French Lemon Cream Recipes
LEMON CREAM
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Provided by Tammy
Categories Desserts Frostings and Icings Lemon
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
- Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
- Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
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- Have an instant-read thermometer, a strainer, and a blender at hand. Bring a few inches of water to a simmer in a large saucepan.
- Put the sugar and lemon zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and lemon zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs, followed by the lemon juice.
- Set the bowl over the saucepan, making sure that it does not touch the water, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180° F. As you whisk - you must whisk constantly to keep the eggs from scrambling - you'll see that the cream starts out light and foamy, then bubbles will get bigger, and then, as it gets closer to 180° F, it will start to thicken and the whisk will leave tracks. When the whisk leaves tracks, the cream is almost ready. Don't stop whisking or checking the temperature, and have patience - depending on how much heat you're giving the cream, getting to temperature can take as long as 10 minutes.
- As soon as it reaches 180° F, remove the lemon cream from the heat and strain it into the container of the blender; discard the zest. Let the cream stand, stirring occasionally, until it cools to 140° F, about 10 minutes.
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- Place granulated sugar in a large bowl and use your hands to rub in the lemon zest. Next, add the large eggs and fresh lemon juice. Whisk everything to combine then add to a large heavy-bottomed pot.
- Over low to medium heat start to cook the filling. Do not turn the heat up, you risk burning the filling. Continue whisking constantly until the mixture reaches 180F/82C, at this point the mixture will be much thicker. I suggest using an instant-read thermometer to ensure the filling does not burn. When the mixture has reached the correct temperature take it off the heat and pour over a sieve into a clean bowl. Let the mixture cool for 10-15 minutes.
- Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Making sure to let the mixture process for a minute in between adding more butter. When all the butter is added let the mixture run for an additional 3-5 minutes, to create that luscious creamy texture.
- Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.
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