Lemon Mascarpone Cream Pie
This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! It’s light and perfect for summer, and I love the addition of the smooth and creamy mascarpone cheese! Recipe:
Cremiges Zitronendessert in 5 Minuten! Jeder sucht nach diesem Rezept! Zitronencreme ohne Eier!
Cremiges Zitronendessert in 5 Minuten! Jeder sucht nach diesem Rezept! Zitronencreme ohne Eier! Kein Backen, kein Mehl, keine Gelatine! Es ist eine köstliche und gesunde Creme, die zum Füllen von Kuchen, Pfannkuchen, Dekorieren von Cupcakes und Desserts auf Bestellung verwendet werden kann.
Zutaten und Zubereitung der Zitronencreme:
0:00 Hallo Freunde!
0:07 Zitrone (3 Stk.).
1:24 Zucker (100 g / 1/2 Tasse).
1:31 Maisstärke (30 g / 3 Esslöffel).
1:54 Kochen, bis es dickflüssig ist.
3:37 Im Kühlschrank kühlen.
3:44 Gekühlte Sahne 33 % (250 ml/1 Tasse).
3:55 Schlagen, bis eine dicke Masse entsteht.
6:03 Düse Wilton 1M.
6:09 Schreiben Sie ein paar Worte oder fügen Sie ein Emoji in die Kommentare ein. Es hilft, das Video zu verbreiten. Herzlichen Dank.
6:26 Guten Appetit und ABONNIEREN Sie den Kanal.
6:35 Lasst ein LIKE da und vergesst die Glocke nicht.
6:44 Kürzlich vorgestellte Rezepte. Klicken Sie auf den Link in der oberen rechten Ecke.
6:49 Blaubeereis ohne Zucker!
7:22 Leichter Sommerkuchen ohne Mehl.
7:44 Blaubeereis.
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Lemon Meringue Pie in a Glass - Amazing No Dough Shortcut Method - Food Wishes
This amazing miniaturized lemon meringue pie has everything you love in the full-size version, with almost none of the work. The filling is simple, there’s no dough to make, and other than briefly browning the top, there’ no baking required. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Lemon Meringue Pie in a Glass, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Creamy Lemon Pie
Spring is here! This lemon pie recipe is the perfect spring recipe – just the right balance between sweet and tart with a cool, creamy texture. The filling requires only 4 ingredients and sits on top of a buttery graham cracker crust.
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For the Crust
2 cups (168 g) graham cracker crumbs
5 tablespoons unsalted butter, melted
For the Filling
28-ounces (792) sweetened condensed milk
1 tablespoon lemon zest
3 large egg yolks
1 cup (240 ml) fresh lemon juice
stabilized whipped cream, optional
lemon slices, optional
lemon zest, optional
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Ina Garten's Fresh Lemon Mousse | Barefoot Contessa | Food Network
Ina's light and fluffy lemon mousse is the perfect warm-weather dessert!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Lemon Mousse
Total: 1 hr 27 min
Active: 15 min
Yield: 6 servings
Level: Easy
Ingredients
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Directions
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
Sweetened Whipped Cream:
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
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Ina Garten's Fresh Lemon Mousse | Barefoot Contessa | Food Network
Do you have lemon Make this delicious dessert in a minute with only 3 ingredients!
Do you have lemon? Make this delicious dessert in a minute with only 3 ingredients! With lemon juice you can make this delicious dessert, quick and easy dessert that everyone can make.
Better than store bought sweets everyone will enjoy! Just 3 ingredients and few minutes work, the result will amaze you!
Recipe ingredients
120 ml (½ cup) lemon juice
1 lemon zest
120 ml (1/2 cup) water
200 g (1 cup) sugar
60 g (½ cup) corn starch
Pinch of salt
½ tsp (10 g) butter
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