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Posts Tagged ‘lemon’

Little Lemon Tarts


LittleLemonTarts

A few days ago I had some lemons languishing the refrigerator. I ran across this recipe for lemon curd and this recipe for lemon tarts and decided that this would be a great way to use up the lemons.

I have made lemon curd in the past and found the process to be a little daunting. This method was much easier. I found that the lemon curd thickened pretty quickly. I did check the temperature with a food thermometer after it thickened and found it was in the safe range. I refrigerated the lemon curd and then made the cookies a few days later.

I used a small cookie scoop to portion the dough into the mini muffin tins and I got three and a half dozen from this batch of dough. You bake the dough for eight minutes and then remove it from the oven and make an indentation with the handle of a wooden spoon or you can use this little tool from Pampered Chef if you happen to have one. I have had one for several years and was glad to find a use for it!

TartTamper

After making the indentations in the cookies you fill them with lemon curd and then return them to the oven for four more minutes. You cool them briefly in the pans and then carefully remove them to a cooling rack. I used an offset spatula to help take them from the pans. After cooling you can sprinkle them with powdered sugar if desired.

I think these little tarts would be nice to serve at a shower or tea or just enjoyed by anyone who likes lemon. The lemon curd can be frozen so I think the tarts themselves should also freeze well--I plan to try freezing a couple and I will update this post later if it is successful.

Edited to add: The lemon tarts that I froze were great! This makes this recipe even better in my book. 🙂

Becka


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A couple of lemons


Before I left for Michigan I juiced some lemons and then froze the juice. Since my return I have used the juice in some salad dressings and in a couple of desserts.

I don't know where this first recipe originated, but my friend Sandy kept telling me that she had made "my" lemon cake and that her family was quite fond of it. I finally asked her for a copy of the recipe for "My" lemon cake and honestly didn't remember making it. 🙂 I did make it recently and it is a good cake.

Lemon Streusel Cake

For cake and streusel topping:

1/2 cup finely chopped pecans
1 pkg. lemon or yellow cake mix (I used Duncan Hines Lemon)
1 pkg. (3-4 oz.) instant lemon pudding mix
1 stick cold butter
3/4 cup milk
2 large eggs

For the lemon cream cheese topping:

1 small lemon
1 pkg. (8 oz.) reduced fat cream cheese
1/4 cup sugar

For the glaze:

1 cup powdered sugar
1-2 Tbsps. milk

Preheat oven to 350 degrees. While it heats toast the pecans for 3-4 minutes.

Grease and flour 9" x 13" pan.

Combine cake mix and pudding mix with wire whisk. Cut the butter into small chunks and work into mixes with a pastry blender until crumbly. Take 1 cup of this mixture and combine with the pecans. Set this aside for the struesel topping.

Add 3/4 cup milk and the eggs to the rest of the cake mixture and beat with electric mixer. Batter will be thick. Spread into prepared pan.

Make cream cheese layer by zesting lemon to get 1 teaspoon zest and juice lemon to get 1 Tbsp. juice. Add to cream cheese and granulated sugar. Beat with electric mixer until light and fluffy. Dollop this over top of lemon cake batter. Spread small dollops together to form a thin layer over cake batter.

Sprinkle streusel topping over cream cheese layer.

Bake at 350 degrees for about 30-35 mins. until cake just starts to pull away from the sides of the pan and top springs back when lightly touched. Cool to room temperature and drizzle with glaze.

I still had a little of the lemon juice left and made this lemon tart over the weekend.

The filling is very tart and delicious. My crust was not as tender as I would have liked but I did enjoy the almonds in the crust. I made the crust in the food processor as the recipe directs and so far I have never been able to make pie crust in the food processor which is as tender as when it is made by hand. Have any of you readers had success making pie crust in the food processor?

Becka


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When life gives you lemons…make a pie!


A reader recently commented that most of my recipes are for desserts or for high calorie foods. I guess that is true. It seems at this stage of life I cook a big meal on Sunday and we eat leftovers or planned-overs for several nights during the week. I figure most people probably have a good recipe for meatloaf or spaghetti, pinto beans, etc. Most of the recipes I post are ones that are tried and true and perhaps some that you might not have seen on other sites.

This is exam week here at school. Rob got some kind of virus last week and has been resting a lot, trying to recover. He did go to the doctor and was told that it was not Swine flu (H1 whatever) but a combination of allergies and a virus that is going around.

We also made a few finishing touches in the spare/guest room. We hung some pictures and placed a few decorative objects around the room in preparation for our guests who are to arrive Wednesday evening.

picture of Dresserwithscarf

This picture hung in my bedroom when I was a little girl. We had it matted and framed several years ago.

picture of Wynken

We found these pictures at the same consignment shop where we bought the dresser.

picture of Flowerpictures

I also have been planning the menus for the nights they will be eating with us and trying to include things that aren't too unusual. We don't know anything about the couple who will be staying with us so it should be an interesting week for all of us!

Over the weekend I did make a lemon pie using a recipe from Sunkist that I have used for many years. It makes a very tasty pie and the method is a bit different than any other lemon pie that I have tried. If you have a few lemons on hand I hope you will give it a try.

Sunkist Lemon Pie

1 1/2 cups sugar
1/4 cup plus 2 Tbsps. cornstarch
1/4 tsp. salt
1/2 cup cold water
1/2 cup lemon juice
3 egg yolks, well beaten
2 Tbsps. margarine or butter
1 1/2 cups boiling water
1 tsp. grated lemon peel
1 baked 9" pie shell

In a saucepan mix sugar, cornstarch, and salt with a wire whisk. Gradually blend in cold water and then lemon juice. Add egg yolks, then add margarine or butter. Add boiling water gradually, stirring with a rubber spatula. Bring mixture to a boil while stirring with the spatula. Boil for one minute. Remove from heat and stir in the grated lemon peel. Pour the hot filling into the baked pie shell. Let this stand while you prepare the meringue.

Meringue

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 Tbsps. sugar

Beat egg whites until frothy. Add cream of tartar. Beat on high until soft peaks form. Reduce speed to medium and gradually add the sugar. Return to high speed and beat until the egg whites are fairly stiff but still glossy and soft peaks form. Place the meringue on the hot filling making sure to seal the meringue to the edge of the crust. Bake at 350 degrees for 12-15 mins. or until lightly browned. Cool on a wire rack and then refrigerate for several hours or overnight before serving.

picture of Lemonpie

picture of Lemonpieslice

Becka


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