How To make Lemon Cake Pie
2 egg yolks
1 cup sugar
2 tablespoons butter
softened
3 tablespoons lemon juice
grated rind of 1 lemon 1/4 cup flour
1 cup milk
2 egg whites
1 9 inch pie shell :
uncooked
In large bowl, beat egg yolks and sugar until thick. Beat in the butter, lemon juice and lemon rind. Beat in the flour. Add milk and mix well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites in the batter. Pour batter into the pie shell and bake at 350F degrees for 55-60 minutes, until the pie is set and browned on top. Cool completely before cutting.
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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Cheat Lemon Pie
Lemonade = Pie
Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
Printable recipe:
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Lemon Meringue Pie Recipe:
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Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
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How To Make Classic LEMON BARS - Easy Recipe
Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE SHORTBREAD CRUST:
►1/2 lb unsalted butter, room temperature
►1/2 cup granulated sugar
►1 1/2 tsp vanilla extract
►2 cups all-purpose flour
►1/4 tsp salt
FOR THE LEMON FILLING:
►7 large eggs, room temperature
►3 cups granulated sugar
►2 Tbsp lemon zest (from 4 to 5 lemons)
►1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)
►1 cup all-purpose flour
►Confectioners sugar, to dust
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:34 How to line cake pan tip
1:25 How to make the shortbread crust
3:26 How to make the lemon filling
5:32 How to bake lemon bars
6:08 How to cool lemon bars
7:18 Cutting & powdered sugar
8:12 Taste test
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Easy 2 INGREDIENT LEMON BARS using cake mix!
2 Ingredient Lemon Bars recipe:
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If you have 1 Orange and 1 Lemon, Make This Delicious Cake | Best Orange Lemon Cake Recipe ????????
This Orange Lemon Cake is light and fluffy with citrus cream and topped with tender crumb. This cake is easy to make, just follow the step by step simple instructions from start to finish.
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???? Orange Lemon Cake Ingredients:
Dough:
1 1/4 cups Flour (170g)
1/2 teaspoon Baking Powder (2g)
6 tablespoons Cold Unsalted Butter (90g)
1/3 cup Powdered Sugar (40g)
3 tablespoons Greek Yogurt or Sour Cream (50g)
Cream Filling:
1 large Lemon or 2 medium lemons
1 large Orange or 2 medium oranges
1/2 cup Sugar (100g)
2 tablespoons Corn Starch (20g)
Used 7 inch cake pan (18 cm)
Bake in preheated oven at 356F (180C) for 35-40 minutes
???? Orange Lemon Cake Instructions:
1. In a mixing bowl, sift in flour, baking powder and mix. Add grated butter and mix by hand. Add powdered sugar and yogurt. Knead by hand for few minutes to form a soft dough. Cut 1/3 of the dough and cover with plastic wrap and keep in the freezer for 30 minutes.
2. Lightly grease 7 inch cake pan (18cm) with butter and line with parchment paper. Place the other 2/3 dough and spread evenly on the cake pan. Keep in the fridge for 30 minutes.
3. Preheat oven to 356F (180C).
4. Grate orange and lemon and set aside. Peel the skin, remove the seeds and cut them into small pieces. Blend the pulp in the food processor or blender. Strain to remove seeds and save the pulp for later.
5. Add orange and lemon zest, sugar and corn starch. Cook on medium heat for few minutes. Add orange & lemon pulp (I added 2 tablespoons to create chewy texture) and cook for 2-3 minutes or until cream mixture thickens.
Note: if orange, lemon and pulp are cooked together, the jam may become bitter.
6. Pour the cream mixture over a cold crust. Grate the frozen dough over the cream mixture evenly.
7. Bake for 35 to 40 minutes or until golden brown.
8. Cool completely before serving.
???? MORE RECIPES YOU HAVE TO TRY:
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Chocolate Coconut Cake -
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Eggplant Tomato Mozzarella Recipe -
Easy Apple Almond Cake Recipe -
Easy and Delicious 10 Minute Cake -
Super Creamy Strawberry Yogurt Dessert -
Super Easy Delicious Chocolate Cake -
Quick and Easy Puff Pastry Cake -
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