WSJ  April 2012. Serves 4. Bake 350° 9 inch pie plate.

Like a meringue pie with out the crust or meringue topping.

  • 6 egg yolks
  • 3/4 C sugar
  • 2 Meyer lemons – juice & zest

Simmer 2 inches water in bottom of double boiler. Reduce heat to low.  Whisk 6 egg yolks in top of boiler until foamy. Keep whisking, add sugar then lemon juice & zest, whisk  until thickened (about 10 minutes). remove from heat.

  • 3 egg whites, beat until just stiff (hold shape but not dry)

Fold egg whites into cooled lemony mixture.Pour into 9 inch pie plate.

Bake until custard is set, pale gold and puffed – about 15 minutes. Serve warm, within 10 min.

From Epicurious. Fresh, easy dessert, use lots of mixed fresh berries.

Whip the cream ingredients and limoncello together until soft peaks form.

  • 3/4 C whipping cream
  • 4 oz (1/2C) marscapone cheese
  • 3 TB sugar
  • 3 TB (or to taste) limoncello liquor

Toss to mix fresh berries.  1 Tb lemon zest, some sugar (less than 1/2 Cup to sweeten berries if desired) or add 1/2 C raspberry preserves to  8 C mixed berries.