Lemon Cups Food

LEMON BUTTERCUPS

Steps:

• In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes.
• Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

LEMON SORBET IN LEMON CUPS

Steps:

• Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.
• Set a strainer over a 2-cup liquid measure.
• Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.
• Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.
• Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.
• Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.
• On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.
• When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.

LEMON CUPS

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.

LEMON-GINGER ICE IN LEMON CUPS

Steps:

• To make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it.
• To make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ¿ do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool.
• Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation.

RISOTTO IN A LEMON CUP

Steps:

• In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.
• In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.
• To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.

LEMON SPONGE CUPS

Steps:

• cream butter, add sugar, flour, salt, lemon juice and lemon rind --
• seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk -- lastly --
• beat egg whites till stiff --
• then add them to cake batter.
• pour into greased custard cups -- , set in a pan of water, coming about 1/4-1/2 up the side of custard cups.
• bake 45 minutes at 350* --
• this may be baked in a 2 quart dish also --
• there will be lemon custard at the bottom and sponge cake on the top --
• cool on wire rack --
• I fill the custard cups a little more than 1/2 full -- .