Lemon Fromage Recipes

LEMON CREPES WITH HONEY AND FROMAGE BLANC

Lemon Crepes with Honey and Fromage Blanc image

These delicate filled crepes get their mild sweetness from honey, their tang from fromage blanc, and their tartness from a little lemon zest and juice.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

Classic Crepes
Fromage blanc or creme fraiche
Finely grated lemon zest
Honey
Lemon wedges

Steps:

Spread some fromage blanc or creme fraiche on a large crepe. Sprinkle with a pinch of finely grated lemon zest, and drizzle with honey to taste. Fold crepe in half, and drizzle with more honey. Repeat to make more crepes. Serve with lemon wedges on the side, so the balance of sweet and sour can be easily adjusted.

LEMON FROMAGE

Lemon Fromage image

This is very light airy. I like to serve this in the summer for something cool and refreshing. Cook time is chill time.

Provided by mommyoffour

Categories Gelatin

Time 4h20m

Yield 1 quart

Number Of Ingredients 8

Ingredients

3 eggs
2 egg yolks
1/2 cup sugar
1 lemon, zest of
2 lemons, juice of, about a 1/2 cup
1 tablespoon unflavored gelatin
1/2 pint heavy cream, whipped stiff
strawberry, for garnish

Steps:

Beat whole eggs and yolks until light and frothy.
Gradually add sugar and beat until thick.
Add zest.
Soften gelatin in lemon juice and dissolve over hot water.
When cool, add to egg mixture, beating well.
Fold in whipped cream and pour into a 1 quart mold or bowl.
Chill about 4 hours or until firm.
Unmold and serve with garnish of berries or whipped cream, if desired.

Nutrition Facts : Calories 1574.1, Fat 111.1, SaturatedFat 62.4, Cholesterol 1338.2, Sodium 329.8, Carbohydrate 117, Fiber 0.4, Sugar 103.8, Protein 35

LEMON LIMEADE

Lemon Limeade image

Provided by Ree Drummond : Food Network

Categories beverage

Time 35m

Yield 20 servings

Number Of Ingredients 5

Ingredients

2 cups sugar
1 1/2 cups lemon juice
1/2 cup lime juice
1 lemon, sliced
1 lime, sliced

Steps:

In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

LEMON CREAM (CITRONFROMAGE)

Lemon Cream (Citronfromage) image

Posted for the Zaar World Tour-Denmark. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. Prep time includes refrigeration time.

Provided by Bayhill

Categories Dessert

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs, separated
7 tablespoons sugar
2 teaspoons freshly grated lemon peel
1 (1/4 ounce) envelope unflavored gelatin
6 tablespoons fresh lemon juice
1/2 cup whipping cream, whipped
chocolate shavings

Steps:

In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.

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