GINGER LEMON BASQUE CHEESECAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
- In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
- Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
- Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
- Add the flour, then beat again, scraping down the sides.
- Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
- Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
- Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
- Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.
LEMON FLUFF DESSERT
Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BISQUE - SUGAR FREE - NO BAKE
Mama's recipe and my favorite dessert in childhood. A very light dessert to have after a large dinner. Oh, what memories!!!
Provided by Seasoned Cook
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chill evaporated milk until icy.
- Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
- Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
- Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
- Pour mixture over crust and sprinkle with a few graham cracker crumbs.
- Refrigerate. Dessert is best overnight or after 6 hours.
- (Note: Preparation time does not include letting milk get icy.).
Nutrition Facts : Calories 355.9, Fat 14.8, SaturatedFat 7.9, Cholesterol 36.8, Sodium 310.8, Carbohydrate 43.6, Fiber 0.8, Sugar 20, Protein 13.7
LEMON BISQUE
Steps:
- Chill milk, then whip stiff. Dissolve jello in boiling water, add honey, salt, lemon and zest. When liquid begins to congeal, add whipped milk. Spread half crumbs in bottom of pan, pour mixture over and top remaining crumbs. Chill. Serve with whip cream on top.
BISQUICK LEMON SQUARES
This is a bisquick recipe. The squares are sweet and tangy, chewy with a delicate little crunch. Lemon glaze is one of my favourites!
Provided by ladydae
Categories Bar Cookie
Time 45m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees fahrenheith.
- Mix the 1 cup Bisquick and 2 tablespoons powdered sugar, cut in the margarine.
- Press in an ungreased 8-inch square pan, and bake for 10 minutes until light brown.
- Mix together the 3/4 cup sugar, coconut, 1 tablespoon bisquick, eggs, 2 tablespoons lemon juice, lemon rind.
- Pour mixture over slightly cooled baked bisquick layer.
- Return to oven and bake another 25 minutes until set.
- Loosen edges from pan while warm. Cool completely.
- In a small mixing bowl, beat together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
- Spread over baked mixture and allow to harden.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 71.2, Fat 2.1, SaturatedFat 0.9, Cholesterol 19.4, Sodium 77.1, Carbohydrate 12.4, Fiber 0.1, Sugar 9.6, Protein 0.9
LEMON BISQUE RECIPE - (5/5)
Provided by kstetler
Number Of Ingredients 9
Steps:
- Dissolve jello in boiling water. Add juice, zest, and sugar. Mix well and let stand in refrigerator until thickness of egg whites. Prepare graham cracker crust and press into bottom of 9" x 13" pan. Reserve a few crumbs for top. Whip well-chilled evaporated milk until stiff peaks form. Beat jello mixture until light and fluffy. Fold jello into whipped milk. Spread whipped mixture over crust and sprinkle with reserved crumbs. Chill several hours or overnight. (You may substitute 1 12 oz container of Cool Whip for evaporated milk.)
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