LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
LEMON RASPBERRY ANGEL FOOD CAKE
A lemon angel food cake is filled with lemon curd, lemon Mascarpone cream, and fresh raspberries, then topped with mounds of fresh whipped cream!
Provided by Sarah @ The Gold Lining Girl
Categories Dessert - cake
Time 1h5m
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
- Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
- Remove from heat and add the butter. Mix until smooth.
- Transfer the curd to a small bowl and cover with plastic wrap.
- Refrigerate until chilled, about 30 minutes.
- In a large mixing bowl, combine heavy cream and powdered sugar.
- Beat on high speed until soft peaks form, about 3-5 minutes.
- Beat in Mascarpone cheese. Mix until smooth.
- Fold in the 1/3 c. lemon curd.
- In a large mixing bowl, combine angel food cake mix, lemon juice and zest, and water.
- Beat until light and fluffy, or about 1 minute.
- Pour into an ungreased angel food cake pan.
- Bake at 325 degrees for 35-40 minutes, or until golden brown on top, and a toothpick inserted near the center comes out clean.
- Invert on a bottle top (or other rack), and cool completely.
- Run a knife around the edges to loosen the cake, and remove it to a serving plate.
- Carefully slice the top of the cake off in one piece with a serrated knife, about 1/3 of the way down, or about 1.5 inches from the top.
- Using your fingers, carefully tear out a tunnel from the bottom part of the cake, leaving about 1-inch shell on all sides and the bottom.
- Evenly spread the Mascarpone cream mixture into the cake's tunnel.
- Top the Mascarpone cream evenly with the remaining lemon curd.
- Top the lemon curd with a layer of fresh raspberries, reserving a few for the garnish.
- Replace the top of the cake.
- In a large mixing bowl, combine heavy cream and powdered sugar.
- Beat on high speed until soft peaks form, 3-5 minutes.
- "Frost" the cake evenly with the whipped cream, and top with a few fresh raspberries for garnish.
- Store in refrigerator. EAT!!!
LEMON RASPBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
STEAMED LEMON RASPBERRY SPONGE PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
- Stir the dry ingredients together and slowly mix them into the yolks.
- In a separate bowl, whip the whites until stiff then fold them into the batter.
- Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
- To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.
BUTTERMILK CUSTARD WITH RASPBERRY SAUCE
These eggless custards are traditional in Italy, where they are called panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
- In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
- Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.
- To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.
Nutrition Facts : Calories 219 g, Fat 4 g, Protein 5 g
LEMON SNOW PUDDING
My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Nutrition Facts :
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE
Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!
Provided by JB @ The Grateful Girl Cooks!
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- In a large saucepan (over medium-low heat), bring the whipping cream, 1/2 cup sugar and lemon zest to a simmer (but do not boil).
- Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl. Stir and let sit for a couple minutes. Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.
- Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary). Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).
- While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade). Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.
- Transfer the raspberry orange sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.
- When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.
- Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 450 kcal, Carbohydrate 34 g, Protein 3 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 122 mg, Sodium 37 mg, Fiber 4 g, Sugar 26 g
LEMON MOUSSE CAKE WITH RASPBERRY SAUCE
We found the original recipe in the LCBO's mag, tweaked it a bit and man is it ever great! It is perfect for those lemon lovers and lemon cravings!
Provided by food girl II
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, and grease 6 custard cups.
- Beat egg whites with the salt until soft peaks form. Gradually beat in half the sugar until whites are stiff but not dry. Set aside.
- In a separate bowl and using the same beaters, beat the egg yolks with the remaining sugar until light in colour. Beat in the lemon juice, rind, milk, flour and butter until combined.
- Fold in the egg whites into the yolk mixture until no white streaks remain.
- Divide the batter among the cups, place on a cookie sheet and bake for about 40 minutes (or until the tops are set and golden) with a shallow tray of warm water on the rack beneath.
- Leave to cool for 15 minutes before serving.
- For the sauce:.
- Purée the raspberries in a processor and press through a sieve to remove the seeds. Whisk in the icing sugar and lemon juice until smooth. Pour over the cakes.
Nutrition Facts : Calories 279.7, Fat 7.3, SaturatedFat 3.9, Cholesterol 86.4, Sodium 168.2, Carbohydrate 49.8, Fiber 1.9, Sugar 33.1, Protein 5.4
LEMON MOUSSE WITH RASPBERRY SAUCE
This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.
Provided by Leslie in Texas
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
- Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
- Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
- Remove from heat and whisk in butter.
- Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
- Whip cream in medium bowl to soft peaks.
- Fold cream into lemon mixture just until combined.
- Spoon mousse into individual serving glasses.
- Cover and refrigerate until set, about 2 hours.
- (Can be prepared one day ahead.).
- Coarsely mash berries in small bowl using fork.
- Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
- Cover and refrigerate 1 hour to release juices.
- (Can be prepared one day ahead.).
- Spoon sauce over centers of mousse, garnish with mint sprigs and serve.
Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8
INDIVIDUAL RASPBERRY AND BANANA TRIFLES
Steps:
- For sauce:
- Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
- For custard:
- Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
- For cake:
- Preheat oven to 350°F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
- Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
- Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.)
- Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.
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RASPBERRY LEMON BARS RECIPE - JESSICA GAVIN
From jessicagavin.com
3.8/5 (90)Total Time 2 hrsCategory DessertCalories 311 per serving
- Put the sugar, cornstarch, and lemon juice in a small saucepan and whisk together. Add raspberries to the saucepan. Cook over medium heat, constantly whisking until the puree has broken down and thickened and has come to a bubble, about 6 minutes. Strain the hot thickened puree, discarding the seeds. Set the strained puree aside, at room temperature until ready to use.
- To make the filling, whisk together the eggs, sugar, lemon zest, and flour until combined. Gradually add the lemon juice and whisk until combined and pour over the crust. Add about a tablespoon-sized spoonfuls of raspberry puree around the entire surface of the lemon mixture. Quickly drag a toothpick across the surface to create swirls.
FLOATING ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND ...
From bonappetit.com
2.8/5 (4)Servings 6
- Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2 minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. DO AHEAD Sauce can be made 2 days ahead. Cover and keep refrigerated.
- Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared soufflé dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.
LEMON RASPBERRY PARFAIT - SAVOR THE BEST
From savorthebest.com
4.8/5 (23)Total Time 35 minsCategory DessertsCalories 630 per serving
- Using a double boiler add 2-3 inches of water in the bottom portion and over high heat, bring it to a boil. Reduce the heat to low and simmer.
- In the upper portion of the double boiler, beat the egg yolks, 3/4 cup of the sugar and the salt together until well blended. Stir in the lemon juice and zest. Set the pan over the pan of simmering water and cook , stirring constantly, for about 10 to 12 minutes until thickened and the mixture has a glossy appearance. The slower you cook the curd, the thicker it will be.
LEMON CUSTARD TART RECIPE BY ARCHANA'S KITCHEN
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4.9/5 Servings 4Cuisine ContinentalTotal Time 1 hr
LEMON CUSTARD WITH RASPBERRY SAUCE RECIPE | EPICURIOUS
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3.2/5 (5)Servings 8
WHITE CHOCOLATE LEMON TART WITH RASPBERRY SAUCE - FRAMED COOKS
From framedcooks.com
Reviews 15Category DessertCuisine AmericanTotal Time 45 mins
- Place the piecrust in a pie plate or tart pan, and press the dough up the sides. Prick the bottom a few times with a fork and bake in a 425 degree oven for 15 minutes or until golden. Remove and set aside.
- Heat 2 cups of water to boiling in a medium pot and remove from heat. Place the chocolate in a bowl that can sit on top of the water in the pot and leave for 3-5 minutes. Now remove bowl from pot and stir the chocolate with a wooden spoon until melted and smooth.
- Put melted chocolate, cream cheese and lemon curd in a large bowl. Blend with a mixer until smooth, and then spoon into pie crust. Smooth the top and refrigerate until set, about 6 hours or so.
- Before serving, make raspberry sauce by processing sugar and thawed raspberries until smooth. Strain the sauce through a fine mesh strainer (stirring to help the sauce through the strainer).
RICOTTA CHOCOLATE CUSTARD WITH RASPBERRY SAUCE - COOKING ...
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5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 297 per serving
- Grease a 9 inch springform pan with butter. Sprinkle on fine corn meal to just coat the butter. Sprinkling some in on the bottom of the pan and then patting and turning the pan will work well for this.
- In a mixing bowl, combine the ricotta and sugar and stir with a rubber spatula to mix. Mix in the eggs, one at a time.
LEMON SOUFFLES WITH RASPBERRY SAUCE | POPSUGAR FOOD
From popsugar.com
3.5/5 (18)Category Desserts, OtherAuthor Nicole PerryTotal Time 50 mins
- Brush the bottom and sides of 6 6-ounce ramekins with melted butter. Coat the insides of the ramekin with granulated sugar by adding a bit of sugar to a ramekin and then tilting the ramekin so that sugar falls on all of the buttered surface. Tap out any excess sugar into the next ramekin, firmly rapping against the bottom of the ramekin to remove any excess. Repeat with all the ramekins.
- In a small mixing bowl, whisk together the egg yolks, flour, lemon zest, 1 tablespoon sugar, and salt until smooth.
- Heat the milk until just steaming in a small saucepan. Gradually drizzle it into the egg yolk mixture, whisking constantly. Return the custard mixture to the pan, and cook over medium heat, whisking constantly, until it has thickened to a loose pudding texture. Strain the custard base through a fine-mesh strainer into a large mixing bowl. Whisk in 1 tablespoon melted butter and lemon juice. Chill for 30 minutes.
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & WINE
From foodandwine.com
4/5 (1)Servings 1
- Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
- In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
LEMON RASPBERRY BREAD PUDDING {LEMON BRANDY SAUCE}
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Reviews 25Total Time 1 hr 15 minsServings 6
- Add the lemon zest and sugar to a large bowl and toss with your fingers to break up all the zest. Let sit while you gather your other ingredients. You can also mix it 30 minutes ahead of time if you remember. The longer it sits, the more flavorful your custard will be.
- Combine all ingredients in a small sauce pan and heat gently, stirring constantly until sugar has dissolved and the sauce is warm. Do not boil or the lemon will taste gross.
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