Lemon Cups Recipes

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LEMON CUPCAKES



Lemon Cupcakes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

LEMON CUPS



Lemon Cups image

This is a lemony, light-tasting dessert. Looks great, so it's good enough for guests. It separates into two layers, with a creamy custard on the bottom and light as air cake on the top.

Provided by cuisinebymae

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
1 lemon, zest of, finely grated
2 tablespoons butter
3 eggs, separated
5 tablespoons lemon juice
1 1/2 cups milk

Steps:

  • Stir together the sugar, flour, salt, and lemon zest.
  • Mix in butter until well combined and finely textured.
  • Stir in egg yolks.
  • Stir in lemon juice.
  • Stir in the milk.
  • Beat egg whites until stiff and carefully fold into mixture.
  • Pour into 8 (lightly greased with butter) custard cups.
  • Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
  • Bake in a preheated 325F oven for 45 minutes.
  • Serve warm.

THE BEST HOMEMADE LEMON BARS RECIPE



The Best Homemade Lemon Bars Recipe image

These are the best homemade lemon bars! With a perfectly chewy crust, zesty lemon filling and dusted with powder sugar they are the ultimate summertime treat.

Yield 24

Number Of Ingredients 10

1 cup butter (softened)
1/2 cup sugar
2 cups flour
1/4 teaspoon salt
3 cups sugar
6 large eggs (beaten)
1 lemon (zested)
1 cup lemon juice (fresh or bottled)
1 cup flour
1/2 cup powdered sugar

Steps:

  • Heat oven to 350 degrees F.
  • Spray a 9 x 13 inch baking pan with nonstick cooking spray.
  • Cream together softened butter and sugar in a large mixing bowl.
  • Add flour and salt and mix until blended.
  • Press into the bottom of prepared pan and bake for 15 minutes.
  • While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
  • Remove from oven and dust with powdered sugar.
  • Cool completely and cut into squares.

Nutrition Facts : Servingsize 1 serving, Calories 6545 kcal, Fat 268 g, SaturatedFat 51 g, Cholesterol 0 mg, Sodium 1883 mg, Carbohydrate 927 g, Sugar 566 g, Protein 186 mg

MINI LEMON MOUSSE CUPS



Mini Lemon Mousse Cups image

Serve Mini Lemon Mouse Cups for a simple but refined dish. Our Mini Lemon Mouse Cups are made from only two ingredients and are served individually.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 9 servings

Number Of Ingredients 2

2 cups thawed COOL WHIP Whipped Topping
1 jar (10 oz.) lemon curd

Steps:

  • Add COOL WHIP to lemon curd in medium bowl; stir with whisk just until blended.
  • Spoon into 9 small dessert dishes.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 40 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 21 g, Protein 0 g

LEMON BAR COOKIE CUPS



Lemon Bar Cookie Cups image

Provided by Elyse

Yield 24

Number Of Ingredients 13

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (softened)
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
6 Tablespoons butter (softened)
1 cup sugar
4 eggs (divided)
2/3 cup lemon juice
1 lemon (zest)
2 Tablespoons powdered sugar (for garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a mini muffin tin with nonstick cooking spray.
  • In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
  • In a large mixing bowl, cream together butter and sugar until fluffy.
  • Beat in egg and vanilla.
  • Gradually beat in dry ingredients until combined.
  • Roll into 1" sized balls and place in muffin tin.
  • Bake for 8-10 minutes or until golden brown.
  • Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
  • To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
  • Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
  • Add lemon juice and mix until combined, there will still be some lumps.
  • Pour filling mixture into a saucepan over medium heat.
  • Whisk constantly for 5 minutes, or until smooth and thickened.
  • Remove lemon curd from heat and let cool for 2-3 minutes.
  • Carefully spoon a teaspoon of lemon curd into each cookie cup.
  • Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
  • Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.

LEMON PUDDING CAKE CUPS



Lemon Pudding Cake Cups image

A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1/3 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1/8 teaspoon salt
1/2 cup 2% milk
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 large egg white

Steps:

  • In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture. , Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.

Nutrition Facts : Calories 230 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 210mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON CUP CUSTARD



Lemon Cup Custard image

I got this new cookbook yesterday "Baking, From My House to Yours" by Dorrie Greenspan. It's chock full of lovely recipes. I made this last night and it's wonderfully rich with just a hint of lemon flavour. My husband really enjoyed it and so did I!

Provided by MarieRynr

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/4 cups whole milk
1 grated lemon, zest of
4 large eggs
1/2 cup sugar
pure lemon extract (optional) or extract (optional)

Steps:

  • Put the milk and the lemon zest in a saucepan and bring just to the boil. Remove from heat, cover and set aside. Let sit for 30 minutes in order for the lemon flavour from the zest to infuse the milk.
  • Whisk the eggs together with the sugar. Strain the infused milk through a fine sieve into a large measuring cup. (Reserve the strainer with the lemon zest for a bit later)Whisking the whole time add the infused milk to the beaten eggs a little at a time in order to keep the eggs from cooking. Strain the mixture through the reserved lemon zest in the strainer back into the pan. Stir in lemon oil if using.
  • Place 6 large (3/4 cup size) custard cups in a large shallow roasting pan. Divide the custard mixture between cups. Fill the roasting pan with boiling water just until it comes halfway up the sides of the custard cups.
  • Carefully, place in a pre-heated 160*C/325*F oven and bake for 40 to 45 minutes, or until they jiggle only in the centre when you tap the cups lightly. Transfer to a wire rack to cool, then cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 168.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 150.2, Sodium 83.3, Carbohydrate 21.1, Sugar 21.7, Protein 7.1

MEYER LEMON MOUSSE CUPS



Meyer Lemon Mousse Cups image

Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a rarity, you can substitute a more readily available variety for this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 6

9 lemons, preferably Meyer
3 large eggs, separated
1/2 cup sugar
4 tablespoons unsalted butter, chilled and cut into pieces
1/2 cup heavy cream
Pinch of salt

Steps:

  • Using a paring knife, trim the tip end from a lemon so the fruit sits level. Cut stem end 1/4 of the way down lemon (or cut in a decorative pattern). Repeat process with 7 more lemons.
  • Hold a cut and trimmed lemon over a sieve set over a liquid-measuring cup. Using a reamer, squeeze juice, and set juice aside. Scoop out flesh with a spoon (do not puncture lemon skin), and discard flesh. Repeat with remaining cut lemons. Measure 1/4 cup juice, and set aside. Reserve remaining juice for another use. Cover lemon shells with plastic wrap, and refrigerate. With a grater, remove zest from half of the remaining lemon; cover zest with plastic, and set aside.
  • Make lemon curd: Place egg yolks, 1/4 cup lemon juice, and 6 tablespoons sugar in a small heavy saucepan. Whisk to combine. Set pan over medium heat; stir constantly with a wooden spoon, making sure to stir sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes.
  • Remove saucepan from heat. Pass mixture through a fine sieve set over a medium bowl. Add butter, one piece at a time, stirring with a wooden spoon until smooth. Stir in reserved lemon zest. Place plastic wrap directly on the surface to prevent a skin from forming, and chill until firm, at least 1 hour.
  • In a medium bowl, whip cream to stiff peaks with a handheld electric mixer. Cover with plastic wrap, and refrigerate. Clean the whisk attachments. In a second medium bowl, with a handheld electric mixer, whip egg whites and a pinch of salt to soft peaks. Sprinkle in remaining 2 tablespoons sugar, and continue whipping until stiff glossy peaks form. Set aside.
  • Remove lemon curd and whipped cream from refrigerator. Stir 1/4 of the whipped cream into curd to lighten the curd. With a large rubber spatula, gently but thoroughly fold in remaining whipped cream. Fold in whipped egg whites.
  • Remove lemon shells from refrigerator. Transfer mousse to a medium pastry bag fitted with a coupler, and pipe into lemon shells. Chill until set, a minimum of 1 hour or overnight.

LEMON CUSTARD IN MERINGUE CUPS



Lemon Custard in Meringue Cups image

My husband loves lemon meringue pie. This variation is a favorite of his. I like it, too...it's very easy to make but looks very elegant. I've served it at every occasion from a formal dinner party to just a casual get-together. Ever since I was a young girl, making desserts has been a favorite hobby. Over the years, I've filled two binders with recipes for them!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

MERINGUE:
3 large eggs, separated, room temperature
1/2 teaspoon white vinegar
1/4 teaspoon vanilla extract
1/4 teaspoon salt, divided
2 cups sugar, divided
CUSTARD:
1/3 cup cornstarch
1-1/2 cups cold water
1 tablespoon grated lemon zest
6 tablespoons lemon juice
2 tablespoons butter
Sweetened whipped cream

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.

Nutrition Facts : Calories 270 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 2g protein.

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