Summer wouldn’t be complete without that Southern classic Lemon Cream Pie. With layers of lemon, lemon cream, and whipped cream, this confection is the perfect complement to alfresco dinners, backyard barbecues, and family reunions.
For a unique take on a citrus favorite, Key Lime Cupcakes offer zesty flavor in a single serving. Serve these treats at graduation celebrations or summer birthdays, and don’t be afraid to get creative with your presentation. Create a festive, tropical look by baking cupcakes in a pan that has square cups, and dusting them with crushed graham crackers to get the look of sand. For a finishing touch, add a paper umbrella. For traditional cupcakes, dress them up with DIY wrappers. (We fashioned our beach-themed versions out of scrapbook paper and used Glue Dots to secure them.)
Last but not least, our Lemon Pound Cake brings a touch of sophistication to the table. Topped with Limoncello Cream and fresh berries, the unadorned elegance of the finished cake makes it a lovely addition to a dinner party with friends. As delicious as it is beautiful, the cake and its fluffy topping offer the irresistible flavor of Limoncello. Originating in Italy—where it was traditionally served as a palate cleanser or digestif—the citrus liqueur is made from lemon rinds, alcohol, water, and sugar. It maintains a sweet flavor because no lemon juice is added to the mix. Limoncello can be used to make drinks, desserts, and sauces—and it’s the secret ingredient behind the rich flavor of this dessert. It is available at most grocery or specialty-foods stores.
- 2 cups sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 cups cold water
- 8 egg yolks, lightly beaten
- 2 tablespoons lemon zest
- 2/3 cup fresh lemon juice
- 6 tablespoons butter
- 2 teaspoons vanilla extract
- 1 baked Pie Crust (recipe follows)
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup confectioners’ sugar, divided
- 2 cups heavy whipping cream
- Garnish: lemon slices
- In a large saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water. Bring to a boil over medium-high heat; cook for 1 minute, whisking constantly. Remove from heat.
- In a separate bowl, gradually add 1 cup hot mixture to egg yolks, whisking to combine. Add egg mixture to remaining hot mixture in saucepan. Return to medium heat, and cook for 1 to 2 minutes, whisking constantly, until mixture is thickened. Add lemon zest, lemon juice, butter, and vanilla. Cook for 1 to 2 minutes, whisking constantly, until mixture is smooth and thickened. Remove from heat. Reserve 3/4 cup lemon filling; set aside.
- Spoon remaining lemon filling into prepared Pie Crust. Chill for 30 minutes.
- In a medium bowl, combine cream cheese, reserved lemon filling, and 1/4 cup confectioners’ sugar. Beat at medium speed with a mixer until smooth. Carefully spread cream cheese mixture onto top of lemon filling in crust.
- In a medium bowl, beat whipping cream at high speed with a mixer until soft peaks form. Add remaining 1/2 cup confectioners’ sugar; beat until stiff peaks form. Spread whipped cream on top of cream cheese mixture. Refrigerate until ready to serve. Garnish with lemon slices, if desired.
- 1½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 6 tablespoons cold water
- In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add water, and stir just until moistened. Form into a ball, and wrap tightly in plastic wrap; refrigerate for 1 hour.
- Preheat oven to 425°.
- On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trim excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes, or until lightly browned.
- 3⁄4 cup unsalted butter, softened
- 3⁄4 cup sugar
- 1 tablespoon Key lime zest
- 3 large eggs
- 11⁄4 cups all-purpose flour
- 1⁄2 cup graham cracker crumbs
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup half-and-half
- 2 tablespoons fresh Key lime juice
- Key Lime Filling (recipe follows)
- Key Lime Buttercream (recipe follows)
- Garnish: fresh Key lime slices
- 1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners; set aside.
- 2. In a large bowl, combine butter, sugar, and lime zest. Beat at high speed with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
- 3. In a separate bowl, whisk together flour, cracker crumbs, baking powder, and salt.
- 4. In a small bowl, whisk together half-and-half and lime juice. Gradually add flour mixture to butter mixture, alternately with half-and-half mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups until each cup is 2⁄3 full. Bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
- 5. Using a melon baller, carefully remove a small amount of cake from center of each cupcake. Spoon or pipe about 1 teaspoon Key Lime Filling into center of each cupcake. Frost tops of cupcakes with Key Lime Buttercream. Garnish with fresh Key lime slices, if desired.
- 1 (3-ounce) package cream cheese, softened
- 1⁄4 cup confectioners’ sugar
- 1 (10-ounce) jar lime curd
- In a medium bowl, beat cream cheese at medium speed with a mixer until creamy. Add sugar, beating until smooth. Add curd, beating until combined. Cover, and refrigerate for up to 3 days.
- 11/2 cups sugar
- 4 egg whites
- 2 teaspoons vanilla extract
- 2 cups unsalted butter, softened
- 2 teaspoons Key lime zest
- In the top of a double boiler over simmering water, combine sugar, egg whites, and vanilla. Cook, whisking constantly, until mixture registers 140° on a candy thermometer.
- Remove from heat, and transfer to a large bowl. Beat at high speed with a mixer for 10 minutes. Reduce mixer speed to medium-low; add butter, 1 tablespoon at a time, beating well after each addition. Beat in Key lime zest. Use immediately.
- 2 cups sugar
- 1/2 cup shortening
- 1/2 cup butter, softened
- 4 teaspoons lemon zest
- 5 large eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 recipe Limoncello Cream (recipe follows)
- Fresh blueberries
- Fresh strawberries
- Fresh blackberries
- Garnish: lemon zest
- Preheat oven to 300°. Spray a 10-inch round cake pan with cooking spray; line with parchment paper.
- In a large bowl, combine sugar, shortening, butter, and lemon zest; beat at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition.
- In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, alternately with milk, beating to mix well. Beat in vanilla. Spoon batter into prepared pan. Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove to wire rack, and let cool completely. Spread Limoncello Cream on top of cake. Top with fresh berries. Garnish with lemon zest, if desired.
- 2 cups heavy whipping cream
- 1/2 cup confectioners’ sugar
- 1/4 cup Limoncello
- In a medium bowl, beat cream at high speed with a mixer until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form. Beat in Limoncello. Cover, and chill until ready to serve.