Berries Lemon Curd Cakes Rachael Ray Recipes

Steps:

• Arrange sponge cake on serving dish.
• Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
• Fill cakes with curd sauce.
• Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.

Steps:

• Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top.

Steps:

• Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

Steps:

• Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

Steps:

• Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

Steps:

• Butter the baking dish, pie pan, or springform pan until generously coated.
• Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well.
• The crumbs should completely coat the inside of the pan.
• Chill briefly to set the crumbs and then fill with the desired filling.
• CAKE: Preheat the oven to 325 degrees F.
• Sift together the flour and baking powder and set aside.
• Press the cottage cheese through a sieve.
• In a large mixing bowl, beat the eggs and the sugar until they are frothy.
• Add the spices and fruit rinds.
• Add the cottage cheese and blend all the ingredients well.
• Stir in the butter, then add the dry mixture, mixing well.
• Pour the mixture into the prepared crust and bake for 1 hour.
• NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet.

Steps:

• Heat a medium skillet over medium high heat.
• Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper.
• Form 4 patties, 1-inch thick.
• Add vegetable oil to hot pan, Rotate pan one complete turn to coat bottom of pan with the oil.
• Add patties and cook about 3 minutes on each side until golden brown and cooked through.

Steps:

• Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
• Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
• Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
• Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
• Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
• Do Ahead
• Lemon curd can be made 2 days ahead. Keep chilled.