NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
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.
STRAWBERRY LEMON MUFFINS
Lemon and strawberry come together in these easy and tart muffins.
Provided by MARMARL
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
- In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 28.8 g, Cholesterol 16.3 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 139.1 mg, Sugar 14 g
STRAWBERRY LEMON SORBET
Refreshing and bursting with fruitiness
Provided by Ainsley Harriott
Categories Dessert, Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 3
Steps:
- Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
- Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary - the flavour of the lemon should be intense but not overpower the strawberries.
- Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.
Nutrition Facts : Calories 460 calories, SaturatedFat 2 grams saturated fat, Carbohydrate 119 grams carbohydrates, Sugar 105 grams sugar, Protein 2 grams protein
STRAWBERRY LEMON BARS
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Provided by PammieK
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 35.7 g, Cholesterol 54.1 mg, Fat 6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 54.9 mg, Sugar 20.3 g
STRAWBERRY LEMONADE BARS
In these pretty pink bars, the tartness of lemon is accentuated by freeze-dried strawberries, adding a dose of springtime flavor and a rosy hue.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 13
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 of the butter.
- For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
- Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.
SMALL-BATCH LEMON-STRAWBERRY COOKIES
These lemony confections-which get their rosy hue from crushed freeze-dried berries-are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect treat to serve a handful of friends.
Provided by Lauryn Tyrell
Categories Cookie Recipes
Time 1h20m
Yield Makes 6 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Whisk together flour, baking soda, salt, and coconut until well combined. In a large bowl, beat together butter, granulated and brown sugars, and zest. Beat in egg yolk and extract until light and creamy; stir in flour mixture until just combined. In a separate bowl, whisk egg white with lemon juice until foamy. Add to flour mixture and stir to combine. Refrigerate dough 30 minutes.
- Meanwhile, place dried strawberries in a 1-quart resealable freezer bag and crush with a rolling pin or small skillet until finely ground (pass through a sieve, if desired, for finer crumbs). Toss 2 tablespoons ground strawberries with sanding sugar. Scoop dough into 6 equal portions with a 1/4-cup (2-ounce) scoop or measuring cup and roll in sanding-sugar mixture. Place on two parchment- or silicone- mat-lined baking sheets, about 3 inches apart. Lightly press down with palm of your hand to make 3-inch circles, each a scant 1/2 inch thick.
- Bake, one sheet at a time (keeping second batch in refrigerator while first bakes), banging pans on oven racks a couple of times, until set and slightly darkened in color, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack and let cool about 30 minutes more. Serve, or store in an airtight container at room temperature up to 3 days.
STRAWBERRY LEMONADE BARS RECIPE BY TASTY
Here's what you need: flour, cornstarch, powdered sugar, salt, cold butter, nonstick cooking spray, eggs, sugar, flour, strawberry, lemon zest, fresh lemon juice, milk, powdered sugar
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
- Using two forks, mash butter into the dry ingredients until it is fully incorporated.
- Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
- Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
- Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
- In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
- Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
- Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 167 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
STRAWBERRY LEMON LOAF
My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!
Provided by PaulaG
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a non-stick loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
- In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
- Add to dry ingredients and mix until moistened.
- Fold in chopped strawberries.
- Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
- Cool for 10 minutes before removing from pan.
LEMON STARS
These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON STRAWBERRY STARS
This is a simple dessert that looks like you slaved forever! The flavors together make a great combo. I make the sauce way ahead and keep it in the fridge as it needs to chill.
Provided by LAURIE
Categories Dessert
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Place frozen berries in food processor or blender and cover.
- Process until smooth.
- Combine corn starch and small amount of pureed berries in a medium saucepan.
- Add remaining pureed berries.
- Bring to a boil over medium heat stirring constantly.
- Boil 1 minute and remove from heat.
- Chill at least 2-3 hours.
- Slice pound cake horizontally into 5 equal slices.
- Cut each layer into 2 star shapes using large star cookie cutter.
- (Reserve cake scraps for another use or snacks- they are great in a parfait glass with any leftover pudding and sauce).
- Whisk pudding mix into milk as directed on package.
- To serve on each of 5 dessert plates, place 1 star.
- Top those stars with 1/2 of the sliced berries, I usually try to use the points of the berries in the points of the stars and not to cover the stars completely otherwise you cant see that they are stars.
- Using 1/2 of the pudding, divide it amongst the 5 stars and drop a spoonful on top of each.
- Repeat with the remaining stars, berries and pudding, slightly off centering the second star off the first one on each plate.
- Drizzle the pureed sauce on the plate and slightly over the top of the stars.
- Serve immediately.
Nutrition Facts : Calories 459.4, Fat 17.6, SaturatedFat 10.2, Cholesterol 165.2, Sodium 589.9, Carbohydrate 71.2, Fiber 3.5, Sugar 6.8, Protein 7.7
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