Marian Platt

The sun shines, then it rains, and then the sun shines again and it rains again, and sometimes it is raining and the sun is shining all at the same time. And there are times when it is raining on one side of the house and the sun is shining with no rain at all on the other side.

Only in the Northwest!

And with all the sun and rain and the daffodils in full bloom and the tulips beginning to bloom, my thoughts turn to lemons - like the weather, so fresh and so many uses, most especially in my favorite of all - lemon desserts.

The lemon has such versatility and popular appeal - its shape, color, fragrance and intense flavor are inspirations in themselves. Its clean taste works in recipes savory to sweet. The acid in the lemon gives it its uncanny ability to masquerade as salt in foods and it helps spur spices to new heights of flavor.

And there's no dessert quite as appealing as a lemon one.



JANET'S LEMON PIE

Put in a blender: 1 whole lemon cut in quarters (remove seeds, but do not peel)

Add 1 1/2 cups sugar, 4 eggs and 1 stick butter

Blend 5-10 minutes.

Pour into graham cracker shell (can be purchased in a local market) and bake in preheated 350-degree oven 40-50 minutes. Refrigerate baked pie after it cools. Cover with whipped topping.



Stir, freeze and done - can't get easier than that.



CREAMY LEMONADE PIE

Whisk together 2 (5-ounce) cans evaporated milk and 2 (3.4-ounce) packages lemon instant pudding mix in a bowl 2 minutes or until thickened.

Beat 2 (8-ounce) packages cream cheese and 2 (3-ounce) packages cream cheese, both softened, with an electric mixer until fluffy. Add 1 (12-ounce) can frozen lemonade concentrate, partially thawed, beating until blended. Add pudding mixture and beat until blended. Pour into a graham cracker crust and freeze four hours or until firm.



Here's another

LEMONADE PIE

In a small bowl, combine 2 cups vanilla ice cream, softened, 1 cup whipped topping and 1/2 cup lemonade concentrate. Spread into a graham cracker crust and freeze four hours or until firm.

Especially good when served with a blueberry sauce - combine 1 cup blueberries, 1/4 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice; cook and stir over medium heat until sugar is dissolved. Combine 1 1/2 teaspoons cornstarch and 2 tablespoons water until smooth; stir into berry mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Refrigerate until chilled.

Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce to four.



LEMONY ICEBOX PIE

is as easy as 1-2-3 - Combine 1 (8-ounce) package cream cheese, softened, 1 (14-ounce) can sweetened condensed milk, 1/2 cup fresh lemon juice, 3 tablespoons lemon zest and 1 teaspoon lemon extract in a large bowl. Mix with an electric mixer on medium speed until smooth. Pour into a graham cracker crust; refrigerate overnight.



FLUFFY LEMON SQUARES

1 1/2 cups crushed vanilla wafers

1/3 cup chopped pecans

6 tablespoons butter, melted

1/2 cup heavy whipping cream

2 (3-ounce) packages lemon gelatin

1 1/4 cups boiling water

1 (3.4 ounce) package instant lemon pudding mix

1 pint lemon sherbet, softened



In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping.

Press remaining crumb mixture into an ungreased 11- by 7- by 2-inch dish. Cover; refrigerate for 30 minutes. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Gently fold in whipped cream.

Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.

All above recipes from my files



And there's always this favorite LEMON BREAD -

1/3 cup butter, melted

1 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

3 tablespoons lemon extract

1 teaspoon salt

2 eggs, unbeaten

1/2 cup whole milk

grated rind of 1 large lemon

1/2 cup chopped walnuts



Mix melted butter, sugar and lemon extract; beat in eggs. Mix dry ingredients together and add alternately with milk, and beat enough to blend. Fold in grated lemon rind and nuts. Bake in preheated 350-degree oven in a large greased loaf pan or two small loaf pans one hour. Cool 10 minutes; remove from pans. While still warm, drizzle with glaze over top.

GLAZE: juice of 1 lemon and 1/2 cup sugar mixed well.



LEMON FLUFF

Chill one large can evaporated milk 3-4 hours. Dissolve 1 small package lemon gelatin in 1 3/4 cups boiling water; chill until partially set, then whip until light and fluffy. Add 1/4 cup lemon juice and 1 cup sugar. Whip chilled canned milk and fold into gelatin mixture. Line a 9- by 13-inch pan with 2 1/2 cups vanilla wafer crumbs; pour gelatin mixture over, top with remaining crumbs and chill until firm. Serves six.

- above recipes from my cookbook, "From My Kitchen Window"



Need an extra something to add to a lemon dessert? Crush lemon candies and sprinkle on top of the whipped topping that is on any lemon dessert.

Perhaps you found your lemons a bit shriveled and hard - just soak overnight in cold water to plump 'em up.

The bright citrus flavor of a fresh lemon dessert is as welcome as sunshine on a rainy day.



Marian Platt can be reached at 683-4691 or

mlplatt@olypen.com.