Classic bars, snacking cakes, frozen pops and easy soufflés.
 | | Aubrie Pick for The New York Times |
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12 Lovely, Low-Lift Lemon Desserts |
While we wait patiently (read: impatiently) for summer's berries to arrive, you'll find us happily piling lemons into our grocery carts for the best lemon desserts from New York Times Cooking. Yossy Arefi's lemon sheet cake with buttercream frosting (above) is just the thing for a late-April birthday celebration, as is Melissa Clark's lemon snacking cake with coconut glaze. (As the name suggests, it's also great for any peckish, unbirthday moments, too.) There's not one, but two lemon bar recipes: classic lemon squares, adapted by Dena Kleiman from Susan Mahnke Peery's recipe in the "Wellesley Cookie Exchange Cookbook," and these lemon bars with olive oil and sea salt, which Melissa says merit your fruitiest, most peppery olive oil. And dust off those frozen pop molds you shoved to the back of your cabinet for these creamy lemon pops with basil. Samantha Seneviratne's recipe is fun and flexible — swap in bay leaves or thyme for the basil, and add in blueberries or raspberries if you already snagged yourself a basket. |
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