Lemon Pudding Cakes

Lemon Curd:

2/3 cups sugar

Zest of 1 lemon

3 eggs – save the whites for later use in this recipe

4 egg yolks

1/2 cup lemon juice

1/4 cup lime juice

1/2 stick (2 oz) cold butter diced

Combine sugar and zest – then add the eggs and yolks,  lemon juice, lime juice.  Whisk together well.

Cook and whisk until thick as sour cream about 5-6 minutes

Remove and pour into a food processor.

Add the butter and pulse for 10 seconds until well combined.

Pour into a bowl and set aside

NOTE:  The lemon curd itself can be refrigerated for up to 1 week.

Prepare 6 4″ ramekins by buttering them and coating in sugar and set aside.

To the lemon curd, add 2 tbsps flour and 1/2 cup milk and mix well.

In a mixer, place the 3 leftover egg whites.  Beat till foamy and then add 1/2 tsp of cream of tartar

Beat  until soft peaks and then add 5 tbsps sugar and beat till stiff peaks.

Remove the stiff egg whites and add them to the lemon curd mixture and fold carefully to combine

Fill the ramekins to the brim and bake  in a water bath at 325 for 20-30 minutes or until set

Remove and serve warm as is, or dusted with confectioners sugar or add a dollop of whipped cream or ice cream – whatever!

Leftovers – wrap tightly and refrigerate up to 2 days.  To rewarm – warm at 350 degrees for 4-5 minutes

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Almond Apple Tart

Crust:

1-1/2 cups flour

1/4 tsp apple pie spice

6 tbsps cold butter diced

1/2 cup almond flour

2 tbsps sugar

1 egg yolk

1-2 tbsps cold wter

1/4 tsp almond extract

In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend.  Add the butter and pulse 5-6 times.  Add the yolk, extract and 1-2 tbsps water to form a dough.  Wrap in plastic and refrigerate 15-20 minutes.

Topping:

1 cup flour

1/4 tsp apple pie spice

1/4 cup cold diced butter

Put all in a bowl and with your fingers, rub the butter and flour together to make the butter pieces smaller.  To this add

1/4 cup demerara sugar

1/2 cup flaked almonds

Combine all well and set aside

Rough the dough on a floured surface and fit it into a 9″ tart pan with a removable bottom (or a 9″ pie plate)

Peel and core 1-1/2 lbs apples and slice thin (I used Granny Smith)

Place apples into the tart pan and then top with the topping mixture.

Bake at 375 for 25-35 minutes or until apples are soft and the top is golden.

Cool 10 minutes before serving.

Mississippi Mud Cake -Just one version

Watch video.
Miss Mud Pie With Ice Cream_1.6.1

  • 1-1/2 cups flour
  • 2 tbsps confectioners sugar
  • pinch salt
  • 1/2 cup cold butter cut into small cubes
  • about 3 tbsps water

Place the flour, sugar and salt into a food processor,  Pulse a few times to blend.  Add the butter and pulse about 8 times.  Add half of the water and pulse and see if it comes together.  If it is too dry, add the rest of the water, pulse until it almost comes together.  Remove, wrap and refrigerate. Continue reading