Posts Tagged ‘lemon’

Lemon Cupcakes with Raspberry

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.

3. Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.

4. In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

5. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.

6. Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.

7. Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with

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Ultimate Lemon Meringue Pie

Meringue Pie

Graham Cracker Coated Pie Shell
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and frozen
4 tablespoons vegetable shortening, frozen
3 -5 tablespoons ice water, as needed
1/2 cup graham cracker crumbs

Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemon zest
1/2 cup lemon juice (fresh from 2 – 3 lemons)
2 tablespoons unsalted butter

Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

1 Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.

2 Scatter the frozen butter pieces over flour mixture.

3 Pulse in 1-second pulses about 5 times to mix in butter.

4 Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.

5 Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.

6 When dough forms a ball, stop processing.

7 It should take about 2 or 3 tbsp of ice water to reach this stage.

8 Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.

9 Flour disk and wrap in plastic.

10 Refrigerate at least 30 minutes.

11 Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.

12 Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.

13 Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.

14 Place into a 9 inch pie pan, and finish edges.

15 Refrigerate crust until firm, about 30 minutes.

16 Prick dough with a fork to prevent bubbling up in the oven.

17 While the oven is pre-heating to 375, put pie crust in freezer.

18 Bake at 375 for 20- 25 minutes, checking occasionally to make sure it’s browning evenly and not bubbling up.

19 Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.

20 Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.

21 Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.

22 Remove from heat, whisk in zest, then juice, and finally butter.

23 Keep warm until meringue is made.

24 Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.

25 Bring to a simmer, whisking occasionally until thickened.

26 Remove from heat when translucent and thickened.

27 Preheat oven to 325.

28 In a large mixing bowl, mix cream of tartar and sugar together.

29 Beat egg whites with whip attachment of mixer until frothy. Add vanilla.

30 Beat in sugar mixture, 1 tbsp at a time.

31 Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.

32 Pour warm lemon filling into pie crust.

33 Distribute meringue evenly over the top, starting with the edges, and then the middle.

34 Make sure it attaches to the crust.

35 Lifting with the back of the spoon, create peaks in the meringue.

36 Bake until golden brown, about 20 minutes.

37 Cool completely before serving.

Recipe found here: Ultimate Lemon Meringue Pie

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Lemon-Blackberry Parfait

1 tablespoon grated lemon rind
3 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened slightly
2 (6-ounce) containers fresh blackberries, rinsed and drained
4 amaretti cookies, crushed

1. Stir lemon rind into ice cream until well-blended. Cover ice cream, and return to freezer 20 minutes or until almost firm.

2. To assemble parfait, reserve 4 berries for garnish. Remove ice cream from freezer.

3. Distribute half of remaining ber- ries evenly into the bottoms of four parfait glasses. Distribute half of crushed cookies among the glasses.

4. Distribute half of ice cream among the glasses. Repeat layers, starting with berries and ending with ice cream. Top with reserved berries.

Recipe found here: Lemon-Blackberry Parfait

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1/2 cup sugar
1/3 cup fresh lemon juice
1/4 cup water
4 large eggs
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel

Fruit and topping
4 1/2-pint baskets fresh raspberries
1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed

2 cups chilled whipping cream

For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping: Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

This recipe found at Epicurious: Raspberry-Lemon Trifle

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