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Feb 12, 2009 05:42 AM

Make ahead dessert for two

I"m working Saturday. My husband wants to make Valentine's dinner which is great. He's traveling all this week though and gets home very late tomorrow night(actually Sat AM) so I thought I'd make a dessert for us tomorrow night so he wouldn't have to to worry about that.

I"ve been buried in reading in school and feeling uninspired. Would love some suggestions on a make ahead dessert for two. Chocolate desserts and cheesecake need not apply. Extra points for lemon, particularly meyer lemon since I still have several on my tree.

I was thinking about a mini lemon meringue pie but have never made those ahead and don't know how the meringue will hold and if it will weep in fridge overnight?

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  1. You could make floating islands - you can make all the components ahead of time, and you could flavor the creme anglaise with Meyer Lemon juice.

    1. In a similar vein to MM Ruth's post, here is a link to Lemon Curd Pudding.

      If you like the taste of lemon meringue, you'll love this recipe. It is very very easy to make, has great flavor and keeps well refrigerated.

      Although this recipe has been around for decades (Yes, it is that good), I am linking to Paula Deen's site because it has a nice picture. If you want it more lemony, you can add more lemon zest than called for. Up to you.

      2 Replies
      1. re: TrishUntrapped

        Also similar--lemon sponge. My mom makes it all the time from a recipe from her mom (Nanny would be 90 if she were here today). It's one of those old school recipes that calls for "butter the size of an egg." Really yummy, very simple. I can ask my mom for the specific ingredients if this interests anyone.

        1. re: TrishUntrapped

          We had guests over for dinner Sunday (Rack of lamb for the entree) and I decided to make the Lemon Curd Pudding for dessert because I thought it would be a good match.

          Instead of one large pudding, I used 8 individual glass pyrex custard cups/ramekins, not the smallest size. Mine hold about 3/4 cup. I put them on a bakling sheet after filling and added only about 1/4 inch of boiling water after I put them in the oven.

          They came out perfectly - looking and tasting, like a light lemon meringue pie without the crust. I garnished with a little whipped cream and a handful of fresh raspberries. My guests ate every bite and my husband wants me to make it again when his family comes to dinner.

          I hadn't made this recipe in years, but it's back on my good list.

        2. I would suggest an angel food cake with berries and ice cream or an apple pie. I have also made pears poached in wine which have gone over very well. Just make sure to bring to room temp before you serve them.

          1. You can make a sponge cake and lemon sauce or curd ahead of time. Serve both with fresh berries.

            I also make lemon-coconut bars. Not sure if that's what you're looking for though

            1. You can do a deconstructed lemon meringue pie - which isn't any more work than the pie I think.

              Make slow-cooked meringues in ramekins (I have used Thomas Kellers recipe), make lemon curd ahead of time, and either use pre-made puff pastry, filo dough, or make pie dough. Cut rounds out of the puff pastry or make filo nests by removing the paper cover from the filo, rerolling and slicing in ribbons - toss, spray or toss with a bit of melted butter and sugar, and bake until light brown. Or cut small rounds of pie dough - all will keep baked just fine in an airtight container. Stack crust, lemon curd and top with meringue right before serving - looks fancy, but not too difficult to do.