FROZEN MEYER LEMON PARFAIT WITH SPICED MILK BROTH AND ALMOND PRALINE
by Champe Speidel This is a light, airy lemon dessert that celebrates the availability of Meyer lemons for us Northeasterners. You can substitute regular lemons. This dessert can be made in advance and...
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CITRUS POUND CAKE
From Chef Joe Hafner, Gracie’s, Providence 1 cup sugar¼ cup unsalted butter, softened2 eggs1 ½ cups all-purpose flour1 tsp salt1 tsp baking powder1/3 cup sour cream2 ½ Tbsp milkZest of 2 lemonsZest of...
View ArticleLemon Biscuit with Homemade Lemon Curd and Local Berry Compote
Kate Jennings, Baker/Owner, Farmstead & La Laiterie at Farmstead Nothing says summer like a warm zesty butter biscuit smothered with berries. In our family it’s the perfect way to end a summer...
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LEMON-MASCARPONE CAKE
Owner Jennifer Borden, Provender Fine Foods, Tiverton Four Corners2013 Edible Rhody Local Hero Award Winner—Food Shop This attractive cake smells like citrus and looks like heaven, dusted with delicate...
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Lemon Curd Tart with Blueberry Compote
Pastry Chef Angelyne Canicosa, Avenue N American Kitchen, Rumford Using whole eggs in the lemon curd results in a delightful light and airy texture, delicious with fresh seasonal berries, especially...
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