4/8/21 Cook’s Corner
Betty Kaiser
Yummy Lemon Desserts
I was going through my recipe boxes the other day trying to put my dessert recipes in some sort of order. As usual, the ones I wanted were hiding.
Spring has sprung and I was specifically searching for a light, lemony dessert. My filing was not cooperating. I kept coming up with all things chocolate, pumpkin or pecan. Finally, an envelope of lemony ideas surfaced that just hit the spot.
Why lemons? Well, I’ve read that the favorite American pies are Apple, Pumpkin, Chocolate Cream and Cherry. All of which I am fond of but there’s just something special about tart and sweet lemony desserts that can’t be beat.
The dictionary says that lemons are “an acid fruit that is botanically a many-seeded, pale yellow, oblong berry and is produced by a stout thorny tree.” Hmm. On paper it sounds boring and not very appetizing. But put together with a little sugar in a pie or cake recipe and lemons are delicious!
For 25 years, Chuck and I raised our family next door to a lemon orchard. Literally. At that time, Ventura county, California, hadn’t been discovered by the rest of the world. Our housing development was in the middle of nearby artichoke and strawberry fields along with avocado and citrus orchards. We also had orange and lemon trees in our backyard.
So, you can imagine that I was always looking for ways to use our own homegrown fruit. Later, as the chief dessert maker at Kaiser’s Country Diner, I quickly discovered that our customer’s favorite desserts were things that they remembered from their childhood.
Apple pie may be America’s favorite dessert but things like lemon meringue pie and puddings would fly off the shelf almost before the doors opened!
Today’s lemony desserts are two of my favorites. They’re easy to make, old-time recipes that I found on store packages long ago. The pie base is a Jell-O lemon pudding mix topped with meringue.
The basis for the other dessert is a Duncan Hines Lemon Supreme cake mix. I bake it in a Bundt pan but you can also put it in other sizes of cake pans. I especially like it with a quick and easy glazed topping, that slips down the sides BUT frosting works too. Trust me. If you like lemon, you’ll like these recipes.
Enjoy!
LEMON PARTY PIE
1 (one) baked and cooled 9-inch Pie Crust.
Pie Filling
Jello Lemon Pudding Mix
2/3 cups sugar
¼ cup water
3 egg yolks, slightly beaten
2 cups water
2 tablespoons lemon juice
2 tablespoons butter.
Meringue Topping
3 egg whites
6 tablespoons sugar
Preheat oven to 425º
In a saucepan, combine the lemon pie filling mix, sugar and ¼ cup water. Add the egg yolks and 2 cups water, mixing well.
Cook and stir the mixture to a full boil; about 5 minutes. Remove pan from the stove and cool 5 minutes. Add to the mixture, lemon juice and butter. Mix well and pour into the pie shell. Set aside while you make the meringue.
Prepare Meringue topping:
In a mixer, beat the 3 egg whites until foamy. Gradually beat in the sugar. Beat mixture to stiff peaks. Spread over the filling.
Bake in a hot oven 5-10 minutes or until meringue is lightly browned. Cool before eating. Serves 6-8 depending on appetites!
DUNCAN HINES LEMON SUPREME POUND CAKE
1 Lemon Supreme Cake Mix
1 small package Instant lemon Pudding
4 Eggs
½ Cup Canola Oil
1 cup water
Glaze Topping
1 ¾ cup Powdered sugar
¼ cup lemon Juice with zest
1 teaspoon butter
Preheat oven to 350º GREASE sides and bottoms of pan(s) and flour lightly. I bake it in a Bundt pan but you can also bake in layer or cupcake pans or a 13x9-inch pan. See cake box for baking times.
Blend cake mix, pudding mix, water, oil and eggs in mixing bowl at low speed for 2 minutes. Pour batter in pan(s) and bake in center of oven, about 30 minutes. Cake is done when toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 15 minutes. Remove from pan and cool completely if frosting.
OR: Instead of frosting, while the cake is cooling make the glaze topping recipe and pour it over the top of the cake when it is barely warm. Serves a lot!
