This is a long and busy weekend for many, so how about an almost instant dessert – and there isn’t even a recipe! Just take a lemon and cut off part of the top and scoop out the pulp (save for other uses). Slice off a small part of the shell bottom so it sits on a plate without tipping over. Fill the shell with lemon sherbet or lemon ice cream and garnish with lemon or mint leaves. Another idea is to swirl lemon curd through lemon or vanilla ice cream and fill the shell. (You could also use oranges or grapefruit, if you prefer). Super easy and pretty!
Why I Started This Blog
I love cookbooks. I mean I really love them. I love to read them, treasure them, learn from them, and, of course, cook from them. To me, cookbooks take on a life all of their own. They are history, family, and memories. I have been collecting cookbooks and writing down treasured recipes of family, friends, and neighbors since about age twelve, which means I now own thousands of cookbooks, recipes, and clippings. Now I want to share them with you along with the many other culinary treasures of my cellar." - Debbie Vanni