ISO: Lemon Dessert Recipes

[Linda in MO]

I would like to make a dessert for Easter using homemade lemon curd. I think a trifle including berries sounds good. Anyone have anything like that? Or any other dessert recipes including lemon curd? And is the CL lemon curd recipe good? I'd also be interested in any favorite lemon dessert recipes.
Thanks!

[CheerLiz]

My favorite lemon recipe doesn't have curd in it, but it's the "easy lemon squares" from the cover of the 2000 CL Yearbook. They're pretty reasonable when it comes to calories and fat, unless you eat the whole pan (which I've been known to do!)

[MrsReber]

I've made the CL lemon curd and it's delicious. I've made the lemon swirl cheesecake about three times. It's really good. I think there is also a fruit pizza in that same issue (April 2000) that uses lemon curd. I haven't tried it, but it looks really good. The lemon squares that CheerLiz mentioned are also a favorite of mine. I can see eating the whole pan!

[Laura B]

I second the Lemon-Swirled Cheesecake and accompanying Lemon Curd recipe. I have made that cheesecake four times, always with great success. If you are interested in something that isn't light, Emeril made the most amazing looking lemon curd dessert the other night. Here is the recipe from the Food Network website:

LEMON CURD TART WITH FRESH BLUEBERRIES

Recipe courtesy Emeril Lagasse, 2001

1/2 cup sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon finely grated fresh lemon zest
3 large eggs, beaten
1 prepared 8-inch tart shell, blind-baked
1 pint fresh blueberries, rinsed and stems removed
1 cup sweetened whipped cream, optional accompaniment

In the top of a double boiler over simmering water, cook the sugar, lemon juice, butter, zest, and eggs, whisking frequently, until a custard forms and bubbles appear on surface, 10 to 15 minutes. Remove from the heat and strain through a fine mesh sieve into a bowl.

Spoon the lemon curd into the prepared tart shell, smoothing the top with the back of a spoon or rubber spatula. Arrange the berries in a decorative pattern over the top, and serve with whipped cream on the side, if desired.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Difficulty: Expert


Show # EM1E14

*NOTE* I noticed that the directions do not include chilling the tart before you put the blueberries on top. On the show he said to chill it first for several hours or until the curd filling firms up. He also spread some lemony looking stuff (but it was not more lemon curd) on top of the curd before adding the berries to make them stay in place. Alas, that is not in the recipe as written either. I bet that part is not essential. Just push the berries down until they feel snug but are not sinking!


Another lemon dessert that I love are the Easy Lemon Squares mentioned above.


[This message has been edited by Laura B (edited 04-11-2001).]

[Peggy]

Linda,

I love the CL Lemon Curd recipe and I have made the Fruit Pizza from that issue. It was a very colorful and refreshing dessert, however, do not make it ahead of time. The sugar cookie crust tends to get soggy after awhile. It was good the evening I made it, but the leftovers were soggy and unedible!

Peggy

[lindrusso]

I just made a batch of the Lemon-Cream Cheese Cookie Cups from Cooking Light. I like to make these because you can do them ahead and keep them in the freezer.

[Wendy w]

I love the lemon squares and the lemon curd (both very easy), which I served with pound cake and fresh berries, but I have never gotten around to making the lemon swirl cheesecake.

[KValley]

Linda,

CL's Lemon Macaroon Tartlets from 1999 (?)- they are on the cover of the CL Five Star Cookbook- are smashing. I've made them for special occasions and everyone raves- they look as if you've spent hours. The filling is a lightened lemon curd. I've made up the Macaroon tart Shells in advance and frozen them to spread out the work a bit,

I would advise against setting the oven on fire while toasting the coconut, however. I tried this once and it really wasn't necessary http://www.cookinglight.com/bbs/biggrin.gif

I also second the Easy Lemon Squares from CL 2000.

[Linda in MO]

Thanks everybody! Keep the ideas coming!

The lemon swirl cheesecake intimidates me. I think I've read it can be kind of a tricky cheesecake to make.

I would love to see the recipe for the fruit pizza with lemon curd if someone could post it for me.

LauraB, that LEMON CURD TART WITH FRESH BLUEBERRIES looks great, but I don't know where I would get a tart shell and I don't have a tart pan to make one myself.

I will definitely have to look for the Lemon-Cream Cheese Cookie Cups recipes. That sounds good.

I don't have the 5 star cookbook, but I would like to see the recipe for Lemon Macaroon Tartlets if someone has it on their computer already.

While doing a search for recipes with lemon curd, I came across this posted my MamaSue. Looks good...

* Exported from MasterCook *

Lemon-Berry Parfaits

Recipe By : posted by MamaSue at CL board
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Dessert , Low-Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup light dairy sour cream
1/2 cup lemon curd
1 teaspoon finely shredded lemon peel
3 cups cubed angel food cake (about 1/4 of a purchased 15-ounce angel food cake)
1 cup fresh or frozen blueberries -- thawed
lemon peel curls (optional)

Combine sour cream, lemon curd, and lemon peel. For each serving, place a few cake cubes in the bottom of a parfait glass followed by about 2 tablespoons of the sour cream mixture. Add a layer of blueberries. Repeat layers. Cover and chill for 1 to 4 hours. Garnish with lemon peel curls, if desired. Makes 4 servings.

259 cal.; 4g fat; 5g fiber; 72mg calcium, 266 mg sodium, 28g carbo.

[SHERRY]

Here is the lemon-Cream Cheese Cookie Cups recipe and a couple other recipes that looked good http://www.cookinglight.com/bbs/biggrin.gif

* Exported from MasterCook *

Lemon-Cream Cheese Cookie Cups

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1/2 cup sugar
1/4 cup butter or stick margarine -- softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 less-fat cream cheese -- ¥
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds


1. To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer
until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour
into dry measuring cups; level with a knife. Add flour, baking powder, and
salt to sugar mixture; beat at low speed until well-blended. Wrap dough in
plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides
of 24 miniature muffin cups coated with cooking spray.
2. Preheat oven to 350 degrees.
3. To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup
sugar through cream cheese) in a food processor; process until smooth,
scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into
each prepared muffin cup. Bake at 350 degrees for 23 minutes or until edges
are brown and filling is set. Remove cups from pans immediately; cool on a
wire rack
4. To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup.
Sprinkle with almonds. Yield: 24 servings (Serving size: 1 cookie cup).

Source:
"Cooking Light YEAR: April 1999 PAGE: 169"



* Exported from MasterCook *

Citrus Sponge Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1994 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup 1% low-fat milk
1/2 cup pineapple juice
1/3 cup fresh lemon juice
2 tablespoons margarine -- melted
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
3 egg yolks
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
Vegetable cooking spray
1 teaspoon powdered sugar

Combine first 7 ingredients, stirring with a wire whisk; set aside.

Combine sugar, flour, and salt in a large bowl. Gradually add the milk mixture, stirring well (batter will be thin).

Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into batter; gently fold in remaining egg whites.

Pour batter into a 1-1/2 quart casserole dish coated with cooking spray. Place casserole dish in an 8-inch square baking dish, and add hot water to baking dish to a depth of 1 inch.

Bake at 350 degrees for 50 minutes or until golden brown. Sprinkle with powdered sugar.

Source:
"Cooking Light, October 1994, page 95"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 228 Calories; 7g Fat (26.6% calories from fat); 5g Protein; 37g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Serve warm or chilled.

NOTES : As it bakes, this dessert forms two layers: a creamy pudding nestled beneath a spongy cake top.


* Exported from MasterCook *

Lemon Pudding with Blueberry Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Light 1994 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup frozen egg substitute -- thawed
1/4 cup sugar
1/3 cup 2% low-fat milk
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon reduced-calorie margarine -- melted
2 tablespoons all-purpose flour
Vegetable cooking spray
1 tablespoon sugar
1 tablespoon water
1 teaspoon cornstarch
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 cup fresh blueberries

Beat egg substitute at high speed of an electric mixer for 1 minute. Add 1/4 cup sugar; beat 1 minute. Add milk and next 3 ingredients; beat well.

Add flour; beat until well blended. Pour half the mixture into each of 2 (6-ounce) custard cups or ramekins coated with cooking spray. Place custard cups in a 9-inch square baking pan. Add water to pan to a depth of 1 inch. Bake at 325 degrees for 30 minutes or until set. Remove cups from water; set aside.

Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well. Add blueberries; stir well. Microwave at HIGH 3 minutes or until thickened and bubbly, stirring after 1-1/2 minutes. Spoon half of the mixture over each pudding.

Source:
"Cooking Light, June 1994, page 100"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 5g Fat (17.0% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.



* Exported from MasterCook *

Lemon Chiffon Cake with Fresh-Fruit Compote

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
May '97

Amount Measure Ingredient -- Preparation Method

1 cup sifted cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 large egg yolks
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 cup sliced strawberries
1 cup blackberries
1/4 cup brandy
1 teaspoon granulated sugar
1 tablespoon powdered sugar

Preheat oven to 350º.

Combine first 4 ingredients in a large bowl; stir well. Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife. Bake at 350º for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.

Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.

Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.

Serving Size: 1 cake slice and 1/4 cup of fruit mixture

Source:
"Cooking Light, May 1997, p.136"
Copyright:
"© Cooking Light"

Per Serving (excluding unknown items): 197 Calories; 5g Fat (24.4% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

NOTES : "This is a very popular cake at Maison Robert," Andrée says. "It's not heavy and has a lot of flavor."


* Exported from MasterCook *

Mini-Cheescakes

Recipe By :Rose's Christmas Cookies, by Rose Levy Beranbaum
Serving Size : 0 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup graham cracker crumbs
4 Tablespoons unsalted butter
1 package cream cheese -- (8 oz) softened
1/3 Cup sugar
1 Large egg
2 Tablespoons sour cream
1/2 teaspoon pure vanilla extract
2 teaspoons freshly squeezed lemon juice

Cranberry Topping

Preheat oven to 375
Spray 2 mini-muffin pans (12 depressions in each pan) with non-stick cooking spray.
In a medium bowl, stir together the graham cracker crumbs and butter until evenly mixed.
Spoon 2 rounded teaspoons of the crumb mixture into each depression of the pans and press into the bottoms and up the sides.
In a mixing bowl, beat the cream cheese and sugar about 3 minutes until very smooth, preferably with a whisk beater. Beat in the egg, scraping the sides of the bowl. Add the vanilla extract andlemon juice and beat until incorporated. Add the sour cream and beat just until the mixture is blended.
Fill each graham cracker-lined depression almost to the top with the batter, using a spoon or a reclosable quart-sized freezer bag with a piece cut off one of the corners of the bag.
Set the mini-muffin pans on baking sheets in the oven. Bake for 10 minutes. For even baking, rotate the pans from top to bottom and front to back halfway through the baking period. The cakes will puff up but deflate on cooling, leaving shallow hollows perfect for filling with toppings.
Cool completely in the pans on wire racks. Refriderate for at least 3 hours.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2029 Calories; 146g Fat (63.6% calories from fat); 31g Protein; 157g Carbohydrate; 6g Dietary Fiber; 578mg Cholesterol; 1275mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 27 1/2 Fat; 4 1/2 Other Carbohydrates.

NOTES : The toppings. I like either lemon curd, or Cranberry Topppping.



[This message has been edited by SHERRY (edited 04-11-2001).]

[Laura B]

Here is recipe for the Fruit Pizza. In case you don't have the CL lemon curd recipe, I tacked that on the end.

* Exported from MasterCook *

Fresh-Fruit Pizza With Lemon Curd

Recipe By :Cooking Light Magazine. May 2000. Page: 202.
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (18-ounce) refrigerated sugar cookie dough
Cooking spray
2 tablespoons seedless raspberry jam, melted
3/4 cup Lemon Curd
2 cups fresh raspberries
2 cups blackberries
1 cup sliced strawberries
1 plum, sliced
2 teaspoons sugar

1. Preheat oven to 350 degrees.

2. Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350 degrees for 12 minutes or until golden brown. Cool completely on a wire rack.

3. Preheat broiler.

4. Spread jam over crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes. Yield: 12 servings (serving size: 1 wedge).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 30 Calories; trace Fat (7.0% calories from fat); trace Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.

NOTES : The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.

The Lemon Curd recipe can be found in the May 2000 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Lemon Curd

Recipe By :Cooking Light Magazine. May 2000. Page: 200.
Serving Size : 19 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

1. Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: 1-1/3 cups (serving size: 1 tablespoon).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 38 Calories; trace Fat (10.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.
Nutr. Assoc. : 0 0 0 0 0

[KValley]

Hi Linda,

I'm bumping this up hoping that someone can post the Lemon Macaroon Tartlets from MasterCook. I'll check back later this evening and if I don't see it, I'll type it in- it's worth it!

Julie

[Laura B]

Julie, I cannot seem to find that recipe in MasterCook. It must not be from 1999 because I am sure I have all of 1999 (I BETTER have all of it, I paid for very single cookpak for that year http://www.cookinglight.com/bbs/rolleyes.gif ). Anyway, maybe someone else has it or you can be kind enough to type it in. I love lemon desserts, so I would love to have that recipe. http://www.cookinglight.com/bbs/smile.gif

[Linda in MO]

WOW, thanks Sherry! LauraB, that fruit pizza looks fantastic! Thanks!

I did a search at google.com and found the
Lemon Macaroon Tartlets. They look yummy...

2 cups sweetened, flaked coconut
1/2 cup white sugar
3/8 cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 (3 ounce) package lemon pudding and pie filling
1 (8 ounce) container frozen whipped topping, thawed
1 cup sweetened, flaked coconut

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.

[KValley]

Hi Linda,

Here's the CL version, complete with lemon curd!

Lemon Macaroon Tartlets

Cooking Light Five Star Recipes

Macaroon Tart Shells
3/4 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon grated lemon rind
1/3 cup water
1/3 cup fresh lemon juice
1 egg, lightly beaten
2 drops yellow food coloring (optional)
1/2 cup frozen reduced calorie whipped topping, thawed
2 tablesppons flaked sweetened coconut, toasted

Prepare macaroon Tart Shells and set aside.

Combine sugar, cornstarch, and lemon rind in a saucepan, and stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring contantly, 1 minute. Gradually stir one-fourth of hot lemon mixture into egg; add to remaining lemon mixture, stirring contantly. Cook over medium heat, stirring constantly, 1 minute or until thickened. Pour mixture into a bowl; stir in food coloring, if desired. Place plastic wrap on surface, and chill.

Spoon 1 tablespoon plus 1 teaspoon lemon mixture into each prepared shell. Top evenly with whipped topping and coconut. Yield: 1 dozen (serving size: 1 tartlet)

Calories 204 (32% from fat)

Macaroon Tart Shells:

To keep the shells from being tough, spoon the flour into the measuring cup instead of packing it.Use large eggs, and spread the mixture thinly into the muffin cups. Baked shells may be frozen for later use.

2 cups flaked sweetened coconut
1/2 cup sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
Vegetable cooking spray

Combine first 5 ingredients in a bowl; stir well. Sppon mixture evenly into 12 muffin cups coated with cooking spray, pressing mixture into bottom and up sides of muffin cups. Bake at 400 degrees for 15 minutes or until edges are browned. (Do not overbake) Cool 2 minutes in pan on wire rack. Yield 1 dozen (serving size one shell)

Whew! I definitely need MasterCook!

I have always doubled the recipe without problem.

[LGBurns]

Another thing that is delicious with lemon curd is genoise. The December '99 CL had a Triple Lemon Genoise with buttercream. I know that I have had Genoise with lemon curd in the middle before and a blackberry sauce and it was delicious (my brother's wedding cake was like this and it was spectacular). So, you could probably substitute lemon curd for the filling in the CL genoise and then use buttercream for the frosting.

[KValley]

I'm bumpin' this baby up, Linda so you get that darn Lemon Macaroon Tartlets recipe. I'm a woman on a mission http://www.cookinglight.com/bbs/biggrin.gif

[Linda in MO]

LOL, KValley! I'm here. Thank you so much for typing it all out for me. Looks like the one I found on the net was the wrong one. I was hoping to save you some typing! http://www.cookinglight.com/bbs/frown.gif Looks very similar, but the CL one uses a homeade filling. Yummy! And would you believe a few years ago I couldn't stand any lemon desserts. Now I love most of them.

[lanie]

Here is one that I received - never tried but looks interesting - I am not a baker but only a pie shell and a little meringue would be in order.
-----------------------------------------
Hi: I have made this lemon filling for the past 25 years and it has
never failed. I place it in a canning jar while boiling hot and cap
and seal it to keep for future use if not utilized right away.

Microwave Lemon or Lime Filling

1-quart glass measuring cup;

1 lb. powdered sugar
5 whole eggs
juice and rind of 5 lemons or 5 limes
1/2 of a stick of real butter.

Put everything into the glass measuring cup. Stir to mix eggs with
sugar and juice and rind. Never mind about the butter at this point.
Microwave on "high" for 2 minutes. Remove from oven, stir well;
return to oven and repeat this process twice more. Stir again, then
microwave for 3 minutes, remove, beat well with a wire whip. It
should now look almost clear and no longer yellowish and the butter
should have been totally incorporated. Let cool to use the same day
or keep for later use as mentioned above. Yield: about three cups or
a little more.

[emilycat]

I really love lemon desserts, and I've been wanting to add this to the thread -- it's so good!

Low-fat Lemon Pudding Cake

From Moosewood Low-Fat Favorites

l/2 c. unbleached white flour
l/2 tsp. baking powder
l l/4 c. sugar (divided)
l l/2 c. buttermilk
l/2 c. fresh lemon juice (about 3 lemons)
2 tsp. freshly grated lemon peel (optional)
2 egg yolks, lightly beaten
4 egg whites
pinch of salt

Preheat oven to 350. Lightly oil 8 8-oz. ramekins/ovenproof dessert cups, place in baking pan.
In lage bowl, combine flour, baking powder, and 3/4 c. sugar (add an additional l/4 c. sugar now if you want a very sweet confection). Stir in buttermilk, lemon juice, lemon peel if using and egg yolks--set aside.
With electric mixer, beat egg whites & salt until stiff. Beat in remaining l/2 c. sugar. Gently fold the egg whites into the batter. Spoon evenly into prepared cups. Pour boiling water into baking pan to reach halfway up the sides of cups.
Bake 35-45 min., until puffy and golden.

[KValley]

Ooh, Emilycat- this does sound good. THe "puffy and golden" part sold me.

And DH wouldn't have a reason to roll his eyes at the ramekins I bought at Pier One a couple of years ago and rarely use....

Lovin' that lemon,

Julie

[Linda in MO]

emilycat, I have this one saved in MC, but I haven't made it yet because I don't have ramekins. Have you ever made it in one larger dish? If so, what size and how long did you bake it? Thanks!

[lindrusso]

Just a note about the cookie cups that SHERRY posted (thanks!) - the cream cheese ingredient should read: 1 8-ounce block less-fat cream cheese. Sherry and I must have gotten it from the same place because I had that mistake in my recipe too!

[emilycat]

Linda,

Before I acquired some custard cups, I used to make this in a souffle dish -- it always turned out beautifully (and then you can cheat on the serving sizes http://www.cookinglight.com/bbs/wink.gif ) I don't recall baking it any longer than usual, and I think it actually may have turned out better for me than baking them individually.

[Linda in MO]

Thanks lindrusso! I noticed that yesterday and I forgot to ask.

Thanks emilycat! I will definitely try it now. And I'm all for bigger servings, too! http://www.cookinglight.com/bbs/biggrin.gif