• Martha Roe Burke

I recently presented a program on Florida lemons to the Dade City Garden Club. As part of the presentation I made a ginger lemon tiramisu for them and have re-created that recipe here. The Instagram post came this weekend when I was planning to bring dessert to a girlfriends luncheon and of course I couldn't find ladyfingers in the grocery store!! So I substituted vanilla wafers and some homemade lemon cello instead of the delicious ginger syrup I had made earlier.

Both turned out exceptionally well. And I invite you to use the original recipe I'm posting here or consider being creative when you can't find the ingredients you need on short notice. Lemons are very forgiving and whatever you make with lemons are always delicious. Bon appétit!

Directions (serves 12; make 24-36 hours ahead)


  • 60 ladyfingers, fresh or dried

  • Ginger syrup

  • Lemon Curd

  • Mascarpone

Ginger syrup

  • Fresh Ginger Root

  • 1-2 cups sugar

  • 1-2 cups water.

  1. Peel ginger and thinly slice. Heat water and sugar in saucepan. Add ginger and gently boil for 30 or more minutes, covered.

  2. Remove ginger pulp to parchment paper to dry for another use. OR, using steel knife, chop ginger until fine. Add back to syrup and cool for use.

Lemon Curd

  • 2 Florida lemons (organically grown)

  • 3/4 cup sugar

  • 4 oz softened butter

  • 3/4 cup lemon juice

  • Zest of 2 lemons

  • 4 eggs

  • 1/2 tsp salt

  1. Zest both lemons, then juice to yield 3/4 cup liquid. Blend zest, salt and sugar in saucepan. Add butter and blend well.

  2. Add eggs and stir until smooth. Gradually add lemon juice and whisk until all juice is taken up. Move to medium heat and stir until thickened, about 10 minutes. Cool and use.


  • 8 0z whole ricotta cheese

  • 1 8 0z package cream cheese

  • 1 pint heavy whipping cream

  • 2 eggs, separated

  • 1/2 cup sugar

  1. Separate eggs. Stir egg yolks and sugar together until it forms a light yellow ribbon when stirred.

  2. In mixer, soften cream cheese and ricotta. Pour in heavy cream, scrape down sides, and beat until it forms a stiff, foamy cream.

  3. Fold egg mixture into cream manually. Beat egg whites until stiff and fold in last by hand. Chill.

To Assemble

  1. In pie pan, pour ginger syrup.

  2. Lightly touch ladyfingers into syrup and then assemble along bottom and sides of rectangular casserole pan.

  3. Spread lemon curd over ladyfingers and then a layer of mascarpone approximately 1/2 thick.

  4. Repeat, making two layers and ending with mascarpone on top.

  5. Cover with saran and refrigerate 24-36 hours before serving.

Check out more recipes and lemon fun on Instagram @lemonsandsuch

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  • marthacamelliagrov

Pulling fresh ingredients from your back yard is so fulfilling! But if you don't have a lemon tree, you know where you can get juicy, organically grown Florida lemons?! ❤️🍋

lemon icebox cake


  • 2/3 cup sugar

  • 4 oz fresh lemon juice

  • 1/2 tsp salt

  • Zest of 1 large Florida lemon

  • 1 Tbsp cornstarch

  • 1 pkg unflavored gelatin softened in 1 cup warm water

  • 2 eggs, separated

  • 8 large spearmint leaves, sliced

  • 16 oz whipped cream cheese


  • 16 oz sour cream (can use low-fat sour cream)

  • 4 Tbsp powdered sugar


  • 1 1/2 cups slivered almonds

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1/4 baking soda

  • 1 Tbsp water

  • 2 Tbsp sugar

  • 1/4 cup coconut oil


  1. Blend almonds in food processor until coarsely ground. Add remaining crust ingredients and blend briefly. Spread out and flatten into 9 x 9 pan and bake at 350° for 10 to 12 minutes. Remove from oven and cool.

  2. In double boiler, mix sugar and cornstarch and salt. Add lemon juice and heat until sauce begins to thicken. Meanwhile, stir one cup warm water into package of unflavored gelatin and let soften. Separate eggs and mix egg yolks in with gelatin mixture until well blended. While stirring, add gelatin mixture into double boiler and continue stirring until it thickens. Remove from heat and add lemon zest and mint leaves. Stir until mint leaves are wilted and then carefully remove mint leaves from the custard.

  3. Whip egg whites until stiff and fold in one 8 ounce container of whipped cream cheese. When lemon mixture is slightly cooled fold cream cheese and egg white mixture into the custard until smooth. Pour over crust and chill.

  4. Next, blend 8 ounces of sour cream with 4 tablespoons of powdered sugar. When cake has firmed up, perhaps 30 minutes in the refrigerator, ice the cake with sweetened sour cream. Return to the refrigerator for three more hours before serving.

  5. To serve, cut small 2-inch squares onto dessert plates.

  6. You can use a quarter of a lemon slice with a tip of your fresh mint and a blackberry or other fruit as garnish.

Note: if you like, you can try mixing the mint in with the sour cream icing to separate the lemon and mint flavors in this dessert. I haven’t tried that but it could be interesting. Be creative!


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  • Martha Roe Burke

This recipe, as seen on @lemonsandsuch, originally called for 2 8 ounce packages of cream cheese, 2 tbsp of sour cream, and a graham cracker crust. I modified it by substituting15 ounce container of skim milk ricotta, 2 tbsp of lemon juice and an almond crust, making it Paleo and gluten-free. The lemon glaze is optional, but it is truly decadent. Enjoy!


  • 1 small pkg lemon jello plus 3/4 cup boiling water (I reduced the water here due to the addition of lemon juice)

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • 1 8 ounce pkg cream cheese

  • 1 15 ounce container skim milk ricotta

  • 1 tsp vanilla

  • 3/4 cup powdered sugar (I cut this back from 1 cup because I like NY cheesecake tartness!)

  • 1 1/2 cups whipped cream

Almond Crust:

  • 1 package (1 1/2 cups) blanched almonds, finely chopped (steel knife)

  • 1/2 tsp cinnamon

  • 1 tsp salt

  • 2 tbsp sugar

  • 1 tbsp water

  • 1/4 cup coconut oil

  • 1/4 tsp baking soda

Lemon Glaze:

  • 2 large eggs, well blended

  • 1/4 cup lemon juice

  • 1 tsp lemon zest

  • 1 cup sugar

  • 6 tbsp butter


  1. Assemble crust ingredients, blend and pat into springform pan.

  2. Bake at 325 for 10 minutes.

  3. Cool.

  4. Combine softened cheeses, sugar, vanilla and lemon juice into cuisinart and blend smooth.

  5. Add cooled (but not congealed!) lemon jello and blend.

  6. Add whipped cream. Hand stir in lemon zest and pour over cooled crust.

  7. Refrigerate 3-4 hours. Meanwhile, make glaze by blending all ingredients except butter into double boiler with immersion blender.

  8. Heat and stir constantly until thick, adding 1 tbsp butter at a time.

  9. Keep on stove until thick. Remove from heat and let it come to room temperature.

  10. Ladle over set-up cheesecake, gently smooth over surface of cake.

  11. Chill and decorate. Refrigerate 2-4 hours before serving.


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