Lemon Berry Puffs Recipes

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LEMON BERRY TARTLETS



Lemon Berry Tartlets image

This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream.

Provided by Chef John

Categories     Desserts     Pies     Tarts

Time 28m

Yield 6

Number Of Ingredients 6

1 sheet frozen puff pastry
1 tablespoon all-purpose flour for dusting
1 egg, beaten
⅓ cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
  • Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
  • Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g

STRAWBERRY-LEMON CREAM PUFFS



Strawberry-Lemon Cream Puffs image

A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. My husband is impressed with their great taste and appearance. I like how easy the puffs are to make. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

1 cup water
1/4 cup butter, cubed
1 cup all-purpose flour
4 large eggs
FILLING:
1/4 cup sugar
1-1/2 tablespoons cornstarch
1 can (5 ounces) evaporated milk
1 cup vanilla yogurt
1-1/2 teaspoons lemon extract
1/4 teaspoon butter flavoring
1 cup sliced fresh strawberries
1/2 teaspoon confectioners' sugar

Steps:

  • In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON BERRY SLUSHY



Lemon Berry Slushy image

This is a great summertime drink!

Provided by MGREE688

Categories     Drinks Recipes     Slushie Recipes

Time 15m

Yield 2

Number Of Ingredients 5

⅓ cup lemon juice
1 cup water
1 cup frozen strawberries, thawed, with juice
¼ cup sugar
1 tray ice cubes

Steps:

  • In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 38.6 g, Fat 0.1 g, Fiber 2.5 g, Protein 0.6 g, Sodium 11.2 mg, Sugar 31 g

LEMON CREAM PUFFS



Lemon Cream Puffs image

The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE



Cream Puffs with Lemon Mousse and Blueberry Sauce image

The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 14

1 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash
Coarse sanding sugar, for sprinkling
2 cups (1 pint) blueberries
1/4 cup water
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
3/4 cup Lemon Curd for Cream Puffs
1/2 cup heavy cream, whipped

Steps:

  • Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
  • Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
  • Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
  • Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
  • Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

LEMON BLUEBERRY PUFF TART



Lemon Blueberry Puff Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

Sheet tray of 3/8-inch thick puff, frozen
2/3 cup fresh squeezed strained lemon juice
1/2 cup sugar
3 eggs
2 egg yolks
1 cup blueberries

Steps:

  • Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
  • Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
  • Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.

LEMON-BERRY MUFFINS RECIPE BY TASTY



Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories     Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

  • Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  • Add the blueberries and carefully fold into the batter using a rubber spatula.
  • Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  • Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

LEMON BERRY TARTLETS (WITH PUFF PASTRY)



Lemon Berry Tartlets (With Puff Pastry) image

This came from another site and looks so pretty and pretty simple. Here's what Chef John had to say: "This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream"

Provided by Bonnie G 2

Categories     Tarts

Time 28m

Yield 12 Tarts, 12 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry
1 tablespoon all-purpose flour, for dusting
1 egg, beaten
1/3 cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Place frozen puff pastry sheet on a work surface dusted with flour.
  • Allow to thaw for 2 to 3 minutes.
  • Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
  • Place pastry rounds on the prepared baking sheet.
  • Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
  • Brush each pastry round with beaten egg.
  • Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
  • Cut around the small inner circle of each pastry round and gently push it down.
  • Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 123.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 15.5, Sodium 56.9, Carbohydrate 10.4, Fiber 0.3, Sugar 0.8, Protein 2.1

LEMON BERRY PUFFS



Lemon Berry Puffs image

These are so delicious!! Great company dessert or just for the family to enjoy, very easy to do especially if you use frozen vol-au-vent shells.

Provided by Derf2440

Categories     Tarts

Time 42m

Yield 24 serving(s)

Number Of Ingredients 14

2 cups mixed berries, frozen
2/3 cup granulated sugar (I used splenda, just 1/3 cup)
2 tablespoons lemon juice
1 tablespoon cornstarch
1 (397 g) package puff pastry, frozen OR
1 (300 g) package vol-au-vent frozen pastry shells (6 shells)
1/2 cup lemon juice
3 eggs
1 egg yolk
2/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 cup whipping cream, whipped
icing sugar

Steps:

  • Berry Sauce:.
  • Make a slurry with the lemon juice and cornstarch. Bring the berries, sugar, lemon juice and cornstarch slurry in a saucepan to a boil over medium heat, stirring, until thickened. Cool to room temperature, set aside.
  • Pastry Puffs:.
  • To make small puffs - Preheat oven to 425°F Roll the pastry thinly; cut into 24 - 3 inch rounds. Transfer rounds to ungreased non stick cookie trays. Bake 10 to 12 minutes or until puffed and golden; cool completely.
  • Larger Puffs:.
  • Bake vol-au-vent shells according to directions on box. Cool completely, remove tops to cool too.
  • Lemon Filling:.
  • Cook lemon juice, eggs, egg yolk, sugar and salt in a small, heavy saucepan over medium low heat, whisking for 10 minutes or until thickened. Whisk in butter until thick and creamy. Remove from heat. Cover the surface with a piece of wax paper or plastic wrap and cool completely. Fold in cream, or reserve cream to dollop on top under hat.
  • To Assemble:.
  • If using small puffs, halve pastry puffs horizontally. Top the bottom half with lemon filling, or fill vol-au-vent, spoon berry sauce over and top with top of puff or if using cream here, dollop on top of berry sauce and top with puff top. Sprinkle with icing sugar.
  • Makes 6 large vol-au-vents or 24 small rounds.

Nutrition Facts : Calories 302.7, Fat 19, SaturatedFat 7.7, Cholesterol 58.1, Sodium 173.9, Carbohydrate 30.8, Fiber 0.9, Sugar 11.5, Protein 3.5

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