Tag Archives: Lemon

Cool Lemon Treats



Cool Lemon Treats
Recipe type: Dessert
Cuisine: American
  • 1 C toasted rice cereal, crushed
  • 3 eggs, separated
  • ½ C sugar
  • 1 T lemon peel, grated
  • ⅓ C lemon juice
  • 1 C heavy whipping cream
  • 6 small foil pie pans
  • Freezer paper
  1. Place egg whites in a mixing bowl.
  2. Beat with an electric mixer on high speed until peaks begin to form.
  3. Very slowly add the sugar on 2 T at a time.
  4. Continue beating after each addition and until the peaks stiffen.
  5. Place the egg yolks in a separate bowl.
  6. Beat on medium speed until they begin to thicken.
  7. Add the lemon peel and lemon juice.
  8. Beat on low speed until mixed together well.
  9. Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
  10. Pour the whipping cream into the mixture.
  11. Fold together until completely combined.
  12. Place enough crushed cereal in the bottom of each of the pie pans to cover.
  13. Fill each of the pie pans with the lemon mixture.
  14. Top with more crushed cereal.
  15. Wrap tightly with the freezer paper and freeze for up to 3 months.
  16. When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.

Poached Eggs with Tarragon Cream

This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .


Poached Eggs with Tarragon Cream
Recipe type: Breakfast
Cuisine: American
Serves: 2
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
  • 1 shallot, chopped finely
  • 2 Tbsp, plus 2 tsp butter, divided
  • 2 Tbsp. flour
  • ½ cup milk
  • ½ cup whipping cream
  • ½ tsp. salt
  • 2 tsp. minced fresh tarragon
  • 4 eggs
  • ¼ cup shredded Gruyere cheese
  • 2 Tbsp. bread crumbs
  1. Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
  2. Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
  3. Stir in flour until blended and slightly cooked one minute.
  4. Stir in the milk and cream.
  5. Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
  6. Heat oven to 375 degrees.
  7. Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
  8. Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.