photograph by Tim Robison
Yield: 1 pie.
1½ sleeves of saltine crackers
⅓ to ½ cup softened unsalted butter
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
4 egg yolks
½ cup lemon or lime juice, or a mix of the two
Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350°. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced.
Serve with fresh whipped cream and a sprinkling of sea salt.
photograph by Matt Hulsman
Yield: 6 servings.
1 can sweetened condensed milk
Juice from 3 lemons
3 large eggs, separated
1 graham cracker pie shell
Preheat oven to 350°.
Mix condensed milk, lemon juice, and egg yolks in a bowl using either a whisk or an electric hand mixer. Pour mixture into pie shell and refrigerate until ready to serve.
For the meringue: Whip egg whites until stiff peaks form. Spread egg whites over pie, making sure to get it up against the crust. Bake for 10 minutes or until the meringue peaks are slightly browned. Remove from oven and let sit for 20 minutes before refrigerating. Serve cold.
photograph by Matt Hulsman
Yield: 8 servings.
For the crust:
2 cups graham cracker crumbs
½ cup packed light brown sugar
½ teaspoon salt
1 stick unsalted butter, melted
For the filling:
⅔ cup evaporated milk
1 (3.4-ounce) package instant lemon pudding mix
2 (8-ounce) packages cream cheese, softened
¾ cup thawed lemonade concentrate
½ teaspoon vanilla extract
Lemon zest or peel (for garnish)
For the crust: Combine all ingredients.
Using the bottom of a metal measuring cup, press crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.
For the filling: In a medium bowl, whisk together milk and pudding mix.
In a separate bowl, use an electric mixer to blend the cream cheese until light and fluffy.
Blending on low speed, add lemonade concentrate and vanilla extract to the whipped cream cheese. Add pudding mixture and continue to blend until all ingredients are incorporated. Batter will be thick.
Pour mixture into crust and spread evenly to all sides. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Freeze pie overnight. When ready to serve, let pie sit at room temperature for 20 minutes before slicing. Garnish with lemon zest or peel.
photograph by Baxter Miller
Yield: 6 to 8 servings.
Crust:
½ cup butter, melted
1½ sleeves Ritz crackers, crushed into coarse crumbs
Filling:
1 (14-ounce) can sweetened condensed milk, such as Eaglebrand
4 egg yolks
6 tablespoons fresh-squeezed lemon juice
Meringue:
4 large egg whites
6 tablespoons sugar
1 teaspoon vanilla extract
For the crust: Preheat the oven to 350°.
Stir together the butter and crumbs until the mixture is evenly moistened. Press into a 9-inch pie pan.
Bake until golden and fragrant, about 12 minutes. Cool to room temperature on a wire rack.
For the filling: Whisk together the condensed milk and egg yolks in a medium bowl until smooth. Add the lemon juice and whisk until smooth. Pour into the cooled pie crust.
For the meringue: Beat the egg whites until opaque and frothy with a mixer set to low speed. Add the vanilla, increase speed to high, and beat to very soft peaks. Gradually add the sugar and continue beating to firm peaks.
Spread the meringue over the pie filling, making sure it touches the inner edge of the pie crust. Use the back of a spoon to make a few pretty swirls on top.
Bake until the meringue is golden brown with slightly darker peaks, about 10 minutes.
Cool to room temperature on a wire rack and then refrigerate until chilled.
photograph by Matt Hulsman
Yield: 24 bars.
Shortbread Crust:
2 sticks (8 ounces) cold unsalted butter, cut into small pieces, plus more for coating the baking dish
2 cups + 3 tablespoons all-purpose flour
½ cup powdered sugar
½ teaspoon fine salt, divided
3 tablespoons cornstarch
3 teaspoons dried lavender buds
Lemon Filling:
1¾ cups granulated sugar
4 large eggs
4 large egg yolks
1 cup freshly squeezed lemon juice (from 5 medium lemons)
1 tablespoon finely grated lemon zest (from 1 medium lemon)
Powdered sugar, for dusting
Preheat oven to 350°. Coat a 13 x 9-inch baking dish with a bit of butter; set aside.
Place 2 cups of flour, powdered sugar, cornstarch, and ¼ teaspoon of salt in the bowl of a food processor fitted with a blade attachment. Pulse briefly to combine. Gradually add the 2 sticks of butter pieces over the flour mixture and pulse until the dough just begins to come together, about 20 pulses. Add the lavender and pulse 5 times.
Crumble the dough into the prepared baking dish, pressing firmly and evenly into the pan. Bake on the middle oven rack, until the crust is fully set and just starting to brown on the edges, about 20 to 25 minutes. Remove from the oven and let cool. Reduce oven temperature to 325°.
For the filling: Combine the remaining 3 tablespoons flour, the remaining ¼ teaspoon salt, granulated sugar, eggs, and egg yolks in a large bowl, and whisk until the sugar has dissolved and the mixture is smooth, about 2 minutes. Add the lemon juice and zest, and whisk until well combined.
Pour the filling over the baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and dust with powdered sugar.
photograph by Matt Hulsman
Yield: 36 tarts.
2 cups granulated sugar
½ cup butter, softened
5 eggs
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons cornmeal
½ teaspoon salt
¼ cup fresh lemon juice
8 fresh mint sprigs, chopped
2 tablespoons lemon zest
2 piecrust shells
Powdered sugar for dusting
Preheat oven to 350°. In a large mixing bowl, cream together sugar and butter with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add milk. Lower speed and add flour, cornmeal, salt, lemon juice, mint, and lemon zest. Mix until smooth. Set aside.
Sprinkle flour on a clean countertop. Place piecrust on counter. Cut pastry rounds using a 2½-inch round cookie or biscuit cutter. Place and evenly press pastry into each cup of a mini-muffin tin.
Pour lemon mixture into pastry shells, filling each to the top.
Bake for 15 to 20 minutes, until the filling centers begin to set. Remove tarts from oven and let set before serving. Dust with powdered sugar.
photograph by Matt Hulsman
Yield: 10 servings.
4 cups heavy cream, very cold (divided)
1 cup powdered sugar (divided)
6 ounces whole-milk plain Greek yogurt
¼ cup fresh lemon juice (2-3 lemons)
1 (10-ounce) jar lemon curd
2 tablespoons fresh lemon zest (plus extra for garnish)
2 (7.25-ounce) bags shortbread or butter cookies
2 teaspoons cream of tartar
Lemon slices (optional, for garnish)
Fresh mint leaves (optional, for garnish)
Using a stand mixer with whisk attachment, whip 2 cups heavy cream at medium-high speed for 2 minutes or until you start to see the trail of the whisk through the cream. Add ½ cup powdered sugar. Whip until stiff peaks form. Cover and set aside.
In a medium bowl, combine yogurt, lemon juice, lemon curd, and zest. Stir until combined. Fold half of the whipped cream into the lemon mixture. Set aside.
Line a 9 x 5-inch baking dish with plastic wrap, leaving extra wrap on all sides. Layer the bottom of the pan with cookies, making sure the cookies are tightly arranged, and breaking them if necessary to make them fit. Spread half of the lemon mixture evenly over the cookies and along the sides of the pan. Add another layer of cookies, followed by the remaining whipped cream. Top whipped cream with a third layer of cookies, followed by lemon mixture. Finish with a layer of cookies.
Cover with plastic wrap and freeze for 3 to 4 hours or overnight. Before serving, combine the remaining 2 cups heavy cream, ½ cup powdered sugar, and 2 teaspoons cream of tartar in a stand mixer with whisk attachment. Whip on medium-high speed until stiff peaks form.
Remove cake from freezer, and use the loose edges of the plastic wrap to remove from the pan. Flip cake over on a platter and remove wrap. Frost cake with whipped cream frosting, and decorate with lemon slices, fresh lemon zest, and/or fresh mint.
photograph by Matt Hulsman
Yield: 10-12 servings.
1 pound unsalted butter, softened, plus more for coating the tube pan
3 cups sugar
6 large eggs, room temperature
4 cups cake flour, plus more for coating the tube pan
1 cup whole milk, room temperature
1 teaspoon lemon extract
1 teaspoon orange extract
2 teaspoons vanilla extract
1½ cups fresh or frozen blueberries
Glaze:
2 cups powdered sugar
¼ cup fresh lemon juice
2 tablespoons unsalted butter, softened
1 tablespoon lemon zest
Preheat oven to 300°. Lightly grease a 10-inch tube pan with vegetable oil or butter. Sprinkle a light coating of cake flour over greased surface. Tap to remove any excess flour.
Using an electric mixer, beat butter at medium speed for 2 to 7 minutes or until creamy. Gradually add sugar, on medium speed, until fluffy and light in color. Add eggs, 1 at a time, beating just until the yolks disappear.
Add flour to creamed mixture, a little at a time, alternating with milk and ending with flour. Beat at low speed, just until blended, after each addition. Add extracts and blend for 1 minute. Fold in blueberries with a spatula.
Pour batter into tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan and cool completely on a wire rack.
For the glaze: Beat powdered sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half of the glaze over the cake; let cool. Pour remaining glaze over the cake.
photograph by Matt Hulsman
Yield: 8 servings.
1 cup fresh or frozen blueberries
1½ cups plus 2 tablespoons all-purpose flour, divided
⅓ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
½ teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
2 tablespoons lemon zest, about 2 lemons
Lemon Glaze:
2 tablespoons fresh lemon juice
½ cup powdered sugar, sifted
Preheat oven to 350°. Prepare an 8 x 4-inch loaf pan with cooking spray. Cut parchment paper to fit the bottom and sides of the loaf pan. Lightly coat parchment paper with cooking spray.
Place blueberries in a small bowl and sprinkle with 2 tablespoons of flour. Toss gently to coat. Set aside.
In a medium bowl, add melted butter and sugar, and mix well. Whisk in eggs and vanilla extract. In a separate bowl, combine 1½ cups of flour, baking powder, and salt. Stir dry mix and milk into egg mixture, alternating between the two.
Fold lemon zest and blueberries into the batter. Do not overmix. Pour batter into prepared pan and spread evenly to all corners.
Bake for 50 to 60 minutes or until a toothpick comes out clean. Remove bread from oven and place on a wire rack for 1 hour to cool before removing from pan.
For the glaze: Combine lemon juice and powdered sugar in a small bowl and stir until glaze is smooth. Drizzle glaze over bread before slicing.
photograph by Matt Hulsman
Yield: 12 servings.
1 cup yellow cornmeal
3 cups all-purpose flour
1 cup granulated sugar
⅓ cup powdered sugar, plus more for dusting
1½ tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted unsalted butter
2 tablespoons honey
2½ cups whole buttermilk
4 eggs, beaten
2 teaspoons fresh lemon juice
½ teaspoon fresh rosemary, stem removed and leaves chopped
Preheat oven to 350°. Grease a 9 x 13-inch baking dish with cooking spray.
In a large mixing bowl, stir together the cornmeal, flour, granulated sugar, powdered sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, buttermilk, beaten eggs, lemon juice, and rosemary. Stir just to moisten.
Pour the batter into the prepared baking dish and bake for 45 minutes, until the top of the cornmeal cake starts to brown and show cracks. Remove from oven and allow to cool. Dust cake with powdered sugar before serving.
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