CANNOLI FILLING (with candied citron and chocolate)
Candied Citron:
(MUST be done at least 24 hours in advance)
Place lemon/orange peels (no pith!) in saucepan and cover with water
Bring to boil over high heat
Boil 20 minutes, drain, set aside
Medium saucepan
Combine 2 c sugar and 1 c water
Bring to boil
Cook until reaches “thread stage”, 230 ‘ F (108 ‘ C) on a candy thermometer (or when a small amount dropped into cold water forms a soft thread)
Stir in peels, reduce heat, simmer 5 minutes – stir frequently, then drain
Roll peel pieces in remaining sugar, dry on wire rack 24 hours
Store in airtight container, keeps for two weeks
Ricotta Filling:
1 lb whole milk ricotta
1 c confectioners sugar
1/4 tsp cinnamon
1 tsp vanilla extract
1-2 oz semi sweet chocolate (chopped or chips)
1/4 c candied lemon
Beat ricotta, add confectioners sugar and cinnamon
Add vanilla extract and chocolate pieces
Stir in candied lemon peel
Cover and chill until use (use within two days)

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Shaker Lemon Pie

5 medium lemons
6 large eggs
2 1/4 cups of sugar
double piecrust
9 inch pie pan


Start with 5 medium sized lemons and remove all of the zest.

Separate 1 egg. Set aside the white for the piecrust.

Combine lemon zest, 2 1/4 cups of sugar, 5 large eggs and yolk from the egg you separated. Whip all these ingredients together.

Slice the lemons as thin as possible and remove the seeds. Add the lemon slices to the mixture.

Place 1 piecrust in a 9 inch pie pan.

Pour the lemon mixture into the pan on top of the piecrust and cover with the remaining crust. Pinch the piecrust edges together and cut a few slits in the top. Brush with the egg white.

Bake in a pre-heated 350 degree oven for about 1 hour.

This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar and a sprig of mint for a beautiful presentation.

Asparagus With Lemon Butter


5-6 spears of fresh asparagus per person, thin stalks preferred
salted water
4 tablespoon butter
juice of 1 lemon
olive oil
kosher salt, to taste


Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends.

Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.

Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately.

To make sauce, melt 2 tablespoons butter and whisk in lemon juice.