Leave the kids to their chocolate bunnies while you enjoy a sweet-and-tart finale to Easter's meal: favorites like lemon ice box cake, lemon bars, and, of course, lemon meringue pie. Plus, you'll find a step-by-step video on how to perfect the pie's luxurious filling and billowy topping.
Lemon Meringue Pie
Lemon Bar Cheesecake
Lemon Pots de Crème
Lemon Meringue Pie
by Carole Walter
Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn't weep.
Serves 8 to 10
For the crust:
6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour
2 tsp. granulated sugar
1/4 tsp. table salt
1/4 tsp. baking powder
3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate
2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces
2 to 4 Tbs. ice water
For the filling:
1-1/4 cups granulated sugar
2 oz. (1/4 cup plus 2 Tbs.) cornstarch
1/4 tsp. table salt
5 large egg yolks
1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened
1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)
1 oz. (3 Tbs.) finely ground gingersnap cookies
For the meringue:
5 large egg whites, at room temperature
3/4 cup superfine sugar
3/4 tsp. pure vanilla extract
1/2 tsp. cream of tartar
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Lemon Bar Cheesecake
by Abigail Johnson Dodge
This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.
Serves 10-12
For the crust:
8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, at room temperature
1 cup ricotta
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
2 Tbs. finely grated lemon zest
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
For the garnish:
3/4 cup lemon curd
Confectioners' sugar, for garnish
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Lemon Pots de Crème
by Martin Courtman
Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for dessert, all you have to do is pull the chilled custards out of the refrigerator and decorate them with candied zest or flowers, if you like.
Serves 8
Finely grated zest of 4 lemons
3/4 cup fresh lemon juice
3/4 cup granulated sugar
3-1/2 cups heavy cream
1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
10 large egg yolks
Sweetened whipped cream, for garnish
Candied citrus peel or candied flowers, for garnish (optional)
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