Month: June 2022

A pie perfect for the summertime. There are many variations of this classic Southern favorite. A light and creamy lemon filling, topped with blueberries and a homemade whipped cream, makes for an easy dessert. Prep time: 25 minsCook time: 8 minsChilling time: 3 hrsTotal time: 3 hrs 33 minsServings: 8 servingsYield: 1 (9 inch) pie Ingredients For the graham cracker crust 2 cups (240g) graham cracker crumbs (about 16 crackers) 2 tablespoons light brown sugar 1/2 teaspoon fine sea salt 8 tablespoons (113g) unsalted butter, melted For the filling 1/2 cup (118 milliliters) heavy cream 1/2 pound (227g) cream cheese, cut into chunks, at room temperature 3/4 cup (180g) sour cream 3/4 cup (94g) confectioners’ sugar 1 tablespoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 teaspoon fine sea salt 1 teaspoon pure vanilla extract For the blueberry topping 2 tablespoons cornstarch 1/4 cup (59 milliliters) water 2 cups (290g) fresh blueberries 1/2 cup (100g) granulated sugar 1 teaspoon pure vanilla extract For the chantilly cream 1 cup (273 milliliters) heavy cream 2 tablespoons confectioners’ sugar 1 teaspoon pure vanilla extract Directions Preheat the oven: Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Make the crust: In a medium bowl, blend together the graham cracker crumbs, brown sugar, and salt. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch (23 cm) pie dish.Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling. Meanwhile, make the filling: In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until it holds stiff peaks. Cover and refrigerate while you make the rest of the filling.In the clean bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese and sour cream until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar and mix until light and fluffy. Add the lemon zest and juice, salt, and vanilla and mix to combine.Gently fold in the chilled whipped cream until just combined, being careful not to overmix. Fill the pie crust and chill: Pour the filling into the baked pie crust and refrigerate until completely chilled, at least 3 hours, or overnight. Make the blueberry topping: In a large measuring cup or small bowl, whisk the cornstarch and water together until smooth. Set aside.In a medium saucepan, combine the blueberries and sugar and bring to a boil over medium-high heat, stirring occasionally. Then cook, stirring for 3 to 5 minutes, until the sugar is dissolved and the blueberries are soft. Pour the cornstarch mixture into the blueberry mixture, bring to a gentle boil, and cook, stirring frequently, until the mixture thickens, about 1 minute. Remove from the heat and stir in the vanilla.Pour the topping into a bowl and set aside to cool to room temperature, then cover with plastic wrap and refrigerate until completely chilled. Make the chantilly cream: In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whisk the cream, confectioners’ sugar, and flavoring on medium-high speed until the cream starts to thicken. Reduce the speed to medium and beat until the cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat. Lift the whisk out to check it out, and then give it a good stir. Use the cream immediately, or refrigerate for up to 5 hours; it will start to separate as it sits, so rewhip it briefly before using. Assemble the pie and serve: Just before serving, spoon the blueberry topping on top of the filling. Serve with the chantilly cream.The pie can be refrigerated, loosely covered, for up to 3 days. Source: Simply Recipes

Dessert couldn’t get easier. This brown sugar brownie is full of warm and toasty flavors. Simply, mix, pour and air fry. Use a shallow pan to easily cut the brownie pieces afterwards. Ingredients: 1 2/3 Cups Flour 1/2 Tsp. Salt 1 Tsp. Baking Powder 1 Cup Brown Sugar 2 Tbsp. Butter 1 Large Egg 1 Yolk 1 Tsp. Vanilla Extract Non-stick Cooking Spray Directions: Mix the flour, salt and baking powder Mix the brown sugar, butter, egg, yolk and vanilla extract in Pour the mix into a shallow pan Air fry at 340°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Don’t skip out on the overnight step! These lemon bars are sure to be a hit for any group. Look for Libson lemons as these will have a thinner skin, less pith and more juice. If using a mandoline, look for one with a thicker setting to cut the lemons easier. Prep time: 12 minsCook time: 50 minsMacerating Time: 24 hrsTotal time: 25 hrs 2 minsServings: 12 to 16 servings Ingredients For the filling 2 Lisbon lemons, knobby ends trimmed off 2 cups sugar 4 large eggs 1/4 teaspoon salt For the crust Cooking spray 1 3/4 cups (188g) all-purpose flour 3/4 cup unsalted butter, chilled and cut into cubes 1/3 cup (35g) powdered sugar, plus more for sprinkling on top 1/2 teaspoon salt 1 large egg yolk Directions Prepare the lemons: Use a food processor with the second-to-thinnest blade attachment to slice your lemons. Cut them in half lengthwise if they are too large to fit through the slicer shoot. You can also slice the lemons as thinly as possible (about 1/8 inch) on a cutting board with your sharpest knife. Pick out and discard seeds, if you see any. In a medium bowl, toss the sliced lemons and sugar. Tightly cover the bowl and refrigerate for at least 24 hours and up to 48 hours. The lemons will macerate, releasing some of their juices. Preheat the oven to 350°F: Line the bottom of a 7×11-inch baking dish (glass or ceramic) with parchment. Then, spray it generously with cooking spray. You could use a 9×9-inch baking dish. Make the crust: In a food processor, pulse the flour, butter, powdered sugar, and 1/2 teaspoon salt until pebbly in texture, about 30 seconds. Add the egg yolk and pulse for 10 to 15 seconds. The mixture should be crumbly and hold together when pressed between your fingers. Transfer the mixture into the prepared baking dish and press it down with your hands into an even layer. Use your fingers to help guide it 1/2 inch up the sides. It’s ok if it’s imperfect as long as it’s about the same thickness throughout. Bake the crust until golden at the edges, about 15 minutes. Lower the oven temperature to 325°F. You’ll need it to bake the lemon bars. Make the filling: Pour the lemon-sugar mixture, 4 eggs, and 1/4 teaspoon salt into the food processor, and process until the peels are broken down into 1/4- to 1/2-inch pieces. Pour the filling over the baked crust. Bake the lemon bars: Bake it until set around the edges but still slightly jiggly in the center, about 25 minutes. Allow them to fully cool on your kitchen counter. Serve: Sprinkle the top with powdered sugar. Cut into squares and serve. These are gooey lemon bars, so you will not get clean cuts. Source: Simply Recipes