LEMON FIG RECIPES

Name: Mom's Lemon Custard Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 1 cup sugar; 1 tablespoon butter, softened; 2 large eggs, separated; 1 cup whole milk; 3 tablespoons all-purpose flour; 1/8 teaspoon salt; 1/4 cup lemon juice; 2 teaspoons grated lemon zest; Optional: Whipped cream, lemon slices and fresh mint

MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT

Mom's Lemon Custard Pie Recipe: How to Make It image

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1 cup sugar
1 tablespoon butter, softened
2 large eggs, separated
1 cup whole milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup lemon juice
2 teaspoons grated lemon zest
Optional: Whipped cream, lemon slices and fresh mint

Steps:

Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

Nutrition Facts : Calories 315 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 45g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

WHOLE-LEMON TART RECIPE - NYT COOKING

Whole-Lemon Tart Recipe - NYT Cooking image

My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. The filling is the surprise — it’s made with every part of the lemon except the seeds, and so its flavor is exuberantly full. It’s also easy to make — it all happens in the food processor. It bakes to a creaminess that teeters between custard and pudding. Alone, it’s interesting, but with the sweet crust (think butter cookie), it’s deeply satisfying. To get every lick of flavor and the best texture out of the crust, don’t roll it too thin and make sure to bake it well — you want the color to be truly golden brown.

Provided by Dorie Greenspan

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 partly baked 9-to-9 1/2-inch tart crust in a pan with a removable bottom (recipe)
1 lemon, scrubbed and dried
1 1/2 cups/300 grams sugar
2 large eggs, at room temperature
3 tablespoons/24 grams cornstarch
4 ounces/113 grams unsalted butter (1 stick), melted and cooled
Confectioners’ sugar, for dusting

Steps:

Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they’re incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.
Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned — don’t be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that’s fine. A toothpick poked into the center — be gentle — will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).
Just before serving, dust the top with confectioners’ sugar.

Nutrition Facts : @context http//schema.org, Calories 405, UnsaturatedFatContent 8 grams, CarbohydrateContent 56 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 10 grams, SodiumContent 137 milligrams, SugarContent 38 grams, TransFatContent 0 grams

More about "lemon fig recipes"

LEMON SUPREME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

See details

FIG JAM RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt
From bbcgoodfood.com
Total Time 40 minutes
Category Condiment
Calories 49 calories per serving

Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

See details

MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving

Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

See details

WHOLE-LEMON TART RECIPE - NYT COOKING

My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. The filling is the surprise — it’s made with every part of the lemon except the seeds, and so its flavor is exuberantly full. It’s also easy to make — it all happens in the food processor. It bakes to a creaminess that teeters between custard and pudding. Alone, it’s interesting, but with the sweet crust (think butter cookie), it’s deeply satisfying. To get every lick of flavor and the best texture out of the crust, don’t roll it too thin and make sure to bake it well — you want the color to be truly golden brown.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 405 per serving

Just before serving, dust the top with confectioners’ sugar.

See details

FIG PRESERVES RECIPE | ALLRECIPES

Make your own fig preserves from scratch with this easy canning recipe.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 30 minutes
Category Jams and Jellies
Calories 141.2 calories per serving

Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.n

See details

MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT

Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

See details

WHOLE-LEMON TART RECIPE - NYT COOKING

Just before serving, dust the top with confectioners’ sugar.

See details

MAKE INCREDIBLE FOOD & COCKTAIL RECIPES AT HOME - GARNISH ...

Find hundreds of creative cocktails and doable recipes perfect for entertaining or just to eat. Great food and drink doesn't have to take great feats, find …
From garnishwithlemon.com

See details

RECIPES - REAL SIMPLE

See simple, easy-to-follow recipes for everything you love to eat and all the dishes you want to try. We have recipes for tried-and-true classics, trendy dishes, cocktails—amaretto sour or mai tai, anyone?—and more: With our step-by-step recipes …
From realsimple.com

See details

CLASSIC FRENCH LEMON TART RECIPE - THE SPRUCE EATS

Jan 08, 2022 · This classic French lemon tart is the quintessential French tart, found at patisseries and cafés year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet …
From thespruceeats.com

See details

EASY DESSERT LEMON GLAZE RECIPE - THE SPRUCE EATS

Jul 13, 2021 · Making lemon glaze from scratch allows you to adapt the taste and consistency to any baked good. For instance, if you want it a little thicker, add a bit more sugar, or you can give it extra flavor with more lemon juice or switch to another type of citrus.Citrus glazes are especially good with other fruits, and lemon …
From thespruceeats.com

See details

DWARF MEYER LEMON | GURNEY'S SEED & NURSERY CO.

A taste of the tropics! Dwarf citrus trees bear fragrant white flowers followed by mouth-watering fruit! Dwarf Meyer Lemon plant produces medium-size, round orange-yellow fruit year round. …
From gurneys.com

See details

HEALTHY RICOTTA CHEESE RECIPES - EATINGWELL

Find healthy recipes using ricotta cheese, from the food and nutrition experts at EatingWell. ... This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. ... Fig …
From eatingwell.com

See details

EASY VEGAN RECIPES - LOVE AND LEMONS

Hundreds of healthy, seasonal, whole food recipes that you and your family will love! Includes many vegan recipes, vegetarian recipes, gluten free recipes!
From loveandlemons.com

See details