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Lemon Chiffon Gingersnap Pie

gingersnap

Lemon chiffon pie is a timeless dessert, filled with rich, tangy pudding lightened by whipped cream. Give this classic a wintry twist with a spicy gingersnap crust. A sealable plastic bag and a rolling pin make short work of crushing the cookies into crumbs.

Lemon Chiffon Gingersnap Pie

1 1/4 cups (4 oz./125 g.) gingersnap cookie crumbs

5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted

3/4 cup (6 oz./185 g.) plus 3 Tbs. granulated sugar

2 1/4 tsp. (1 package) unflavored powdered gelatin

1/8 tsp. kosher salt

3/4 cup (6 fl. oz./180 ml.) fresh lemon juice, strained

1 Tbs. finely grated orange zest

4 large egg yolks, lightly beaten

1 1/4 cups (10 fl. oz./310 ml.) heavy cream

1/4 cup (1 oz./30 g.) confectioners’ sugar

Preheat the oven to 350°F (180°C). In a bowl, stir together the crumbs, butter and 3 tablespoons granulated sugar until the crumbs are evenly moistened. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23-cm.) pie pan or dish. Bake until the crust is firm, 5-7 minutes.

Pour 1/4 cup (2 fl. oz./60 ml.) cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the 3/4 cup granulated sugar, salt, lemon juice, orange zest and egg yolks; the mixture will be lumpy. Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes. Do not allow the mixture to boil. Set the saucepan in an ice bath until the mixture is cool to the touch.

In a large bowl, using an electric mixer, whip the cream and confectioners’ sugar on medium-high speed until thick, soft peaks form. Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth. Pour into the prepared crust, smoothing the top.

Refrigerate the pie until chilled and firm, 3-4 hours. Let stand at room temperature for 20 minutes before serving. Serves 6-8.

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Fresh Goat Cheese and Lemon Curd Cheesecake

cheese

Goat cheese imparts tanginess and tart lemon curd adds freshness to this cheesecake, offsetting the
richness of the cheese that can sometimes weigh this dessert down. A crumb crust made with almond
biscotti brings a subtle nuttiness and crisp texture to this surprisingly light dessert.

Fresh Goat Cheese and Lemon Curd Cheesecake

For the lemon curd:

3 lemons

4 eggs

1 cup (8 o/250 g) sugar

Pinch kosher salt

4 Tbs. (2 oz./60 g) unsalted butter

2 Tbs. heavy cream

 

For the cheesecake:

6 oz. (185 g) almond biscotti, broken into pieces

2 Tbs. sugar, plus 1 cup (8 oz./250 g)

4 Tbs. (2 oz./60 g) unsalted butter, melted

Kosher salt

1 lb. (500 g) Neufchâtel cheese

8 oz. (250 g) fresh goat cheese

4 eggs, lightly beaten

1⁄2 tsp. vanilla extract

1 cup (8 oz./250 g) sour cream

 

To make the lemon curd, finely grate 1 Tbs. zest from the lemons, then squeeze 1⁄2 cup (4 fl. oz./125 ml) juice. In a nonreactive saucepan, whisk together the lemon zest and juice, eggs, sugar and salt. Cook over medium-low heat, whisking constantly, until the mixture turns bright yellow and is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let it boil. Remove from the heat and whisk in the butter and cream. Strain through a fine-mesh sieve into a bowl. Refrigerate until ready to use.

 

Preheat an oven to 325°F (165°C).

 

To make the cheesecake, in a food processor, finely grind the biscotti. Add the 2 Tbs. sugar, the melted butter and a pinch of salt and pulse until the mixture resembles wet sand. Transfer to a 9-inch (23-cm) springform pan and press into the bottom and slightly up the sides. Bake until the crust is lightly golden, 10 to 12 minutes. Let cool, then wrap the outside of the pan with a large sheet of foil.

In the bowl of a stand mixer, beat the cheeses on medium-high speed until light and creamy, about 4 minutes. Beat in the 1 cup sugar and 1⁄4 tsp. salt until blended, about 2 minutes. Slowly pour in the eggs and vanilla beating constantly. Add the sour cream and continue beating until the mixture is light and fluffy, about 1 minute.

Pour the filling into the crust and spread evenly. Place the pan in a large roasting pan. Transfer the roasting pan to the oven and pour in 1 inch (2.5 cm) of very hot water. Bake the cheesecake until just set and a toothpick inserted into the center comes out clean, 1 to 1 1⁄4 hours. (Check after 30 minutes and add more hot water to the pan if needed.) Let the cheesecake cool in the water bath on a wire rack for 1 hour. Remove the foil, then cover the cheesecake with plastic wrap and refrigerate for at least 1 hour. Spread the lemon curd on the cheesecake. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

 

To serve, remove the pan sides, transfer the cheesecake to a platter and cut into wedges. Serves 8 to 10.

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Try These 5 Lemon Preserving Projects at Home

DIY-Lemon-Preservation

With their bright, puckery flavor profile, lemons lend themselves easily to being the star of any kind of preserve, whether it’s a marmalade, curd, infusion, dried candy or even a savory condiment. This time of year, we especially love preserving the sweeter, more aromatic Meyer lemon, in season during late winter and early spring.

 

Lemon trees tend to bear fruit in sizable crops; if you have a plant nearby, don’t be surprised at the large size of your haul. Instead, next time life hands you lemons, add one—or all!—of these five fabulous lemon provisions to your larder.

1. Limoncello

How to Make Your Own Limoncello

Limoncello, the century-old digestivo that originated near Naples, Italy, gets its lemony hue and flavor from grain alcohol that’s been steeped in lemon zest with simple syrup. While limoncello is fantastic served chilled, it’s also wonderful in cocktails, like limoncello martinis.

 

2. Lemon Curd

Lemon curd

 

One can create a curd, or dessert spread, out of just about any fruit, but the most popular (and our most beloved) is lemon curd. Beat lemon juice and zest with egg yolks and sugar until creamy and thick, then serve it alongside scones or muffins. See our step-by-step how-to on making citrus curds.

 

3. Meyer Lemon Marmalade

Marmalade

Marmalade is most commonly made using oranges, but mild, thin-skinned, mandarin-esque Meyer lemons are also well-suited to the sweet, spreadable preserve. This Meyer lemon-ginger marmalade makes for a lovely weekend project.

4. Candied Lemon

Candied citrus

Crystallized fruit is one of the oldest forms of lemon preservation; glacés have been around since the 14th century. To make candied lemon, cut thin strips of lemon peel, candy them in a basic sugar syrup and roll them in superfine sugar after drying. The sweet, tangy treats make a perfect gift. (See our step-by-step onhow to candy citrus zest.)

 

5. Preserved Lemons

Preserved Lemons

Preserved lemon—a staple ingredient in North Africa—is becoming increasingly popular stateside, too. This condiment, which is simply lemons left to sit in salt, adds a wonderful acidity to salads, roasts and stews.