SIMPLE LIGHT LEMON CUSTARD
Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.
Provided by Just Happy
Categories Dessert
Time 11m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, lemon rind and sugar in a saucepan on medium heat.
- Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
- Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
- Set aside, let cool before serving.
- Mixture will thicken even more when cold.
- Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
LEMON CLOUD PIE I
A light, refreshing, and easy to make pie. It's one of my summer favorites.
Provided by P. Tindall
Categories Desserts Pies No-Bake Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
- Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
- In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
- Spoon filling into shell and chill.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 36.6 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 152.1 mg, Sugar 26 g
LEMON CLOUD PIE II
This is a great pie, and a little different to our usual lemon meringue.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
- Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
- Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 54.9 g, Cholesterol 157 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 55.5 mg, Sugar 50.5 g
HONEY-LEMON CUSTARD WITH FRUIT
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Berry Dairy Fruit Dessert Vegetarian Low Sodium Lemon Summer Shower Chill Honey Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.
- Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
- Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
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