Lemon Clouds With Custard Recipes

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

LEMON CUSTARD CAKES

Steps:

• Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
• In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
• With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
• Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.

LEMON CURD CUPCAKES

Steps:

• For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.

LEMON CLOUD PIE I

Steps:

• Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
• Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
• In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
• Spoon filling into shell and chill.

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES

Steps:

• In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
• Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
• Refrigerate, uncovered, until set, at least 3 hours.
• As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
• To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

LEMON CUSTARD IN MERINGUE CUPS

Steps:

• For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.

LEMON CUSTARD

Steps:

• Place all ingredients into a medium saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 6 to 8 minutes. Strain custard through a fine mesh strainer. Use immediately.

LEMON CLOUD

Steps:

• Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften. Stir constantly over low heat until gelatin dissolves. Set aside. Combine sugar and lemon juice in another small saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of saucepan. Increase heat and boil without stirring until thermometer registers 238°F, about 5 minutes.
• Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Gradually beat hot syrup into egg whites. Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes. Mix in yogurt. Divide among 8 custard cups or ramekins. Refrigerate until set, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

LIGHT LEMON CUSTARD

Steps:

• Sprinkle gelatin over wine in small bowl. Let stand 10 minutes to soften.
• Whisk eggs and sugar to blend in heavy small saucepan. Mix in nonfat milk then lemon juice and peel. Stir over medium-high heat until mixture thickens slightly and just come to boil. Remove from heat; immediately mix in gelatin mixture. Stir until gelatin dissolves. Divide custard among four 1/2-cup ramekins or custard cups. Chill until set, about 2 hours. (Can be prepared 2 days ahead.)Garnish each with lemon slice and mint sprig and serve.

LEMON CUSTARDS

Steps:

• Preheat the oven to 300 degrees F.
• Place eight 6 oz.
• ramekins in a deep baking pan.
• Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
• Stir in the lemon juice and the cream.
• Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
• Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
• (It's easier to fill the pan when it's already in the oven).
• Cover the pan lightly with aluminum foil and bake for about 50 minutes.
• You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
• That's okay- I promise.
• That means they are perfect.
• Do not overcook, or your custard will taste like scrambled eggs.
• Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
• As they chill, they will completely firm up.
• Before serving, let them sit at room temperature for 15 minutes.
• I like to serve these with a crisp cookie, like a gingersnap.