LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
LEMON RASPBERRY COOKIE CUPS
These little cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.
Provided by Sweet as Sugar Cookies
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
- Fill each mini muffin cup 3/4 full of dough.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
- Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
- Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 18.4 g, Cholesterol 23.8 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.4 g, Sodium 79.4 mg, Sugar 12.1 g
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
LEMON CUPS
Make and share this Lemon Cups recipe from Food.com.
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease eight (6 ounce) custard cups; set aside.
- In a large bowl, beat sugar, flour and butter/margarine.
- Add lemon peel and lemon juice; set aside.
- In a small bowl, mix egg yolks and milk.
- Add to cream mixture and stir.
- Fold in egg whites.
- Pour into cups.
- Place in baking pan and add one inch of water to pan.
- Bake for 35 to 40 minutes or until golden.
LEMON CUPS
This is a lemony, light-tasting dessert. Looks great, so it's good enough for guests. It separates into two layers, with a creamy custard on the bottom and light as air cake on the top.
Provided by cuisinebymae
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the sugar, flour, salt, and lemon zest.
- Mix in butter until well combined and finely textured.
- Stir in egg yolks.
- Stir in lemon juice.
- Stir in the milk.
- Beat egg whites until stiff and carefully fold into mixture.
- Pour into 8 (lightly greased with butter) custard cups.
- Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
- Bake in a preheated 325F oven for 45 minutes.
- Serve warm.
LEMON CUP CUSTARD
I got this new cookbook yesterday "Baking, From My House to Yours" by Dorrie Greenspan. It's chock full of lovely recipes. I made this last night and it's wonderfully rich with just a hint of lemon flavour. My husband really enjoyed it and so did I!
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 168.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 150.2, Sodium 83.3, Carbohydrate 21.1, Sugar 21.7, Protein 7.1
LEMON BAR COOKIE CUPS
Provided by Elyse
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Spray a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually beat in dry ingredients until combined.
- Roll into 1" sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
- To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
- Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
- Add lemon juice and mix until combined, there will still be some lumps.
- Pour filling mixture into a saucepan over medium heat.
- Whisk constantly for 5 minutes, or until smooth and thickened.
- Remove lemon curd from heat and let cool for 2-3 minutes.
- Carefully spoon a teaspoon of lemon curd into each cookie cup.
- Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
- Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.
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5/5 (2)Category DessertsServings 1Total Time 20 mins
- Create a flat surface for the lemon to stand on by slicing a small sliver off of one end. Be careful not to cut al the way through the pith.
- Next slice a larger slice from the other end. Using the serrated knife (a grapefruit knife works perfectly), making up and down cuts, slice all the way around the inside of the pith.
- Using a melon baller or spoon, scoop and scrap out the inside of the lemon, being very careful to not pierce through the bottom. (Keep the lemon juice and guts to squeeze for fresh lemonade!)
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