hands, roll dough into 1 inch balls. Roll balls in sugar to coat and place 2 inches apart on prepared baking sheets. Bake cookies, one sheet at a time, for 12- 14 minutes, or until very lightly browned. ( The longer they bake, the crisper they become.) Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. ( The cookies will keep in an airtight container for up to 3 days; freeze for longer storage.) Makes about 2 dozen cookies. Look for whole-wheat pastry flour in health-food stores; it gives baked goods a light texture while adding fiber. Store in an airtight container in freezer.

LEMON AND MINT SHERBET

1/4 cup fresh mint leaves ( about 20)
2 3/4 cups 1% or skim milk
3/4 cup sugar
3/4 cup lemon juice
2 teaspoons freshly grated lemon zest

In a large saucepan, combine mint, milk, and sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour or overnight. ( The sherbet base will keep in the refrigerator for up to 2 days.) Pour sherbet base into a food processor or blender and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend. Transfer mixture to an ice-cream maker and freeze according to manufacturers' directions. (Alternatively, freeze mixture in a shallow, nonreactive metal pan until solid, about 6 hours. Break into chunks and pulse in food processor until smooth.) Serve immediately, or transfer to a chilled bowl and freeze for 1-2 hours for a firmer texture.
( The sherbet will keep in an airtight container in the freezer for up to 4 days. Let soften in the refrigerator for 30 minutes before scooping.) Makes about 1 quart, for 8 servings.
Serving idea: Spoon sherbet into hollowed-out lemon halves.