Here’s a layered delight so simple, it’s perfect for the spring pallet.

What you’ll need:
3 pints whipping cream (whipped with 1/3 cup confectionary sugar) divide into 3 bowls
1/4 cup lemon curd
icing gels in yellow, pink, spring green
lady fingers
1/4 cup limoncello liquor
pastel nonpareils
pastry brush

Fold the lemon curd and two drops of yellow icing gel into a third of the whipped cream. Add icing colors to the two remaining bowls, one pink and one green.

Assemble into individual servings in clear glass tumblers by spooning the first layer of lemon curd/whipped cream mixture into the glass. Dip a pastry brush into liquor and brush one side of each cookie with the liquid. Arrange the four Lady Fingers in the glass by pressing them against the inside surface so that they will be visible when the glass is full. Add layers starting with green whipped cream followed by lemon curd/whipped cream mixture, and last by the pink whipped cream. Top with nonpareils and refrigerate for several hours. Omit liquor for kid-friendly desserts.

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Maple sugaring is a staple of the New Hampshire economy. It’s also an essential for any good cook to have “the real thing” in his or her kitchen. Whether glazing a ham or simply pouring on pancakes, once you have tasted real maple syrup, it is hard to go back to anything less. So, we recommend you splurge and enjoy a maple muffin on a lazy Saturday morning.

You will need:
bran muffins
cream cheese frosting (we have a recipe for you!)
pure maple syrup
one 8 ounce package of cream cheese, softened
1/4 c. butter, softened
2 tsp. vanilla
1 lb. pkg. powdered sugar

Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and creamy mixture. Easily ices 6 oversized muffins... use a teaspoon to make the well in the center of the icing .

Spread the frosting on to the muffin as usual, but create a small well in the top to hold maple syrup. Pour a tiny amount of syrup into the well, being careful not to let it overflow. If it does, our best advice is to pretend it’s an ice cream cone and lick away!

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Bright, springtime colors can lift your spirits, and when they come with the refreshing flavor of lemon, the yummy quotient is raised that much more. Enjoy the delectable boost you get from these wonderful lemon custard pies.

What you’ll need:
custard pie
whipping cream
food color—pale green and pale yellow
2 pastry bags

Pastry Tips:
Whip the cream to firm peaks, and separate out 1/4. Color that quarter pale yellow. Color the rest pale green. Place each cream into a pastry bag (for green use a standard leaf tip... for yellow a medium round tip).
                  
Use the green whipped cream to pipe around the edge of the pie forming a vine of leaves as shown in the picture. Then add your yellow berries. Remember to stop squeezing the bag before you pull away from the berry. Create clusters of berries all over the pie. Use extra cream to decorate parfaits cupcakes and mini tartlets.

To Make Pie:
old fashioned lemon custard pie
4 tbsp. sugar
1/4 c. butter, room temperature
4 eggs
2 c. whole milk
3 tbsp. flour
1/4 cup lemon curd

In a medium mixing bowl combine all ingredients and mix with a wire whisk until thick and creamy. Pour in an 8 inch unbaked pie shell. Bake at 300 degrees for 40-45 minutes until lightly browned and firm. Place on a wire rack and let cool. Chill in a refrigerator for 3-4 hours.

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