Lemon-Ginger Icebox Cake

- Elle Kirschenbaum
Make a Lemon Ginger Icebox Cake & impress your guests without turning on the oven! #gfree

Two years ago I mentioned meeting a lovely woman named Megan (pronounced MEE-gan) on a bus ride to visit my parents. She introduced me to the wonderful world of icebox cakes. I had heard of them but didn’t really know what they were. Basically, you alternate layers of cookies with whipped cream or mousse and put it in the whole thing in the refrigerator overnight. The cream or mousse seeps into the cookies and softens them and voila! They become soft like cake. Apparently, icebox cakes were big in the 50s and I am noticing they are starting to make a huge comeback. I mean who doesn’t want to be able to make a gorgeous dessert without turning on the oven?

Pistachio Lemon Bars

- Elle Kirschenbaum
Take Pistachio Lemon Bars to your next gathering. They are always a hit and these happen to be gluten free!

I’ve never been a huge lemon bar fan. I know sacrilege. I mean, they seem to be at every party or bake sale. But no matter how many I tasted, I was always left cold. Give me a brownie instead thank you. Until I sank my teeth into these! It must be the pistachio (which, as a side note, I think is the most underused flavor in American desserts). The nuts break up the intensity of straight lemon curd, still leaving you with a pungent lemon flavor but one that doesn’t cause your lips to pucker. It also tempers that day glow yellow which is so pretty but not something I am 100% comfortable eating.