Lemon Trifle

light lemony love...

I really debated as to whether or not to post this recipe, but over the years I've had so many requests for it that I finally decided I had to just let go and do it. Not that it's not delicious - it is most definitely that, sweet (but not too sweet) and light as a cloud with a pleasant lemony tang. And not that it's not beautiful - trifles just look so pretty, standing tall in their bowl with their lovely layers just begging you to dig deeper. And it's not that I want to keep it to myself - I love sharing my kitchen adventures with the world, or I wouldn't have started this blog !

No, my problem with this recipe is just that I'm a little embarrassed by it.

I came up with this recipe many, MANY years ago when I was participating in a popular weight loss program. The base of the trifle - the lemon layer - was something that the receptionist had come up with to get the most point value out of her yogurt. She would take a box of sugar-free Jello (any flavor would work) and add hot water per the package instructions, but instead of cold water she would add in...yogurt. Allowed to set in the fridge, this concoction would turn into something between Jello and pudding - almost the texture of a very smooth pie filling. Portioned off into cups, it made a totally delicious dessert or snack with half the point value of regular yogurt (as the Jello was "free") . She also made a desert by layering this stuff with (as I recall), fruit cocktail and "rusk" cookies that the program sold. Not being a fruit cocktail fan, I started tweaking...and eventually came up with the infamous Lemon Trifle. And while I eventually swapped in some more "foodie" ingredients, at its core this dessert is really still a combination of premade cookies and American convenience foods...namely, Jello and Cool Whip. (Anyone who makes the very popular versions of Chocolate Trifle out there will tell you that for some reason, Cool Whip works a lot better that actual whipped cream...it just holds up better). Here, then, is the source of my embarrassment...I'm not usually known for my love of convenience foods. Don't take on my issues, though...by all means, if you are a lemon fan and don't mind Cool Whip (I have a not-so-secret affection for the stuff), make this trifle. (If Cool Whip really freaks you out and you want to try it with regular whipped cream, use the real stuff you whip yourself using 10x sugar to sweeten and stabilize it...or try one of these other stabilization methods : http://www.wikihow.com/Stabilize-Whipped-Cream. Don't even go there with the canned stuff.)

One of the reasons the lemon was so great in my first versions of this recipe (other than the fact that I love lemon desserts) is that masks the aftertaste you can get from sugar-free products - the tartness really overrides the bitterness.  So if going low or no sugar is your thing, use sugar-free versions of some or all the components...Jello, yogurt, and Cool Whip all come in sugar-free versions, of course, and you can even get sugar-free cookies or angel food cake. Just bring the sugar down to whatever level you feel comfortable with. Made with regular versions of all the products, though, this really is a gorgeous, light dessert that everyone is always happy to see...it can travel to any party with ease.  Oh, and if you don't have a trifle bowl use a large glass bowl or even a glass baking dish...simple trifle bowls are cheap, though, and you'll find them useful for all sorts of things.

Enjoy ! ~ CO

Lemon Trifle

• 1 large (6 oz) or two small (3 oz) boxes Lemon Jello
• 2 cups vanilla yogurt
• 1 package ladyfinger cookies (the crunchy kind) (you will probably not use entire package) OR substitute : biscotti (lemon or vanilla) , cubes of stale angel food cake or soft ladyfingers gone stale, even Nilla wafers...whatever strikes your fancy !) 
• 2 tablespoons Limoncello (optional)
• 1 20 oz can crushed pineapple in juice
• 1 12 oz container Cool Whip, defrosted (if you aren't trying to go sugar free, get Extra Creamy) OR 3 cups sweetened, stabilized whipped cream (see above)
• 1 lemon, for zesting (if you're not using the Limoncello and you can find Meyer lemons, use one...you can use the juice as you would the Limoncello) 

DAY BEFORE : In a large bowl, dissolve Jello in boiling water as per package directions. Substitute the 2 cups vanilla yogurt for the cold water called for on the box. Whisk this mixture well, cover and let set in the fridge overnight. If you are using cake or soft cookies instead of ladyfingers, set them out to go stale at this point as well (cube the cake first)

NEXT DAY - build your trifle. Start with a layer of ladyfingers; cover the bottom of your bowl, and sprinkle with the Limoncello or Meyer lemon juice if using. Spoon half the pineapple over the cookies (use a slotted spoon if you have already moistened the cookies with something else; otherwise use some of the juice in there too). Repeat all layers, ending with Cool Whip. Zest the lemon over the top.

Refrigerate trifle for at least 4 hours before serving

Lazy Lemon Tart

"Squeeze my lemon..."

I know, I know..."lazy" probably isn't an adjective that comes to mind when one thinks about my cooking...not in any way, shape or form. Surprisingly, though, I do like to do things other than cook (it's true, I swear !!) And one of the things I really like to do is be outside, particularly this time of year when the weather starts getting nice. I'm always on the lookout for recipes that meet my criteria when I find something that looks like a sweet, delicious Culinary Orgasm , yet actually gets me out of the house and into the sunshine. Not only does this tart get me into the sunshine...it IS sunshine. I mean, just look at it !!

"Good day sunshine !"

Variations on this tart have been popping up in my internet perusing for some time now - most recently in the form of "Lazy Mary's Lemon Tart" (thank you to my friend wild apache for pointing me towards that particular gem). Smitten Kitchen also has a few variations on this theme...this tart , and a bar recipe in Deb's wonderful cookbook.  The theme, though, is a bit weird in that it involves whole lemons. Not just the juice and zest, but actual, whole lemons - you don't do a dang thing to them, other than barely cut them. And that's not the only thing that makes it lazy...said whole lemons are simply thrown in a blender or food processor with the other filling ingredients (which only consist of butter, sugar and eggs), processed into oblivion, poured into a shell, and baked. Doesn't matter what temperature the butter is, no egg separating, no nothing - mix and go. This is totally bizarre - well to me anyway. I'm the mistress of complex desserts - the more steps and more elaborate, the happier I get. When I play with lemons, I get crazy - recreating restaurant cakes, or making delicate souffles. Mix and go ? Are you crazy ? Well, yes I am...and this one came with enough provenance that it was worth getting my crazy on. And this thing is CRAZY good.  The filling is light, but not overly so...nice and lemony, but not overly tart. It's delicious plain, but dresses up pretty too (whipped cream, raspberries, glazed almonds....whatever moves you.

A few notes :

• I did make my own tart shell (the recipe I use is here . Yes, that probably means it's semi-lazy instead of full-on couch potato...trust me, for me this is semi :) .) If you are not adverse to frozen or refrigerated pie crust, by all means go for it - and if you don't have a tart pan, use your biggest pie plate (it won't look the same but it will still taste really great. Really, though, a good tart pan is less than $20, and it will make your pastries look totally cool and professional. And that shell recipe is so easy - no rolling, it's basically just playing with sand in a pan.)  I've also seen online comments where folks have made this in a graham cracker crust and even in a chocolate cookie crumb crust; I think those would work great as well.
• The tart pan I used was 11"; the filling amount was perfect, and I didn't have any of the problems with overflow or not setting up that other folks reported. If your tart pan is smaller, just make sure you don't overflow - any extra can be poured into a custard cup or ovensafe bowl and baked right along with the tart.
• Superfine sugar - if you don't have this, just grind up some regular sugar before you start. (Superfine dissolves easier; I'm guessing that's why this recipe uses it) Use an extra 2 tablespoons or so, then measure again after grinding.
• Lemons - I did use Meyer lemons, as they are available at my favorite local market (Russo's). Meyer lemons are sweeter and thinner-skinned than standard lemons; I was worried about this thing being too bitter as it was, Meyers just seemed like a safe bet. This was definitely NOT bitter at all, and I do think this would work fine with regular lemons as well - though I would probably do what a lot of other commenters did and remove as much as the white pith from the peel as I could easily get off (basically just peel the lemon and take a sharp knife or veggie peeler to the white part of the peel, getting whatever you can off without making yourself crazy. ) I did remove the seeds from the Meyers, as well as the hard nipple-like bits from either end  - just couldn't see them ending up in something I wanted to eat !) Whatever you use, you want to end up with about 5 oz of lemon parts (no, you don't have to weigh it - just throwing that out there :) )

In conclusion, definite Culinary Orgasm...the lazy way !

mmm Meyers

ready to bake

 

Lazy Lemon Tart

Filling :

2 small Meyer lemons or one large standard lemon,  cut into 8 pieces, seeds and excess white pith removed

1 1/2 cup superfine suger

1 stick butter

4 eggs

 

1 partially baked tart shell, your favorite (mine is here )

 

Put all filling ingredients into a blender or food processesor, and process until smooth.     

Pour into tart shell.

Bake 35 - 40 minutes at 350 degrees  , or until filling is set (should barely jiggle) and top has just started to go a very light brown.

Let cool completely before serving.

 

 

 

Lemon Berry Mascarpone Cake

The cake we had at Easter was so spectacular, it deserves its own entry - so here it is !

We've had a version of this cake at various local restaurants...the restaurant version, I found later, is one made by Sysco, a supplier to the restaurant industry. Luckily, it turns out the cake is also pretty easy to make at home. Mark found a great version of it at a great blog called Let's Get Cooking . The recipe we used was here :

Lemon Berry Mascarpone Cake

My one minor quibble - a recurring theme, this week - is that there was no recipe ingredient list. Mine is shown below, with a few minor tweaks. This is a great, great cake...and easy, I promise !

EDITED 6/14/2017 : wow, this is by far the most visited recipe on this blog - I'm so humbled !! Based on reader comments I've tweaked the crumble a little bit; some lemons are juicier than others, resulting in the crumble being a bit too wet to work with. Otherwise, carry on as written !! K

Lemon Berry Mascarpone Cake

3 cups flour
1 and 2/3 cup sugar
Zest and juice of two lemons
6 tbsp of melted butter, plus one stick of butter at room temperature
1 tsp baking powder
1 tsp baking soda
3 eggs
3/4 cup sour cream
2 cups mixed berries (raspberries, blackberries, blueberries…)
500g mascarpone cheese
1/4 cup half & half
4 - 6 tbsp powdered sugar, plus more for topping

Start by making the crumb topping. Combine one cup of the flour, 2/3 cup of the sugar, half the lemon zest and 1 tablespoon of the lemon juice to start., Stir in 6 tbsp of melted butter with a fork until crumbly. (If you feel the crumble is too dry, add a bit more lemon juice until it's the consistency you like) 

Move on to the cake portion. Preheat your oven to 350 degrees.  Butter two 8″ cake pans (to make things even easier, you can fit a round of parchment paper into the pans as well…this is a pretty sticky cake ! I did it without, though…)

In a small bowl, sift together the remaining 2 cups flour, 1 tsp baking powder and 1 tsp baking soda.

In mixer bowl, cream the 1 stick of softened butter and the remainder of the lemon zest and juice.  Add the remaining 1 cup sugar and mix well.  Add 3 eggs, one at a time, beating after each addition.  Mix in about half the dry ingredients, then half the sour cream, then the rest of the dry ingredients, then the last of the sour cream. Beat until well combined.

Divide batter between prepared cake pans. Sprinkle one cup of berries over the top of each cake pan. Divide the crumb topping mixture evenly between the two pans and press down gently. Bake for 40 – 50 minutes, or until cake tester (or toothpick) inserted in the middle comes out clean.  Let cake cool completely in pans.

When you’re ready to assemble, prepare your filling. Beat together the mascarpone cheese, half & half, and powdered sugar to taste. Place one cake layer on your serving plate, crumb side up, and spread all the filling on top. Top with second cake layer, crumb side up, and dust with powdered sugar.

Refrigerate the cake until the filling is firm, a few hours at least.  Serve cold or at room temperature. Store leftovers in the refrigerator.