Lemon Finale Recipes

LEMON FINALE

Lemon Finale image

Make and share this Lemon Finale recipe from Food.com.

Provided by swiz58

Categories Dessert

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup sugar
1/3 cup fresh lemon juice
2 cups whipping cream
1 lemon, zest of, finely grated

Steps:

Combine sugar, and lemon zest with whipping cream in a heavy saucepan.
Bring to a boil over medium high heat, stirring constantly.
Reduce heat and simmer, stirring occasionally for 3 minutes.
Remove from heat.
Stir in lemon juice.
Cool slightly.
Pour into 4 wine glasses.
Cover and refrigerate overnight or until set.

Nutrition Facts : Calories 560.1, Fat 44.1, SaturatedFat 27.4, Cholesterol 163, Sodium 45.8, Carbohydrate 42.2, Fiber 0.1, Sugar 38.1, Protein 2.5

THE MOST-LEMONY LEMON BAR OF ALL TIME

The Most-Lemony Lemon Bar of All Time image

This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 24 bars

Number Of Ingredients 9

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
2 cups granulated sugar
2 cups all-purpose flour, sifted (see Cook's Note)
3 tablespoons cornstarch
1/4 teaspoon fine salt
4 large eggs, plus 2 egg yolks
Confectioners' sugar, for dusting
8 gummy candy lemon slices, cut into thirds

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

LEMON FILLING

Lemon Filling image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 large egg yolks, well beaten
2 tablespoons unsalted butter
2 teaspoons grated lemon peel

Steps:

Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.

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