Lemon Almond Macaroons

If you’re still deciding what meal to make this Easter, look no further..we’ve got the third course ready for you. These five recipes are simple and won’t take up your whole day.

Ingredients

• 1 14-ounce package sweetened shredded coconut
• 1 cup almonds, sliced
• 3/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 4 large egg whites

Preparation

1. Heat oven to 325° F. In a large bowl, combine coconut, almonds, sugar, lemon zest, and salt.
2. Mix in egg whites.
3. Drop a mound of the mixture, about 2 tablespoons, onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
4. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes.
5. Cool slightly on baking sheets, then transfer to cool completely.
6. Store in an airtight container at room temperature for up to 1 week.

Dried Cherry Popover

Ingredients

• 1 tablespoon unsalted butter, melted
• 3 large eggs, beaten
• 1/3 cup plus 1 teaspoon, granulated sugar
• 3/4 cup all-purpose flour
• 1 1/4 cups whole milk
• 1/2 cup dried cherries

Preparation

1. Heat oven to 375° F.
2. Butter the bottom and sides of a baking dish.
3. In a bowl, combine the eggs and 1/3 cup of the sugar. Whisk in the flour until no lumps remain.
4. Whisk in the milk and melted butter.
5. Pour the batter into the prepared pan and scatter cherries over the top.
6. Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes. Serve warm.

Fruit Salad With Fruit Dip

What could be easier and less time consuming than serving your crew a bowl of fruit for dessert? If you’re stressed on time, this is a great option. Mix in a little bit of sugar or a good fruit dip.

Frozen Lemon Mousse

A tangy and sweet option for your guests!

Ingredients

• 1/4 cup fresh lemon juice
• 4 large egg yolks
• 5 tablespoons sugar
• 4 tablespoons unsalted butter, chilled and cut into pieces
• 3/4 cup heavy cream

Preparation

1. In a saucepan combine fresh lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until the mixture thickens, 5 to 6 minutes.
2. Remove from heat and pour through a strainer into a large bowl to remove any lumps.
3. Add the butter and stir.
4. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles.
5. Refrigerate until chilled.
6. Beat the cream with a whisk or an electric mixer to form stiff peaks.
7. Fold the whipped cream into the chilled lemon mixture until well combined.
8. Divide into a muffin tin with paper liners or six 4-ounce ramekins and freeze for about 2 hours.

Berry Shortcakes

Ingredients

• 2 lbs mixed berries
• 1/3 cup, plus 2 tablespoons granulated sugar
• 1 cup heavy cream
• 8 biscuits, store-bought or made from a mix

Preparation

1. In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit.
2. In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
3. Split biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.