Super Lemony Dessert

healthymom1

Wed, Apr 05 2023, 8:34 am

Saw on Instagram. Sarah Lasry posted

1 TB margarine
1 Cup + 1 TB sugar
3 large eggs , separated
3 TB potato starch
3 large lemons grated and juiced
1 C non dairy whip
Confectioners sugar for dusting
Soft whipped cream to serve

Step 1
Oven 350 - rack in middle

Step 2
Add lemon zest to your sugar and mash it with margarine until you get a sand like texture

Step 3
Mix egg YOLKS into sugar mixture, then beat in starch, lemon juice and non dairy cream

Step 4
Separate clean bowl - beat egg whites until stiff peaks (about 8-10 minutes) - then gently fold whites into batter

Step 5
Pour mixture into a 5 cup ceramic or glass baking dish or Pyrex pie plate. Bake in the middle rack for about 40 minutes or until mixture is just set and golden on top (can bake in individual ramekins or cupcake holder for 20 minutes)

Step 6
Serve warm, dust whole thing with confectioners sugar and soft whipped cream on the side.

amother

Daylily

Wed, Apr 05 2023, 8:37 am

healthymom1 wrote:

We made it and actually found it to be a pain in the neck/complicated. But came out delicious!!!!!

Hashem_Yaazor

Wed, Apr 05 2023, 11:29 am

In the 10 minute cooking for YT thread there's a recipe for lemon pie.
You can probably use this filling alone.

LEMON PIE
(This tastes like cheesecake!)
Defrost 1 carton of rich's whip (8 oz) or equivalent. (I just double the recipe if I'm using a 16 oz carton so I don't have to measure half.) The defrosting part does take longer than 10 minutes unfortunately.
Pour whip into mixing bowl.
Add 4 eggs, 1/2 cup sugar, and 1/4 cup lemon juice.
Mix with immersion blender until sugar is basically incorporated. (Try not to overmix because it grows in volume and will overflow your pie crust which is just annoying.)
Put graham cracker crust on baking sheet for stability. (Optionally line baking sheet with foil for easier cleanup if you're a messy cook like me.)
Pour mixture into crust. It may reach the top.
Bake for 30 minutes. It may still look uncooked in the middle, but firms up some when cool.
(Some of my kids like it frozen.)

Amarante

Wed, Apr 05 2023, 11:35 am

Tue, Mar 28 2023, 10:48 am
This is not specifically only for Passover but is pareve - most lemon curds are dairy and is a delicious way to dress up a simple serving of fresh fruit. Or you could use in some kind of dessert

You would want to use a light olive oil so that it doesn't have a strong olive oil taste

This is freezable

Olive Oil Lemon Curd
Recipe by Melissa Clark

This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).

INGREDIENTS

Yield: About 2 cups

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
1 cup/200 grams granulated sugar
3 large eggs
1 egg yolk
2 teaspoons finely grated lemon zest (from 1 lemon)
Pinch of kosher salt ½
1/2 cup/120 milliliters extra-virgin olive oil

PREPARATION

Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.

Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)

Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

Tip
To make the curd in the microwave, pour the lemon-olive oil mixture from the blender into a large glass bowl and cook in the microwave, on high power, in 1-minute intervals for 3 to 5 minutes. Whisk furiously between intervals, especially at the edges. Reduce power to 70 percent and continue to cook for another 1 to 2 minutes (stirring every minute), until the curd thickens and looks slightly puffed and spongy. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate

Last edited by Amarante on Wed, Apr 05 2023, 11:43 am; edited 1 time in total

amother

Wed, Apr 05 2023, 11:38 am

Amarante wrote:

Tue, Mar 28 2023, 10:48 am
This is not specifically only for Passover but is pareve - most lemon curds are dairy and is a delicious way to dress up a simple serving of fresh fruit. Or you could use in some kind of dessert

You would want to use a light olive oil so that it doesn't have a strong olive oil taste

This is freezable

Olive Oil Lemon Curd
Recipe by Melissa Clark

This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).

INGREDIENTS

Yield: About 2 cups

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
1 cup/200 grams granulated sugar
3 large eggs
1 egg yolk
2 teaspoons finely grated lemon zest (from 1 lemon)
Pinch of kosher salt ½
cup/120 milliliters extra-virgin olive oil

PREPARATION

Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.

Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)

Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

Tip
To make the curd in the microwave, pour the lemon-olive oil mixture from the blender into a large glass bowl and cook in the microwave, on high power, in 1-minute intervals for 3 to 5 minutes. Whisk furiously between intervals, especially at the edges. Reduce power to 70 percent and continue to cook for another 1 to 2 minutes (stirring every minute), until the curd thickens and looks slightly puffed and spongy. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate

Thank you. I LOVE THIS!