Ricotta with Lemon, Basil, and Honey Bruschetta

 

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Find more recipes for bruschetta in our how-to.

Martha Stewart Living, May 2010

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Ingredients

• Fresh ricotta
• Lemon zest
• Toasts
• Basil leaves
• Delicate honey, such as acacia

Directions

1. Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.

 

Lemon Meringue Pie

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Everyday Food, September 2009

• Yield Serves 8

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Ingredients

• Our Favorite Pie Crust
• 1 cup cold water
• 1/4 cup cornstartch
• 8 large eggs, whites only
• 2/3 cups sugar
• 1/4 teaspoon coarse salt

Directions

1. Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
   
2. Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
   
3. Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
   

Lemon Meringue Flowers

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These simple floral meringues are a perfect pick for spring. And with bright bursts of lemon, they taste as sunny as they look.Forming these blooms is a cinch. Don't worry if the petal points look a little messy at first -- the candied peel at the center of each flower will cover any flaws.To package the cookies as a gift, print this grass design onto card stock. Slide it into a cellophane bag, add meringues, and you've got a sweet little package.

Ingredients

• 3 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest
• Salt
• 1/4 cup plus 2 tablespoons sugar
• 40 squares (1/2 inch each) candied lemon peel (1/2 ounce; kingarthurflour.com)

Directions

1. Preheat oven to 200 degrees. Whisk egg whites, lemon juice, and a pinch of salt until foamy. Slowly whisk in sugar. Whisk until stiff peaks just begin to form. Fold in lemon zest.
   
2. Transfer mixture to a pastry
   bag fitted with a 1/2-inch plain
   round tip. Pipe forty 5-petaled
   1 1/2-inch flowers onto parchment-lined
   baking sheets. (For each
   petal, pipe a small mound of
   meringue, and drag it into center
   to form a teardrop shape. Repeat
   4 times, working in a circle.)
   Place a candied lemon square
   in center of each flower.
   
3. Bake until meringues are
   crisp and lift off parchment
   easily, 2 to 2 1/2 hours. Let cool.
   

Cook's Note

Meringues can be stored in an airtight container for up to 3 days.

Lemon Meringue Bars

It's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked crust.

Martha Stewart Living, July Summer 2005

• Yield Makes 12

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Ingredients

• 2 sticks (16 tablespoons) unsalted butter, softened
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup plus 3 tablespoons confectioners sugar
• 2 tablespoons plus 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon coarse salt
• 6 large eggs, plus 4 large egg whites
• 2 1/4 cups plus 2 tablespoons granulated sugar
• 3/4 cup plus 3 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with
   the paddle attachment. Mix on medium
   speed until well blended.
   
2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
   
3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to
   20 minutes. Let cool completely on a wire
   rack. Keep oven at 350.
   
4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
   
5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.