Lemon Buttermilk Tart Bayona Restaurant New Orleans La Recipes

LEMON BUTTERMILK TART - BAYONA RESTAURANT, NEW ORLEANS, LA

Steps:

• Crust:.
• Combine first 3 ingredients in bowl. Add butter; rub with fingertips or cut in using pastry blender until mixture resembles coarse meal. Whisk yolks and 1 1/2 T water in small bowl to blend. Pour yolk mixture over flour mixture. Stir with fork to blend. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
• Butter and flour 9-inch diameter tart pan with removeable bottom. Roll out dough on floured surface to 1/8-inch thick round. Transfer to part pan. Trim edges; reserve trimmings. Freeze crust until firm, about 30 minutes.
• Preheat oven to 350°F.
• Line crust with foil; fill with dry beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake crust until golden, about 12 minutes. Cool. Repair cracks in crust with reserved dough. Maintain oven temperature.
• Lemons:.
• Using serrated knife, cut ends from lemons. Slice lemons into 1/8-inch thick rounds (or thinner). Remove any seeds.
• Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
• Place lemons in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge lemons in syrup, about 8 minutes longer. Cool 1 hour.
• Line baking sheet with waxed paper. Using slotted spoon, transfer lemon slices to prepared sheet, arranging in single layer.
• Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
• Cover lemons and syrup separately; chill until cold, at least 3 hours and up to 3 days.
• Filling:.
• Whisk all ingredients in medium bowl to blend. Pour into crust. Bake until filling is set, about 30 minutes. Cool completely. Chill until cold. (Can be made 8 hours ahead.).
• Cut lemon slices in half; pat dry with paper towels. Arrange lemon slices in overlapping circles on filling. If lemon syrup is very thick, warm briefly over low heat. Brush lemons with enough syrup to glaze.

LEMON BUTTERMILK SUGAR COOKIE TART

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
• Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within 1/2 inch of edges. Cool completely in pan, about 1 hour.
• In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
• In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.

BUTTERMILK LEMON PIE

Steps:

• Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

LEMON BUTTERMILK PIE

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
• Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
• Make the Pâte Brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

LEMON-SODA BUTTERMILK PARFAIT

Steps:

• Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
• Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
• Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
• Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
• Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
• Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
• Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
• Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.

LEMON COCONUT BUTTERMILK PIE

Steps:

• While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
• Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
• Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
• Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

LEMON BUTTERMILK BUNDT CAKE

Steps:

• Preheat oven to 325; grease and flour a Bundt pan.
• Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
• Add the dry ingredients, alternating with the 1 cup of buttermilk .
• Put your lemon zest and lemon juice in last and mix well.
• Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
• Perform the "toothpick" test to make certain it is done but don't overcook !
• While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
• Allow cooked cake to cool on a rack for about an hour.
• Run a knife around cake in pan for easier removal.
• Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
• Spread the glaze all over the cake.