HOW TO MAKE LEMON FOAM
How to Make Lemon Foam. Lemon foam can be savory or sweet. When savory, it is a light, velvety and lemony dish to accompany your vegetables or to have a snack. When sweet, it is still velvety and lemony but it has a sweetness added by the...
Provided by wikiHow
Categories Desserts and Sweets
Number Of Ingredients 4
Steps:
- Stir together the egg yolk, lemon juice and butter in a saucepan.
- Continue stirring until the mixture becomes foamy in texture.
- Season the mixture with salt and pepper. You can add in some dill, too.
- Serve immediately. Serve on its own or with steamed vegetables.
LEMON FROTH
Make and share this Lemon Froth recipe from Food.com.
Provided by Barb in WNY
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except lemon twist in a cocktail shaker and shake vigorously until well blended.
- Pour into chilled martini glasses and garnish with lemon twists.
LEMON SPONGE CAKE
I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.
Provided by KaDo2609
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt.
- In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
- Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
- Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
- Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.
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CHILEAN ESPUMA DE LIMóN (LEMON FROTH)
From chileanfoodandgarden.com
Reviews 2Category DessertCuisine ChileanTotal Time 20 mins
- Put the evaporated milk and beat at high speed for 3 minutes or until it doubles its size and looks like Chantilly cream and forms waves. This is the most important step for the consistency of the dessert. If you can cover the mixer since this splashes a lot.
- Beating at low speed, add the condensed milk and lemon juice, reserve one finger of lemon juice.
- Sprinkle the gelatin over the reserved lemon juice and stir, add 1/2 cup of freshly boiled water, stir for 30 seconds or until all the gelatin is dissolved.
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