Fresh Fruit With Lemon Creme Recipes

LEMON CRèME BRûLéE WITH FRESH BERRIES

Lemon Crème Brûlée with Fresh Berries image

Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème brûlée."

Provided by Alexis Watson

Categories Berry Citrus Dairy Dessert Bake Broil Freeze/Chill Quick & Easy Lemon Anniversary Chill Bon Appétit California Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Steps:

Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

SUMMER BERRIES WITH LEMON CREME FRAICHE

Summer Berries With Lemon Creme Fraiche image

A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.

Provided by gailanng

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup creme fraiche (8 ounces)
3 1/2 tablespoons sugar
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
4 cups mixed berries such as blueberries, strawberries, raspberries and blackberries
4 mint sprigs (to garnish)

Steps:

Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

SIMPLE LEMON FRUIT DIP

Simple Lemon Fruit Dip image

My husband's a construction worker and this is a great treat to put in his lunch with whatever fresh fruit he wants. It keeps all week in the fridge. Fun, tasty, lemony! -Megan Wilkinson, Morgan, Utah

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-2/3 cups.

Number Of Ingredients 4

Ingredients

1 cup cold whole milk
1 package (3.4 ounces) instant lemon pudding mix
1 cup sour cream
Assorted fresh fruit

Steps:

In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Whisk in sour cream. Chill until serving. Serve with fruit.

Nutrition Facts : Calories 75 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 106mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

FRESH FRUIT PIZZA WITH LEMON CURD (5 WW PTS.)

Fresh Fruit Pizza With Lemon Curd (5 Ww Pts.) image

another treasure from Cooking Light Magazine It's a low fat version of the traditional cookie dough, creamcheese and fruit pizza. It's just as tasty though!

Provided by Bri22

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup sugar
1 tablespoon grated fresh lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 lemons)
2 tablespoons butter or 2 tablespoons margarine
1 (18 ounce) package refrigerated sugar cookie dough
cooking spray
2 tablespoons seedless raspberry jam, melted
2 cups fresh raspberries
2 cups blackberries
1 cup sliced strawberry
1 plum, sliced
2 teaspoons sugar

Steps:

to make lemon curd: Combine the first three ingredients in a saucepan over medium heat, stirring with a whisk Cook with a whisk until sugar dissolves and mixture is light in color (about three minutes) Stir in lemon juice and butter, cook for five minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
Cool.
Cover and chill (the mixture will thicken as it cools).
this makes 1 1/3 cup so just freeze what you dont use for this recipe To make Pizza: Preheat oven to 350 press dough into a 12 inch pizza pan coated with cooking spray bake at 350 for 12 minutes or until golden brown cool completely preheat broiler spread jam over crust spread lemon curd over jam arrange raspberries, blackberries, strawberry slices, and plum slices on top sprinkle sugar over top broil for 3 minutes 12 servings (wedges).

Nutrition Facts : Calories 305.9, Fat 11.9, SaturatedFat 3.7, Cholesterol 52.7, Sodium 206.6, Carbohydrate 48.2, Fiber 3.4, Sugar 27.6, Protein 3.6

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