Meyer Lemon Almost Soufflé
April 28, 2012
WSJ April 2012. Serves 4. Bake 350° 9 inch pie plate.
Like a meringue pie with out the crust or meringue topping.
- 6 egg yolks
- 3/4 C sugar
- 2 Meyer lemons – juice & zest
Simmer 2 inches water in bottom of double boiler. Reduce heat to low. Whisk 6 egg yolks in top of boiler until foamy. Keep whisking, add sugar then lemon juice & zest, whisk until thickened (about 10 minutes). remove from heat.
- 3 egg whites, beat until just stiff (hold shape but not dry)
Fold egg whites into cooled lemony mixture.Pour into 9 inch pie plate.
Bake until custard is set, pale gold and puffed – about 15 minutes. Serve warm, within 10 min.
Filed in Desserts Cakes Cookies
Tags: custard, dessert, meringue, meyer lemon, pie, souffle
Lemon Marscapone and Berries
April 12, 2012
From Epicurious. Fresh, easy dessert, use lots of mixed fresh berries.
Whip the cream ingredients and limoncello together until soft peaks form.
- 3/4 C whipping cream
- 4 oz (1/2C) marscapone cheese
- 3 TB sugar
- 3 TB (or to taste) limoncello liquor
Toss to mix fresh berries. 1 Tb lemon zest, some sugar (less than 1/2 Cup to sweeten berries if desired) or add 1/2 C raspberry preserves to 8 C mixed berries.
Filed in Desserts Cakes Cookies
Tags: berries, lemon, limoncello, marscapone, whipping cream
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