The Bracing Tartness of Lemons Is

Top Ten Lemon Desserts

he bracing tartness of lemons is the cure for spring fever, satisfy- ing a craving for bright flavors before true spring produce T appears. Our collection of favorite lemon desserts from past issues of Fine Cooking includes cakes, pud- dings, sorbet, and souffle. Any one of them will brighten up your day.

Lemon Pots de Crème Serves eight. A base of pure cream gives these baked custards a decadent texture.

Finely grated zest of 4 lemons, plus 3⁄4 cup fresh lemon juice 3⁄4 cup granulated sugar 31⁄2 cups heavy cream 1⁄2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract) 10 large egg yolks Candied lemon zest 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.

Make the lemon syrup and heat the cream: In a small saucepan, combine the 1 lemon zest, juice, and ⁄4 cup of the sugar. Simmer until reduced to 1⁄2 cup, about an instant-read thermometer, 3 to 4 minutes. early—until the custards are set about 15 minutes; set aside. In a medium saucepan, Stir in the reserved syrup and strain immedi- 1⁄4 inch in from the sides, the centers respond combine the cream, 1⁄4 cup of the sugar, and ately through cheesecloth or a fine sieve. If with a firm jiggle (not a wavelike motion) the vanilla seeds and pod (if you’re using you’re using vanilla extract, stir it in now. when you nudge the ramekins, and the cen- vanilla extract, don’t add it yet) and bring to ters of the custards register 150° to 155°F just below boiling. Remove from the heat. Bake the custards: Divide the mixture on an instant-read thermometer (the hole left among the ramekins in the roasting pan. by the thermometer will close up as the cus- Make the lemon cream: In a medium bowl, Pull out the oven shelf, put the roasting pan tards firm). Let the custards cool to room beat the egg yolks with the remaining 1⁄4 cup on it (be sure it’s stable), and pour enough temperature in their water bath. Remove the sugar until smooth. Gently whisk a ladleful of boiling water into the pan so that it comes custards from the bath, cover them with the hot cream into the yolks and then whisk halfway up the sides of the ramekins. Cover plastic, and refrigerate for at least 8 hours the yolk mixture into the saucepan with the the ramekins with a sheet of foil (simply lay and up to 2 days before serving. Garnish rest of the cream. Cook slowly, stirring con- the sheet on top, don’t crimp the edges) and with candied lemon zest or flowers, if you like. stantly, until the mixture reaches 170°F on bake for 25 to 45 minutes—start checking —Martin Courtman, Fine Cooking #56 Photos except where noted: Scott PhillipsScottnoted: where except Photos

www.finecooking.com © 2007 The Taunton Press, Inc. Copying and/or distribution of this article is not permitted. Scrape the dough from the Make the filling: In a medium saucepan, bowl onto a sheet of plastic. heat the lemon juice, butter, and cream to Wrap well and press down to just under a boil; the butter should be melted. form a 1⁄2-inch-thick square. Remove from the heat. Refrigerate the dough until In a medium bowl, whisk by hand the it’s firm but still pliable, about sugar, eggs, and yolks until combined. Whisk 20 minutes. Heat the oven to in a bit of the hot liquid and then gradually 350°F. Have ready two sheets whisk in a bit more until it’s all added. This of parchment paper, each at technique, called tempering, heats the eggs least 11x11 inches. slowly and gently so they don’t curdle. When the dough is firm, Pour the mixture back into the saucepan unwrap it and put it between and heat on medium, stirring constantly the sheets of parchment. Roll with a wooden spoon, scraping the bottom the dough to an approximate and sides of the pan to keep the eggs from Lemon Bars square, slightly larger than scrambling. Cook until the mixture coats the 1 Yields sixteen 11⁄2-inch bars. 8x8 inches and about ⁄4 inch thick. Remove spoon thickly enough to leave a line when the top sheet of parchment, trim the dough you draw your finger through, 5 to 8 minutes. Lining the baking pan with parchment with a dull knife to an 8x8-inch square, and Remove from the heat and strain through a makes it easier to remove the bars once set the dough, parchment side down, in an fine sieve. Stir in the salt and vanilla. they’re baked. If you don’t have parchment, 8x8-inch baking pan. Press the dough into To finish: Pour the filling over the baked refer to the online version of this recipe at the bottom of the pan, letting the excess crust and smooth it evenly with a spatula, if FineCooking.com, for instructions on parchment come up the sides (trim it to about needed. Bake until the filling has set and substituting waxed paper. 1 inch above the rim). The dough should be jiggles like firm jello, 15 to 20 minutes. Let FOR THE crust: an even thickness all around, but it needn’t be cool to room temperature. Gently tug on the 4 oz. (8 Tbs.) unsalted butter, at room perfectly smooth. Bake until the shortbread parchment on all sides to loosen the bars temperature is light golden on top, 25 to 30 minutes; in a from the pan. Lift them out and onto a cutting 2 Tbs. granulated sugar glass pan, look for a golden brown color on board and refrigerate until the filling has com- 1 Tbs. confectioners’ sugar the bottom. Remove the pan from the oven, pletely set, at least 4 hours. Trim the sides for 1 ⁄2 tsp. pure vanilla extract but keep the heat set to 350°F as you make a cleaner look and cut into 16 squares. 1 1 2 ⁄4 oz. ( ⁄2 cup) all-purpose flour the filling. —Joanne Chang, Fine Cooking #49 21⁄2 oz. (2⁄3 cup) cake flour 1⁄4 tsp. baking powder 1⁄4 tsp. salt

FOR THE filling: 1 cup fresh lemon juice (from 4 to 6 lemons) Lemon-Rosemary Sorbet 2 oz. (4 Tbs.) unsalted butter, cut into Yields 31⁄2 cups. 2 pieces 2 Tbs. heavy cream Both tangy and herbal, this sorbet is a 1 cup granulated sugar refreshing treat on warm summer evenings. 4 large eggs 11⁄2 cups granulated sugar 2 large egg yolks 11⁄2 cups water 1⁄4 tsp. salt 1⁄2 cup finely chopped fresh rosemary 1⁄4 tsp. pure vanilla extract 11⁄3 cups fresh lemon juice Make the crust: In a large bowl, cream 3 Tbs. vodka the butter and both sugars with a hand- In a saucepan, combine the sugar and water held mixer on medium speed (or mix by over high heat. Stir occasionally until the hand with a wooden spoon) until light and sugar is completely dissolved and the syrup fluffy, about 5 minutes. Beat in the vanilla is simmering, about 5 minutes. Remove from until thoroughly combined, scraping down the heat. You should have about 2 cups syrup. the sides of the bowl. Combine the warm syrup with the rose- In a medium bowl, sift together both mary, lemon juice, and vodka. Stir well to flours, the baking powder, and the salt. With combine, and then let the mixture cool to the mixer on low speed, slowly blend the dry room temperature. For faster freezing, trans- ingredients into the wet ingredients, scraping fer the cooled mixture to the refrigerator to down the sides, until the flour is completely chill there first. blended and the dough is homogenous. Strain the mixture and then freeze it in an ice-cream maker, following the manufacturer’s instructions. —Daniel Deville, Fine Cooking #16

www.finecooking.com Bottom photo: Ellen Silverman 2 Tbs. lightly packed finely grated lemon zest Pinch table salt 1⁄2 cup fresh lemon juice 3 Tbs. unsalted butter, at room temperature Lemon-Caramel Icebox Cake Whipped cream and candied violets for Serves twelve. garnish (optional) The caramel and the lemon curd can be In a medium saucepan off the heat, whisk made ahead and refrigerated for up to the milk, both sugars, and cornstarch until 5 days. The carmel needs to be warmed smooth. Whisk in the egg yolks, lemon zest, to a pourable consistency before using. and salt. Set over medium heat and cook, whisking frequently at first and constantly FOR THE LEMON CURD: toward the end, until thickened and the whisk 4 large eggs Silky Lemon Pudding leaves a very defined trail in the pudding, 4 large egg yolks (reserve the whites from Yields about 31⁄3 cups; serves four. 2 of the eggs for the meringue topping) 9 to 12 minutes. 3 Tbs. finely grated lemon zest (from about Taste the pudding while it’s still hot. If it’s too Remove the pan from the heat, add the 3 lemons) tart for you, whisk in a tablespoon or so of lemon juice and butter, and stir until incorpo- 1⁄2 cup granulated sugar granulated sugar, but remember that chilling rated. Pour through a coarse sieve into a large 2⁄3 cup fresh lemon juice mutes flavors. serving bowl or four individual serving dishes. 5 oz. (10 Tbs.) unsalted butter, cut in pieces Let cool to room temperature. Refrigerate, 1 2 ⁄4 cups whole milk loosely covered, until set and thoroughly FOR THE CARAMEL: 1⁄2 cup packed light brown sugar chilled, at least 2 hours or up to 2 days. Serve 3⁄4 cup granulated sugar 1⁄2 cup granulated sugar chilled with whipped cream and candied 2 Tbs. light corn syrup 1⁄4 cup cornstarch violets, if you like. 1⁄4 cup water 4 large egg yolks 1⁄4 cup plus 2 Tbs. heavy cream —Lori Longbotham, Fine Cooking #63 1⁄4 tsp. pure vanilla extract

FOR ASSEMBLY: 5 oz. (about 11⁄2 cups) graham cracker crumbs (from about 10 crackers), lightly toasted in a 350°F oven until they just even color. Remove from the heat and whisk Whisk the egg whites and sugar in a take on some color, about 7 minutes in the cream (be careful: it will splatter). double boiler over medium-high heat (as you 2 oz. (4 Tbs.) unsalted butter, melted 1 Return the mixture to the heat, whisk until did with the lemon curd) and cook until the 1 ⁄2 cups heavy cream 2 egg whites smooth, and then whisk in the vanilla. Let cool mixture is warm and the sugar is dissolved, 5 Tbs. granulated sugar; more for the pan to room temperature. about 2 minutes. With an electric mixer, beat Assemble the cake: Spray a 9-inch the whites to stiff peaks. Spread the meringue Make the lemon curd: Bring a medium springform pan with nonstick cooking spray on the top of the cake. Freeze the cake, un- pot filled half way with water to a simmer. In or grease it lightly. Dust the pan with sugar wrapped, overnight. (For longer storage, wrap a medium stainless-steel bowl that fits over and knock out any excess. Combine the it in plastic once the meringue has firmed up; the pot without touching the water, whisk toasted graham cracker crumbs and butter, unwrap before defrosting.) the eggs, yolks, zest, sugar, and lemon juice. rubbing them together with your fingertips to About an hour before serving, transfer the Put the bowl over the simmering water and combine thoroughly. Sprinkle half the crumbs cake to the refrigerator. Just before serving, whisk until the mixture thickens and becomes over the bottom of the pan and pat down; reheat the remaining caramel sauce if you smooth and custard-like, about 10 minutes; reserve the rest. want to drizzle some on the plate. Brown the remove from the heat. Whisk in the butter a In a large bowl, whisk the cream to firm meringue by running it under a hot broiler, piece at a time. Strain the curd through a fine peaks. Fold in the cooled lemon curd. Spoon rotating the cake if necessary, until evenly sieve into a bowl. Put plastic wrap directly on half the lemon cream over the cracker crust browned (or brown it with a propane torch). its surface and refrigerate. and spread it evenly to the edges of the pan. Run a thin knife around the sides of the cake Make the caramel: In a medium, heavy- Sprinkle the remaining crumbs over the lemon and remove the springform. Cut the cake into based saucepan, combine the sugar, corn cream. Spread the remaining lemon cream slices with a warm knife. If the cake seems syrup, and water; stir until the sugar dissolves. over the crumbs. Pour a little more than half very frozen, let the slices soften somewhat Cook over high heat until the mixture turns the caramel over the lemon cream, reserving before serving. Serve with a drizzle of warm dark amber. Don’t stir the caramel while it the rest in the refrigerator. Put the cake in the caramel sauce. cooks; instead, swirl the pan gently to get an freezer while you make the meringue topping. —Heather Ho, Fine Cooking #33

www.finecooking.com smooth (about 11⁄2 minutes). Beat in a quarter serrated knife. Put one of the four cake layers of the milk just until blended. On low speed, on a serving plate, cut side up. With an offset add the flour mixture alternately with the milk spatula or a table knife, spread a generous 1 in three batches, scraping the bowl with a ⁄3 cup chilled lemon curd on top of the cake rubber spatula; beat just until blended. layer. Lay another cake layer on top, spread it 1 In another large bowl, beat the egg whites with another generous ⁄3 cup lemon curd, with an electric mixer (with clean beaters or and repeat with the third cake layer, using the whip attachment) on medium speed just the last 1⁄3 cup lemon curd. Top with the until foamy. Add the cream of tartar, increase fourth cake layer. the speed to medium high, and beat just until In a medium bowl, beat the butter and the whites form stiff peaks when the beaters lemon zest with an electric mixer on medium are lifted. Add a quarter of the whites to the speed until light and fluffy. Add the batter and gently fold them in with a whisk or confectioners’ sugar in batches and beat a rubber spatula; continue to gently fold in the until light and fluffy. Add the lemon juice and whites, a quarter at a time, being careful not beat for 1 minute. (You can make the frosting to deflate the mixture. a couple of hours ahead and keep it, covered, Divide the batter evenly between the pre- at cool room temperature.) pared pans. Smooth the tops with the spatula. Up to a few hours before serving, spread a Bake until a pick inserted in the centers thin layer of frosting on the cake, filling in any Triple-Lemon Layer Cake comes out clean, 35 to 40 minutes. Let cool gaps as you go. Chill until the frosting firms Serves eight to ten. in the pans on a rack for 10 minutes. Run a a bit, about 1⁄2 hour. Spread the remaining table knife around the inside of the pans and frosting decoratively over the top and sides This light and tender cake flavored with lemon, carefully invert each cake out onto the rack. of the cake. Scatter with bits of lemon zest layered with tangy lemon curd, and coated Flip them right side up and let cool completely. and dragées, or garnish as you like. with a silky lemony butter frosting will make Fill and frost the cake: With the palm —Lori Longbotham, Fine Cooking #63 any birthday happy. But why wait until then? of one hand pressed on top of a cake layer, For the cake: cut each in half horizontally, using a long 91⁄4 oz. (21⁄3 cups) cake flour; more for the pans 23⁄4 Tbs. baking powder 1⁄4 tsp. table salt 13⁄4 cups granulated sugar Lemon Buttermilk Pound Cake buttermilk, ending with the last third of the 2 Tbs. lightly packed finely grated lemon zest Yields one 8x5-inch loaf. flour. Just before all the flour is incorporated, 3 switch from the mixer to a stiff rubber spatula, 6 oz. ( ⁄4 cup) unsalted butter, completely 63⁄4 oz. (11⁄2 cups) all-purpose unbleached softened at room temperature; more flour add the lemon zest, and slowly stir to blend in for the pans 1 tsp. baking powder the flour and zest, taking care to scrape the 1 cup whole milk, at room temperature 1⁄2 tsp. table salt bowl’s bottom and sides. 5 large egg whites, at room temperature 4 oz. (1⁄2 cup) unsalted butter, slightly soft Scrape the batter into the prepared pan 1⁄4 tsp. cream of tartar (70°F) and bake until the cake is golden brown and 1 cup granulated sugar a toothpick comes out with just a few crumbs For the filling, frosting, and garnish 2 large eggs, at room temperature clinging to it when inserted in the center, 45 11⁄4 cups chilled lemon curd (preferably 1⁄2 cup buttermilk homemade) to 50 minutes. Let the cake cool for about Zest of 1 lemon, finely chopped or grated 8 oz. (1 cup) unsalted butter, completely 10 minutes. As it’s cooling, stir together the softened at room temperature For the syrup: lemon juice and confectioners’ sugar. Care- 2 Tbs. lightly packed finely grated lemon Juice of 1 lemon fully invert the loaf pan, tap it to release the zest 3 to 4 Tbs. confectioners’ sugar cake, and then brush the syrup on the cake 31⁄2 cups sifted confectioners’ sugar while it’s still warm. Cool completely on a rack 3 Tbs. fresh lemon juice Heat the oven to 325°F. Spray a loaf pan before serving. 2 lemons, zested with a channel zester that’s about 8x5x3 inches with a nonstick —Carolyn Weil, Fine Cooking #44 (optional) coating. Silver dragées (optional) Whisk the flour, baking powder, and salt until well blended. With an electric mixer Make the cake: Position a rack in the (I use the paddle attachment on my stand middle of the oven; heat the oven to 350°F. mixer), beat the butter until it’s very pale and Generously butter and flour two 8x2-inch little tails have formed. Sprinkle in the sugar round cake pans. Sift the cake flour, baking and beat well until slightly fluffy. Scrape the powder, and salt into a medium bowl. Pulse sides of the bowl well. Add the eggs one at 1⁄4 cup of the sugar with the zest in a food a time, beating until blended before adding processor until well combined. the next. With the mixer on low, add about In a large bowl, beat the butter and lemon one-third of the flour and mix until almost sugar with an electric mixer on medium speed combined; then add half the buttermilk and until light and fluffy (about 1 ⁄2 minutes). Add mix until just combined. Repeat with another the remaining 11⁄2 cups sugar and beat until third of the flour, and then the last half of the

www.finecooking.com Bottom photo: Martha Holmberg Lemon Tart Serves ten to twelve.

For the Crust: 1 4 ⁄2 oz. (1 cup) all-purpose flour; more for dusting 1 ⁄4 cup confectioners’ sugar 1 ⁄4 tsp. table salt 3 oz. (6 Tbs.) cold unsalted butter, 1 cut into ⁄2-inch pieces 1 large egg yolk dough so that it’s level with the top of the 1 Tbs. water pan. Cover and freeze until the tart shell is very firm, at least 30 minutes. For the Filling: 3 Position a rack in the middle of the oven ⁄4 cup granulated sugar 1 Tbs. all-purpose flour and heat the oven to 425°F. Line the frozen crust with foil and fill it with pie weights or a Lemon Soufflés 1 tsp. finely grated lemon zest mix of raw rice and dried beans. Put the Yields eight individual soufflés. Pinch table salt 2 ⁄3 cup strained fresh lemon juice crust in the oven and immediately reduce the oven temperature to 400°F. Bake until the For the lemon curd (from about 3 lemons) 6 egg yolks 3 large eggs, at room temperature sides are golden and the bottom no longer 1⁄4 tsp. pure vanilla extract 3⁄4 cup granulated sugar looks wet, 15 to 20 minutes. Remove the foil, 1⁄2 cup fresh lemon juice rice, and beans. Prick the bottom of the Make the crust: Combine the flour, con 11⁄2 tsp. finely grated lemon zest crust lightly with a fork (but don’t pierce 1 Tbs. unsalted butter fectioners’ sugar, and salt in a food proces- through it) and continue to bake until the sor. Process briefly to blend. Add the chilled shell is golden brown, another 5 to 8 min- for the Souffles butter pieces and pulse until the butter is no 1 utes. Set the pan on a wire rack to cool 1 ⁄4 cups sugar bigger than small peas (about 1⁄4 inch). Add 3 while you prepare the filling. Reduce the ⁄4 cup fresh lemon juice the egg yolk and drizzle the water over the 3 oven temperature to 325°F. 6 egg whites (about ⁄4 cup) mixture. Pulse briefly until the dough forms 1 ⁄8 tsp. cream of tartar a loose ball. Dump the dough onto a large Make the filling and finish the tart: In a 1⁄4 cup confectioners’ sugar; more piece of plastic wrap and shape into a flat medium bowl, whisk the sugar, flour, lemon for the ramekins and for sprinkling disk about 4 inches in diameter. Wrap the zest, and salt. Pour in the lemon juice and Make the lemon curd: In a small double- dough and refrigerate until well chilled, at whisk until blended and the sugar is dis- boiler insert or a stainless-steel bowl over least 1 hour or up to two days. solved. In a small bowl, lightly beat the eggs simmering water, combine the egg yolks, Lightly dust your work surface and rolling and vanilla and then add to the lemon mixture. sugar, lemon juice, and zest. Stir the mixture pin with flour. If your dough has been chilling Whisk until just blended. (Don’t overwhisk or over the simmering water until it becomes overnight or longer, let it sit at room tempera- the filling will have a foamy top when baked.) thick and creamy—the consistency of mayon- ture for about 10 minutes. Roll the dough into Pour the filling into the baked crust. naise—3 to 5 minutes. Remove the bowl from a 12-inch round. Lift and turn the dough sev- Return the tart to the oven and bake until the the double boiler, whisk in the butter and stir eral times as you roll to prevent sticking; dust filling jiggles slightly when the pan is nudged, until incorporated. the work surface and the rolling pin with flour about 20 minutes. Let cool on a wire rack Butter eight individual ramekins or as needed. Use a dough scraper or a spatula until the tart is room temperature, about straight-sided coffee cups; dust the buttered to loosen the rolled dough; carefully roll it up 1 hour. If not serving right away, chill it for 1 surface with confectioners’ sugar and gently around the pin and unroll it over a 9 ⁄4-inch 1 hour and then wrap it in plastic; refrigerate tap out the excess. Heat the oven to 400°F tart pan with a removable bottom. Gently fit overnight or freeze. If serving immediately, and set a rack in the lower third of the oven. it into the pan. Using lightly floured fingertips, remove the outer ring and run a long metal Make the meringue: Combine the gently press the dough into the corners and spatula under the tart to loosen. Carefully sugar and lemon juice in a small heavy-based against the sides of the tart pan. Run the slide the tart onto a flat serving plate. stainless-steel saucepan; bring to a boil. rolling pin over the top of the pan to trim the —Abigail Johnson Dodge, Fine Cooking #54 When the syrup reaches 220°F on a candy thermometer, begin beating the egg whites and cream of tartar in a standing mixer on medium speed. Gradually increase the speed the beaters in a slow, steady stream. Continue ringue among the ramekins and, using a to the highest setting. When the whites form beating until the mixing bowl feels cool, about butter knife or small offset spatula, smooth soft peaks, add the confectioners’ sugar in 10 minutes. the top of each soufflé. At this point, the a slow, steady sprinkle. Beat until the whites Assemble and bake the soufflés: soufflés can be refrigerated for up to 3 days form stiff, shiny peaks. If this happens before Using a pastry bag or a spoon, fill the rame- or frozen for up to a week. the sugar syrup reaches 248° F, turn off kins halfway with the meringue, spreading it Set the soufflés on a baking sheet and the mixer. evenly. Add about 1 Tbs. lemon curd to each bake until the tops are light brown, 8 to Remove the sugar syrup from the heat as ramekin and lightly swirl it into the meringue 10 minutes. Remove them carefully from the soon as it reaches 248°F. Turn the mixer back with a knife. Fill the ramekins with more oven and sprinkle with confectioners’ sugar on to the highest speed if you have turned it meringue to just below the rim and add the if you like. off. Pour the hot syrup between the bowl and remaining curd. Divide the remaining me —Laurann Claridge, Fine Cooking #19

www.finecooking.com Top left photo: Ellen Silverman In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon mixture and continue mashing until the mixture is lump-free. Stir in the rest of the lemon mixture, 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 sauce pan, 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, Raspberry-Lemon Bake the sponge cake: Position a rack in slice the cake into three equal round layers. Mousse Trifle the middle of the oven and heat the oven to (If you’re using wineglasses, cut the layers Serves eight. 350°F. Lightly grease a 9-inch cake pan and into squares the approximate size of the line the bottom with parchment. Sift the flour, glasses.) Set a 9-inch-diameter springform Use a 9-inch nonaluminum springform ring, cornstarch, and 2 Tbs. of the sugar into a ring or cake ring that’s about 3 inches tall a quiche pan that’s about 3 inches tall, or a small bowl. onto a flat serving plate. Put one cake layer bottomless cake ring (also called a vacherin) Crack the eggs and yolk into the bowl of on the bottom. With a pastry brush, moisten to assemble the trifle. Or use large wine- an electric mixer. Whip on medium speed, the cake with the soaking liquid (it should be glasses to make individual trifles. adding the lemon juice, salt, and the remain- well moistened but not sodden). Spread on For the sponge cake: ing 6 Tbs. sugar. Increase the speed to high one-third of the mousse and then arrange Butter for the pan and whip until the eggs are very fluffy, at one-third of the remaining 41⁄2 cups berries 21⁄2 oz. (1⁄2 cup plus 3 Tbs.) cake flour least tripled in volume, and form soft peaks, over the mousse. Place the second cake 11⁄4 oz. (5 Tbs.) cornstarch 3 to 4 minutes. Remove the bowl from the layer on top, moisten it with more soaking 1⁄2 cup granulated sugar mixer. Sift the flour mixture over the eggs in liquid, and repeat with another third of the 4 large eggs, at room temperature three additions, gently incorporating with a mousse and another third of the berries. Do 1 egg yolk hand whisk each time. a third layering, ending with the remaining 1 ⁄2 tsp. fresh lemon juice Put the melted butter in a small bowl, add berries arranged on top. Refrigerate the trifle 1 ⁄4 tsp. table salt a dollop of the batter, and stir gently. Add until the mousse has firmed, at least 3 hours 2 Tbs. melted unsalted butter this to the mixing bowl, folding gently with a but no longer than a day. Remove the cake For the lemon mousse: spatula to incorporate. Scrape the batter into form or ring just before serving and cut the 6 large egg yolks the prepared pan. Bake until dark golden and trifle into slices like a cake. 3⁄4 cup granulated sugar springy when touched, about 40 minutes. —Michelle Polzine, Fine Cooking #52 1⁄2 cup fresh lemon juice Cool the cake in the pan on a rack. 4 Tbs. unsalted butter 2 Tbs. finely grated lemon zest Make the lemon mousse: In a heavy-duty, Fine Cooking features Generous pinch table salt nonreactive saucepan, combine the egg hands-on, how-to 8 oz. mascarpone cheese yolks, sugar, lemon juice, and butter. Cook 1 cooking information 1 ⁄2 cups heavy cream, whipped to over medium heat, whisking constantly until for cooks of all skill medium-firm peaks the butter melts. Reduce the heat to medium levels. The magazine For the soaking liquid and assembly: low and stir constantly with a wooden spoon 3⁄4 cup granulated sugar until the mixture thickly coats the back of the is published seven 1⁄2 cup water spoon, about 5 minutes. Strain into a clean times a year. 51⁄2 cups fresh raspberries bowl and stir in the zest and salt. Refrigerate, 1⁄4 cup plus 1 tsp. fresh lemon juice covered, until completely chilled. The mixture Visit FineCooking.com will be very thick. to subscribe today.