Dessert is extra-special for kids when it comes in an edible container.
Here’s a cute little lemony crisp cookie cup, ideal for filling with pudding, fresh fruit or ice cream. Top the filling with candles if there is a birthday party in the house.
You also might want to make a batch for a brunch dessert to mimic mini baskets. They’ll be perfect … and memorable with a scoop of icy sorbet nestled in toasted shredded coconut “grass.”
Kids can be involved from the start with this thin cookie recipe that is easy to combine, using just flour, powdered sugar, eggs and lemons. No need for a mixer. So, grab a big spoon, whisk, grater and mixing bowls to get started.
LEMON COOKIE CUPS
Makes 20 cookie cups
1 1/3 cups all-purpose flour
3/4 cup powdered sugar
3 egg whites
2 egg yolks
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 or 3 whole washed lemons for shaping cookie cups
Position rack in the upper third of the oven. Preheat oven to 350 degrees F.
Cover two cookie sheets with parchment paper.
- Let your child measure and sift flour and sugar in a mixing bowl.
- Use a whisk to lightly beat egg whites in one small bowl. In another bowl, lightly beat yolks.
- Add egg whites, yolks, lemon zest, juice and vanilla to the flour and sugar mixture. Mix well until smooth with a large spoon. Let set 20 minutes.
- Meanwhile, let your child draw five 5-inch circles on the back of the parchment paper with a pencil, using a saucer as a guide. Turn paper over, with circles showing through. Repeat for second cookie sheet.
- Drop a heaping tablespoon of batter in the middle of each of the circles. An adult should carefully spread the batter to fill the shape. It will be very thin. (I use an angled icing spatula.)
- Bake for 5-6 minutes or until edges brown. Remove cookies quickly, and with the assistance of your child, form cupped shapes with the bottom sides of the cookies up, using the lemons as molds. Hold them for a few seconds until the shape is set, then place on a cooling rack. (Use a clean towel between your hands and the hot cookie to form the fluted shape, if you wish.)
- Repeat with remaining dough.
Serve as individual desserts filled with fruit, pudding, flavored yogurt, ice cream or sorbet.
Bake a Dramatic Puff Pancake With Lemon for Breakfast
Make weekend breakfasts extra special when you put this delicious puff pancake on your menu. Also called a Dutch baby, this version of the recipe is simple to prepare with kids, and dramatic to serve piping hot, right out of the oven. Believe me, mouths will be watering when it arrives at the table. Take a bow, and then serve with fresh fruit or other favorite toppings.
DRAMATIC PUFF PANCAKE
1 cup skim or whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
3 tablespoons unsalted butter
Topping: 1 tablespoon powdered sugar and a squeeze of fresh lemon
Preheat oven to 425 degrees.
1. Let one of your kids count and crack the eggs into a mixing bowl. Inspect it to be sure there are no remaining shells. Beat eggs with a beater until light and pale.
2. Another child may measure and gradually beat in the milk, flour, sugar and salt.
3. Meanwhile, place butter in a 10 or 12-inch cast-iron or ovenproof skillet, or a 9-inch-by-13-inch oven-safe glass baking dish. An adult should place it in the oven until it is hot and the butter sizzles. Remove from oven and pour batter into the hot butter. Return to oven and bake for 20-25 minutes or until puffy and golden-brown on the edges. (Keep oven door closed until done.)
4. Squeeze lemon juice on top, dust with powdered sugar and serve tableside immediately.
Serves 4. Serve with fresh fruit, such as berries, grapes and kiwi slices.
Alternate blender method for steps 1-2:
Put eggs in a blender and whirl for one minute. With motor running, add milk and slowly add flour, sugar and salt.
Whirl for an additional 30 seconds. Proceed with step 3.
Sloshing through snow at Minnesota’s Twin Cities airport, I eagerly anticipated a spring break from a Midwest winter super chill — a real R and R at our cabin in the coastal California redwoods.
Upon arrival, I discovered a mini crop of bright, ready-to-pick Meyer lemons growing on our deck, a reminder of why I love a West Coast spring. I picked the “California gold” and put a few lemons with leaves in a pretty bowl for a table centerpiece, squeezed one in hot water with grated ginger for a morning wake-up, and by evening, doused another on fresh fish I picked up at the wharf for supper.
What was next? Lemonade? It wasn’t summer yet. How about keeping it simple and making a favorite dessert from my childhood, I thought: Lemon bars. To update the taste of the traditional recipe, I added lots of lemon zest to the batter for extra kick.
Lemon bars are a classic and a perfect little “sweet” to serve for a snack or dessert to remind us of sunny springtime. It’s an ideal recipe for involving kids in the prep, too. When you let one child use his nimble fingers to spread out the easy-to-mix crust layer on the baking dish while another zests and squeezes the lemons, you’ll be on the home stretch to pop it in the oven.
Bake, cool and bring in the kids to sift the powdered sugar on top before you slice it into squares. Or, any shape — why not triangles?
Makes 32 bars
For the crust:
2 cups all-purpose flour
1 cup butter
1/2 cup powdered sugar
Pinch of salt
For the filling:
4 eggs, beaten
2 cups granulated sugar
4 tablespoons flour
6 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
Powdered sugar for dusting
Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan.
To make the crust, mix together the flour, butter, sugar and salt. Pat the mixture down evenly into the baking pan with your hands. Bake for 20 minutes, until lightly browned.
To make the filling, while the crust layer is baking, beat together the eggs, sugar, flour, lemon juice and lemon zest. Pour over baked crust.
Bake for 20-25 minutes, or until the filling is set. Let cool on a rack to room temperature.
With a sieve, dust with the powdered sugar. Cut into bars.