LEMON CUPS
Make and share this Lemon Cups recipe from Food.com.
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease eight (6 ounce) custard cups; set aside.
- In a large bowl, beat sugar, flour and butter/margarine.
- Add lemon peel and lemon juice; set aside.
- In a small bowl, mix egg yolks and milk.
- Add to cream mixture and stir.
- Fold in egg whites.
- Pour into cups.
- Place in baking pan and add one inch of water to pan.
- Bake for 35 to 40 minutes or until golden.
LEMON CUPS
This is a lemony, light-tasting dessert. Looks great, so it's good enough for guests. It separates into two layers, with a creamy custard on the bottom and light as air cake on the top.
Provided by cuisinebymae
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the sugar, flour, salt, and lemon zest.
- Mix in butter until well combined and finely textured.
- Stir in egg yolks.
- Stir in lemon juice.
- Stir in the milk.
- Beat egg whites until stiff and carefully fold into mixture.
- Pour into 8 (lightly greased with butter) custard cups.
- Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
- Bake in a preheated 325F oven for 45 minutes.
- Serve warm.
CREAMY LEMON CUPS
Make and share this Creamy Lemon Cups recipe from Food.com.
Provided by littleturtle
Categories Gelatin
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatin in boiling water.
- Stir in cold water, and cool to room temperature.
- In another bowl, mix pudding with milk, and whisk for 30 seconds.
- Immediately stir into cooled jell-o until smooth, and stir in nutneg.
- Refrigerate about 1 1/2 hours or until slightly thickened.
- Stir in whipped topping and whisk until smooth and creamy.
- Pour into 10 dessert dishes or lemon shells.
- Refrigerate overnight, and garnish with additional nutmeg if desired.
Nutrition Facts : Calories 155.9, Fat 4.1, SaturatedFat 2.6, Cholesterol 14.2, Sodium 252.7, Carbohydrate 27.6, Sugar 24.6, Protein 2.9
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
LEMON CREAM CUPCAKES
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.
Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
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