Lemon Desserts For Two Food

LEMON CAKE RECIPE

Steps:

• Preheat the oven to 350° and grease a 6" round cake pan.
• In a medium bowl, beat together with an electric mixer the butter, sugar, and lemon zest. Beat very well, about 1-2 minutes.
• Add the egg and beat until well combined, about 15 seconds.
• In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.
• Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk and 1 tablespoon of lemon juice.
• Scrap the batter into the pan, smoothing the top and bake for 37-39 minutes, until a skewer inserted comes out clean.
• Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.
• Meanwhile, make the lemon curd: In a microwave-safe bowl, whisk together all of the ingredients very well. Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute. Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds. After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.
• Strain the curd through a fine-mesh strainer into a small bowl, and set aside.
• When ready to assemble, slice the cake in half horizontally. Do this on a flat surface and cut slowly to ensure both cake layers are even. Flip the cake layers over so that the bottom is now the top so that you have a flat surface to frost the cake.
• Place one half of the cake on a cake stand or desired serving plate. Top with the lemon curd. Spread it almost to the edge.
• Top with the remaining cake layer. In a medium bowl, beat the heavy cream and powdered sugar together until whipped and slightly stiff-do not over-beat. Frost the cake with this mixture. Slice and serve.
• If you're not serving immediately, refrigerate the cake, but then let it sit at room temp for about 15 minutes before serving.

27 DELICIOUS LEMON DESSERTS (+TANGY LEMON BARK)

Steps:

• Line a pan with parchment paper or foil and set aside.
• Melt the white chocolate chips over a double boiler or in the microwave.
• Stir in 2/3 cup of the candy.
• Spread in the pan and sprinkle with the rest of the candy

LEMON MERINGUE PIE FOR TWO

Steps:

• For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
• Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
• Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
• Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
• For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
• Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.