Meyer Lemon Cream With Graham Crackers And Sea Salt Recipes

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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.

LEMON SQUARES - GRAHAM CRACKER CRUST



Lemon Squares - Graham Cracker Crust image

I adopted this recipe after Mean Chef (IHHDRO) left the site. Mean Chef's quote on the recipe: "DBMNMR = Don't Blame Me, Not My Recipe", and therefore, I haven't felt badly about making a few changes. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I have since adjusted those measurements for a thinner crust, and hope that you enjoy it.

Provided by Ms B.

Categories     Bar Cookie

Time 40m

Yield 16 cookies

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons sugar
3 extra-large eggs
1/3 cup fresh lemon juice, strained
1 cup granulated sugar
1 teaspoon baking powder
1/4 cup confectioners' sugar, about
1 pinch salt
2 lemons, zest of, finely grated

Steps:

  • Preheat the oven to 350 degree F with a rack in the center of the oven.
  • Make in a 9 inch square pan.
  • Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
  • Use a wooden spoon or a rubber spatula to mix them together thoroughly.
  • Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
  • Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
  • Keep the oven at temperature setting.
  • Break the eggs into a large mixing bowl, then add the granulated sugar.
  • With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
  • Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
  • Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
  • Beat in the lemon zest and juice.
  • Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
  • Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
  • Remove the pan from the oven and allow it to cool.
  • Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
  • Cut into 16 squares.

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