Aimee's Frozen Lemon Dessert

 

When I was very very young, my mother became close friends with the pastor's wife of our church. I think the older woman, Hulda, took my mother under her wing and encouraged her when she had two, then three little ones. After Hulda passed, her husband married Aimee, and the pair stayed in contact with our family for many years.  

Aimee served us this recipe on a very hot summer day. It's sweet and tart and icy cold, just the refreshment needed when the temperatures soar. I made it last weekend when we had a house full of company. It's handy to have something waiting in the freezer when things get busy. I've adapted it somewhat.

Aimee's Frozen Lemon Dessert

A. Crust

1 cup graham wafer crumbs

2 Tablespoons sugar

2 Tablespoons melted butter

Mix the above and press the mixture into the bottom of an 8 x 8 pan. 

Note: I made it with a combination of almonds and pecans chopped in the food processor to make a gluten-free crust for a family member with celiac disease. I think I prefer the nuts to the cookie crumbs. 

Set aside.

B. Custard

1/2 cup sugar

2 egg yolks

1/2 cup lemon juice

1 Tablespoon grated lemon rind

Cook above mixture over medium-low heat, stirring constantly until slightly thickened. Set aside to cool.

C. Meringue

2 egg whites

1/4 cup sugar

Beat the egg whites to form soft peaks, then add the sugar and beat until stiff and shiny. Fold the mixture into the cooled lemon custard mixture.

D. Whipped Cream

1 1/4 cup heavy cream

Whip until soft peaks form. Fold the meringue/custard mixture into the whipped cream. 

Turn mixture into the prepared pan. Cover and freeze. Serve frozen. 

Note: Before freezing the mixture, I dropped spoonfuls of leftover raspberry sauce on top and swirled them in. 

Lemon Loaf

 

Having a couple of quick bread loaves in the freezer is good insurance for busy days or weeks when there is no time to bake. Date Loaf and this Lemon Loaf are my usuals. Lately, I've been craving the fresh sharpness of lemon and have made the recipe twice in the past month or so. Most recently I doubled the recipe and made four small loaves which are good for giving away to friends or neighbours. The lemon and sugar glaze on top really adds to the flavour, and I wouldn't recommend skipping it. 

Lemon Loaf (makes one large loaf or two small ones) 

1/2 cup (125 g) soft butter

1 cup (250 g) sugar

2 eggs, at room temperature

1/2 cup (125 ml) milk

1 1/2 cups (375 g) flour

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

grated rind of 1 lemon

Glaze: 

juice of 1 lemon

1/4 cup (50 ml) sugar

Preheat oven to 350 degrees Fahrenheit (180 C). 

In large bowl, cream butter, add sugar, then one egg. Beat in second egg. Stir in milk.

In another bowl combine the flour, baking powder, salt and lemon rind. Pour into the butter/egg mixture and stir just to combine. 

Spoon into greased 9 x 5 x 3 inch loaf pan. Bake for 1 hour until a toothpick inserted in the center comes out clean. 

While the loaf is baking, prepare the glaze by combining the lemon juice and sugar in a small saucepan. Heat and stir just to dissolve sugar.

Remove from oven and pour glaze evenly over immediately. Let cool 10 minutes in the pan, then remove and cool on a rack. 

Lemon Shortbread

When spring comes I crave bright citrus flavours. With a tangy lemon glaze, these buttery shortbread cookies melt in the mouth and satisfy the desire for a fresh taste. I use the same basic recipe as my Cranberry Orange Shortbread, but substitute lemon for the orange, and add a lemon glaze.

Lemon Shortbread

1 cup butter
3/4 cup icing sugar
2 teaspoons grated lemon rind
1 1/2 cups flour
1/4 cup cornstarch

1. Preheat oven to 300 degrees.

2. Cream together butter and icing sugar. 

3. Add lemon rind.

4. Stir together the flour and cornstarch, then add to the butter mixture. Cover and chill for about 30 minutes.

5. Roll to desired thickness. I like a crisper, thinner cookie, so mine are about 1/4 - 1/2 inch thick. 

6. Cut as desired. These are cut in rectangles, about 3 inches by 1 1/2 inches.

7. Bake on parchment lined baking sheets for 15-18 minutes or until pale golden brown. 

8. Cool on a rack, then glaze with Lemon Glaze. 

Lemon Glaze

1 1/2 cups icing sugar
2-3 Tablespoons fresh lemon juice

Stir together. You should have a smooth mixture that is spreadable, but not too runny. 

Sensational Lemon Roll

Fresh strawberries were the impetus to make this old-fashioned dessert last weekend. Well, strawberries and company coming. It's from an old Best of Bridge cookbook. The tart lemon filling is mellowed by whipped cream. Fresh strawberries aren't called for in the recipe, but they were a great addition.

Sensational Lemon Roll

Sponge Cake

3 eggs

1 cup sugar

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 Tablespoon grated orange rind

1/3 cup fresh orange juice

1 teaspoon vanilla

Icing sugar

Preheat oven to 350 degrees. Line a 10” x 15” jelly roll pan (edged cookie sheet) with parchment paper.

In a large mixing bowl, beat eggs until well combined, gradually beat in sugar. Continue beating until mixture is pale yellow and thickened, at least one minute.

Combine the flour, baking powder, and salt; stir into egg mixture. Add the juice, rind and vanilla. Stir to mix.

Pour into pan. Bake 12-15 minutes; don’t overbake.

Invert cake onto a clean tea towel that has been sprinkled with icing sugar. Roll together and cool. When completely cool, unroll, fill with Lemon Filling, re-roll and chill several hours before slicing and serving.

Lemon Filling

2 eggs

1 cup sugar

1 Tablespoon grated lemon rind

½ cup fresh lemon juice

1 cup whipping cream

Fresh berries to garnish

In a double boiler, use a whisk to combine eggs, sugar, and lemon juice. Cook, stirring constantly, over simmering water, until thickened, about 15 minutes. Strain through a mesh strainer, then stir in the lemon rind. Cool completely. Whip the cream and fold into the lemon mixture. Chill until ready to assemble Lemon Roll.