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  • Writer's pictureMartha Roe Burke

Every year during the holiday season, above all others, my husband requests my raspberry trifle for dessert. I owe my fabulous recipe to my great aunt Margaret Henderson, whose good friend Elsbeth Murray mailed her this authentic recipe from England and she shared the original letter with the recipe to lucky me!


The egg custard recipe stands alone as a go-to for any base custard you might need for pies or cake fillings. It’s simply easy, light and divine! I’ve even been known to whip it up on a serious sweet tooth crave🤣.


P.S. I add lemon zest to the juice in this recipe for a lovely, hint of lemon! (Of course I do!!🤩) Be sure to follow us on Instagram @lemonsandsuch for even more great uses for lemons!


English Trifle

  • 6 ladyfingers or 9” square sponge cake

  • 1/3 c strawberry or raspberry jam

  • 1/3 c orange juice

  • 3 tbsp sherry flavoring

  • 6 almond macaroons, crushed

  • 1/2 c whipping cream

  • 2 tbsp confectioner’s sugar

  • 1/2 tsp vanilla

  • 1/2 c slivered almonds, toasted

Directions

  1. Split the ladyfingers and spread with jam.

  2. Arrange cake or ladyfingers in single layer across bottom and line sides of the bowl.

  3. Mix orange juice and sherry and pour over the ladyfingers/cake.

  4. Sprinkle macaroons over cake and cover with rich custard. Allow to sit.

  5. Whip cream and confectioner’s sugar; add vanilla and spread over custard.

  6. Decorate with toasted almonds.


Rich Custard

  • 1/2 c sugar

  • 1/2 tsp salt

  • 2 tbsp confectioner’s sugar

  • 2 tbsp cornstarch

  • 2 1/2 c milk

  • 4 egg yolks, beaten

  • 2 tsp vanilla

Directions

  1. Mix sugar and cornstarch and salt in saucepan.

  2. Stir in milk, stir constantly until it boils.

  3. Boil for 1 minute.

  4. Remove from heat.

  5. Stir a little over half this mixture into beaten yolks, then blend into the mixture in saucepan.

  6. Bring to a boil stirring constantly.

  7. Cool and add vanilla.

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  • Writer's pictureMartha Roe Burke

A holiday tradition at our house is making German stollens. My mother used to make these every years, and my sister, Ellen, and I hare carrying on the tradition. I love you, sis! Of course, it has lemon zest in the recipe! 


German Stollen


  • 2 cups of milk, scalded

  • 1 cup of sugar

  • 2 teaspoons of salt

  • 1 1/3 cups of butter, heated in microwave and then cooled

  • 2 packages of yeast

  • 2 cups of flour

  • 4 eggs

  • 2 tablespoon of vanilla

  • 6 cups of flour

  • 1 ½ cups of softened yellow raisins

  • 1 ½ cups of blanched almonds

  • ½ cup of citron and currants

  • 1 large container of candied red cherries

  • 1 large container of candied green cherries

  • ½ cup of candied pineapple

  • Chopped candied ginger (optional)

  • 1 tablespoon of orange zest

  • 1 lemon rind zest


  1. Mix yeast and 2 cups flour into large container.

  2. Add cooled milk mixture. Stir briefly and allow to bubble up for about 15 minutes.

  3. Add eggs and vanilla.

  4. Blend in remaining 6 cups flour and turn out to countertop and knead all the flour into dough.

  5. Form into large ball, roll into oiled bowl to rise until doubled.

  6. Punch down and work in fruit.

  7. Divide dough into 8 even balls.

  8. Flatten out, brush with melted butter and sprinkle generously with cinnamon sugar.

  9. Fold over and lay onto cookie sheet to rise for 1 hour or until doubled.

  10. Bake at 425 degrees for 10 minutes, then 350 degrees for 40 minutes.

  11. Cool and decorate with powdered sugar icing and fruit.

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  • Writer's pictureMartha Roe Burke


A favorite in our household is the light and delicious lemon chiffon pie! This pie is less in calories because of the egg whites that gives the pie its signature airy “chiffon” texture. 


The other nice thing about this pie is how fast you can whip it out. I make a traditional pie crust with the addition of 1/4 cup sugar in the pie dough, but you can go with a traditional graham cracker crust and keep one on hand for a quick and crowd-pleasing dessert in less than an hour!!


You can decorate with whipped cream and fruit to make this pie a versatile favorite. Here, we have used whipped cream and the elegant candied lemon peel as decor. 



Lemon Chiffon Pie


One 9-inch pie yields 6-8 servings

  • Prepare baked pastry crust or graham cracker crust in a 9-inch pie pan

  • Pour 1/4 cup water into a small, heavy saucepan

  • Sprinkle 1 envelope (2 1/4 teaspoons) unflavored gelatin over the top of the water.

  • Whisk in 1/2 cup of water, 1/2 cup strained fresh lemon juice, 1 teaspoon grated lemon zest, 1/3 cup plus 1 tablespoon of sugar, and 4 large egg yolks

  • Stir constantly with a wooden spoon or heatproof rubber spatula over medium heat until the mixture begins to steam and cots the spoon fairly heavily. Do not allow to simmer or it will become grainy. Immediately pour the mixture into a large bowl and refrigerate for 45-60 minutes or until it forms little mounds when dropped from a spoon. Be careful not to let it set.

  • Beat 4 large egg whites on medium speed until foamy

  • Add 1/4 teaspoon of cream of tartar

  • Continue to beat until soft peaks form, then gradually beat in 1/2 cut of sugar

  • Increase the speed to high and beat until the peaks are stiff and glossy. Using a large rubber spatula, gently fold the egg whites into the gelatin mixture. Spoon the filing into the crust, mounding it in the center. Refrigerate for at least 4 hours or up to 1 day.

Recipe taken from The All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker


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