These dessert or snack bars are reminiscent of good old Fig Newtons, a lunch-box and after-school snack favorite from my childhood. The addition of whole wheat flour, wheat germ, and applesauce in the crust make them toastier tasting with a cake-like texture. Lemon zest adds a nice contrast to the sweet raspberry filling.

If you want to have an impressive, but not too complicated, dessert to present to your guests or family, these individual souffles are the way to go. Meyer lemons are sweeter than common lemons, which make them a good match for this delicate dessert, but you can easily substitute regular lemons or oranges. This is a nice light dessert option.

The Chocolate Room in Brooklyn serves the Chocolate Stout Float that features Brooklyn Brewery’s stout and their own vanilla ice cream ($8USD). The Markt restaurant serves the Tartelette au citron – Citroentaartje which is a lemon tart with almond flour crust, served with kriek beer sorbet ($8USD). Gotham Bar and Grill has served cheesecake with Gu

There were several requests for the lemon tart that I made a few days ago. This has to be one of the easiest and best tasting lemon tarts I have ever made, and it is from Payard’s Simply Sensational Desserts cookbook.

Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread. The basic ingredients are beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavoured spread. Some recipes also include egg whites and/or butter.In late 19th and early 20th century England, home made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Modern commercially made lemon curd is still a popular spread for bread, scones, toast or muffins. It can be also be used as a flavouring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the USA since the nineteenth century.Home made lemon curd was usually made in relatively small amounts as it did not keep as well as jam, although nowadays larger quantities can be kept in the refrigerator or freezer. Commercially manufactured lemon curd often contains additional preservatives and thickening ingredients.Lemon curd is different from a lemon filling or a custard in that it contains a higher proportion of lemon juice and zest, which gives it a more intense, sharper lemon flavor. Unlike a custard, it is never eaten on its own. Also, lemon curd containing butter has a smoother and creamier texture than both lemon filling and custard; both contain little or no butter and use cornstarch or flour for thickening.Variations also exist using different fruits such as oranges or limes. Lemon curd with Dutch liquer advocaat is also sold commercially.