lemon ice cream

I know this recipe seems as though it should be right smack in the middle of Summer, but with my countertop ice cream maker, we can have the stuff any time we want it.  It's fabulous!

I had most of this on hand one night and thought I'd try the recipe.  I've only made lemon ice cream once, and I was really disappointed with the results.  The flavors weren't very balanced... all the zest sank to the bottom...  Ick.  Just a real failure.  So, I've been on a hunt for a better option, and this recipe is certainly a keeper!  If you need to bring a little sunshine indoors, give it a try.  Tart and creamy, it's just perfect!

Lemon Ice Cream
makes 1.5 quarts

• 2 cups sugar
• 2 cups milk
• 2 cups half-and-half
• 2 tsp grated lemon zest
• 1 cup lemon juice

~ Combine all ingredients in a large bowl.  Pour into ice cream freezer and freeze

    according to manufacturer's directions.

Could it get any easier?

Recipe from The Peacock Pantry.  

frozen sunshine cookie sandwiches

I was raised to not waste a thing.  Not a thing.  So it is not unusual at all to open up our fridge or freezer on any day of the week and find small containers or baggies of all kinds of things.  A couple of tablespoons of extra pesto that can be stirred into another sauce, a half a can of leftover pumpkin from Saturday's pancakes frozen in a Ziploc, the ends of various veggies stuffed in an even bigger baggie to use for stock later.  I keep it all, thinking I can surely find a good use for it somewhere.  Such was the case with the filling for these.  

A while back, I made a Pig Lickin' cake for an event and did it in a 9x13 pan rather than three round layers.  It doesn't take near as much icing for the 9x13, so the leftover quickly found its way into... you guessed it... a container in my fridge.  Goodness knows I'm not throwing away one ounce of that stuff.  

So after thinking on it for a couple of days, I decided it might make a really great frozen filling between two cookies.  The icing has such a creamy, light and citrusy feel with the pineapple and such, I thought a good lemon cookie might set it off beautifully.  Pineapple.  Mandarin.  Lemon. All together, I think, "sun."  Hence the name.

I really enjoy Summer and all it brings.  Here in Middle Tennessee, each day we get further into it, the warmer and more humid it becomes.  This recipe is a perfect mid-day treat on days like these, I can assure you.  Spread a little sunshine - and cool relief - by whipping up a batch.  You'll love 'em!

Frozen Sunshine Cookie Sandwiches -
makes about one dozen
Ingredients:

• leftover frosting from Pig Lickin' Cake
• 2 3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 1/2 cup white sugar
• 1 egg
• 1/2 tsp. vanilla
• zest of one lemon, minced fine
• 4 tbsp. fresh lemon juice
• 1/2 cup sugar for rolling

~ Preheat oven to 350 degrees.

~ Line baking sheet with parchment paper.

~ Stir together flour, soda, powder, and salt.

~ In the bowl of a mixer, beat butter and sugar until very light and fluffy.

~ Beat in eggs, vanilla, and lemon zest and juice.

~ Gradually add the dry ingredients and blend.

~ Roll balls in sugar and place on the sheet 1 1/2 - 2 inches apart.

~ Bake 8-10 minutes, or until lightly brown.

~ Cool completely.

~ Place about 2-3 tbsp. icing between two cookies and place on cookie sheet.

~ Continue with all the cookies.

~ Place sheet in freezer for 30 minutes. 

~ Remove cookie sandwiches from the freezer and place in a sealable container.

Cookie recipe from My Baking Addiction

book it and cook it; cynthia's lemon squares

On Wednesday evening, [Father Tim] took a shower and dressed, and prepared to visit his new neighbor in her tiny house next door.  Cynthia Coppersmith had done as promised and invited him to dinner.  And the invitation, it seemed to him, was perfectly timed.  

The last of his Rector's Meatloaf was gone, and good riddance.  To his chagrin, he'd used more oatmeal than before, which resulted in the most unsavory concotion he'd tasted in years.  But he had soldiered on and eaten the entire loaf over a period of several days.  He was so ashamed of it, he had hidden it at the back of the refrigerator, where he hoped Puny wouldn't find it.

Every light in the small house glowed warmly through the heavy mist that lay upon the village. "Pleasant!" he said, aloud.  "A small house for a small person."  He lifted the old brass knocker and rapped three times.

(excerpt from At Home in Mitford)

By this point, Father Tim has thoroughly enjoyed the company of his new beast-of-a-dog and scripture-loving Barnabas, but he still longs for companionship of another.  A wife.  One to sit in his study and listen to his readings of Wordsworth and share in the comforts of a good slice of pie.  Hmm... I can't help but wonder if Ms. Coppersmith might be that one.  A petite and creative sort, she just might fit the bill.  

I was an instant fan of her lemon bars, although a bit nervous as they baked the first time I tried them.  The "curd" was so runny for so long - well into the time I set for it to bake - I thought for sure I had messed up the recipe.  But as I frantically searched other recipes to see if something was missing, noting that many other lemon bars call for flour in the curd where as this one doesn't, I took one more hopeful peek in the oven only to find the top layer had suddenly set beautifully.  All that worry for nothing.

To me, lemon bars on a red and white transfer-ware plate are the epitome of Southern and could find their place on a number of table spreads belonging to our well-loved Mitford characters.  With a light dusting of powdered sugar right before serving, you and your guests are sure to love these.  A perfect Spring treat!

Cynthia's Lemon Squares - makes one 9x13 dish

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup plus 2-4 tbsp. confectioners sugar
• 1 cup plus 2 tbsp. unsalted butter
• 1 tsp. vanilla extract
• 1/4 tsp. plus 1/8 tsp. salt
• 2 cups granulated sugar
• 2 tbsp. cornstarch
• 5 large eggs, at room temperature
• 1 tbsp. grated lemon zest
• 1/2 cup fresh lemon juice

~ Preheat the oven to 350 degrees.

~ Coat a 9x13-inch pan with nonstick cooking spray.

~ Place the flour, 1/2 cup of the confectioners' sugar, 1 cup of the butter, the vanilla and 1/4

    tsp. salt in the bowl of an electric mixer and mix on medium speed until combined.

~ Pat the batter into the pan and bake for 18 minutes, or until a light gold color.

~ Melt the remaining 2 tbsp. butter in a small saucepan over low heat. Set aside to cool

    slightly.

~ Meanwhile, in a bowl of an electric mixer, combine the granulated sugar and cornstarch.  

~ Add the eggs, one at a time, beating well after each addition.

~ Add the lemon zest, juice, 1/8 tsp. salt, and the melted butter and beat well.

~ Pour the lemon mixture over the crust and bake for another 20-25 minutes, or until set.

~ Let cool completely, chill, and cut into squares. 

~ Sift 2-4 tbsp. of confectioners' sugar over the lemon squares.

Recipe from The Mitford Cookbook and Kitchen Reader

sunny spring lemon tarts - a lazy daisy favorite

O Sunshine, Sunshine... wherefore art thou, Sunshine?

If you live in Middle Tennessee, you are quoting the same.  We've been back in town for a week and a day from Spring Break, and I think we've had one day of sunlight since our return.  How I could use more!

I've had this recipe tucked away for a little while just waiting to try it on the perfect day.  To me, it says, "Spring.  Life.  Light!"  So, why not Easter Sunday?  

Yesterday, the four of us enjoyed a wonderful meal out and came home to beautifully colored eggs and these tangy tarts.  Outside our windows it poured, but inside there was at least a little brightness in the kitchen, if not in the whole house.

I am planning to use this crust recipe over and over.  It could not have been easier to work with, and it certainly couldn't have been more tender, yet sturdy.  The sweetness and zing of the filling needed its subtleness and buttery bite to balance them.

Easter.  I've always loved it, and with every year, I become more and more thankful for the empty tomb.  Lately, the boys have had so many questions about Heaven, what it will be like, if we'll know each other, when we will go.  To see their excitement, to hear their thoughts... I am thankful. Thankful for the promise.  Thankful for the message.  Thankful for our Savior who made it possible to tell my children they, too, will live forever in joy because their Jesus loved them enough.  

The Messiah.  

He is risen.  He is risen, indeed.  Hallelujah! 

Sunny Spring Lemon Tarts - makes 8-10 tarts

Ingredients:

For the shells

• 1/2 stick cold butter
• 1 1/3 cups flour
• 1/2 tsp. kosher salt
• 4-5 tbsp. ice water

For the filling

• 6 egg yolks
• 1 cup granulated sugar
• 6 tbsp. butter, cut into pieces
• 1/2 cup fresh lemon juice
• 1 1/2 tbsp. lemon peel, grated

For the topping

• 2/3 cup heavy whipping cream
• powdered sugar to taste

~ In a stand mixer, with a pastry cutter or two forks, or in a food processor, mix butter, 

    flour and salt until dough becomes crumbly.  

~ Add water 2 tablespoons at a time until consistency is smooth.  

~ Wrap dough in plastic wrap and chill for 30 minutes.

~ Roll out dough on cutting board and cut 3" circles using a cookie cutter or top of drinking 

    glass.

~ Place into greased cupcake pan, pressing sides of dough to fit.

~ Preheat oven to 400 degrees F.  

~ Combine all filling ingredients in a heavy, non-aluminum saucepan.

~ Cook over medium-low heat, stirring constantly until butter is melted and mixture 

    thickens slightly.  Do not allow to boil.

~ Remove from heat, transfer to a bowl and cool.

~ Spoon filling into dough cups (about 3-4 tablespoons per cup).

~ Bake 15-18 minutes.

~ While baking, whip cream and sugar until stiff peaks form.  Refrigerate until baked tarts

    are cooled, then top.  Refrigerate leftover tarts.

Tips and Tricks

• I ended up testing one tart first to accomplish the right cooking time for our oven.  At 17 minutes, the shell was golden brown, but the bottom of the shell was ever-so-slightly soft.  I didn't want to over-brown, so I heated a pan on the stove to medium and sat the tarts in it for about 1 minute until golden.

Recipe slightly adapted from Kroger