LEMON CREME RECIPES
LEMON CREAM SAUCE RECIPE - FOOD.COM
Make and share this Lemon Cream Sauce recipe from Food.com.
Total Time 15 minutes
Prep Time 0S
Cook Time 15 minutes
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.
Nutrition Facts : Calories 618, FatContent 66.1, SaturatedFatContent 41.1, CholesterolContent 244.6, SodiumContent 68.5, CarbohydrateContent 5.6, FiberContent 0.2, SugarContent 0.4, ProteinContent 3.7
LEMON CREME BRULEE RECIPE - FOOD.COM
Make and share this Lemon Creme Brulee recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
- In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
- In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
- Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
- Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
- Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.
Nutrition Facts : Calories 277.4, FatContent 22.7, SaturatedFatContent 13.3, CholesterolContent 212.3, SodiumContent 52.5, CarbohydrateContent 19, FiberContent 1.7, SugarContent 13.3, ProteinContent 3.3
More about "lemon creme recipes"
LEMON CREME BRULEE RECIPE: HOW TO MAKE IT
Here’s a refreshing, tangy twist on a classic. Don’t have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.—Sara Scheler, Helenville, Wisconsin
From tasteofhome.com
Reviews 2
Total Time 60 minutes
Category Desserts
Calories 652 calories per serving
From tasteofhome.com
Reviews 2
Total Time 60 minutes
Category Desserts
Calories 652 calories per serving
- Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.
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LEMON PASTRY CREAM RECIPE | ALLRECIPES
Easy lemon custard pastry cream for lemon tartlets.
From allrecipes.com
Reviews 3
Total Time 35 minutes
Category Desserts, Fillings, Fruit Fillings
Calories 267.7 calories per serving
From allrecipes.com
Reviews 3
Total Time 35 minutes
Category Desserts, Fillings, Fruit Fillings
Calories 267.7 calories per serving
- Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
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LEMON CREAM SAUCE RECIPE - FOOD.COM
Make and share this Lemon Cream Sauce recipe from Food.com.
From food.com
Reviews 4.0
Total Time 15 minutes
Calories 618 per serving
From food.com
Reviews 4.0
Total Time 15 minutes
Calories 618 per serving
- Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.
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ITALIAN LEMON CREAM CAKE RECIPE | ALLRECIPES
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
From allrecipes.com
Reviews 4.8
Total Time 4 hours 50 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 434.5 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 4 hours 50 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 434.5 calories per serving
- Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.
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LEMON CRÈME BRÛLÉE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.6
Reviews 3.6
- Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.
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LEMON CREAM PIE RECIPE | MARTHA STEWART
Serve up a slice of sunshine with this fluffy cream pie
From marthastewart.com
Reviews 3.7
Total Time 3 hours
Category Pie & Tarts Recipes
From marthastewart.com
Reviews 3.7
Total Time 3 hours
Category Pie & Tarts Recipes
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
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LEMON FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
It’s hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! —Rozie Born, Zumbrota, Minnesota.
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Desserts
Calories 72 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Desserts
Calories 72 calories per serving
- Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining 6 tablespoons butter over low heat. Add chips and milk; cook and stir until chips are melted, 10-12 minutes. , Stir in marshmallow creme and extract; cook and stir until smooth, 3-4 minutes longer. Pour into prepared pan. Chill until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.
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LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.
From pillsbury.com
Reviews 5
Total Time 3 hours 35 minutes
Calories 590 per serving
From pillsbury.com
Reviews 5
Total Time 3 hours 35 minutes
Calories 590 per serving
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
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SWEET AND TANGY LEMON CREAMS RECIPE
Nov 14, 2006 · Ingredients 5 cups confectioners' sugar 1/4 cup unsalted butter, at room temperature 2 1/2 tablespoons lemon juice 1/8 teaspoon salt 3/4 cup marshmallow cream 1 teaspoon lemon extract 1/2 teaspoon vanilla extract 2 lemons, zested 4 drops yellow food coloring, more or less as needed 1 pound chocolate ...
From thespruceeats.com
From thespruceeats.com
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LEMON CREAM RECIPE | EPICURIOUS
Jun 04, 2008 · Makes about 2 cups. 1 cup plus 2 tablespoons sugar. 1/2 cup fresh lemon juice. 4 large eggs. 1 large egg, separated. 1 tablespoon finely grated lemon peel. 10 tablespoons (1 1/4 sticks) chilled ...
From epicurious.com
From epicurious.com
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BEST LEMON CREAM RECIPE - HOW TO MAKE TARTINE BAKERY'S CREAM
Mar 02, 2012 · Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.)
From food52.com
From food52.com
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LEMON CREAM RECIPE | EPICURIOUS
Jun 03, 2008 · Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back ...
From epicurious.com
From epicurious.com
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BEST LEMON CREAM RECIPE - HOW TO MAKE TARTINE BAKERY'S CREAM
Mar 02, 2012 · Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat. Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time ...
From food52.com
From food52.com
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BAKING WITH DORIE: LEMON-LEMON LEMON CREAM RECIPE
Sep 26, 2018 · The recipe comes from Pierre Hermé, my pastry hero, and I think it's fascinating.It has all of the ingredients you find in a traditional lemon curd, but the way you make it changes the cream's texture—Pierre's lemon cream is tangier, lemonier and, I think, lighter on the tongue, than traditional lemon curd.
From seriouseats.com
From seriouseats.com
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MAKE AHEAD, LUXURIOUSLY CREAMY LEMON POTS DE CREME
For these Lemon Pots de Creme, we are going one simple step further by simmering a lemon syrup consisting of lemon zest, lemon juice and sugar and reducing it to create a concentrated kick of lemon flavor. Many Lemon Pots De Creme recipes just call for whisking in lemon juice and lemon zest directly into the cream, but you will be AMAZED at the ...
From carlsbadcravings.com
From carlsbadcravings.com
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ALLRECIPES ITALIAN LEMON CREAM CAKE - SHARE-RECIPES.NET
Duncan Hines Recipes Italian Cream Cake. Just Now 1 hours ago 2 hours ago Duncan Hines Recipes Italian Cream Cake.Just Now Low Carb Italian Lemon Cream Cake (Keto, Nut Free) Just Now Set aside To a stand mixer or use an electric hand mixer, add the sour cream, softened butter, heavy cream, lemon extract and stevia and blend until combined.Add one egg at a time until combined.
From share-recipes.net
From share-recipes.net
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LEMON CREAM AND RICOTTA CROSTATA | ITALIAN SONS AND ...
Mar 30, 2021 · When the pastry cream is cooled, remove the lemon peel and discard. Add the ricotta to the cream and gently fold together. Evenly spread cream and ricotta mixture over crust. With a rolling pin, roll out remaining dough and cut 8-10 equal strips of dough about ½ inch wide. Top the crostata with strips.
From orderisda.org
From orderisda.org
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CREAM CHEESE LEMON BARS - CREME DE LA CRUMB
Apr 16, 2020 · Instructions. Preheat oven to 350 degrees and line a 9x13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting. Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form.
From lecremedelacrumb.com
From lecremedelacrumb.com
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LEMON CREAM CUPCAKES - ALL INFORMATION ABOUT HEALTHY ...
Lemon Cream Cupcakes Recipe | Food Network hot www.foodnetwork.com. Directions. Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray. Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed ...
From therecipes.info
From therecipes.info
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