Lemon Pudding Cake

Meyer Lemon Pudding Cake | ZoeBakes (3 of 3)

It’s a little bit pudding and a little bit cake, all in one recipe. I was first awed by this dessert when I went to a pastry conference at the CIA and met the pastry chef from Craft, Karen Demasco. She served this dessert; made up of a layer of tangy lemon curd baked on top of a sweet delicate cake. They were clearly baked as one, but the two layers were so distinct in appearance and taste. I fell in love. When Karen wrote a book last year I was so excited to see this recipe in it! I have made it with lime juice, grapefruit and even passionfruit juices.

You can use six to eight ramekins for this batch, depending on how tall you want your cake to stand.

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Lemon-Lime Mousse with Fresh Strawberries

lemon mouses

I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. (more…)

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