Heartwings Love Notes 2029:  Easter or Anytime Treats

Heartwings says, “Home made treats are a labor of love, and so welcome they’re worth it.”

These recipes would be perfect for an Easter treat or one to make for any special time. You need an angel cake for them, so you can use a mix–which I recommend, make it from scratch– very labor intensive, I actually did it once, or bought from a store. The one you make from a mix is preferable because it’s larger, and the texture is better. I also prefer the taste. Serves 6 to 8.

The lemon pudding can also be made from a mix, though the fresh version with the actual lemons is far superior to the mix. Still, needs must and perhaps using a commercial product is better than not having the time to make it at all.

For the second version of the dessert, which is much simpler, the source of the ingredients is not as important. There are also several ways to use the versatile pudding, and you can make a number of desserts with this ingredient. For version one, assemble the following ingredients: One angel cake, the following lemon pudding, and 2 cups whipped cream or substitute. For the pudding, use 1 cup sugar, ¼ cup cornstarch, 1½ cups cold water, 3 eggs, separated, juice and rind of 2 lemons, 1/3 cup sugar for the meringue.

Method: In a stainless steel or glass pot, mix sugar and cornstarch. Add water, whisking or beating with a fork until all is well blended. Whisk in egg yolks, then cook over a moderately high heat stirring constantly until mixture begins to thicken, then boil for one minute. You must keep stirring or it will stick on the bottom and make a mess. Remove from the heat, add lemon rind and juice, stir well. Set aside and make meringue. If you want to, you can use a double boiler—very secure, or keep the heat lower. Doing it this way takes longer. However, if you tend to burn things, this is safer.

To make meringue, beat the egg whites until stiff either with a wire whisk—lots of work although good exercise, or in a mixer–easier by far! Sprinkle in the sugar very slowly. It helps to use a ¼ or ½ teaspoon measuring spoon. When your meringue is nice and fluffy and you have incorporated all of the sugar. Carefully fold the meringue into the pudding, keeping it fluffy.

To put the dessert together, tear small pieces off angel food cake and place a layer in the bottom of a pretty glass dessert bowl. Pour 1/3 of pudding over cake. Scoop out 1/3 of the whipped cream and spread lightly over pudding mixture. Alternate cake, pudding, and cream, ending with cream. Chill for 4 to 24 hours, depending on your schedule, and serve.

You can also substitute a can of blueberries—do NOT use blueberry pie filling– or two cups blueberries boiled for 5 minutes together with ½ cup water and ½ cup sugar. Using a glass loaf pan, layer torn up cake, alternating it with blueberries and whipped cream or dairy free substitute. Let it sit in the ‘fridge for at least 12 to 24 hours, and serve to 4 to 6.

The fluffy lemon pudding is also great served just by itself or served on large sized baked meringue nests, in which case, omit mixing the meringue into the pudding and bake it as 3 to4 inch nests, baked at 250 on parchment paper for 45 minutes or until dry to the touch.  Cool and fill with lemon pudding and whipped cream too if desired.

May your celebrations be filled with joy, regardless what you serve.

Blessings and best regards, Tasha Halpert

PS If you have any holiday treats to share, I’d love to try them, or at least read about them. Write to me at tashahal@gmail.cm or hit the reply button and make my day.