Happy 2013! As the holidays come to a close and the dreary weather settles in, I’ve found myself gravitating toward citrus desserts lately–particularly lemon. Weird and fascinating fact: even though lemons are acidic, your body metabolizes them as alkaline. So you could argue that these desserts are compatible with your New Year’s resolution to eat healthier.
First off are these lemon-lime ricotta cookies, a slight modification of a Giada DL recipe. I added lime zest to the icing rather than just lemon zest. Simple enough to make, these don’t require any fancy equipment beyond a mixer. These eat like tart little cakes, nice with tea or coffee. As you mix the icing, feel free to add more lemon juice and zest than the recipe prescribes, but make sure to taste as you go. Also, stick with juicing your own lemons. The stuff from the bottle has a bite to it (probably from oxidation) that fresh lemon juice doesn’t.
I don’t see a need to ever make lemon bars again after trying these little gems from Trader Joe’s. They’re not that high in sugar (5 grams each), wonderfully tart (making me wonder if TJ’s cheated by adding citric acid–nope, just lemon juice), and all you do is defrost them from the freezer. If you’re serving them to guests, you may want to re-dust them with powdered sugar right beforehand. That part didn’t survive the defrosting totally intact.
Lastly, Trader Joe’s lemon and triple ginger snap ice cream is the frozen treat equivalent of lemon-ginger tea. And it doesn’t shy away from that ginger bite. Spooning into a cluster of gingersnaps makes me feel like I’m hitting paydirt. While ice cream doesn’t rank as high up there for me as cakes, pies, or cookies, this stuff makes a worthy sugar fix. Especially if you toss the random chocolate chip cookie in there as a garnish.