Looking for something cool and lemony well here is a refreshing twist on the Souffléwhich please the palate.
1 envelope of unflavored gelatin 1 envelope of unflavored gelatin
¼ cup water 60 ml of water
3 eggs 3 eggs
¾ cup sugar 170 gr sugar
1 cup heavy whipping cream 235 ml whipping cream
2 thumb-size lemon peel 2 thumb size lemon peel
½ cup lemon juice (from 2-3 lemons) 118 ml lemon juice
Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off the heat, add lemon peel, and set aside to let it cool.
Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
Whisk heavy whipping cream until soft peaks, set aside.
Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
Fold in whipped cream, fold with a spatula until there are no white streaks. Put it in the fridge until the mixture is half-set.
Meanwhile, prepare the foil collar:
-Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
Add mixture to prepared ramekins, allow to chill for at least 2 hours. Serve with confectioners’ sugar and berries.
Serve 2 (4” ramekin)
It is best to eat the soufflé on the same day
as you make it.
For this recipe, it is recommended to use
Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature
This recipe came to me via a collection of handwritten recipes from the 1950s. It does seem like a simple enough recipe and it seems very appropriate for something cool to have for dessert during the hot summer months. So, before I lose this recipe and its companion recipe orange ice here it is.
Ingredients for lemon ice
1 quart water
1 cup sugar
1 tablespoon grated lemon rind
¾ cup lemon juice
Directions for lemon ice
Boil water, and sugar 5 minutes
Add lemon rind and juice
Cool and strain to remove lemon rind
Pour the mixture in a tray or pan and freeze
Stir the mixture with a fork to break up the formation of ice and repeat every thirty minutes for the next three to four hours.
3 pints ice.
How to serve lemon ice
Serve in chilled sherbet glasses serve as dessert.