Lemon Pudding Cakes

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Lemon Pudding Cake_1.11.1Lemon 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. Continue reading

Mini Lemon-Lime Meringue Pies

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IMG_0150Pastry

  • 2 cups flour
  • 2/3 cup butter – cold and cup into small cubes
  • 1 large egg
  • 2-4 tbsps. lemon juice

In a food processor, put flour and butter and pulse 6 times.

Add the egg and juice (a bit at a time) Continue reading

Lemon Mousse Cake

Click image to view video.

Click image to view video.

First make the lemon curd (at least one day before):

2-1/2 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 eggs
4 egg yolks
1-1/2 sticks of butter cut into small cubes

In a pan, mix the sugar and cornstarch. Add the lemon juice and whisk in. Add yolks and eggs, and mix thoroughly. Add butter. Put pan on medium heat and continue whisking for about 10-12 minutes, or until mixture thickens. Pour into a new bowl. Cover surface with plastic wrap and then cover the entire bowl again with plastic wrap. Refrigerate for up to 1 week.

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