New Castle News

Lugene Hudson

May 25, 2013

Culinary Conversation: No sour grapes — just all things lemon



Pour boiling water over gelatin in a bowl; stir until dissolved. Add honey, salt and lemon peel and juice; cool. Chill until mixture is slightly thickened, stirring occasionally.

Add thickened gelatin to whipped evaporated milk and blend thoroughly.

Spread half of the crushed vanilla wafers in bottom of a 13x9x2-inch pan. Pour lemon mixture over crumbs and spread evenly. Top with remaining half of crumbs. Chill overnight.

Cut and serve with sweetened whipped cream.



  • 1 cup instant nonfat dry milk
  • 1 quart icy cold milk
  • 1⁄3 cup sugar
  • 2⁄3 cup lime juice
  • 1 pint lemon sherbet
  • 1 quart crushed ice

Stir the dry milk into the cold milk until blended. Stir in the sugar until dissolved. Add the lime juice and sherbet, and beat with hand rotary or electric beater until foamy.

Pour foamy beverage into a pitcher or individual glasses over part of the crushed ice. Garnish with lemon and/or lime slices and fresh mint leaves along with the remaining ice.



  • 1⁄3 cup butter, chilled
  • 3⁄4 cup sifted, all-purpose flour
  • 2 eggs
  • 1 tsp. grated lemon peel
  • 1⁄2 tsp. vanilla extract
  • 1 cup firmly packed light brown sugar
  • 3⁄4 cup flaked coconut
  • 1⁄2 cup pecans, coarsely chopped
  • Lemon glaze

Cut butter into flour until thoroughly blended. Press evenly and firmly into an ungreased 13x9x2-inch baking pan. Bake at 350 for 10 minutes.

Meanwhile, beat eggs, lemon peel, extract and brown sugar until thick. Stir in coconut and pecans. Spread evenly over partially baked layer in pan.

Return to oven and bake about 20 minutes.

Make lemon glaze by blending 3⁄4 cup powdered sugar with 2 tbsps. lemon juice and immediately spread evenly over top. When cool, cut into bars or squares.

Lemon Pie

  • 4 egg yolks
  • 2⁄3 cup sugar
  • 1 tbsp. grated lemon peel
  • 1⁄3 cup lemon juice
  • 4 egg whites
  • 1⁄4 tsp. salt
  • 1⁄2 cup sugar
  • 1 baked 10-inch pie shell

In the top of a double boiler, beat the egg yolks with the 2⁄3 cup sugar until thoroughly blended; beat in the lemon peel and juice.

Cook and stir over simmering water for 12 to 15 minutes or until mixture is very thick. Turn into a bowl; cool. Beat egg whites with salt until frothy; gradually add the 1⁄2 cup sugar, beating constantly until stiff peaks are formed.

Carefully spread egg-white mixture over the cooled lemon mixture and gently fold together. Turn filling into baked pie shell.

Bake at 450 five minutes or until filling is puffy and lightly browned. Serve while warm.

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Lugene Hudson
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