Well hello spring! It finally warmed up enough to unclench the earth, and to make the outside inviting. On cue, enter the black flies. Thank you, New England! Back in the kitchen, the work of feeding the tribe something more than frozen pizza continues. As I was about to embark on finding something to make with the glorious box of lemons from last week, I got a King Arthur email full of pictures and recipes featuring their five favorite citrus recipes. We’re on the same page!
Here’s where we’ve been with my lemons. They’ve gone in tea, of course, and they’ve been thinly sliced to go atop slow baked salmon. They’ve gone in to this spring vegetable Israeli couscous (hello asparagus and peas!), preserved lemons and for no reason other than flaunting my bounty, I made these candied lemon slices. (I have no idea what to do with them, but they’re hanging in my fridge, looking pretty and ready to roll.)
Rocky Mountain correspondent Tania sent me this recipe for Lemon Tiramisu which looks amazing, but also has too many steps for this particular phase of quarantine. How has going nowhere become so time consuming?
For today’s recipe, I looked for something even easier than Lemon Beach Pie (don’t get me started on this beauty!), something easy and delish. This came from the quarantine recipe club—not the recipe chain letter you may fear, but a weekly newsletter with all kinds of recipes contributed from all kinds of people like us, who are wrassling up vittles for a houseful, with an ever changing list of available ingredients.
Enjoy your Sunday!
Lemon Almond Pudding Cake
Ever so slightly adapted from How Sweet Eats
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs separated
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 cup milk the original recipe calls for skim, I used whole with good results
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon almond extract
- powdered sugar and sliced almonds for topping. Fresh berries wouldn’t hurt either!
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray liberally. Or brush it with melted butter!
- In a bowl, whisk together the sugar, flour and salt.
- In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract and lemon zest until combined. Stir in the dry ingredients.
- Beat the egg whites in the bowl of your electric mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, until combined. Pour the batter into the pie plate.
- Bake for 30 to 35 minutes, until set. Top with a dusting of powdered sugar and a handful of sliced almonds and serve.
Get more lemon inspiration at Lemonpalooza Part 1