Fresh Fruit With Lemon Creme Recipes

Steps:

• Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
• Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
• Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Steps:

• to make lemon curd: Combine the first three ingredients in a saucepan over medium heat, stirring with a whisk Cook with a whisk until sugar dissolves and mixture is light in color (about three minutes) Stir in lemon juice and butter, cook for five minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
• Cool.
• Cover and chill (the mixture will thicken as it cools).
• this makes 1 1/3 cup so just freeze what you dont use for this recipe To make Pizza: Preheat oven to 350 press dough into a 12 inch pizza pan coated with cooking spray bake at 350 for 12 minutes or until golden brown cool completely preheat broiler spread jam over crust spread lemon curd over jam arrange raspberries, blackberries, strawberry slices, and plum slices on top sprinkle sugar over top broil for 3 minutes 12 servings (wedges).

Steps:

• Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.

Steps:

• To Make the Meringue: Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper. Trace 4 evenly spaced 4-inch-diameter circles on each parchment sheet. Using a mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt on high speed about 2 minutes, until soft peaks form. Add the sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue onto the baking sheets using the traced circles as a guide. Use the back of a spoon to build up a 1-inch rim on each meringue round. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour longer, or overnight if that is more convienient. Well wrapped, the meringues will keep for 2 days at room temperature, or they can be frozen up to 3 weeks. To Make the Filling: Whisk the egg yolks, eggs, sugar, lemon juice, and champagne in a large bowl set over a saucepan filled with 2 inches of simmering water. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the butter into 4 pieces. Whisk the butter into the lemon mixture, one piece at a time. Cook about 10 minutes longer, whisking occasionally. The lemon filling will be thick and puddinglike. Cover the filling with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and the filling. Refrigerate it for at least 1 hour, or for up to 3 days. Using an electric mixer fitted with a whisk attachment, beat the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and beat until thoroughly combined. Fold the whipped cream into the cooled lemon filling. Spoon the lemon filling into the meringue shells and top with the fruit. Serve immediately. Note: Here is another one of my emergency recipes: I prepare the components ahead and then throw them together at the last minute. These look impressive, and people will think you worked really hard to make them. If you're truly pressed for time, buy a jar of ready-made lemon curd and fold it into the whipped cream. This is a terrific light dessert for spring or summer. Although it isn't exactly low-fat, it feels like it, making it a perfect choice for the reluctant dessert eater who resists throwing caution to the wind.

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Whisk in sour cream. Chill until serving. Serve with fruit.

Steps:

• Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
• Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
• Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.