Time 20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Separate yolks from whites. Place whites (and beaters) in freezer to cool. Stir yolks& combine with lemon pie filling in a heavy saucepan. Add boiling water& mix well. Cook over low heat until thickened. Add sugar to egg whites& whip. Mix with lemon/yolk mixture. Pour into dessert dishes& refrigerate. Top with a dollop of whip cream (optional).
Time 17m Yield 4 servings Number Of Ingredients 8 Steps:
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon. Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes. Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
Yield Makes 6 servings Number Of Ingredients 14 Steps:
Make snow pudding: Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes. Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks. Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours. Make custard while snow pudding sets: Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes. Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer. Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours. Assemble dessert: Spoon snow pudding into glasses or bowls and top with custard sauce.
Time 25m Yield 20 servings. Number Of Ingredients 12 Steps:
Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners’ sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.
Time 16m Yield 6 serving(s) Number Of Ingredients 7 Steps:
On med-hi heat, bring sugar and water to a boil. Mix cornstarch, lemon juice and lemon extract. Stir into boiling mixture. Beat the egg yolks and stir about 1/4 cup of the hot mixture into them. Quickly stir this into the hot mix. Spoon into dessert cups. Chill. If you prefer you can put the mix into a baked pie shell, and cover with meringue.
Time 1h20m Yield Serves 10 to 12 Number Of Ingredients 10 Steps:
In a small bowl, sprinkle gelatin over cold water; let stand until softened, 5 minutes. Add boiling water and 1 cup sugar; stir until sugar has dissolved and mixture is clear. Stir in lemon zest and juice. Set mixture over a bowl of ice and let stand, stirring occasionally, until it becomes syrupy, about 20 minutes. (If gelatin sets too much, microwave it in 10-second increments and whisk until smooth.) In a large bowl, beat egg whites on medium-high to soft peaks, 3 to 4 minutes. Add gelatin mixture and continue beating until tripled in volume and thick enough to hold a ribbon on top of mixture when beater is lifted from bowl, 7 to 9 minutes. Transfer pudding to a large serving bowl and refrigerate until set, at least 4 hours and up to 2 days. Combine milk, 1/2 cup sugar, tarragon sprigs, vanilla bean and seeds, and salt in a saucepan. Heat over medium, stirring occasionally, until scalding and small bubbles form at edges of pan, about 12 minutes (do not let boil). Remove from heat, cover, and let steep 10 minutes. In a heatproof bowl, whisk yolks with remaining 1/2 cup sugar to combine. Remove tarragon and vanilla bean from milk mixture, then slowly whisk milk mixture into yolk mixture. Return to saucepan and cook over medium, stirring, until mixture thickens slightly and a thermometer reads 170 degrees, 5 to 7 minutes. Strain creme anglaise through a fine-mesh sieve intoa bowl and refrigerate until cold, at least 1 hour or, stored in an airtight container, up to 2 days. Pour 3 to 4 tablespoons creme anglaise into bottom of each serving dish. Top with a large spoonful of pudding; sprinkle with a few tarragon leaves and serve.
Time 51m Yield 6 Number Of Ingredients 7 Steps:
Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat. Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Time 1h30m Yield 10 Number Of Ingredients 6 Steps:
Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes. In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon. Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.
Time 2h Number Of Ingredients 8 Steps:
In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk. Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice. Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.) To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
