Lemons are available all year round and Lori Longbotham uses this versatile citrus to make wonderful, delicious lemon desserts in her book, Luscious Lemon Desserts.
The chapter 'Lemon-Aid' that is all about lemon dessert basics: from the types of lemons, how to buy and store lemons, working with lemons, and tips, techniques and tricks of the trade.
Lemon Cakes
There are eight amazing lemon cake recipes such as Mile-High Lemon Angel Food Cake with Lemon Glaze, and Lemon Meringue Ice-Cream Cake which make wonderful cakes for birthday celebrations or any occasion.
Lemon Pies, Lemon Tarts and Lemon Cheesecakes
It's difficult to choose which recipe to make from this chapter: Mom's Lemon Meringue Pie, Lemon Chiffon Tart or the Triple-Lemon Cheesecake. How about the Lemon-Goat Cheesecake? These are just a few of the luscious lemon desserts in this chapter.
Lemon Puddings, Lemon Custards and Lemon Soufflé
These creamy, lemon desserts are brought to another level. Impress your guests with Lemon Panna Cotta, The Ultimate Lemon Mousse or Chilled Lemon Soufflé. The Lemon Rice Pudding will certainly become a favorite comfort dessert.
Lemon Cookies
Of course, no dessert book can be complete without a chapter dedicated to cookies. Classic Lemon Bars, Lemon and Anise Biscotti, The World's Best Madeleines are just a few of the 10 lemon cookies offered in this book. These are just amazing cookies that can be enjoyed at any time.
Frozen Lemon Desserts
Delightful frozen lemon desserts such as Creamy Lemon Ice Cream, Lemon Ricotta Gelato, Lemon-Chocolate Sorbet, Lemon Granita and Lemon Fruit Jewel Popsicles are made with an ice cream maker machine using fresh ingredients. Which desserts could be more refreshing on a hot summer's day?
Confections and Sauces
From Lemon Curd, Candied Lemon Peel and Warm Lemon-Chocolate Sauce, this chapter contains 16 recipes for confections and sauces to serve along homemade lemon desserts.
Dorothy Longbotham's Special Favorites
The best for last - 5 of Dorothy Longbotham's special desserts whose titles speak for themselves:
- All-American Shortcake
- Blueberry Pizza with a Sweet Lemon-Ricotta Crust
- Profiteroles
- Luscious Lemon and Blueberry Tiramisu
Ultimate Lemon Pound Cake Recipe
The Ultimate Lemon Pound Cake (recipe listed below) is no ordinary pound cake with its moist, rich, lemony taste. Baked in a bundt pan, it makes a wonderful presentation served with fresh fruit for any occasion.
Feel free to add 3 tablespoons of poppy seeds to the batter, or whatever suits your fancy. Don’t skip the double sifting: it gives the cake a fine and flawless crumb. This recipe uses approximately 2 lemons.
Source: Luscious Lemon Desserts
Serves 12
Ingredients:
- 3 ½ cups sifted cake flour (not self-raising)
- ½ teaspoons baking powder
- ¼ teaspoons salt
- 1 ½ cups (3 sticks) unsalted butter at room temperature
- 2 ¼ cups sugar
- 6 large eggs
- 1 cup milk
- 1 tablespoons plus 2 teaspoons finely grated lemon zest
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- ½ cup fresh lemon juice.
How to Make the Ultimate Lemon Pound Cake
- Position a rack in middle of the oven and preheat the oven to 300°F.
- Butter and flour a 10-inch (12-cup) Bundt pan.
- Sift the flour, baking powder, and salt together twice.
- Beat the butter with an electric mixer on medium speed in a large bowl until light and fluffy.
- Gradually beat in 1 ¾ cups of the sugar, about 3 tablespoons at a time, and continue beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk in batches, beginning and ending with the flour. Stir in 1 tablespoon of the zest, the lemon zest, the lemon extract, and vanilla.
- Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 1 ½ hours, or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes.
- Meanwhile, bring the remaining ½ cup sugar, 2 teaspoons zest, and the lemon juice to boil over medium-high heat in a small saucepan, stirring until the sugar has dissolved.
- Turn the cake out onto the rack and immediately brush the hot syrup over the hot cake. Let cool to room temperature. Serve the cake cut into wedges
Ultimate Pound Cake Recipe and photos from LUSCIOUS LEMON DESSERTS (c) 2001 by Lori Longbotham and Alison Miksch. Used with the written permission of Chronicle Books, San Francisco.
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Title : Luscious Lemon Desserts
Hardcover, 144 pages
Author : Lori Longbotham
Photography: Alison Miksch
Publisher: Chronicle Books
ISBN-10 0-8118-2893-X
ISBN-13 978-0-8118-2893-2
List price: $19.95 US
