Food & Drink

Lemon Sorbet

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Ahhh summer.  One dessert I can never get enough of is sorbet.  I love, love, love the perfect combination of cold and citrus on a hot day.  The best part is sorbet is super easy to make and only requires ingredients I always have on hand.

I like to serve the sorbet in the lemons that I hollowed out.  It’s such a cute way to serve this simple dessert.

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Lemon Sorbet

  • Servings: 6
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Ingredients

  • 3 lemons, zested and juiced
  • 1 cup water
  • 3/4 cup sugar

Method

  1. In a small saucepan, combine water and sugar over medium-low heat.  Cook until sugar is melted.  Stir in lemon zest and lemon juice.  Let mixture completely cool.
  2. Pour in ice cream maker and churn according to manufacturer’s instructions.

Food & Drink

No-Bake Mini Lemon Cheesecake Cups

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I LOOOOOOVE no-bake desserts.  Especially when the heat is high in the middle of summer, no-bake desserts are the best.  Lately, I’ve been on a citrus kick, and I’ve been experimenting with the jar of lemon curd I made a week ago.

Coincidentally, I’m also cleaning out my pantry at the moment, and I found a sleeve of graham crackers that I need to eat before it expires.  I started experimenting with combining the two to make a no-bake dessert.  After some brainstorming, I came up with a really simple, lemon cheesecake cup.

The base is just like a regular graham cracker crust.  It’s very buttery and has a lot of bite to it.  The filling is not as dense as a cheesecake, but it’s nice and fluffy, which will give you serious lemon meringue pie vibes.  I topped the whole thing with a generous layer of lemon curd and voila!

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No-Bake Mini Lemon Cheesecake Cups

  • Servings: 24
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Ingredients

  • 16 graham cracker sheets, crushed
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2/3 cup heavy cream
  • 1/2 cup lemon curd

Method

  1. Line the 24 cavities of a mini-muffin tin with paper liners or grease with butter.  In a small bowl, combine crushed graham crackers and butter.  Stir together until it forms a crumbly mixture.  Divide and press evenly along the base and sides in mini muffin tins.
  2. In a medium bowl, whip cream cheese until light and fluffy.  In a separate bowl, beat heavy cream with granulated sugar until it reaches stiff peaks.  Fold in the whipped cream cheese until well-combined.  Spoon approximately 2 tsp of cream cheese mixture in each cup (leave a little room on top).
  3. Spread a thin layer of lemon curd on the top.  Refrigerate 2 hours before serving.

Food & Drink

Lemon Meringue Pie

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Lemon Meringue Pie

  • Servings: 6-8
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Ingredients

Pie crust

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter
  • 1/4 cup ice water

Filling

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup milk
  • 4 egg yolks
  • 1 Tb unsalted butter
  • 2 large lemons, zested and juiced

Meringue

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar

Method

  1. Make the pie dough:  In a food processor (or use 2 forks or pastry cutter), pulse together flour, salt, and butter until crumbly.  Slowly add ice water, 1 tablespoon at a time, until the dough comes together when pinched.  Transfer to a floured work surface and knead until dough comes together.  Roll dough out to a 13-inch circle.  Place in 9-inch pie pan, cut off excess and crim the edges.  Freeze pie crust for about 30 minutes.
  2. Preheat oven to 400°F.  Use pie weights or dried beans and blind bake the pie crust for about 20 minutes.   Remove from oven and turn the temperature down to 350°F.
  3. Make the filling:  In a medium saucepan, whisk together sugar, cornstarch, salt, water, and milk over medium heat until it reaches a gentle boil and is thickening.  In a medium bowl, whisk together egg yolks.  Pour in about 1/2 cup of the sugar mixture and whisk to temper the eggs.  Return eggs back to the sugar mixture, whisking frequently.  Add butter, lemon juice, and zest and whisk until butter is melted.  Remove from heat and set aside.
  4. Make the meringue:  In a large bowl, beat egg whites and cream of tartar until it forms soft peaks.  Add sugar and continue to beat until it forms stiff peaks.
  5. Pour the filling into the baked pie pan, top with meringue.  Return to oven and bake for 12-15 minutes, or until the tops of the meringue is golden brown.  Rest on a cooling rack until it reaches room temperature, cool for about 1 hour in the refrigerator before serving.

Recipe notes:

  • For dramatic effects, I chose to use 6 egg whites, 3/4 cup sugar, and 1/2 tsp cream of tartar.  The recipe will give you around 2/3 of the height of the meringues.