Author(s): Lori Longbotham
Lemon sweets range from the simple to the sublime, from the quick and easy to the most elaborate showstoppers, from the starkly minimal to curlicue baroque. They can be as homey your mother's lemon meringue or as sophisticated as the sleek lemon tart you tasted on your first visit to Paris. All your favorite lemon dessert recipes, along with some new, exciting ones, can be found right here. Luscious Lemon Desserts, the first ever lemon dessert book, includes sixty-five clearly written and thoroughly tested recipes, tons of serving suggestions, plus information on buying, storing, and using the fruit, and a handy guide to equipment and techniques.
There is every conceivable sweet use of the lemon in Lori Longbotham's Luscious Lemon Desserts (Chronicle Books; $19.95), including a spectacular lemon meringue pie (with a long-secret process for perfect meringue fully revealed). Chapters cover lemon dessert basics, cakes, pies and tarts, custardy desserts (and a perfect lemon souffle), cookies, frozen desserts, and a selection of confections and sauces. One chapter of special favorites includes a great shortcake and a lemony tiramisu. Each recipe headnote ends with the number of lemons needed for the recipe--a little touch, but one that endeared the book to me. Rounded out by lovely photos by Alison Miksch, Luscious Lemon Desserts is a great little book and will make a great little gift this holiday season. -Cookbook Digest
Lori Longbotham has been in the food business for over thirty years. Formerly a food editor at Gourmet magazine, she has also been the test kitchen director at Good Food magazine and has worked as an editorial consultant on many cookbooks. She is currently writes articles for a variety of well-known publications including, Martha Stewart Living, Fine American Home Cooking, Food & Wine, Good Housekeeping, Redbook and the New York Times Magazine. She was also the private chef for the Rodman Rockefellers.