Lemon Charlottes And Lemon Curd Recipes

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LEMON CHARLOTTES WITH LEMON CURD AND CANDIED LEMON PEEL



Lemon Charlottes with Lemon Curd and Candied Lemon Peel image

Categories     Cake     Dairy     Dessert     Lemon     Spring     Bon Appétit

Yield Makes 6

Number Of Ingredients 12

Candied lemon peel
4 lemons
3 cups sugar
2 cups water
Lemon curd
4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup fresh lemon juice
Pinch of salt
1 1/4 cups chilled whipping cream
42 purchased soft ladyfingers (from two 3-ounce packages)

Steps:

  • For candied lemon peel:
  • Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only). Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Cut lemon peel into 1/8-inch-wide strips. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. Add lemon peel; simmer until peel is translucent, about 15 minutes. Using slotted spoon, transfer peel to prepared sheet; sprinkle 1 cup sugar over and toss to coat. Let dry at room temperature 2 hours. Transfer lemon peel mixture to airtight container. Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
  • For lemon curd:
  • Whisk egg yolks, whole eggs, sugar, lemon juice, and salt to blend in top of double boiler over barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and instant-read thermometer registers 160°F, about 6 minutes. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
  • Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl. Mix in 1/2 cup lemon curd; cover and chill. Beat whipping cream in large bowl until peaks form. Fold 1 cup whipped cream into remaining lemon curd; cover and chill. Cover remaining whipped cream; chill.
  • Line six 3/4-cup soufflé dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang. Cut ladyfingers into 2-inch lengths, reserving ends. Stand 7 ladyfinger pieces upright side by side, rounded side out, around inside rim of each dish. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely. Brush ladyfingers lightly with lemon syrup. Spoon 1/4 cup lemon cream mixture into center of each dish. Gently spread generous 1 tablespoon lemon curd-peel mixture over top of each. Chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  • Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte. Sprinkle each with candied lemon peel.

LEMON CURD



Lemon Curd image

Rich and creamy lemon curd is perfect alongside scones or sugar cookies.

Provided by Charlene Liang

Categories     Desserts     Fillings     Fruit Fillings

Time 4h20m

Yield 10

Number Of Ingredients 5

3 eggs
1 cup white sugar
⅓ cup lemon juice
¼ cup butter
2 teaspoons lemon zest

Steps:

  • Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
  • Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 20.9 g, Cholesterol 68 mg, Fat 6.1 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 21.7 mg, Sugar 20.3 g

EASY LEMON CURD



Easy Lemon Curd image

Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 5

1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Steps:

  • In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  • Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  • Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g

PERFECT LEMON CURD



Perfect Lemon Curd image

Wonderfully tart, classic English lemon curd...perfect with scones and tea.

Provided by TAWNIE44

Categories     Side Dish     Sauces and Condiments Recipes

Time 21m

Yield 12

Number Of Ingredients 5

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

Steps:

  • In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g

LEMON CHARLOTTES AND LEMON CURD



Lemon Charlottes and Lemon Curd image

This is a fabulous french dessert. These make for an impressive and delicious dessert for a dinner party. They are pretty easy (but very time consuming!!), and you can start preparing them at least a day ahead to save you a lot of time. Recipe from Bon Appetit. Preparation is overall process time (overnight, etc. ) Times are approximate depending on how fast you work and how long you intend to chill. Please do not shorten the minimum chill times for good results. Cook time includes all

Provided by love4culinary

Categories     Dessert

Time P2DT3h

Yield 6 serving(s)

Number Of Ingredients 12

candied lemon peel
4 lemons, organic (they arent waxed)
3 cups sugar
2 cups water
lemon curd
4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup lemon juice, freshly squeezed
1/8 teaspoon salt
1 1/4 cups whipping cream, chilled
42 soft ladyfingers (not the hard ones)

Steps:

  • This step (candied lemon peel and syrup) can be prepared up to 3 days ahead.
  • To make your candied lemon peel, line any small baking sheet with aluminium foi.
  • Using your vegetable peeler, remove the peel from your lemons in long strips, making sure you DO NOT remove the white portion as well, only the yellow.
  • Place the peel in a small saucepan, and just cover the peel with cold water.
  • Bring to a boil, then drain.
  • Repeating blanching process 2 more times in the same manner as stated above.
  • Take your lemon peel, and cut into 1/8 inch wide strips.
  • In a medium saucepan, bring 2 cups sugar and 2 cups water to a boil, stirring constantly until sugar dissolves.
  • Boil gently for 5 mins, and then add lemon peel.
  • Simmer until peel is translucent (this will take approx 15 mins).
  • Using a slotted spoon (DO NOT THROW AWAY THE SYRUP), transfer your peel to aluminum covered pan and sprinkle 1 cup of sugar over the peels and toss to coat completely.
  • Allow these to dry at room temp for 2 hours.
  • Transfer peels to an airtight container and store at room temperature.
  • Pour the syrup into a bowl, cover and chill.
  • For your Lemon Curd.
  • This step should be done the day before.
  • In the top portion of a double boiler over barely simmering water (ie: the water SHOULD NOT touch the top)Whisk your egg yolks, whole eggs, sugar, lemon juice and salt to blend.
  • Whisk constantly until mixture thickens and instant-read thermometer reads 160F (this should take approximately 6 mins).
  • Now transfer mixture to a glass bowl, wrap in plastic wrap so that the plastic is touching the surface of the mixture, and refrigerate overnight.
  • Take a portion (NOT ALL) of your candied lemon peel and finely chop enough to measure 1/4 cup.
  • Place this in a small bowl and mix in 1/2 cup of lemon curd.
  • Cover and chill.
  • Beat whipping cream in a large bowl until speaks form.
  • Fold 1 cup of whipped cream into the remaining lemon curd, cover and chill mixture.
  • Cover remaining whipped cream and chill.
  • Now, line six 3/4-cup souffle dishes (2 inches in dia with 1 1/2 inch-high sides) with plastic wrap, allowing 3 inch overhang.
  • Take your ladyfingers and cut them into 2 inch lengths, keeping the ends for later.
  • Stand 7 ladyfinger pieces upright, side by side, rounded side out, around the inside rim of each souffle dish.
  • Place reserved end pices of ladyfingers in the bottom of each souffle dish, making sure to cover completely.
  • Take out your chilled syrup, and brush ladyfingers lightly with this syrup.
  • Spoon 1/4 cup lemon/whipped cream mixture into the center of each dish, and then genty spread a heaping tablespoon of lemon curd/peel mixture over the top of each.
  • Cover and chill for at least 2 hours, and up to 1 day ahead.
  • Now that they have chilled for a length of time, remove the charlottes from the souffle dishes by using the plastic wrap to lift up.
  • Carefully remove the plastic wrap.
  • Place charlottes on plates.
  • Spoon reserved whipped cream into a pastry bag fitted with medium star tip(or be creative and use any kind of bag you can cut the tip off of for a less fancy but workable approach!) and pipe whipped cream rosette atop each charlotte.
  • Sprinkle each with candied lemon and serve immediately.

Nutrition Facts : Calories 1016.3, Fat 30.2, SaturatedFat 15.7, Cholesterol 559.3, Sodium 213.2, Carbohydrate 182.3, Fiber 4.2, Sugar 145.2, Protein 14

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