Want a dessert that's light and airy like angel food cake on the top, and a cross between pudding and cheesecake on the bottom? Here it is, with tons of lemon flavor. What better way is there to end a delicious meal?

Recipe adapted from: Craig Stoll, Chef & Co-owner of Delfina, San Francisco.

Lemon Budino

Ingredients

3/4 cup sugar, divided
3 large eggs, separated
1/4 cup all purpose flour
2/3 cup fresh lemon juice
2 tablespoons finely grated lemon peel
3/4 cup plus 2 tablespoons whole milk
1/2 teaspoon kosher salt

Directions

Preheat oven to 350 F. Butter six 3/4 cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 1/4 cup sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

Spent lemons

What prompted me to make marshmallows? I'm not sure, but I'm glad I did. I may never be able to go back to store-bought again. There is no hint of gummy-ness and no fake off-flavors. This recipe is a blank slate for trying new marshmallow flavors, simply omit the vanilla and add peppermint oil, cocoa powder, toasted coconut, or anything else that strikes your fancy. These little marshmallows are a great addition to hot chocolate or you can use them in your s'mores. Although, I found myself eating them plain...

Vanilla Marshmallows

Found on Pinterest: http://www.pastryaffair.com/blog/vanilla-bean-marshmallows.html (who credits: Adapted from Shauna Server)

Yields about 24-36 marshmallows (depending on size)

Ingredients

4 1/2 teaspoons (2 packets) unflavored gelatin powder
3/4 cup cold water, divided
1/2 cup light corn syrup, divided
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla bean paste
2 teaspoons pure vanilla extract
1/2 cup powdered sugar
1/4 cup cornstarch

Kitchen Equipment

Candy thermometer
Hand mixer or a stand mixer

Directions

Grease an 8 x 8-inch pan. Set aside.

In a small bowl, sprinkle the gelatin over 1/2 cup water and whisk together. Allow to rest for 5 to 10 minutes for the gelatin to "bloom" or activate. Microwave for 30 seconds on high to dissolve the gelatin.

In a large mixing bowl, place 1/4 cup light corn syrup and the gelatin syrup. Set aside.

In a medium saucepan, whisk together the remaining 1/4 cup corn syrup, 1/4 cup water, granulated sugar, and salt to a boil. Using a candy thermometer, bring the sugar syrup to a boil over medium high heat and continue boiling until the temperature reaches 240 degrees F. This will take about 5 minutes.

As soon as the temperature is reached, slowly pour into the gelatin mixture and, using a stand or hand mixer,immediately begin beating on low speed to incorporate. Turn the mixer up to medium speed and beat for 5 minutes. Increase speed to medium-high and continue beating for another 4 minutes. Turn the speed to high and beat for an additional 1-2 minutes. The marshmallow mixture should be thick and puffy. Beat in the vanilla bean paste and extract.

Pour marshmallow mixture into prepared pan, using a wet spatula to spread it evenly.

In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle generously over the top of the marshmallows, covering them completely in a thick layer. Allow to rest for 6 hours or overnight before removing from the pan.

To release the marshmallows from the pan, run a knife around the edges and invert onto a large cutting board. The marshmallows should slowly release from the greased pan. Using a greased knife, cut the marshmallows into 1 1/2-inch to 2-inch cubes, immediately coating them in the powdered sugar mixture to keep them from being sticky. Pat off the excess or place marshmallows in a strainer and shake it off.

The marshmallows will keep in an airtight container at room temperature for 1 week. If you are making these in advance or want to keep them around for a season, freeze the marshmallows to keep them fresh and take them out as needed.