Birthday Girls: Sharing A Lemon Meringue Ice Cream Cake

Happy Birthday to you...Happy Birthday to you...Happy Birthday to you Kate !

Happy Birthday to you...Happy Birthday to you...Happy Birthday to you Tartelette !

Yes, Kate from Aaplemint and I are doing it again! Last year we found out through back and forth banters and emails that we shared the same birthday and decided to bake each other a surprise cake. I just checked Kate's site and she made me Apricot Financiers, and she did not even know they were among my favorites!! Yipee! We decided to make it tradition, which I hope we last as long as we are both blogging, and here we are again! So my dear Kajal/Kate, here is to you a delicious Lemon Meringue Ice Cream Cake.

The cake is composed of layer of meringue with a hint of lemon zest, lemon curd and homemade lemon ice cream inspired from one in my favorite all lemon book. I actually changed propotions, removed some ingredients, and used my usual curd recipe. I liked the idea not necessarily all of what she did. Except the ice cream....Just make that if you can!! You can make one large one or 4 (4 inches round) small ones like I did. It is best to start the meringue and the ice cream the day before you plan on serving it, assemble in the morning and keep frozen until you serve. We have had a serious bout of humidity this weekend so I made the meringue Friday night and left them to dry in the oven. I assembled the cakes about 4 hours before serving so they would still have a good crunch. I shared one with my mother in law Sunday for Mother's Day after many excuses for a cold snack these past couple of days, there is still one left for me later today....just me, hands off Mr.Tartelette! This cake is so lemon through and through that it finally satisfied the perfect lemon dessert I have been looking for these last few weeks. Yeah baby!! is what I say!!


Lemon Meringue Ice Cream Cake:

Serves 12 (instructions provided for a 8 inch round cake, I just used the same concept for 4 small cakes)

Printable Recipe

1 1/2 cups sugar
1 Tb cornstarch
2 tsp lemon zest
6 large egg whites
pinch of salt
Lemon Custard Ice Cream (recipe follows)
1 cup lemon curd (recipe follows)

For the Meringues:
Preheat the oven to 250F. Trace 2 8-inch circles on each 2 sheets of parchment paper. You need 4 circles total for the 4 meringue layers (you can do these free handed which I did since I knew I would have to trim them a bit before assembling). Invert the paper on the baking sheet.
Whisk 1/2 cup of sugar with the cornstarch and lemon zest and set aside. Beat the egg whites with the salt until they are foamy. Increase the speed and slowly add in the rest of the sugar, one tablespoon at a time until you get a firm and glossy meringue. Carefully fold in the sugar/cornstarch mixture.
With with the back of a spoon (or with a piping bag fitted with a plain tip and filled with the meringue), fill in the circles on the parchment paper. Smooth the tops. Bake the meringues for 1 hour. Turn the oven off and let them dry in the oven overnight.

For the Lemon Ice Cream:
2 cups heavy cream
2 cups half and half
1 cup sugar
1/4 cup finely grated lemon zest
6 large egg yolks
3/4 cup fresh lemon juice

In a heavy bottomed saucepan set over medium high heat, bring the cream, 1/2 cup of sugar, zest and the half and half almost to a boil.
In a separate bowl, whisk the egg whites ad the remaining sugar until they are pale and silky. Slowly add the hot cream mixture over the egg yolks, whisking as you do so to prevent the eggs from curdling. Return the mixture to the saucepan and cook, stirring constantly until the custard coats the back of a wooden spoon, as if you were making creme anglaise. Do not let it boil.
Pour the custard into a container and let cool to room temperature. Refrigerate until completely cold, stir in the lemon juice and freeze according to your ice cream machine instructions. If you do not have one, freeze until firm, whisk it with a hand held mixer or stand mixer and freeze again. Repeat a couple more times.

For the Lemon Curd:
grated zest of 1 lemon
1 cup strained lemon juice
1/2 cup sugar
2 eggs
1 Tb butter, at room temperature

Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.
Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes.
Strain and refrigerate, covered with plastic wrap until ready to use.

Assemble the cake:
Remove the ice cream from the freezer 10 minutes before you start the assembly so it will be easier to spread on the meringue disks.
Remove the meringues from the parchment paper and set aside the least attractive one for the garnish. Put a large piece of plastic wrap at the bottom (going also up the sides) of an 8 inch round springform pan. Fit one meringue disk at the bottom, cover it with about 1 1/2 cups of Lemon Ice Cream, top with about 1/3 cup of Lemon Curd. Top with another meringue, another 1 1/2 cup of ice cream, another 1/3 cup of lemon curd. Repeat one more time. Crumble the reserved meringue disk and sprinkle it on top of the cake. Wrap the cake and freeze for at least 4 hours or overnight.
Let the cake soften in the fridge 15 minutes before you serve it.

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I leave you with a picture of my mom and me taken in 1977. I was already trying to make people eat and my first client was my stuffed rabbit Pipou (which now sit on my dresser...yep...still).

Thank you mom for not giving up on me 30 something years ago on May 13th (the delivery story is rather a long one, not so fit for a food blog) . I love you!


Finally, I got an early birthday present from Barbara this morning when she posted the round ups to her Taste of Yellow event, click on One and Two to get there. Thank you Barbara for such an amazing job!

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Sugar High Friday - Citrus : Reminder

Yes, I know, it seems like the 25th is weeks away and there is still plenty of time to make something for the event....and you are right...but you know what they say: time flies. I was happy to see from your comments and the wonderful entries I have already received that you dig the theme this month, but I am difficult and I want more. Pleeeeeaaaase!!! Don't forget to send the entry at sugarhighfridaycitrus AT gmail DOT com. For all the rules, see this post.

I have been baking a lot for home and work these past few days and there will be another SHF-Citrus entry tomorrow for a special someone and a celebration but in the meantime I thought I'd give you something from the archives to entice you and maybe inspire you for this round.

Citrons Givres : one of my favorite treats as a child and still has an adult, although now I like to add a little vodka to the lemon sorbet. Funny story is that in most French restaurant a lemon sorbet with a touch of vodka is called a Colonel...interesting isn't it? Even my dad the Army guy can't figure out why...and he knows everything (of course, he is a dad and that's his job!)

Full post and recipe can be found here and I have already made a couple batches this week to cool us off with this crazy humid and hot week we have had. By the way, don't you just love the fingerprints on the lemons?....Not!!

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Ultimate Lemon Pound Cake and Lemon Thyme Strawberries

First of all I would like to thank all of you for leaving such kind comments and sending emails after my last post. I surely did not mean to bring your spirits down and I forwarded each piece of advice and kind notes to M. Like me, she is deeply touched by your thoughts and prayers and was truly amazed by the generosity of bloggers and anonymous alike. I tell you, you guys rock!!

Life goes on and she is fully committed to enjoy the time she has and do the things she has been postponing for too long like coming to Pilates with me or dragging me out of bed to go strawberry picking this morning...I know she enjoyed bugging me after the ab torture I made her go through yesterday!! We got caught by the rain, but like many times in May around our parts, it pours ocean for 5 minutes and then the sun shines through as if nothing happened. We picked about 10 pounds of juicy red strawberries, so flavorful I feel the urge to put my nose in the basket every couple of hours. The house has taken on the delicious smell of strawberry jam, strawberry-rhubarb cake and macerated strawberries.

Everybody who knows me a little knows that I do not have a green thumb, and that is putting it mildly since I even killed silk plants one year (a blow torch was involved, ...don't ask). However, I have been tending to mint and oregano with good results in the past month, growing stronger and bigger everytime I cut them down a bit. I am also growing salad, parsley and baby's breath (thank you Barbara for the seeds) and we are passed the sprout stage. Yipee! Last week at the farmer's market I picked up a lavender plant as I terribly miss the scent of my childhood in Provence, and also a lemon-thyme plant....my new addiction. I don't know why this time around I seem to get it. B. thinks my nurturing instincts are kicking in at 30-something since we can't have kids, and that I need to make something else grow and thrive. A little far fetched although there is truth to it. First there was Tippy the dog, then Elliot the fish...both doing very well, and now seeds, sprouts and plants.

Back to the lemon-thyme, shall we?!! It looks like lemon and citrus are going to be frequent visitors to this site during May, and not only because of SHF. Lemon-thyme is a great complement to fresh fruit salad, simple cakes like pound cakes and yogurt ones. It is does not taste like thyme at all which is not unheard of in cakes but which would be a little harder to pass on when serving dessert, it is fragrant with lemon and lime tones at the same time. I made this dessert this afternoon to take to my neighbor C. for our usual get together on Friday afternoons for tea and dessert and talk about the plans for the weekend, although we realize there can't be a plan with the husbands and the kids adding to the pot! We almost finished the bowl of lemon thyme strawberries, happily scooping with our spoons (forget plates), while noshing on the cake at the same time. Happy happy!! What a needed moment after the weird week we've had (I can't say bad because I know some have it worse).


Ok, ok...I hear you...the recipe!!! Just a couple of words (yes, more!). The pound cake is my favorite ones this year, full of lemon, soaked in lemon and yet light on the palate. We eat it as a snack, I use cut slices for trifles or plated desserts, and some of you have emailed me lately that it is also one of your new favorites. I adapted it slightly from this book (from which I have been baking a lot from lately) and you can definitely halve the recipe if you don't want to be stuck with a big cake around the house, keep it well wrapped in the fridge for a week, or freeze it for up to a month also well wrapped.

Ultimate Lemon Pound Cake With Lemon Thyme Strawberries:

Printable Recipe

For the Cake:
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
2 cups sugar
6 large eggs
1 cup milk
2 TB lemon zest
1/2 cup fresh lemon juice

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.
Sift the flour, baking powder and salt together.Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest.Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.
Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved. Invert the cake onto a rack, positioned over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.

For the lemon thyme strawberries:
4 cups sliced strawberries
1/2 cup chopped lemon thyme
2 Tb lemon juice
2 Tb sugar (that is plenty to release the strawberry juices and the cake being sweet you don't really need much more)

Mix all the ingredients together and let macerate at room temperature for 30 minutes. Refrigerate until ready to use. Bring back to room temp before serving.

Update on conversions:
1 stick of butter is about 112-115 gr.
For weight, volume, cups, etc...click here.

Fresh, clean, sweet but not overwhelming and no need for whipped cream!



I may not be around this weekend but wanted to wish all moms out there a very very Happy Mothers' Day! My mom will have to wait for May 25th (French date for Mothers' Day) to have a her own special post, but I wanted to tell you all celebrating on Sunday that I admire your love, dedication and energy. Have I told you lately you rocked?!! Well, you do!

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Lemon And Honey Tangerine Gratins

Everyday I wake up I count my blessings. Everynight I go to bed I think about the things I need to improve and realize that both my blessings and my shortcomings are numerous which makes me a standard-normal human being, and I am ok with that. What I am not ok with is being helpless when faced with death or diseases and wish I were a rocket scientist or super duper doctor working on some cure to help people. There are days I want to kick for not being a brainie and there are days I am fulfilled to focus on the things I know how to do, we all have to find our strong points and should stick to them. Being envious is a waste of time: maybe a rocket scientist can't make as good a pie as my grandma's?!!

Last Monday we had a couple friends of ours over for dinner, and as usual they came early in the evening so we could sit on the back porch and watch the sunset over the water (one of those blessings I am counting). We like to open a bottle of wine and get dinner ready together. He is an excellent cook and she has a personality to keep you entertained all evening. The evening started as usual until she announced she had pancreatic cancer, advanced stage. Silence fell upon us and B. went over her and just hugged her for a while, then him and finally said "Anything you guys need, anytime, day or night". I was not so quite vocal for the first couple of minutes. Flashbacks of my grandma and my brother dealing with chemo and radiation came rushing back and I kept starring at my feet. Clearly, you can't say "it's all going to work out", and "I'm sorry" seems so little.

She poured me another glass of wine and they started talking about their medical plans of attack. Invasive, long, painful...She talked about losing grip on the future, not knowing who she was anymore, that none of this fit in with being with their kids and grand kids. I finally broke my silence and said "Sometimes you don't have to know the bigger picture or know for sure where you are heading. Sometimes it's enough to know what's next". She looked at me like I had become the Dalai Lama in the blink of an eye, then she said "So, what's next?". The only words that came out were "Peeling tangerines for dessert". Silence again. "Oh crap, I have offended her" I thought. Everybody turned to me and bursted out laughing and she added "You have a funny and lovely way to put things in perspective"...Ah well, always count on me to put my foot in it!

I am kicking off this month Sugar High Friday with these light and refreshing Lemon tangerine Gratins. Honey tangerines are super juicy and quite flavorful and if you can't find them where you are, feel free to substitute regular tangerines, clementines or even mandarins. We peeled the fruit and got most of the white membranes out and cut them in segments for the dish. The gratin part is sort of a cross between a custard and a creme brulee with its touch of flour and cream cheese. The original recipe called for mascarpone but the tub was being used for another purpose so cream cheese was the perfect substitute. For the top "gratin" part, I used half part brown sugar and half part white sugar and the blow torch to caramelize them but you could just as well put them under the broiler for a few minutes (keep your eyes on them though, they burn fast).

Lemon And Honey Tangerine Gratins:

Printable Recipe

Serves 4

1 1/4 cup milk
1/3 cup finely grated lemon zest
4 large egg yolks
1/2 cup sugar
1/4 cup all purpose flour
pinch of salt
3 Tb fresh lemon juice
1/2 cup heavy cream
1/2 cup cream cheese, at room temperature
4 honey tangerines (or 8 clementines or mandarins) peeled and cut into segments
14 cup brown sugar mixed with 1/4 cup white sugar for the top.

- Bring the milk and the zest to a simmer over medium heat. Remove from the heat and let stand to infuse for 10 minutes. Strain through a fine mesh sieve.
- Whisk the egg yolks with the sugar until pale yellow in a large mixing bowl. This can be done totally by hand. Add the flour and salt and whisk until just blended. Slowly add the warm milk to the egg mixture, whisking as you go along to prevent the eggs from curdling. Return the mixture on the stove and cook, stirring constantly over medium high heat until it becomes thick. Remove from the heat as soon as you see the first boiling bubbles on the surface. Pour the custard into a bowl, stir in the lemon juice and let cool to room temperature, whisking from time to time.
- Beat the cream with an electric mixer until soft peaks form, add the cream cheese and whisk until both are well combines. Add the whipped cream mixture to the cooled custard and fold gently to bring both masses together.
- Divide the tangerine segment among 4 dishes. Divide the custard mixture over each gratin dish. Sprinkle all evenly with the brown sugar/white sugar mixture and use a blow torch to caramelize the tops.
- If using the oven: preheat the oven to 425F and broil the custards 2 to 4 minutes depending on the strength of your oven.


Finally I would like to dedicate this post to another wonderful lady, Bri from the wonderful blog Figs With Bri who is right now fighting for a life trying to beat cancer. Though we have never met, Bri, from the moment I started reading, you made me laugh, you made me think, we visited and cheered each other and I just want to send your way a gazillion hugs and good vibes. I keep your family and husband in my daily thoughts, counting my blessings in the morning and trying to improve on my faults at night.

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Announcing Sugar High Friday #43: Citrus!

I love reading the archives of Sugar High Friday, the monthly event created by Jennifer of The Domestic Goddess . Imagine recipe upon recipe dedicated to sweets, months after months, year after year....all at the click of button. While browsing one night last February, I noticed that the blog hosting SHF citrus way back when three years ago did no longer exist. It must have been really late in the night because I found myself emailing Jennifer telling her that if she was interested in a citrus theme again, that I'd love hosting it. I had heard that the list of future hosts was close to a year long so I put that thought to rest until she emailed back later that week and offered that I host in May...this year! Yippeee!

Why "Citrus"? The simplest answer I have is that after chocolate (or right alongside), citruses are my favorite flavors. Lemons, lime, oranges, tangerines, clementines, mandarines, grapefruits, kumquats,...you name it, I dig it. I know that this does not apply to everybody and without putting citrus as the star of the show, even a touch of lemon juice or grated zest can enhance a dessert tremendously. The bright colors of the fruits and the desserts they are prepared with cannot but make you happy and ready for summer. Let's get all zesty and let's pucker up with citrus in May!

To participate all you have to do is make a dessert featuring any sort (or all if you feel ambitious!) of citrus. Post something that you create something specifically for the event, not from your archives. Use it as the main ingredient of a dessert or as an accent if you are somewhat "citrus hesitant". The possibilities are endless: mousses, cakes, ice creams, custards, brownies, blondies, sauces, candies,....Let your imagination and your creativity run loose!

Life is wild around here in May (I am turning a year older next week and I have lots of cakes to eat!) with celebrations and visitors so here a few guidelines I would like participants to follow to make sure I do not misplace anybody's entry while on a work or sugar coma :)

- The deadline for this month SHF is May 25th. Late bloggers will have to send me a care package of sour lemon candies :)

- In your post, please include a link to Jennifer's blog and mine so it is easy to track back posts that might have fallen through our careful eyes.

- Once you have posted, send me an email at sugarhighfridaycitrus AT gmail DOT com. We are all busy and I sometimes don't check my links back for days and I might miss that you posted for the event. Please, pretty please, let's make it hassle free by sending me an email with the following information:

• your name


• your blog name


• your blog URL


• your post title and short description is you wish


• your post URL


• a picture of your dessert resized to be 200 pixels wide with your blog name as your picture file name

- If you do not have a blog and wish to participate (Yes, I am looking at you Bina), send me an email at the above address with a description and picture of your creation. If you wish to provide a recipe, and I encourage you to as we can never have too many (!) I will put it on a separate page of this blog.

Now this being said: no excuse people....I want to see your citrus :)

Feel free to use this badge in your blog post or side bar.

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Lemon Rhubarb Mascarpone Mousse Cake

Yes, another rhubarb post...it's the season and I just can't get enough....Sorry folks! When Marcela was planning her visit, one of her wishes was to get some rhubarb and Meyer lemons so we could bake something with them. She also wanted to keep the seeds of the lemon to grow her own tree back in Argentina. We searched everywhere for both to no avail and decided to stick with our original plan to make macarons instead. She did a fabulous job with the latter and I hope that macarons have no secret for her now and I got to tell you, buttercream and dulce de leche go really really well together!!

After dropping her off at the airport, B. and I headed for the farmers' market downtown and guess what I found by the bucket....rhubarb!!! Arghhhhh.....Wish I had it growing in the backyard but one has to do with what they have, right?! I need to add that since I mentioned I had found Loquat trees everywhere downtown, one of my clients told me she had her own tree and I was most welcome to head over her house and pick what I wanted. I did this afternoon and stopped at three bags full. Do you think I have enough fruit if you add the four pounds of strawberry that Marcela and I picked at a local farm yesterday afternoon?!!! There are going to be some fruity desserts coming up!!

This is the dessert I wanted to make for her had I found rhubarb before her arrival....alas, or as B. would say "Yum, more for me", this mousse cake is going to be dessert for us tonight. So here is to you Pip, as a thank you for a wonderful time in your company and especially last night at the restaurant where I don't recall ever laughing so hard in my life...and it involved another woman kissing my husband....

For the mousse I used the same recipe I used for the Raspberry and Mascarpone Mousse Cakes, back in March. I replaced the lime with lemon and added cooked rhubarb to the mousse base. I don't really have a recipe to cook the rhubarb but I usually go for 1 cup of fruit to 1/3 cup sugar, cooked over low heat until the rhubarb softens and I still get chunks of fruit in there. The cake ring surrounding the mousse looks complicated and involved, but really it isn't. It is made with an almond cake batter very similar to ones used for jelly rolls called "ribbon sheet cake" or Joconde and a tuile cookie batter (also known as tulip paste) piped onto the baking sheet before you pour in the cake batter so while baking it leaves an imprint on your cake. If it were rocket science I would not be doing it....trust me. It is not more time consuming than baking a cake and I find the whole process tremendously more fun given the end result.

I went for stripes but you can easily make squiggles, lace patterns, dots, smileys, etc....It is best to prepare both the mousse and the cake early in the day if you plan to serve this for dinner as the cake needs to cool and the mousse needs to set, and you can keep them in the freezer for a month or so if you decide to make them way in advance. For a velvety effect on top, I mix powdered sugar and cherry pink food coloring on top and dust the cakes with it right before serving. Do not do this in advance as your powdered sugar will melt and sink in the mousse due to its moisture content.


Lemon Rhubarb Mascarpone Mousse Cake:

Printable Recipe

For the tulip paste:
4 ounces unsalted butter, softened
4 ounces powdered sugar, sifted
1/2 cup egg whites, at room temperature
4 ounces all purpose flour, sifted
1 1/2 Tb cocoa powder.

Cream the butter and powdered sugar together in a stand mixer fitted with the paddle attachment. Sift the flour and cocoa powder together and add to the butter mixture and mix until incorporated. Do not overmix. Use right away or store in the refrigerator, taking it out 30 minutes before you plan to use it.
Pour the batter into a piping bag fitted with a small plain tip. Line a baking sheet with parchment paper. Using a ruler set on top of the sheet as your guide, pipe lines with the tulip paste onto the parchment paper, or any shape you desire. You can also smooth a large amount of the paste on the paper and using a ruler set on the rim of the pan, use a decorator comb to drag on the batter to form lines. When I make somewhat straight lines, this is the method I use, and I use the pastry bag method for lace patterns and others. Set the baking sheet in the freezer until the tulip paste is firm. Keep frozen until you are ready to pour the cake batter on top.

For the ribbon sheet cake:
4 ounces finely ground almonds (I used slivered)
3 ounces powdered sugar
1 ounce all purpose flour
4 eggs
1 egg yolk
3 egg whites
1 ounce granulated sugar
1 ounce melted unsalted butter

In the bowl of a stand mixer fitted with the paddle attachment, beat the almonds, powdered sugar, flour and 2 eggs until combined. Scrape the sides and bottom of your bowl with a spatula and add the remaining 2 eggs and the yolk until well combined. Set aside.
Whip the egg whites in a separate bowl until they appear foamy, add the granulated sugar in a steady stream and whip until you get a glossy meringue. Fold the meringue mixture into the egg/flour mixture. Stir in the melted butter and fold until all the ingredients are well incorporated but without deflating your meringue base.

Remove the baking sheet with the tulip paste from the freezer and pour the cake batter on top. Bake at 450F for about 6-8 minutes or until the sponge becomes to color. Remove from the oven, let cool a few minutes and invert your cake onto a piece of parchment paper. Peel the baking paper. Let cool before using. You can keep it wrapped in the refrigerator for up to a week or in the freezer for a month. Bring it back to room temperature before you fit it in the pastry rings. Line 6-8 pastry rings (depending on their size, mine are 3 inches wide) with parchment paper, cut 1.5 inches wide strips of cake and cut them to fit around the inside of your rings. Divide the mousse inside the rings and let set.

For the mousse:
1 egg, separated
2 TB sugar
2 oz mascarpone cheese, at room temperature
75 ml. heavy cream
1 tsp. powdered gelatin (1/2 sheet) + 1 Tb water
zest and juice of one lemon
1 cup cooked rhubarb

Sprinkle the gelatin over the water, stir and let sit to bloom. In a large mixing bowl, whisk the mascarpone with the sugar, add 1 egg yolk and whisk until well incorporated. Heat the gelatin for about 10 seconds in the microwave and quickly whisk it in the mascarpone batter. Add the lemon juice and zest. Whip the egg white until stiff, fold into the mascarpone mixture. Add the cooked rhubarb. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone. Divide it evenly and carefully among the pastry rings. Store in the refrigerator for 2-4 hours or overnight.

Granted it takes a tad longer than a baking brownies but it is just as fun and as good, and if you like playing with shapes, batters and let your imagination run wild, this is a good project to tackle in the kitchen. The end result is so tasty you won't be disappointed!

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