Lemon Recipes
Apr 22, 2020 23:06:44 GMT -6
Post by duskymonkey on Apr 22, 2020 23:06:44 GMT -6
Tarte Au Citron - PH Lemon Cream
Pâte Sablé - NOT PH recipe
1.5 cups all-purpose flour
1 1/8 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated fresh lemon zest
2 large egg yolks
Special equipment: 9-inch) tart pans with removable bottoms
Make dough: Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.
Turn mixture out onto a work surface and divide into 2 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball.
Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.
Blind bake the shell: Preheat oven 375˚ Put a sheet of foil in the formed shell and use sugar, pie weights, rice or beans. Bake for 25 minutes. Carefully remove the foil and continue baking for another 7-10 minutes until the bottom is golden brown. You might want to cover the tart edges with foil to keep it from browning too much. Thoroughly cool before assembly.
Lemon Cream
makes about 1 1/2 to 2 cups
1/2 cup sugar
zest from 2 lemons
2 eggs
1/2 cup freshly squeezed lemon juice
5 ounces butter, cut into 1 inch pieces, softened but not melting
Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. It is the addition of butter that changes this recipe from a simple lemon curd to a rich, satiny-smooth cream.
Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.
Pâte Sablé - NOT PH recipe
1.5 cups all-purpose flour
1 1/8 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated fresh lemon zest
2 large egg yolks
Special equipment: 9-inch) tart pans with removable bottoms
Make dough: Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.
Turn mixture out onto a work surface and divide into 2 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball.
Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.
Blind bake the shell: Preheat oven 375˚ Put a sheet of foil in the formed shell and use sugar, pie weights, rice or beans. Bake for 25 minutes. Carefully remove the foil and continue baking for another 7-10 minutes until the bottom is golden brown. You might want to cover the tart edges with foil to keep it from browning too much. Thoroughly cool before assembly.
Lemon Cream
makes about 1 1/2 to 2 cups
1/2 cup sugar
zest from 2 lemons
2 eggs
1/2 cup freshly squeezed lemon juice
5 ounces butter, cut into 1 inch pieces, softened but not melting
Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. It is the addition of butter that changes this recipe from a simple lemon curd to a rich, satiny-smooth cream.
Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.
