Lemon Pirouettes Recipes

Steps:

• Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
• Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
• Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
• Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
• Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat (or use a nonstick baking sheet). Set aside. Place the butter and lemon juice in a medium bowl and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar, flour, and lemon peel and beat on low speed for 2 to 3 minutes or until smooth and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg white and beat just until incorporated. Spoon 1 rounded tablespoon batter onto each half of the prepared baking sheet. Spread the batter with the back of a spoon into a 5-inch circle. (Don't worry if the batter looks uneven--it will even out during the baking process.) Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen it and quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeat the process with the remaining batter. The cookies can be stored in an airtight container for up to three to five days or frozen for a couple of weeks.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat (or use a nonstick baking sheet). Set aside. Place the butter and lemon juice in a medium bowl and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar, flour, and lemon peel and beat on low speed for 2 to 3 minutes or until smooth and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg white and beat just until incorporated. Spoon 1 rounded tablespoon batter onto each half of the prepared baking sheet. Spread the batter with the back of a spoon into a 5-inch circle. (Don't worry if the batter looks uneven--it will even out during the baking process.) Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen it and quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeat the process with the remaining batter. The cookies can be stored in an airtight container for up to three to five days or frozen for a couple of weeks.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.