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Pat-NoCal - the Lucious Lemon Cheesecake was magnificent
- Thread starter judyw
- Start date
Here's the link, Marianne.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38323
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38323
Thanks Meryl. Marianne, you've got meyer lemons??? Have you tried these Meyer-Lemon Pudding Cakes?
They're quite nice.
Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood oranges, but regular lemons and oranges may be substituted.
http://www.texasmonthly.com/mag/issues/2002-02-01/recipe.php
Cake:
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tbsp fresh Meyer-lemon juice (about 2 lemons)
1/4 cup melted butter
1 tbsp grated zest of a Meyer lemon, chopped if the pieces are too long
3 egg yolks
1-1/2 cups buttermilk
Note: Meyer lemons are sweeter and softer than regular lemons. You will need a total of 3 Meyer lemons (medium size or larger) for the cake recipe and the garnish; one will be used mainly for zest.
Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together 2/3 cup sugar and the flour and set aside. In another bowl mix together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl combine the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. The individual cakes will consist of 2 distinct layers, cake and pudding. If you prefer a more cakelike texture throughout, bake longer and let them brown a bit. Remove from the oven and immediately take the ramekins out of the water bath. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Garnish:
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a pint of any type of fresh berries may be substituted) Note: Blood oranges have bright red interiors and are sweet-tart.
Whip cream and a teaspoon of the sugar together and set aside. Put the orange juice, the remaining sugar, and the lemon zest in a bowl and stir to mix. Add blood-orange segments.
To serve, garnish the chilled cakes with a dollop of whipped cream and arrange the sweetened orange segments around them. Serves 6.
Pat's notes: These pudding cakes are yummy. Sometimes I leave them in the oven a bit longer to become more cake-like. Don’t have the recommended souffle dishes so I use 4 oz. ramekins which yield 10-12 pudding cakes.
They're quite nice.
Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood oranges, but regular lemons and oranges may be substituted.
http://www.texasmonthly.com/mag/issues/2002-02-01/recipe.php
Cake:
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tbsp fresh Meyer-lemon juice (about 2 lemons)
1/4 cup melted butter
1 tbsp grated zest of a Meyer lemon, chopped if the pieces are too long
3 egg yolks
1-1/2 cups buttermilk
Note: Meyer lemons are sweeter and softer than regular lemons. You will need a total of 3 Meyer lemons (medium size or larger) for the cake recipe and the garnish; one will be used mainly for zest.
Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together 2/3 cup sugar and the flour and set aside. In another bowl mix together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl combine the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. The individual cakes will consist of 2 distinct layers, cake and pudding. If you prefer a more cakelike texture throughout, bake longer and let them brown a bit. Remove from the oven and immediately take the ramekins out of the water bath. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Garnish:
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a pint of any type of fresh berries may be substituted) Note: Blood oranges have bright red interiors and are sweet-tart.
Whip cream and a teaspoon of the sugar together and set aside. Put the orange juice, the remaining sugar, and the lemon zest in a bowl and stir to mix. Add blood-orange segments.
To serve, garnish the chilled cakes with a dollop of whipped cream and arrange the sweetened orange segments around them. Serves 6.
Pat's notes: These pudding cakes are yummy. Sometimes I leave them in the oven a bit longer to become more cake-like. Don’t have the recommended souffle dishes so I use 4 oz. ramekins which yield 10-12 pudding cakes.
Yes, Pat, I have four Meyer Lemon trees and 54 lemons...two trees are in pots on my terrace, and
two grafted trees are in the ground. I live about 50 miles North of the Gulf Coast, in LA (Lower Alabama).
These trees are my DH's babies, and he's so proud of them. They perfume the whole yard when they are in bloom. We do get freezing weather here, (it dropped to 22 for one night last week), and our local nursery supply store gave me a great idea to protect the trees from freezing: we string Christmas Tree lights in them! The lights generate enough heat to keep the air temperature surrounding the trees above freezing, and the trees have survived three winters this way. They also look so pretty at night, with the lemons hanging like Christmas ornaments. We had to add a second set of lights last year, as the trees outgrew one set.
Thanks for the Pudding Cakes recipe. It sounds wonderful. Your Luscious Lemon Cheesecake really got my attention. We are going to gain 20 pounds, trying to use up all these wonderful fruits.
I made the BEST Meyer Lemon Marmalade last week and gave it as Christmas gifts. The taste is fantastic. I used a Wilton Candy Thermometer and boiled the mix to 220 degrees. It is very simple, but has a very sophisticated taste. Here's a link to the recipe.
I understand that Meyer Lemons grow in California. Do you have any? Do yours get huge? Many of mine weigh 1/2 lb. each!
It's been fun chatting about Meyer Lemons with you. Thanks again for the recipes.
Happy New Year!
http://www.epicurious.com/recipes/recipe_views/views/102746
two grafted trees are in the ground. I live about 50 miles North of the Gulf Coast, in LA (Lower Alabama).
These trees are my DH's babies, and he's so proud of them. They perfume the whole yard when they are in bloom. We do get freezing weather here, (it dropped to 22 for one night last week), and our local nursery supply store gave me a great idea to protect the trees from freezing: we string Christmas Tree lights in them! The lights generate enough heat to keep the air temperature surrounding the trees above freezing, and the trees have survived three winters this way. They also look so pretty at night, with the lemons hanging like Christmas ornaments. We had to add a second set of lights last year, as the trees outgrew one set.
Thanks for the Pudding Cakes recipe. It sounds wonderful. Your Luscious Lemon Cheesecake really got my attention. We are going to gain 20 pounds, trying to use up all these wonderful fruits.
I made the BEST Meyer Lemon Marmalade last week and gave it as Christmas gifts. The taste is fantastic. I used a Wilton Candy Thermometer and boiled the mix to 220 degrees. It is very simple, but has a very sophisticated taste. Here's a link to the recipe.
I understand that Meyer Lemons grow in California. Do you have any? Do yours get huge? Many of mine weigh 1/2 lb. each!
It's been fun chatting about Meyer Lemons with you. Thanks again for the recipes.
Happy New Year!
http://www.epicurious.com/recipes/recipe_views/views/102746
I'm so envious of your meyer lemon abundance.
Yes, we do get them here in this area. I don't personally grow them but I know a couple Gails swappers who do.
Love the Christmas tree light idea to save trees (and shrubs) from frost...will have to remember that one.
Please let me know how you like the lemon pudding cakes if you try them.
Yes, we do get them here in this area. I don't personally grow them but I know a couple Gails swappers who do.
Love the Christmas tree light idea to save trees (and shrubs) from frost...will have to remember that one.
Please let me know how you like the lemon pudding cakes if you try them.