You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Can we start a thread of favorite Lemon recipes?
- Thread starter mariadnoca
- Start date
richard-in-cincy
Well-known member
TRUE story...
I was at the Palm Court for brunch today, I went through the courses, and ended up at dessert.
The Passion Fruit Mousse in Bittersweet Chocolate Cups and the Creme Brulee Tartlets were just beautiful topped with raspberries and blueberries.
I put them on my plate with the Opera Creme Squares, the chocolate petit fours, and some other lucious chocolate desserts.
After eating the passion fruit mousse and the oh so wonderful creme brulee, the chocolate was tawdry and nasty. I couldn't even finish them. I went back and got a lemon meringue cup which was the most exquisite yet.
It's nice to be knocked out of one's magnolias every once in a while.
I was at the Palm Court for brunch today, I went through the courses, and ended up at dessert.
The Passion Fruit Mousse in Bittersweet Chocolate Cups and the Creme Brulee Tartlets were just beautiful topped with raspberries and blueberries.
I put them on my plate with the Opera Creme Squares, the chocolate petit fours, and some other lucious chocolate desserts.
After eating the passion fruit mousse and the oh so wonderful creme brulee, the chocolate was tawdry and nasty. I couldn't even finish them. I went back and got a lemon meringue cup which was the most exquisite yet.
It's nice to be knocked out of one's magnolias every once in a while.
lana-in-fl
Well-known member
Lemon Scallops and Fusilli
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=130700
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=130700
Lemon Buttermilk Cake with Strawberries
http://www.epicurious.com/recipes/food/views/Lemon-Buttermilk-Cake-with-Strawberries-286
http://www.epicurious.com/recipes/food/views/Lemon-Buttermilk-Cake-with-Strawberries-286
lana-in-fl
Well-known member
Lemon Coconut Tart with Passionfruit Cream
Lemon-Coconut Tart with Passion Fruit Cream
SERVINGS:MAKES TWO 10-INCH TARTS
INGREDIENTS:
4 large eggs, at room temperature
2 1/2 cups granulated sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
3 cups heavy cream
3 cups shredded unsweetened coconut
Sweet Tart Shells
1/2 pound mascarpone (1 cup), at room temperature
1/2 cup superfine sugar
2/3 cup fresh passion fruit pulp (from about 10 passion fruits), plus more for garnish (see Note)
MAKE AHEAD
The tarts can be kept at room temperature for 2 days. The passion fruit cream can be refrigerated for 2 days.
1. Preheat the oven to 325°. In a large
bowl, whisk the eggs with the granulated
sugar and lemon zest until combined. Whisk
in the lemon juice and 2 cups of the heavy
cream, then stir in the coconut. Pour the
filling into the tart shells. Bake the tarts
for about 50 minutes, or until the filling
is just set and the tops are deep golden
around the edges. Transfer to racks and let
cool.
2. In a bowl, combine the mascarpone with
the remaining 1 cup of cream and the
superfine sugar. Beat at medium speed just
until the cream begins to thicken. Add the
passion fruit pulp and beat until the cream
is thick. Refrigerate until firm, at least 1
hour or overnight.
3. Cut the tarts into wedges and top with a
dollop of the passion fruit cream. Spoon
some passion fruit pulp over the cream and
serve.
I think this was from Fine Cooking, but I'm not sure.
Lemon-Coconut Tart with Passion Fruit Cream
SERVINGS:MAKES TWO 10-INCH TARTS
INGREDIENTS:
4 large eggs, at room temperature
2 1/2 cups granulated sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
3 cups heavy cream
3 cups shredded unsweetened coconut
Sweet Tart Shells
1/2 pound mascarpone (1 cup), at room temperature
1/2 cup superfine sugar
2/3 cup fresh passion fruit pulp (from about 10 passion fruits), plus more for garnish (see Note)
MAKE AHEAD
The tarts can be kept at room temperature for 2 days. The passion fruit cream can be refrigerated for 2 days.
1. Preheat the oven to 325°. In a large
bowl, whisk the eggs with the granulated
sugar and lemon zest until combined. Whisk
in the lemon juice and 2 cups of the heavy
cream, then stir in the coconut. Pour the
filling into the tart shells. Bake the tarts
for about 50 minutes, or until the filling
is just set and the tops are deep golden
around the edges. Transfer to racks and let
cool.
2. In a bowl, combine the mascarpone with
the remaining 1 cup of cream and the
superfine sugar. Beat at medium speed just
until the cream begins to thicken. Add the
passion fruit pulp and beat until the cream
is thick. Refrigerate until firm, at least 1
hour or overnight.
3. Cut the tarts into wedges and top with a
dollop of the passion fruit cream. Spoon
some passion fruit pulp over the cream and
serve.
I think this was from Fine Cooking, but I'm not sure.
lana-in-fl
Well-known member
This lemon tart is SO good! And simple. And goes really well with dessert wine.
Evelyn's Greek Potatoes
http://greek.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
http://greek.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164533
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164533
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164533
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164533
Lemon Ginger Scones
Lemon Ginger Scones (my favorite)
Scone Dough:
2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (70 grams) crystallized ginger, chopped into small pieces
Zest of 1 large lemon
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes 6 - 8 scones.
Lemon Ginger Scones (my favorite)
Scone Dough:
2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (70 grams) crystallized ginger, chopped into small pieces
Zest of 1 large lemon
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes 6 - 8 scones.
Pierre Hermes Most Extraordinary Lemon Cream (Curd)
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces)
unsalted butter, cut into tablespoon-size
pieces, at room temperature
Getting Ready: Have an instant-read thermometer, a
strainer and a blender (first choice) or food
processor at hand. Bring a few inches of water to a
simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience—depending on how
much heat you're giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the processor)and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3
minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of
plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days and, or tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)
When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate 'until needed.
Serving: It's a particular pleasure to have this tart when the cream is cold and the crust is at room temperature. A raspberry or other fruit coulis is nice, but not necessary; so is a little crème fraîche. I know it sounds odd to offer something as rich as crème fraîche with a tart like this, but it works because the lemon cream is so light and so intensely citric, it doesn't taste or feel rich.
Storing: While you can make the lemon cream ahead,
once the tart is constructed, it's best to eat it the day it is made.
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces)
unsalted butter, cut into tablespoon-size
pieces, at room temperature
Getting Ready: Have an instant-read thermometer, a
strainer and a blender (first choice) or food
processor at hand. Bring a few inches of water to a
simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience—depending on how
much heat you're giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the processor)and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3
minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of
plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days and, or tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)
When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate 'until needed.
Serving: It's a particular pleasure to have this tart when the cream is cold and the crust is at room temperature. A raspberry or other fruit coulis is nice, but not necessary; so is a little crème fraîche. I know it sounds odd to offer something as rich as crème fraîche with a tart like this, but it works because the lemon cream is so light and so intensely citric, it doesn't taste or feel rich.
Storing: While you can make the lemon cream ahead,
once the tart is constructed, it's best to eat it the day it is made.
Lemon Macaroon Pie
Crust
1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 4 pieces
2 tablespoons chilled solid vegetable shortening, cut into pieces
3 tablespoons (or more) ice water
Filling
3 large eggs
2 large egg yolks
1/4 teaspoon salt
1 1/4 cups sugar
1 1/4 cups shredded sweetened coconut (about 5 ounces)
1 cup chilled whipping cream
1/4 cup fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 teaspoons grated lemon peel
2 1/4 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons powdered sugar
8 thin lemon slices
print a shopping list for this recipeview wine pairings
preparation
For Crust:
Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
Position rack in bottom third of oven; preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang. Freeze 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature.
For Filling:
Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, 1/4 cup chilled whipping cream, lemon juice, melted better, lemon peel, 1 1/2 teaspoons vanilla and almond extract.
Pour filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve.
Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Macaroon-Pie-457#ixzz1qBeHExBs
http://www.epicurious.com/recipes/food/views/Lemon-Macaroon-Pie-457
Crust
1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 4 pieces
2 tablespoons chilled solid vegetable shortening, cut into pieces
3 tablespoons (or more) ice water
Filling
3 large eggs
2 large egg yolks
1/4 teaspoon salt
1 1/4 cups sugar
1 1/4 cups shredded sweetened coconut (about 5 ounces)
1 cup chilled whipping cream
1/4 cup fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 teaspoons grated lemon peel
2 1/4 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons powdered sugar
8 thin lemon slices
print a shopping list for this recipeview wine pairings
preparation
For Crust:
Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
Position rack in bottom third of oven; preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang. Freeze 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature.
For Filling:
Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, 1/4 cup chilled whipping cream, lemon juice, melted better, lemon peel, 1 1/2 teaspoons vanilla and almond extract.
Pour filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve.
Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Macaroon-Pie-457#ixzz1qBeHExBs
http://www.epicurious.com/recipes/food/views/Lemon-Macaroon-Pie-457
Frozen Lemon Souffle
Frozen Souffle
by Sue McCown, (former)pastry chef
Earth & Ocean, Seattle, WA
Yeild: 6 servings
1 1/2 cups sugar
3 tablespoons cornstarch
1 envelope unflavored gelatin
1 cup water
2/3 cup juice (lemon, lime, cranberry, mango,
passionfruit, o.j.)
3 eggs
1/2 pint (1 cup) whipping cream
In a large saucepan, combine sugar, cornstarch, and gelatin; add water and juice. Over medium heat, cook and stir until slightly thickened. Cool. Chill until partially set, about 1 hour, stirring occasionally.
In a small mixer bowl, beat egg whites until stiff but not dry (wet and shiny); fold into chilled juice mixture.
In another small bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
Tape or tie 3" waxed paper or foil "collar" securely around rim of ramekins. Pour mixture into dish.
Freeze 6 hours or overnight.*
Remove "collar". Garnish with whipped cream.
Frozen Souffle
by Sue McCown, (former)pastry chef
Earth & Ocean, Seattle, WA
Yeild: 6 servings
1 1/2 cups sugar
3 tablespoons cornstarch
1 envelope unflavored gelatin
1 cup water
2/3 cup juice (lemon, lime, cranberry, mango,
passionfruit, o.j.)
3 eggs
1/2 pint (1 cup) whipping cream
In a large saucepan, combine sugar, cornstarch, and gelatin; add water and juice. Over medium heat, cook and stir until slightly thickened. Cool. Chill until partially set, about 1 hour, stirring occasionally.
In a small mixer bowl, beat egg whites until stiff but not dry (wet and shiny); fold into chilled juice mixture.
In another small bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
Tape or tie 3" waxed paper or foil "collar" securely around rim of ramekins. Pour mixture into dish.
Freeze 6 hours or overnight.*
Remove "collar". Garnish with whipped cream.