LEMON CURD TARTLETS
This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON MACAROON TARTLETS
This recipe came from the March/April 1994 issue of Cooking Light magazine. I have fixed these many times and you would never suspect them of being low fat! They are delicious!
Provided by Susan Dillard
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place egg in small bowl and set aside.
- Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
- Slowly add water& lemon juice stirring with a whisk until blended.
- Bring to a boil over medium heat and stirring constantly cook one minute.
- Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
- Cook over medium heat 1 minute or until thickened, stirring constantly.
- Pour mixture into a bowl; stir in coloring, if desired.
- Place plastic wrap on surface and chill.
- Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
- Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
- MACAROON TART SHELLS:.
- Combine all ingredients (except spray) in a bowl; stir well.
- Divide evenly among 12 muffin cups coated with cooking spray.
- Press mixture into bottom and up sides of cups.
- Bake at 400°F for 15 minutes or until edges are browned.
- Cool 2 minutes on a wire rack.
- Remove from pan and cool completely on wire rack.
LEMON MACAROON CHICKS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 30 chicks
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
- Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
- Meanwhile, cut the jelly beans in half lengthwise and set aside.
- Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
- Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.
LEMON MACAROONS
Provided by Alex Guarnaschelli
Categories dessert
Time 38m
Yield 30 macaroons
Number Of Ingredients 7
Steps:
- These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.
- Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
- Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.
- Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.
LEMON MACAROON PIE
Categories Milk/Cream Food Processor Mixer Egg Dessert Bake Lemon Coconut Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 22
Steps:
- For Crust:
- Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
- Position rack in bottom third of oven; preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang. Freeze 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature.
- For Filling:
- Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, 1/4 cup chilled whipping cream, lemon juice, melted better, lemon peel, 1 1/2 teaspoons vanilla and almond extract.
- Pour filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve.
LEMON MACAROON TARTLETS
This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!
Provided by Andrea
Categories Fruit Tarts
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
- In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
- Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
- Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 16.4 g, Fat 4.2 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 4 g, Sodium 83.8 mg, Sugar 8.6 g
LEMON MACAROON TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups. In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
- Bake until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
- Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut. Top with shaved chocolate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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