In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Swing into spring with lemon cream pie

By Diane Rossen Worthington

JewishWorldReview.com | Springtime may be the time for our first taste of just out-of-the-garden asparagus, peas and fava beans. Sweet strawberries seem to pop up in markets everywhere. What I am particularly aware of is the spectacular array of colorful citrus that I see in yards when driving down the street and of course in the markets. Blood oranges, every type of tangerine and my favorite citrus of all: lemon. Lemons are a versatile item for the cook. Just consider how they add brightness to salads, marinades, sauces and desserts. For decorative purposes, a bowl of bright yellow lemons can greatly jazz up even the plainest kitchen window.

I am especially fond of Meyer lemons. They taste like a cross between an orange and a lemon, sweeter than a lemon and tarter than an orange. Imagine how happy I was to attend a dinner party recently where the dessert was this divine lemon cream pie, made with Meyer lemons.

I was excited to learn that it was a recipe from one of my former assistants, Natalie Oliva, who is now a professional chef. Her mom surprised me with this "Seriously Simple" dessert, which derives from the basic key lime pie.

The classic American dessert uses condensed milk, which when combined with citrus thickens and becomes the filling. You can use Meyer or regular lemons for this recipe. Nowadays (for safety reasons), the pie is baked to ensure that the eggs are completely cooked. I especially like the crispy vanilla cookie crust that envelops the silky, citrus custard filling. If you want to decorate the pie, place some colorful berries around the outside edge of the pie.


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  • 4 large egg yolks

  • 4 tsp grated lemon zest plus 1/2 cup freshly squeezed lemon juice, regular lemons or Meyer lemons

  • 1 (14-ounce) can sweetened condensed milk

  • 1 recipe Nilla Wafer Crust (see below)

1. For the pie: Whisk yolks and zest together for about 2 minute until mixture is pale yellow. Whisk in condensed milk until smooth, then whisk in lemon juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.

2. Prep and bake crust (see recipe below). Leave oven at 325 degrees.

3. Pour thickened filling into warm, pre-baked crust. Bake until center is firm but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool for 1 hour, then cover loosely with plastic wrap and chill in fridge for 3 hours. 4. Spread whipped cream on top of pie just before serving.


  • 1 1/2 cups Nilla Wafer cookies

  • 5 tablespoons unsalted butter, melted and cooled

    1. Adjust oven rack to middle position and heat oven to 325 degrees. Process Nilla Wafer pieces in food processor until fine, even crumbs form. Pour melted butter over crumbs and pulse to incorporate, about 5 pulses.

    2. Sprinkle mixture into a 9-inch pie plate. Using bottom of measuring cup (or clean fingers) press crumbs into an even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, about 13 minutes. Pour in filling while crust is warm.


  • 1 cup heavy cream, chilled

  • 1/4 cup confectioners' sugar

  • 1 tsp vanilla extract

    Whisk ingredients together until soft peaks form. Do not over beat!

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    © 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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