Makes about 2 cups
1 cup plus 2 tablespoons sugar
1/2 cup fresh lemon juice
4t large eggs
1 large egg, separated
1 tablespoon finely grated lemon peel
10t tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Pinch of salt
Recipe by Claudia Fleming
Photos by Misha Gravenor
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Lemon creams recipeJessica Dady September 20, 2019 10:00 am Credit: TI Media Limited
Nutrition per portion
These sweet lemon creams are light, fluffy and delicious. Easy to make, this simple and quick dessert recipe can be ready in minutes. Topped with freshly grated lemon zest, the whole family are going to love this dessert. Triple tested in the Woman’s Weekly kitchen, this mouth-watering dessert recipe is tangy and citrusy all-in-one. Lemon mousse has never tasted so good.
- 2 tablespoons butter
- 2 pounds sole fillets, cut to make 4 pieces
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup flour
- 3/4 cup heavy cream
- Grated zest of 1/2 lemon
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
- 1 cup heavy cream
- 1 cup sour cream
- Juice from 1/2 lemon
- 3/4 teaspooon salt or to taste
- Freshly ground black pepper
- Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.
Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.
Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.
Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.
Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
The Pioneer Woman’s Lemon Cream Scones
It’s abundantly clear that Ree Drummond (better known as The Pioneer Woman) knows what she’s doing in the kitchen, but she’s truly outdone herself with her perfect cream scones. They’re buttery and the best kind of melt-in-your-mouth crumbly and I speak from experience when I say that it’s incredibly difficult to stop at just one. She takes her basic recipe and sometimes flavors it with rosemary or berries or vanilla, but here we’ve left them simple with bright, sunny lemon. I could go on and on about their wonderful texture and flavor, but all I really need to say is – I don’t think I’ll ever need another scone recipe.
With her method you sift together the dry ingredients, and stir together the wet ingredients (the cream, lemon zest, vanilla, and egg) and let the cream mixture sit to steep for a few minutes. This seems to help that lemon flavor really permeate every bite, so go ahead and follow instructions here. You can let it sit while you cut the butter in, so you’re not standing around waiting or anything.
Cut the (cold!) butter in until it resembles coarse crumbs and then stir in the wet ingredients until you have a loose and lumpy dough. Resist the urge to overwork it, that lumpy texture is what ensures these end up so wonderfully tender and flaky when they come out of the oven.
A quick lemon glaze finishes them off and it adds the perfect extra bite of sweetness. These are buttery, but the cream also adds a clean and sweet moistness, so while they melt in your mouth, they’re never dry.
Lemon Pastry Cream Recipe
Kristina is the Associate Editor at Serious Eats. She has over 10 years of culinary experience, cooking, baking, and managing food and beverage operations in professional kitchens in Washington, DC, Boston, and New York City. Her writing for Serious Eats began in 2020 and focuses, although not exclusively, on all things sweet.
Why It Works
- Quickly infusing the milk with zest keeps the lemon flavor bright.
- Cornstarch thickens the pastry cream without imparting a floury flavor.
- Bringing pastry cream to a bubble deactivates the yolk's starch-dissolving amylase.
- Finishing with butter adds shine and flavor.
- Whisking lemon juice into chilled pastry cream ensures a properly thick texture and fresh flavor.
This silky smooth lemon pastry cream takes advantage of both the fruit’s flavorful zest and bright juice to produce a custard that's rich and thick and tastes like sunshine. Because the acid in the juice reduces the thickening power of the cornstarch, this recipe calls for both more cornstarch and an extra egg yolk compared to our classic vanilla pastry cream recipe.
This recipe takes advantage of two flavoring techniques: the zest is infused into hot milk to quickly extract its aromatic lemon oils, which are largely responsible for a lemony flavor. The juice, on the other hand, is whisked in at the end, after the paste cream has cooled down, helping to preserve its fresh flavor. The resulting pastry cream is versatile enough to pipe into a cream puff, fill a tart shell, or spread between the layers of a cake.
You can read more about the ins and outs of pastry cream technique in our article and recipe for classic vanilla pastry cream.
- Coarse salt and ground pepper
- 1 pound linguine
- 1 teaspoon extra-virgin olive oil
- 2 shallots, minced
- 1 cup heavy cream
- 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Lemon Cream Pie
Preheat oven to 425 degrees. Line crust with aluminum foil leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more if crust bubbles up, press down gently. Cool.
Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
Hi there, so glad you are here! I’m Amanda Formaro, home cook and baker behind the scenes of Amanda’s Cookin’. I've been baking, cooking, and creating recipes for my family and friends for over 30 years! I provide a mix of recipes from scratch and semi-homemade for all cooking and baking levels. But it’s not just me anymore. It’s turned into a complete family affair. Come and meet the Creative Team!
- The lemon cream mixture includes an amazing lemon curd – I mean amazing. I could have eaten the whole batch if I hadn’t needed it for the filling for the cake. This is one area where you could save a bit of time if you like. You can use store bought lemon curd instead or just make the lemon curd the night before and keep it in the refrigerator until you are ready to assemble the cake.
- I often make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. The cake stays perfectly fresh and a frozen cake is easier to frost. Just pull out the cake when you are ready to assemble it.
- This cake has a “naked cake” look which means you can actually see the cake layer through the frosting. I love the look but if you prefer a fully frosted cake you can do that too.
- After frosting, the cake you can add the crumb topping which is a mixture of powdered sugar, flour, butter and vanilla. If you are looking to save some time, you could eliminate the crumb topping but it does give the cake a pretty finish on top and a nice yummy texture.
This cake would look so pretty on your Easter table or at any celebration.
What are you having for Easter dessert??
Check out more easy lemon desserts:
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Set the oven to gas mark 3 or 160°C. To make the cake, tip the butter, sugar, flour and eggs into a bowl and beat until smooth then beat in the lemon zest.
Spoon the mixture into the lined tin and level the surface. Bake the cake in the centre of the oven for 1-1¼hrs or until the sponge feels firm to the touch and a skewer comes out clean after being inserted into the centre of the cake.
Meanwhile, make the syrup. Pour 4tbsp of water into a pan and add the sugar. Bring the mixture to the boil, stirring until the sugar dissolves, and boil it rapidly for 1-2 mins. Remove the pan from the heat and add the lemon juice.
As soon as the cake comes out of the oven, pour the syrup over it. Leave the cake to cool in the tin for 15 mins, then transfer it to a wire rack to cool completely.
To prepare the topping, pour the cream into a bowl and whisk until it starts to thicken. Add 4 level tbsp of the lemon curd to the cream and continue whisking until it’s thickened then spread the lemon cream over the top of cake. Put the remaining lemon curd in the piping bag and cut off the end of the bag to give a small hole. Pipe random lines over the top of the lemon cream. Keep the cake chilled until ready to serve.
Top tip for making lemon cream cake:
The undecorated cake can be wrapped in a freezer bag and frozen for up to 1 month. Allow the cake to defrost overnight before decorating it.
Watch the video: Zitronencreme Rezept - Herrlich leicht und fruchtig - Lecker Nachtisch (September 2021).