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.
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
STRAWBERRY LEMON CUSTARD SHORTCAKE
I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.
Provided by CountryLady
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- BISCUITS: Sift dry ingredients together; mix in zest.
- Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
- Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
- Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
- Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
- Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
- CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
- In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
- Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
- Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
- Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
- BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
- ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
- Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
- Spoon more strawberries onto each biscuit top followed by whipped cream.
Nutrition Facts : Calories 558.7, Fat 23.2, SaturatedFat 13.6, Cholesterol 183.6, Sodium 410.1, Carbohydrate 78.9, Fiber 3.4, Sugar 32.1, Protein 10.8
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