Silky Lemon Pudding

Taste the pudding while it's still hot. If it's too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.

• 2-1/4 cups whole milk
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 Tbs. lightly packed finely grated lemon zest
• Pinch salt
• 1/2 cup fresh lemon juice
• 3 Tbs. unsalted butter, at room temperature
• Whipped cream and candied violets for garnish (optional)

In a medium saucepan off the heat, whisk together the milk, both sugars, and cornstarch until smooth. Whisk in the egg yolks, lemon zest, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened and the whisk leaves a very defined trail in the pudding, 9 to 12 minutes.

Remove the pan from the heat, add the lemon juice and butter, and stir until incorporated. Pour through a coarse sieve into a large serving bowl or four individual serving dishes. Let cool to room temperature. Refrigerate, loosely covered, until set and thoroughly chilled, at least 2 hours or up to two days. Serve chilled with whipped cream and candied violets, if you like.

Raspberry Lemon Mousse Trifle

Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.

For the sponge cake:

• Butter for the pan
• 2-1/2 oz. (1/2 cup plus 3 Tbs.) cake flour
• 1-1/4 oz.(5 Tbs.) cornstarch
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1 egg yolk
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 2 Tbs. melted unsalted butter

For the lemon mousse:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 4 Tbs. unsalted butter
• 2 Tbs. finely grated lemon zest
• Generous pinch salt
• 8 oz. mascarpone cheese
• 1-1/2 cups heavy cream, whipped to medium firm peaks

For the soaking liquid and assembly:

• 3/4 cup granulated sugar
• 1/2 cup water
• 5-1/2 cups fresh raspberries
• 1/4 cup plus 1 tsp. fresh lemon juice

Bake the sponge cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with parchment. Sift together the flour, cornstarch, and 2 Tbs. of the sugar. Crack the eggs and yolk into the bowl of an electric mixer. Whip on medium speed, adding the lemon juice, salt, and the remaining 6 Tbs. sugar. Increase the speed to high and whip until the eggs are very fluffy, at least tripled in volume, and form soft peaks, 3 to 4 minutes. Remove the bowl from the mixer. Sift the flour mixture over the eggs in three separate additions, gently incorporating with a hand whisk each time. Put the melted butter in a small bowl, add a dollop of the batter, and stir gently. Add this to the mixing bowl, folding gently with a spatula to incorporate. Scrape the batter into the prepared pan. Bake until dark golden and springy when touched, about 40 minutes. Cool the cake in the pan on a rack.

Make the lemon mousse:

In a heavy-duty, nonreactive saucepan, combine the egg yolks, sugar, lemon juice, and butter. Cook over medium heat, whisking constantly until the butter melts. Reduce the heat to medium low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 minutes. Strain into a clean bowl and stir in the zest and salt. Refrigerate, covered, until completely chilled. The mixture will be very thick. In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon curd and continue mashing until the mixture is lump free. Stir in the rest of the lemon curd, and then fold in the whipped cream. (If the mousse is too stiff, add a touch of unwhipped heavy cream to loosen it.) Refrigerate until it’s time to assemble the trifle.

Mix the soaking liquid:

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture boils and the sugar has completely dissolved. Set aside. Pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. Discard the contents of the strainer and stir the purée (you should have about 1/2 cup) into the sugar syrup. Add the lemon juice and set aside until it’s time to assemble the trifle.

Assemble the trifle:

With a serrated knife, slice the cake into three equal round layers. (If you’re using wineglasses, cut the layers into squares the approximate size of the glasses.) Set a 9- inch-wide springform ring or cake ring that’s about 3 inches tall onto a flat serving plate. Put one cake layer on the bottom. With a pastry brush, moisten the cake well with the soaking liquid (it should be well moistened but not sodden).

Spread on one third of the mousse and then arrange one third of the remaining 4-1/2-cups berries over the mousse. Place the second cake layer on top, moisten it with more soaking liquid, and repeat with another third of the mousse and another third of the berries. Do a third layering, ending with the remaining berries arranged on top (save the best-looking berries for this layer).

Refrigerate the trifle until the mousse has firmed, at least 3 hours, but no longer than a day. Remove the cake form or ring just before serving and cut the trifle into slices like a cake.

Lemon-Dill Beurre Blanc

Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It's delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

• 1 cup dry white wine (like Chardonnay)
• 1 large shallot, finely diced (about 1/3 cup)
• 4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
• 3 Tbs. chopped fresh dill
• 2 tsp. finely grated lemon zest
• 2 tsp. fresh lemon juice, more to taste
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.


Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.


Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Lemon-Meringue Sandwich Cookies

Lemon meringue pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd. 

For the meringues

• 1/4 cup granulated sugar
• 2-5/8 oz. (2/3 cup) confectioners’ sugar
• Pinch table salt
• 2 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/4 tsp. pure vanilla extract
• 1/4 tsp. pure lemon extract
• 1 oz. (1/4 cup) finely crushed gingersnap cookies

For the lemon curd

• 3 oz. (6 Tbs.) unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice (from 1-1/2 large lemons)
• 2 Tbs. finely grated lemon zest (from 1 large lemon)
• Pinch of table salt
• 6 large egg yolks

Make the meringues

Position racks in the top and bottom thirds of the oven and heat the oven to 175°F. Line 2 large heavy-duty baking sheets with parchment.


In a food processor, process the sugar until very fine, about 45 seconds. Add the confectioners’ sugar and salt and pulse until well blended, about 15 seconds.


In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Begin mixing on medium-low speed until frothy. Increase the speed to medium high and beat until the whites form soft peaks, about 2 minutes. Continue beating while gradually sprinkling in the sugar mixture. When all the sugar is added, increase the speed to high and whip until firm, glossy peaks form, about 10 minutes. Add the vanilla and lemon extracts and beat just until blended, about 10 seconds.


Spoon the meringue into a large pastry bag fitted with a plain 3/32-inch tip (Ateco #3). Holding the pastry bag perpendicular to a lined baking sheet, pipe small flat disks about 1-1/4 inches in diameter and no higher than 1/4 inch, spaced about 1/2 inch apart. As you pipe, keep the tip down into the meringue and let it spread out rather than lifting the tip


up. If necessary, you can help the meringue spread by circling the tip in the meringue as you pipe. Sprinkle the crushed cookies evenly over the tops of the meringues. Don’t worry if the extra crumbs fall off. Using a fingertip, lightly press down on the crumbs to flatten any meringue peaks.


Bake the meringues until dried and crisp but not browned, about 2-1/2 hours. Turn off the oven and leave the door shut; let the meringues sit in the oven until cool, about 2 hours. Remove from the oven and gently lift the meringues off the parchment. (At this point, you can assemble the cookies or store the meringues in an airtight container for up to 1 month.)

Make the lemon curd

Melt the butter in a 4-quart saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until well blended. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat a spatula and hold a line drawn through it with a finger, 4 to 6 minutes. Don’t let the mixture boil.


Strain the curd into a clean bowl and cover with plastic wrap, pressing the plastic onto the surface to keep a skin from forming. Let cool at room temperature; then refrigerate until chilled. (The curd will keep for up to 3 weeks.)

Assemble the cookies

Arrange half of the meringues bottom side up on a work surface. Put the chilled curd in a piping bag fitted with a plain 3/8-inch tip (Ateco #7) and pipe about 1 tsp. of curd onto each meringue. Gently press the remaining meringues bottom side down onto the curd.


The filled cookies can be prepared and kept at room temperature up to 1 hour before serving. The longer they sit, the softer the meringues become.

Lemon-Vodka Cream Pops

A splash of citron vodka gives the classic creamsicle a decidedly adult kick.And, for more grown-ups-only recipes, browse our drinks page, where you'll find recipes for everything from beer and punch to classic cocktails like Sidecars, Hot Toddies, Cosmos, and Mojitos. You can even use the Menu Maker to plan your entire cocktail party menu.

• 3 or 4 medium lemons
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/8 tsp. table salt
• 2 Tbs. citron vodka

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises. 

• Kosher salt
• 4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
• 3 Tbs. extra-virgin olive oil
• 10 large cloves garlic, thinly sliced
• 1 Tbs. fresh lemon juice
• Freshly ground black pepper

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.

Lemon Meringue Pie

Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn't weep.

For the crust:

• 6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour
• 2 tsp. granulated sugar
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate
• 2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces
• 2 to 4 Tbs. ice water

For the filling:

• 1-1/4 cups granulated sugar
• 2 oz. (1/4 cup plus 2 Tbs.) cornstarch
• 1/4 tsp. table salt
• 5 large egg yolks
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened
• 1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)
• 1 oz. (3 Tbs.) finely ground gingersnap cookies

For the meringue:

• 5 large egg whites, at room temperature
• 3/4 cup superfine sugar
• 3/4 tsp. pure vanilla extract
• 1/2 tsp. cream of tartar

Make the dough:

Combine the flour, sugar, salt, and baking powder in a zip-top bag; shake to mix and chill in the freezer for about 30 minutes. Add half of the butter and shortening to the bag and toss to coat with flour. Transfer the mixture to a food processor. Give it four 1-second pulses and then process for 3 to 4 seconds. Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.

Empty the mixture into a large bowl. Drizzle 1 Tbs. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center; repeat with a second tablespoon of ice water. Clusters of dough will form and become larger with each addition of water. After adding 2 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. If they feel dry and crumble easily, add more water, 1 Tbs. at a time (up to 4 Tbs. total), until the clusters feel moist and bind together.

Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.

Shape the crust:

Butter the bottom, sides, and rim of a 9-inch glass pie plate.

On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. Trim the dough with scissors to a 3/4- to 1-inch overhang. (Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Chill for at least 30 minutes before baking.

Bake the crust:

Position a rack in the lower third of the oven and heat the oven to 425°F. Using a fork, lightly prick the bottom and sides of the crust at 1-inch intervals (without going all the way through the crust). Fit a buttered 12-inch piece of aluminum foil over the crust, buttered side down. Fill 1/2 to 3/4 inch deep with dried beans or pie weights—do not overfill.

Bake the crust on a rimmed baking sheet until the edges begin to brown, 15 to 18 minutes. Let stand on a cooling rack for about 30 seconds, and then carefully remove the foil and beans. If the foil doesn’t release easily, don’t force it—bake for a few minutes more and try again. If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere. Reduce the oven temperature to 375°F and continue to bake the crust until deep golden-brown all over, 16 to 20 minutes more. Cool on a rack for at least 15 minutes. (Keep the oven on.)

Make the filling:

In a heavy-duty 3-quart nonreactive saucepan, whisk together (preferably with a tapered sauce whisk) the sugar, cornstarch, and salt. Whisk in 1/4 cup cold water until the mixture is smooth. Then whisk in another 1-1/4 cups cold water until combined. Cook over medium to medium-low heat, stirring occasionally at first with a heatproof spatula, then continuously as the mixture comes to a boil (you will see a few large bubbles pop), turns glossy, and thickens into a semi-translucent gel, 4 to 6 minutes. Whisk briefly to smooth out the mixture; then reduce the heat to low and cook 1 minute more, gently pulling the mixture from the sides to the center with the spatula to prevent scorching. Remove the pot from the heat.

In a medium bowl, lightly whisk the egg yolks. Gently whisk about 1/2 cup of the gel into the egg yolks; repeat with another 1/2 cup gel. Pour the yolk mixture into the pot and gently whisk to combine. Over low to medium-low heat, cook the filling, gently pulling it from the sides to the center with the spatula, until it begins to boil (you will see a few large bubbles pop), 4 to 6 minutes. Continue to cook, stirring as before, until the mixture thickens further(don’t worry if it clumps at this point), about 1 minute more. Remove the pot from the heat and dot the filling with the butter, pushing it under the surface; let stand for a minute to melt. Gently whisk in the lemon juice and zest until smooth.

Sprinkle the ground gingersnaps over the bottom of the pie crust; pour the filling over the crumbs and smooth the top with the spatula. Let cool to room temperature before making the meringue, at least 30 minutes.

Make the meringue:

Bring 1/2 inch of water to a simmer in a pot that will hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites in the bowl off the heat and whisk (preferably with a balloon whisk) until frothy. Add the sugar about 2 Tbs. at a time, whisking for about 5 seconds between additions.

Put the bowl over the pot and whisk gently but constantly (you are not trying to incorporate air, but to keep the whites moving so they don’t cook) until the whites are very warm to the touch (they will register 115°F to 120°F on an instant-read thermometer) and the sugar is thoroughly dissolved (lift a ribbon of whites from the bowl with the whisk and rub the whites between your fingertips—you should feel no grit), 2 to 4 minutes.

Add the vanilla and cream of tartar, transfer the bowl to the stand mixer, fit with the whisk attachment, and beat, gradually increasing the speed from low to medium high over the course of 1 minute, until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.

Using a soup spoon, drop some of the meringue in mounds in a ring around the edge of the filling. With the back of the spoon, gently spread the dollops of meringue over the entire surface of the filling and all the way to the crust’s edge. It is essential that all of the filling be completely covered by the meringue, without any air pockets, and that the edge of the meringue be anchored to the rim of the crust. Mound the remaining meringue on top and press with the back of the spoon to eliminate any air pockets without deflating the meringue. Make decorative peaks with the back of the spoon.

Bake the pie until the meringue peaks brown, 5 to 7 minutes. Cool the pie on a rack away from drafts to prevent the meringue from shrinking. Let stand at least 1 hour before serving.

To slice, rinse a sharp, thin-bladed knife in hot water and shake off the excess before making each cut.

Goat Cheese, Lemon & Chive Turnovers

• 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
• 1/4 cup thinly sliced fresh chives
• 1/4 cup minced yellow onion
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Flour for dusting
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator

Position a rack in the center of the oven and heat the oven to 400ºF.

In a medium bowl, mash the goat cheese with a fork. Add the chives, onion, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Stir until well combined.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 Tbs.) onto the center of each square. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat this process with the other dough squares.

Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over, 15 to 18 minutes. Let them cool on a rack for a few minutes and serve warm.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 1 lb. (500
  grams) chicken livers, trimmed
• 2 Tbs. extra-virgin olive oil
• Salt
• Pepper
• 4 Tbs. (60 grams) butter
• Juice of 2 lemons
• 4 sprigs Italian parsley, minced

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Pink Lemonade

Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink.Find more quintessential summer drink recipes on our Guide to Drinks & Entertaining.

• 1-1/2 cups granulated sugar
• 1 cup coarsely chopped fresh strawberries (about 6 oz.)
• Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
• 2 cups fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.

Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.

Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Garnish options, by the glass or by the pitcher:

Sliced strawberries, melon, or

peaches.


Whole blueberries, raspberries,

or pitted cherries.


Sprigs of fresh thyme, verbena, mint,

or rosemary.


Lemongrass slices or straws, lemon

or lime slices, or ginger slices.

Lemon Pots de Crème

Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for dessert, all you have to do is pull the chilled custards out of the refrigerator and decorate them with candied zest or flowers, if you like. 

• Finely grated zest of 4 lemons
• 3/4 cup fresh lemon juice  
• 3/4 cup granulated sugar
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 10 large egg yolks
• Sweetened whipped cream, for garnish
• Candied citrus peel or candied flowers, for garnish (optional)

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

In a small saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 15 minutes; set aside. In a medium saucepan, combine the cream, 1/4 cup of the sugar, and the vanilla seeds and pod (if you’re using vanilla extract, don’t add it yet) and bring to just below boiling. Remove from the heat.

In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Gently whisk a ladleful of the hot cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes. Stir in the reserved lemon syrup and strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 minutes—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours. Garnish with a dollop of sweetened whipped cream and candied zest or flowers, if you like. 

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Sgroppino al Limone

Though it's not technically a shake, this cool, lemony cocktail from the Veneto region of Italy, also the home of Prosecco, does include lemon sorbet, which puts it in the ballpark at least. As the sugar cube dissolves, it provides a bit of sweetness to balance the tart lemon and the strong vodka. Serve in champagne flutes before dinner, as a palate cleanser between courses, or after the meal to accompany, follow, or even be dessert.Find more icy sweet cocktails on our Drinks & Entertaining page.

• 1 fl. oz. vodka
• 1-1/2 scoops lemon sorbet (about 1/3 pint)
• Chilled Prosecco or other sparkling white wine
• 2 sugar cubes
• 2 lemon twists 

Whisk the vodka and 1 scoop (1/2 cup) sorbet together in a small bowl until the texture is uniform. Add enough sparkling wine to fill each of two flutes about three-quarters full and whisk gently to combine.

Place one sugar cube in each flute, divide the sorbet mixture between the two flutes, and top each with half of the remaining 1/2 scoop (1/4 cup) sorbet. Run a lemon peel around the rim of each flute, twist it over the top, then drop it into the flute and serve at once.

Gin Lemonade Ice Cream Sodas

Three refreshing summer drinks, rolled into one super cooling concoction.Visit the Drinks & Entertaining page for more fun summer drink recipes like this one.

• 1/4 cup superfine sugar
• 1/4 cup fresh lemon juice
• 1/2 cup gin
• 2 cups vanilla ice cream
• 4 cups club soda

Dissolve the sugar in the lemon juice, and stir in the gin. Portion into 4 tall glasses. Add a 1/2-cup scoop of ice cream to each glass and top off each one with club soda. Serve immediately with a straw and a long-handled spoon.

Thai Basil and Cumin Lemonade

If my son ever decides to have a lemonade stand, I’d like to think I’d have some influence over his product. If so, this would be my suggestion for our collaborative effort: a refreshing, fragrant beverage suitable for all ages. Seriously, I’m pretty sure this is a get-rich-quick idea for a small business, so if you want to steal it and start a Thai Basil and Cumin Lemonade stand, by all means, go for it. 

• 2 cups fresh lemon juice
• 1-1/2 cups water
• 1-1/2 cups sugar
• 2 fresh sprigs Thai basil, plus leaves for garnish
• 2 Tbs. sliced ginger
• 2 tsp. cumin seeds
• Ice

In a large pitcher, combine the lemon juice, water, sugar, Thai basil, and ginger.

Put the cumin seeds in a small dry sauté pan over low heat and toast until just aromatic, about 2 minutes. Immediately add the warm cumin seeds to infuse the lemonade with the cumin flavor and stir to dissolve the sugar. Refrigerate until fully chilled, about 30 minutes.

To serve, mix again and pour over ice. Garnish with Thai basil leaves.

Pink Lemonade

Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink.Find more quintessential summer drink recipes on our Guide to Drinks & Entertaining.

• 1-1/2 cups granulated sugar
• 1 cup coarsely chopped fresh strawberries (about 6 oz.)
• Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
• 2 cups fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.

Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.

Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Garnish options, by the glass or by the pitcher:

Sliced strawberries, melon, or

peaches.


Whole blueberries, raspberries,

or pitted cherries.


Sprigs of fresh thyme, verbena, mint,

or rosemary.


Lemongrass slices or straws, lemon

or lime slices, or ginger slices.

Pimm's Cup

Pimm's No. 1 is a gin-based apéritif from Britain. It's traditionally mixed with soda and served on ice, with a garnish of lemon and cucumber.

• 1-1/2 fl. oz. Pimm's No. 1
• Club soda
• 1 lemon wedge
• 1 cucumber slice

Pour the Pimm's into a highball glass. Add ice and top with soda. Garnish with the lemon wedge and slice of cucumber.

Grilled Zucchini with Lemon-Balsamic Vinaigrette

• 3 small or 2 medium zucchini (about 1 pound)
• Kosher salt
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 Tbs. balsamic vinegar
• 1/2 tsp. chopped fresh thyme
• 1/2 tsp. finely grated lemon zest
• Freshly ground black pepper
• 3 Tbs. freshly grated Parmigiano Reggiano

Slice and salt the zucchini:

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it's all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about 1/2 tsp. per 1 lb. of zucchini) and set aside for 10 min. Blot the quarters dry with the paper towels.

Assemble and cook the dish:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, whisk 2 Tbs. of the oil, the vinegar, thyme, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper.

Toss the zucchini with the remaining 1 tsp. olive oil. Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it browns and softens but doesn’t turn mushy, 6 to 8 min. Cut the zucchini into 3-inch pieces and put in a medium bowl. Whisk the vinaigrette again and drizzle over the zucchini. Sprinkle on the Parmigiano, toss well, adjust the seasonings to taste, and serve immediately.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
• 1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
• 1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
• 1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
• 1/4 cup extra-virgin olive oil
• 1 Tbs. finely chopped fresh rosemary
• 2 tsp. minced fresh garlic
• 1/2 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.