Lemon Meringue Profiteroles Recipes

LEMON PROFITEROLES

Lemon Profiteroles image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 quart whole milk
6 whole eggs
14 ounces sugar
12 ounces all purpose flour
5 whole lemons, juiced
1 cup heavy cream
12 profiteroles, pre-made
4 tablespoons lemon zest

Steps:

For the lemon curd: In a large saucepan, add the milk, eggs, sugar, flour, and lemon juice. Bring to a boil and reduce to a simmer, stirring constantly. Stir until the consistency of heavy cream and remove from the heat. Set aside to cool.
In a small mixing bowl, whip the heavy cream until soft peaks are formed.
Once the lemon curd has cooled, divide it into 2 bowls. *Add the whipped cream to 1 of the bowls, gently folding it into the lemon curd mixture.
Using a pastry bag (or large plastic bag) inject the profiteroles with the lemon curd. Dip the profiteroles into the lemon curd and cream mixture, which has been set aside, to coat fully. Be sure to coat profiterole on all sides. On a cooling rack, place the profiteroles on it so that the mixture settles. Let rest for 5 minutes.
Place profiteroles on a serving plate and garnish with lemon zest.

LEMON PROFITEROLES

Lemon Profiteroles image

Provided by Giada De Laurentiis

Categories dessert

Time 2h14m

Yield 18 profiteroles

Number Of Ingredients 9

Ingredients

1 cup whole milk
2 tablespoons lemon zest (from 2 large lemons)
4 egg yolks
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter, at room temperature
1/4 teaspoon pure vanilla extract
3 tablespoons fresh lemon juice (from 1 large lemon)
18 (1 1/2-inch diameter) profiterole (cream puff) shells*

Steps:

In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). Pour the milk mixture into the bowl and whisk until smooth. Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the vanilla and lemon juice until smooth. Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.
Using a paring knife, cut the tops off of the profiterole shells and reserve. Using a small dessert spoon or a pastry bag fitted with a plain tip, fill the shells with the pastry cream. Cover with the profiterole tops and arrange them on a serving platter.

GRANDMA'S LEMON MERINGUE PIE

Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

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