We're introducing a new miniseries on the blog today! Last year for my birthday, Lindsay found me a sweet little treasure--an antique recipe box full of handwritten recipes, straight from (someone's) Grandma's kitchen. Most of the recipe cards have Nellie written in beautiful flowing script in the top right hand corner (with some random additions from Helen and Florence sprinkled in--I imagine these were her neighbors, who came for an afternoon scotch in their house dresses to exchange recipes). The picture above is straight off one of the cards in the box! Could not be any cuter. A lot of the recipes have faded, or the script is too swirly to decode, but there are several that are begging to be shared.
Frozen Lemonade Creamsicle Swirl
I chose to make this first because the recipe, originally titled "Chilled Lemon Pie", is identical to Doug's favorite dessert, Raspberry Swirl, with lemon exchanged for the raspberries--lovely and light for spring and Easter. It calls for the use of raw, stiffly beaten egg whites (an old school method resulting in an extraordinarily creamy treat), which I am comfortable using, but if you aren't cool with it click the links right below the recipe for lists of acceptable substitutes (double the whipped cream, pasteurized eggs, powdered egg whites).
You'll need:
- 6 egg yolks
- 6 egg whites (stiffly beaten)
- 1 1/2 cups sugar
- 1/2 cup fresh lemon juice (from 2 lemons)
- 1 tsp lemon curd
- 1 tsp lemon zest
- 1 tsp salt
- 1 pint (2 cups) whipped cream (Cool Whip if you're in a hurry)
- **3/4 cup crushed graham cracker crumbs
- **3 tbsp melted butter
- **2 tbsp sugar
Combine the egg yolks, lemon juice, sugar, salt, lemon curd and zest in a saucepan and cook over medium/low heat until sugar is dissolved and liquid thickens a bit. [Side note: I couldn't tell if she wrote "curd" or "zest" so I added a teaspoon of both. If you want to pick one you can, but both is YUMMY.] Cool completely.
While the lemon mixture cools, prepare your whipped cream and beat your egg whites. Reserve a little bit of the lemon sauce for swirling over the top of the dessert. Fold the whipped cream and egg whites gently into the lemon sauce, and pour the mixture over your crust. Smooth the top surface with a rubber scraper/spatula. Pour the remaining lemon sauce in a stream over the dessert, and use a butter knife to make swirls (hopefully prettier than mine). Freeze at least four hours or preferably overnight. When you're ready to serve, heat up the blade of a knife under hot water and it will slide right through the frozen pie.
Yum yum yum yum yum yum yum. Stayed tuned, more Nellie next month!
Tips on raw egg substitutes:
(& Nellie!)
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