Meyer Lemon Cream With Graham Crackers And Sea Salt Recipe Epicuriouscom

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MEYER LEMON CREAM PUDDINGS WITH GRAHAM CRACKERS AND SEA SALT



Meyer Lemon Cream Puddings with Graham Crackers and Sea Salt image

Adding cream thins lemon curd and makes it extra spoonable-delicious in more than just this dish.

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 8

3 large eggs
2/3 cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
1/2 cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1 1/2 cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon)

Steps:

  • Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8-10 minutes.
  • Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
  • Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.
  • DO AHEAD: Lemon curd can be made 1 week ahead. Keep chilled.

MEYER LEMON CREAM WITH GRAHAM CRACKERS AND SEA SALT



MEYER LEMON CREAM WITH GRAHAM CRACKERS AND SEA SALT image

Number Of Ingredients 8

3 large eggs
⠔ cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
½ cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1½ cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon)

Steps:

  • Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes. Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours. Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.

MEYER LEMON CREAM PIES



Meyer Lemon Cream Pies image

A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.

Categories     Citrus     Soy     Dessert     Bake     Kid-Friendly     Lemon     Chill     Cookie     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

For the crust:
1 1/4 cups graham-cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the filling:
2 (12-ounce) containers firm silken tofu (such as Mori-Nu)
Grated zest and juice of 2 Meyer lemons
1/2 cup confectioners' sugar

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
  • 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
  • 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.

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  • Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
  • Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.

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