We’re all familiar with the proverbial expression “When life gives you lemons, make lemonade,” an idiom used to inspire optimism and a positive attitude in the face of difficulty or misfortune. Lemons suggest sourness, so making lemonade turns them into something positive or desirable. Using them for spring desserts is also a great way to turn them into something positive — think a fresh, tangy, colorful pudding, a creamy posset, or a triple-threat cake that your whole family can enjoy! Perfect for Easter or your next springtime tea!
LEMON PUDDING CAKE
Serves 6 to 8
This pudding is a delicious two-layer affair with a lemon custard bottom topped with a sponge-like lemon cake. It can be served with a fruity berry sauce (recipe follows) or with fresh berries surrounding it.
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh lemon juice
1/2 teaspoon almond extract
1/4 cup flour
2 ounces unsalted butter, melted
Pinch of salt
3 large egg whites
Blackberry sauce or 2 cups mixed berries, for serving
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°F. Coat an 8-inch square or 1.5 quart oval dish with no-stick baking spray.
2. In a large bowl, beat the buttermilk, 1/2 cup sugar, egg yolks, lemon juice, almond extract, flour, butter, and salt with an electric mixer on medium speed until smooth.
3. In another bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually beat in the remaining 1/2 cup sugar until stiff peaks form. Gently fold the whites into the buttermilk mixture in 3 additions.
4.Transfer the mixture to the prepared dish. Place the dish in roasting pan; pour in enough hot water to come halfway up the sides of the dish. 5. Bake the pudding for about 45 minutes, or until the top is lightly browned and soft to the touch. Remove the dish from roasting pan. Transfer to wire rack; let cool completely. Refrigerate for 3 hours to 6 hours, or until the top is firm.
5. To serve, spoon out into shallow bowls. Top with sauce or surround with berries. Sprinkle with confectioners’ sugar.
BLACKBERRY SAUCE
2 cups blackberries
1/4 cup sugar
1 1/2 tablespoon cornstarch
1 1/2 tablespoon water
1. Put the blackberries in a food processor or blender; process for 10 to 20 seconds, or until puréed. Pass through a mesh sieve into a small bowl to remove the seeds. Transfer to a small saucepan. Cook over medium-low heat for 2 to 3 minutes, or until heated through. Add the sugar; cook for 5 minutes longer, or until the sugar dissolves completely.
2. In a small bowl, whisk together the cornstarch and water. Stir it into the blackberry mixture; cook for 1 to 2 minutes longer, or until thickened. Transfer to a small bowl. Cover; refrigerate for up to 24 hours.
LEMON POSSET WITH BLUEBERRY COMPOTE
Serves 4
A posset is an old-fashioned drink originally made with hot milk and flavored with spices. It was once drunk as a delicacy and even as a remedy for colds. More recently, the “drink” has been popular as a refreshing and oh-so-simple dessert, particularly pretty when served in a stemmed or decorative glass. Top it with blueberry compote or a few fresh berries. Serve the posset with shortbread or digestive biscuits, if you wish.
For the posset
2 1/2 cups heavy (whipping) cream
1/2 cup sugar
Zest and juice of 3 lemons
1. In a medium saucepan, bring the cream and sugar to a boil. Reduce heat. Simmer, stirring constantly, for about 5 minutes, or until smooth. Stir in the juice and zest.
2. Remove from the heat; let cool for 10 minutes. Pour into stemmed or decorative glasses; refrigerate for 12 hours, or until set.
For the compote
2 cups fresh blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons fresh lemon juice
1. In a medium saucepan over medium heat, combine 1 cup of blueberries, water, sugar, and lemon juice; cook for about 10 minutes. Add the remaining blueberries; cook, stirring frequently, for 2 to 3 minutes longer. Remove from heat; let cool completely.
2. To serve, spoon some of the compote onto each posset; serve with shortbread or biscuits.
LEMON CURD LAYER CAKE
Serves 8 to 10
Avoca Cafés and restaurants serve luscious lunches, dreamy confections, and sweet treats to eat in or to take away. Many tea party hosts supplement their own baked goods with offerings from Avoca, like this lemon curd cake, which comes beautifully embellished with seasonal fruits and a glacé icing at their shops. If you bake the cake at home, you can use a simple buttercream icing and sprinkle the top with lemon zest; the berries are optional.
For the cake
8 ounces butter, at room temperature
1 cup sugar
4 large eggs
2 cups self-rising flour, sifted
1 teaspoon baking powder, sifted
Grated zest of 1 lemon, plus more for topping
1 1/2 tablespoons fresh lemon juice
Lemon curd, for filling
1. Preheat the oven to 325º F. Coat a 9-inch springform pan with no-stick baking spray with flour; line with parchment paper.
2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, alternating with flour and baking powder; add lemon zest and juice.
Transfer to the prepared pan.
3. Bake the cake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Cool on a wire rack for 15 minutes.
4. Remove sides of pan; let cake cool completely. Invert cake onto a serving plate; return to upright. With a serrated knife, cut the cake in half horizontally. Spread the bottom half with lemon curd; replace top half of cake.
For the icing
4 ounces butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons fresh lemon juice
Lemon zest, for sprinkling
Fresh berries, for garnish (optional)
1. In a medium bowl, beat the butter, sugar, and lemon juice with an electric mixer on medium speed until light and fluffy. With an offset spatula, spread the icing over the sides and top of cake. Sprinkle top with lemon zest; top with fresh berries, if desired. Refrigerate for 1 hour before cutting into slices.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order her cookbooks, visit irishcook.com
