Lemonbuttermilkcustards Recipes

Steps:

• Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
• Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
• Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
• Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
• Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

Steps:

• In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes.
• Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.

Steps:

• Put the milk and the lemon zest in a saucepan and bring just to the boil. Remove from heat, cover and set aside. Let sit for 30 minutes in order for the lemon flavour from the zest to infuse the milk.
• Whisk the eggs together with the sugar. Strain the infused milk through a fine sieve into a large measuring cup. (Reserve the strainer with the lemon zest for a bit later)Whisking the whole time add the infused milk to the beaten eggs a little at a time in order to keep the eggs from cooking. Strain the mixture through the reserved lemon zest in the strainer back into the pan. Stir in lemon oil if using.
• Place 6 large (3/4 cup size) custard cups in a large shallow roasting pan. Divide the custard mixture between cups. Fill the roasting pan with boiling water just until it comes halfway up the sides of the custard cups.
• Carefully, place in a pre-heated 160*C/325*F oven and bake for 40 to 45 minutes, or until they jiggle only in the centre when you tap the cups lightly. Transfer to a wire rack to cool, then cover and refrigerate for at least 2 hours before serving.

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

Steps:

• Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Steps:

• Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
• Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
• Make the Pâte Brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Steps:

• Season chicken thighs with salt, pepper, and paprika.
• Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
• Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
• Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
• Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
• Enjoy!