Rick Rodgers - cuisine americane

Results tagged “lemons”

Lemon Meringue Cake

IMG_4029.jpgWhen winter has dug in its heels, it is time to enjoy citrus desserts.  We had a lemon tree in our backyard in California, so I didn’t buy a lemon until I moved to New York.  Now I get Florida lemons at the supermarket, although every lemon dessert I make comes with extra nostalgia on top.  Here is a cake I recently developed for a big dinner party—to say it was a hit would be a gross understatement.  

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Lemon Meringue Cupcakes

Lemon_Meringue_Cupcakes_00008.jpgI am thrilled to announce the publication of my latest books, Tea and Cookies and Coffee and Cake.  They are like fraternal twins--you will see some similarities, even if they aren't identical.  Both start with lots of information about how to shop for and make your favorite caffeinated beverages, and then offer perfect pastry partners.  This recipe for Lemon Meringue Cupcakes is bound to become a favorite at your house, just as it is at ours. 

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Meyer Lemon-Pistachio Bars

Makes 9 bars

If I were forced to make a choice of my favorite cookie, lemon bars would make the very short list. When Meyer lemons showed up unexpectedly at the produce market, I immediately ran home and created this irresistible variation to showcase the perfume-like aroma and gentle tang of the lemons. A pistachio crust adds even more elegance.

Pistachio Crust

  • 3/4 cup all-purpose flour
  • 1/2 cup shelled pistachios
  • 1/4 cup confectioner's sugar
  • 1/8 teaspoon salt
  • 7 tablespoons (3/4 stick plus 1 tablespoon) unsalted butter, at room temperature
  • 1/4 teaspoon pistachio or almond extract (see Note)

Meyer Lemon Filling

  • 1 cup granulated sugar
    • 3 large eggs

    • Grated zest of 2 lemons, preferably Meyer lemons

    • 1/3 cup fresh lemon juice, preferably from Meyer lemons

    • 3/4 teaspoon baking powder

    • 1/4 teaspoon salt






    1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter an 8 X 8-inch baking pan. Pleat a 14-inch-long piece of nonstick aluminum foil or parchment paper lengthwise to make an 8-inch-wide strip. Fit into a pan like a sling, letting the excess hang over the ends to act as "handles." Dust the buttered sides of the pan with flour and tap out the excess.

    2. To make the crust, process the flour, pistachios, confectioner's sugar, and salt in a food processor fitted with the metal chopping blade until the pistachios are very finely ground, about 30 seconds. Add the butter and pistachio extract and pulse until the mixture begins to clump together. Transfer to the pan. Press the pistachio dough firmly and evenly into the bottom of the pan. Bake until the crust is set and lightly browned around the edges, 12 to 15 minutes.

    3. To make the filling, whisk together the sugar, eggs, lemon zest and juice, baking powder, and salt until well blended. Pour into the crust and bake until the filling is set and golden brown, 20 to 25 minutes. Transfer to a wire cake rack and cool completely.

    4. Run a sharp knife around the inside of the pan to release the pastry. Pull up on the foil handles to remove the pasty in one piece. Sift confectioner's sugar over the top. Cut into 9 pieces and serve. (The squares can be made up to 2 days ahead, covered and refrigerated.)

    : Pistachio extract can be purchased at specialty food stores with a large selection of cooking flavor extracts, or online at www.jacksonvillemercantile.com, www.saffron.com and www.silvercloudestates.com.