Lemon pie filling, or lemon curd, is a custard made with lemons, sugar, eggs and butter. The creamy filling is the base for classic lemon meringue pie, but it is a versatile ingredient for various other desserts as well. Lemon curd is easy to make at home, and it is also available in shelf-stable cans. Use it to replace jam or fruit preserves in virtually any recipe.
Lemon Curd Recipe
In a food processor, pulse together the zest of three lemons and 1 1/2 c. sugar. Cream 0.113kg. of room-temperature butter and mix in with the sugar-lemon mixture. Add four eggs, one at a time, and 1/2 c. lemon juice and 1/8 tsp kosher salt. Cook in a saucepan over low heat until thickened, about 10 minutes. Do not simmer. Remove from the heat and let cool.
Linzer Torte Cookies
Linzer cookies, or cutout cookies, sandwich jam or preserves between two cookies and have a shape cut out to display the filling. In an electric mixer, cream together 0.34kg. of butter and 1 c. sugar. Add 1 tsp vanilla extract. In a medium bowl, sift together 3 1/2 c. flour and 1/4 tsp salt, then add gradually to the sugar and butter. Mix on low speed until the dough comes together. Turn out onto a floured surface, wrap in plastic and refrigerate for 30 minutes. Roll the dough 1/4-inch thick and use a cookie cutter to cut out circle shapes. Cut a hole out of half the cookies with a cookie cutter. Place on a baking tray and chill for 15 minutes. Bake for 20 to 25 minutes at 176 degrees C. Allow to cool. Spread a thin layer of lemon pie filling on the whole cookies. Place the cutout cookies on top and dust with confectioners' sugar.
Lemon Swiss roll
Beat four egg whites until stiff. In another bowl, beat four egg yolks until light. Add ¾ c. sugar and 1 tbsp vanilla. Sift together 3/4 c. plain flour, 3/4 tsp baking powder and 1/4 tsp salt and add to the egg yolks and sugar. Gently fold in the egg whites and pour into 15-inch by 10-inch by 1-inch jellyroll pan lined with waxed paper. Bake for eight to 10 minutes at 204 degrees C. Turn the cake out onto a towel dusted with confectioners' sugar, peel away the waxed paper and trim the edges. Cool for 10 to 15 minutes and spread with 1 c. lemon pie filling. Roll the cake, beginning with the narrow end, and sprinkle with confectioners' sugar.
Pavlova is a meringue nest filled with fruit preserves and fresh fruit. Whisk together 1 1/4 c. sugar and 1 1/2 tbsp cornstarch. In the bowl of a stand mixer, combine six egg whites and 1/2 tsp cream of tartar and mix on low heat. After one minute, increase to medium-low. After another minute, increase to medium and mix until soft peaks form. Slowly add sugar mixture and turn heat to medium-high. Beat for two minutes and add the juice of half a lemon and 1 tsp vanilla extract. Beat on high for two to three minutes. Spoon six to eight nests onto a parchment paper-lined baked sheet. Bake at 121 degrees Cor 45 to 65 minutes, rotating halfway through. Cool the pavlovas and fill with lemon curd. Garnish with fresh raspberries.
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