Creamylemoncups Recipes

CREAMY LEMON SLICE

Steps:

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
• Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
• Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
• Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
• Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.
• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
• Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
• Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
• Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
• Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
• Pour the liquid into the prepared base and bake for 15 minutes or until set.
• Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.

LEMON CUPS

Steps:

• Stir together the sugar, flour, salt, and lemon zest.
• Mix in butter until well combined and finely textured.
• Stir in egg yolks.
• Stir in lemon juice.
• Stir in the milk.
• Beat egg whites until stiff and carefully fold into mixture.
• Pour into 8 (lightly greased with butter) custard cups.
• Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
• Bake in a preheated 325F oven for 45 minutes.
• Serve warm.

LEMON CUPS

Steps:

• Preheat oven to 350°F.
• Grease eight (6 ounce) custard cups; set aside.
• In a large bowl, beat sugar, flour and butter/margarine.
• Add lemon peel and lemon juice; set aside.
• In a small bowl, mix egg yolks and milk.
• Add to cream mixture and stir.
• Fold in egg whites.
• Pour into cups.
• Place in baking pan and add one inch of water to pan.
• Bake for 35 to 40 minutes or until golden.