Lemonade

Lemonade is super simple to make and the girls love helping to squeeze the lemons for their juice (and then licking the squeezed lemons afterwards!).  Clara begs me to buy a bag of lemons practically every time we go to Costco, but this is the best when we get lemons for free from a friend with a tree.

INGREDIENTS

1 3/4 cups sugar
1 1/2 cups freshly squeezed lemon juice
8 cups water (adjust to taste but this is a good starting point, especially if you plan to add ice)
2-­3 extra lemons, sliced

DIRECTIONS

In a small saucepan, combine sugar and 1 cup of water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until completely chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. Add sliced lemons to pitcher for presentation.

Lemon Ricotta Pancakes

These pancakes are deliciously light, airy and citrusy and dusting them with powdered sugar makes them extra special and sweet.  It is also a good way of using up leftover ricotta cheese or lemons.  Without a doubt these are one of my favorite kinds of pancakes ever.

Lemon Ricotta Pancakes

2/3 cup flour

1/2 teaspoon baking soda

1 teaspoon salt

8 ounces (1 cup) whole-milk ricotta cheese

2 large eggs

1/3 cup whole milk

1 teaspoon grated lemon zest

4 teaspoons lemon juice

1/2 teaspoon vanilla

2 tablespoons butter melted

1/4 cup sugar

1-2 teaspoons vegetable oil

 

Whisk together flour, baking soda and salt in a medium bowl and making a well in the center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in butter.

              

Using a mixer, whip egg whites on medium-low speed until foamy, about 1 minute, then increase sped to medium-high and whip until soft, billowy mounds form, about 1 minute more. Gradually add sugar and then whip until glossy, soft peaks form (about another 1 or 2 minutes). Transfer 1/3 of the whipped egg whites to batter and whisk gently until mixture is lightened, then gently fold remaining egg whites into the batter using a rubber spatula.

               

Heat a 12-inch nonstick skillet over medim heat. When pan is hot, spray lightly with cooking spray and using 1/4-cup measuring cup, portion batter into pan in 3 places, leaving 2 inches between each pancake. Gently spread each portion into a 4-inch round. Cook until edges are set and first side is a deep golden brown (about 2 to 3 minutes), thin flip with a wide spatula and continue to cook until second side is golden brown (another 2 to 3 minutes longer).

              

Dust pancakes with powdered sugar and serve immediately or transfer to a wire rack in a preheated oven to stay warm while repeating with the remaining batter. 

Lemon Meringue Cheesecake

So, here's the thing about this cheesecake:  it was delicious.  The texture, creaminess, and lemony brightness were spot on.  The meringue was amazing.  My one complaint was that the lemon curd didn't set up as much as I wanted.  I was hoping for a thicker curd that would create a layer on top of the cheesecake so that when I cut into it I would see a layer of yellow, instead of having it all drip down the sides.  But at least it tasted good.  I plan to continue to experiment with the curd portion of this recipe to see whether I can come up with what I had been envisioning.  But until then, this is a rich and impressive dessert.

Lemon Meringue Cheesecake

Graham Cracker Crust

2 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tablespoons butter, melted

Combine all crust ingredients in a bowl. Press mixture into a 9" springform pan and up the sides, about one inch.

Bake for 10 minutes at 350 degrees and allow to cool.

Cheesecake Filling

4 (8 ounce) packages cream cheese, room temperature

1 1/2 cups granulated sugar

6 egg yolks (reserve whites for meringue)

2 tablespoons flour

1 cup sour cream

2 tablespoons lemon zest

2 teaspoons lemon juice

In a bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.

 

Add in flour, sour cream and lemon zest and mix until smooth.

 

Pour mixture over prepared crust. Bake for 75 minutes at 325 degrees. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.

 

Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.

Lemon Curd

4 egg yolks

1 cup sugar

4 tablespoons fresh lemon juice

2 teaspoons lemon zest

4 tablespoons butter

In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fie mesh strainer into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature. Place in refrigerator to cool completely and continue to thicken.

Meringue Topping

6 egg whites

1 1/2 cups granulated sugar

1/4 teaspoon cream of tartar

Whisk 6 reserved egg whites with sugar and cream of tartar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes or until glossy and stiff peaks form.

 

Spread the meringue over chilled cheesecake and place under broiler in oven or use a kitchen torch just until the top of the meringue is lightly browned.