lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Mint Cookies
Ingredients:
- 1 1/2 brown sugar
- 3/4 butter
- 2 water
- 2 eggs
- 2 flour
- 56 baking soda
- 2 1/2
- 1 1/4
Instructions:
1. Mix in a sauce pan -- brown sugar, butter & water until melted, add chocolate chips and melt.
2. Once melted, remove from heat & cool in a mixing bowl (about 10 min.).
3. Beat eggs, 1 at a time, into mixture.
4. Separately, mix together flour & baking soda.
5. Gradually add the dry ingredients to melted mixture.
6. Cover & chill for 1 hour.
7. Preheat oven to 350 degrees.
8. Shape dough into balls, bake on tinfoiled pan/parchment paper for 12-13 minutes or until they look puffy and cracked.
9. Immediately put 1/2 one Andes mint on top of cooked cookie, before it has totally cooled.
10. Once the mint melts, swirl around on cookie.
Title: Caramel Corn
Ingredients:
- 6 brown sugar
- 1/2 butter
- 3/4 water
- 1/2 light corn syrup
- 2 salt
- 2 baking soda
- 1/8
- 1/4
Instructions:
1. Heat oven to 250. Spread popcorn in ungreased 15x10x1 inch baking pan. Sprinkle almonds over popcorn.
2. In large saucepan, combine brown sugar, butter, water, corn syrup, and salt. Mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds and toss until coated.
4. Bake at 250 for 15 minutes. Stir and bake an additional 15 minutes.
5. Stir and bake 5 more minutes.
6. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Title: Jeff Smith's Tiramisu
Ingredients:
- 1 1/2 sugar
- 1/2 brandy
- 1/4 Amaretto
- 2 ladyfingers
- 1 mascarpone cheese
- 4 vanilla
- 1 confectioners' sugar
- 1 cocoa powder
- 1/4
- 2
Instructions:
1. Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
2. Remove 1/3 of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup mixture. Add the marscapone and whisk together until smooth. Don't overmix.
3. Line a loaf pan with a large sheet of wax paper. Tuck it carefully into the corners. There should be a lot of wax paper remaining outside the pan.
4. Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan. They will expand when soaked with coffee. This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers). Spread with half the cheese mixture. Sprinkle with 2 oz of the shaved chocolate.
5. Repeat layers of ladyfingers, cheese and shaved chocolate.
6. Top the pan off with the remaining soaked ladyfingers.
7. Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
8. Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper.
9. Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff. Spread the whipped cream all over the cake in an attractive manner.
10. Dust the cake with cocoa and decorate with shaved chocolate.
11. Slice to serve.
Title: Greek Crescent Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 1/4 vanilla extract
- 2 1/4 salt
- 3/4 all-purpose flour
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl combine the first four ingredients. Mix using an electric mixer for about 1 minute, blending well.
3. Gradually add the flour at low speed until just combined, stir in the nuts.
4. Cut pieces of the dough and roll into a crescent shape. Place about 1-2 inches apart on an ungreased cookie sheet.
5. Bake at 350 F for 8 - 10 minutes, until firm to the touch but not brown. Do not overbake.
6. While warm, roll the cookies in powdered sugar. Wait until they are completeley cool then roll again in powdered sugar.
Title: Holiday Apple Crisp
Ingredients:
- 1/4 dried cherries
- 1/2 water
- 1/2 old fashioned oats
- 1/2 whole wheat pastry flour
- 1/2 Splenda granular
- 1/4 Splenda granular
- 2 ground cinnamon
- 2 granny smith apples
- 9 fresh lemon juice
- 2
Instructions:
1. Preheat oven to 350°F Lightly coat a 9x13-inch baking dish with cooking spray.
2. Place cherries and water in a bowl and let soak until ready to use.
3. Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, and 1 tablespoon of the cinnamon in a medium bowl; stir until mixture is crumbly.
4. Toss apples and lemon juice together in a large bowl. Add remaining 1/4 cup flour, 2 tablespoons sugar substitute, and remaining 1 tablespoon cinnamon; stir to combine.
5. Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine. Sprinkle oat topping evenly over fruit.
6. Bake until apples are tender, about 40 minutes. Serve warm.
Title: Cinnamon Honey Snack Cake
Ingredients:
- 1/3 water
- 1/3 ground cinnamon
- 2 honey
- 1
Instructions:
1. Mix all the ingredients, except the honey, together in a microwave safe bowl. Microwave on high for one minute in a 600 Watt microwave (obviously adjust cooking time to microwave power).
2. When fresh out of the microwave, drizzle the honey all over the top of the cake. Wait one minute for the honey to sink in, and enjoy.
Title: White Wine Strawberries With Whipped Crème Fraîche
Ingredients:
- 2 1/2 white wine
- 1 1/2 corn syrup
- 1 1/2 honey
- 3 of fresh mint
- creme fraiche
- powdered sugar
- fresh strawberries
Instructions:
1. Cut the strawberries in slices and put them in a bowl.
2. Add the wine, corn syrup (or honey) and mint and mix with the strawberries.
3. Whip the crème fraîche and sugar with an electric mixer until it reaches a firm consistency.
4. Put the strawberries into 4 serving bowls and top with a scoop of crème fraîche.
5. Tip! What makes it possible to whip the crème fraîche is its fat content, so don’t use crème fraîche light if you want to achieve the right consistency. On the other hand, it’s possible to serve the strawberries with a dab of unwhipped crème fraîche.
Title: Blueberry Shortbread Crumble
Ingredients:
- 2 flour
- 1/4 icing sugar
- 1 butter
- 1/3 flour
- 1/3 white sugar
- 1 unsweetened frozen blueberries
- 1/2 fresh blueberries
- 3/4 butter
- 1/2 butter
- 1/2 flour
- 1/2 brown sugar
- 1/2 cinnamon
- vanilla
Instructions:
1. Crust:
2. In a medium bowl, mix flour and sugar together. Cut in butter until mixture is crumbly. Press into a 10-inch pie plate or a 10-inch springform pan. Press dough up sides approximately 1 inch.
3. Bake at 400F for 10-12 minutes.
4. Filling:.
5. In a large bowl, combine flour and sugar and quickly toss with blueberries. As soon as crust is out of oven, fill crust with blueberry mixture. Dot with butter and cover with topping.
6. Topping:.
7. In a medium bowl, combine all ingredients and sprinkle on top of blueberries.
8. Bake at 400F for 30 minutes. Serve warm with ice cream or whipped cream.
Title: Old-Fashioned Tapioca Pudding
Ingredients:
- 2 butter
- 1/2 tapioca
- 4 milk
- 1/4 sugar
- 1 cinnamon stick
- 1 lemon, zest of
Instructions:
1. Melt butter in a saucepan and add tapioca pearls. Cook for 2 minutes.
2. Add milk, sugar and cinnamon stick.
3. Simmer, stirring occasionally, until the tapioca is translucent and soft, 30 to 40 minutes.
4. Stir in lemon zest.
5. Serve warm or cold.
Title: Chocolate Decadence Bread Pudding
Ingredients:
- 3 sugar
- 4 butter
- 3/4 vanilla
- 1/4 cinnamon
- 5 eggs
- 2
- 3/4
- 3
Instructions:
1. For custard combine 2 c milk, chocolate, sugar and butter in a large bowl. Microwave on High for 9 minutes, stirring every 3 minutes, or until chocolate is melted.
2. Stir bread cubes, vanilla, cinnamon and remaining milk into hot mixture. Stir in eggs. Let stand 5 minutes.
3. Stir and pour into buttered 1 1/2 quart baking dish. Bake at 350 for 45-55 minutes or until table knife inserted into center comes out clean.
4. Serve warm. May be topped with whipped cream and shaved chocolate for an elegant presentation.
Title: Luscious Lemon Curd
Ingredients:
- 1 1/4 sugar
- 4 eggs
- 1 light corn syrup
- 3/4 fresh lemon juice
- 1/2 unsalted butter
Instructions:
1. Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
2. Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON'T LET IT BOIL!
3. Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.
4. Must use within three weeks.
Title: Alice's Pie Crust
Ingredients:
- 5 flour
- 2 sugar
- 1 salt
- 1 egg
- 1 vinegar
- 1
Instructions:
1. Put the egg and vinegar in a 1 c measuring cup fill to top with water.
2. Mix all dry ingredients and make a well in the center.
3. Pour liquids into well and mix with pastry fork just till flour is blended.
4. Store in ziplock in fridge till ready to use.
5. This also freezes well.
Title: "mohnstrietzel" (German Poppy-Seed-Cake)
Ingredients:
- 250 poppy seeds
- 100 butter
- 20 sugar
- 2 eggs
- 50 granola cereal
- 150 raisins
- 300 flour
- 6 baking powder
- 100 Quark
- 6 milk
- 3 applesauce
- 3 sugar
- 100 salt
- 1 vanilla
- 1
Instructions:
1. In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
2. In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
3. Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
4. Spread with the poppy-seed-mixture and roll up starting on the longer side.
5. Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
6. In the preheated oven bake at 180°C/350°F for about 30-35 minutes.
Title: Aunt Carol's Chocolate Sheet Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1/2 salt
- 2 eggs
- 1 baking soda
- 1/2 sour cream
- 8 unsalted butter
- 1 water
- 4 cocoa powder
- 1/4 chocolate chips
- 16 bittersweet chocolate
- 16
Instructions:
1. Grease and flour a cookie sheet and preheat oven to 400ºF.
2. In a small bowl, mix the eggs, baking soda and sour cream.
3. In a mixing bowl, add the flour, sugar and salt, stir to combine.
4. In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
5. Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
6. When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
7. Add chocolate to the bowl of a food processor.
8. Once the cream is heated, pour into food processor and let sit 4 minutes.
9. Pulse a few times then process 5-10 seconds to smooth out the mixture.
10. Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
11. Refrigerate the cake at least an hour before serving.
Title: Caramel-Nut Sticky Buscuits
Ingredients:
- 2/3 brown sugar
- 1/4 light corn syrup
- 1/4 margarine
- 1/2 ground cinnamon
- 1 pecan halves
- 2 all-purpose flour
- 1 quick oats
- 1/4 sugar
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/3 margarine
- 1 buttermilk
Instructions:
1. Heat oven to 425 degrees F.
2. for topping combine first four ingredients and mix well.
3. spread onto bottom of 9inch square baking pan.
4. sprinkle with pecans, set aside.
5. for biscuits, combine dry ingredients and mix well.
6. cut in margarine until crumbly.
7. stir in buttermilk.
8. mix just until moistened.
9. knead gently on a lightly floured surface about 5 - 7 times.
10. pat into 8 inch square.
11. cut into 16 two-inch squares.
12. place over topping in pan.
13. back 25 - 28 minutes or until golden brown.
14. let stand 3 - 5 minutes.
15. invert into large platter.
16. serve warm.
Title: Tart Lemon Jelly Roll
Ingredients:
- 3 eggs
- 1 granulated sugar
- 5 water
- 1 vanilla extract
- 1 baking powder
- 1 salt
- 1/4 confectioners' sugar
- 1/2 granulated sugar
- 3/4 cornstarch
- 3 salt
- 1/4 water
- 3/4 lemon peel
- 1 butter
- 1 lemon juice
- 1/3
- 4
Instructions:
1. To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
2. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
3. Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
4. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
5. For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
6. Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
7. Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
8. Bake in the preheated oven for 12 to 15 minutes.
9. Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
10. Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
Title: Crumb-Top Rhubarb Crisp
Ingredients:
- 2 rhubarb
- 1 granulated sugar
- 3/4 all-purpose flour
- 1/2 unsalted butter
- 1/2 light-brown sugar
- 1 rolled oats
- 1/2 ground cinnamon
- vanilla ice cream
Instructions:
1. Preheat oven to 400°.
2. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
3. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
4. Pulse until the butter pieces are the size of coarse oats.
5. Add brown sugar, oatmeal, and cinnamon.
6. Pulse to combine.
7. Sprinkle over rhubarb.
8. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
9. Serve warm with ice cream, if desired.
Title: Moist Almond Pound Cake With Strawberry Sauce
Ingredients:
- 3 biscuit mix
- 1/2 all-purpose flour
- 1/8 salt
- 1 granulated sugar
- 1/2 light brown sugar
- 1 cream cheese
- 1/4 unsalted butter
- 6 eggs
- 1 vanilla
- 1/4 granulated sugar
- 1/4 unsalted butter
- 2 strawberries
- 2
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
2. Cake:
3. In a bowl, combine biscuit mix, flour and salt. Set aside.
4. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
5. Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
6. Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
7. Strawberry Sauce:
8. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
9. Add sliced strawberries, stirring until sauce turns red from the berries.
10. Spoon into center of cake and serve a little with each slice.
Title: Fresh Lemon Meringue Pie
Ingredients:
- 1 1/2 sugar
- 6 cornstarch
- 1/4 salt
- 1/2 water
- 1/2 lemon juice
- 3 butter
- 2 margarine
- 1 1/2 boiling water
- 1/2 lemon
- 2 -3 cream of tartar
- 1 sugar
- 3
- 1/4
- 6
Instructions:
1. In a saucepan, thoroughly combine the sugar, cornstarch, and salt.
2. Gradually blend in the cold water and lemon juice.
3. Stir in the egg yolks.
4. Add the butter and boiling water.
5. Bring to a boil over medium-high heat, stirring constantly.
6. Reduce heat to medium and boil for 1 minute.
7. Remove from heat and stir in the lemon peel and food coloring.
8. Pour into baked pie crust.
9. Top with Three-Egg Meringue, sealing well at edges.
10. Bake at 350>o F for 12 to 15 minutes.
11. Cool for 2 hours before serving.
12. THREE-EGG MERINGUE: In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy.
13. Gradually add the sugar and beat until stiff peaks form.
Title: Anne's Carob Chip & Raisin Bundt Cake
Ingredients:
- 1 butter
- 3/4 margarine
- 3/4 brown sugar
- 2 sugar substitute
- 1 eggs
- 2 vanilla extract
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1 carob chips
- 2 raisins
- milk
Instructions:
1. Cream together, butter or margarine and sugars. Then add the vanilla extract; and eggs one at a time.
2. Add dry ingredients in order listed to the creamed mixture.
3. I added carob chips and raisins last; and then stir in milk to help moisten it properly.
4. Put in a greased and floured bundt pan.
5. Bake at 350* for 40 minutes, checking with a toothpick that the middle springs back.
6. Cool at least 10 minutes in the pan before turning out.
Title: Lavender Lemon Cupcakes
Ingredients:
- 1/4 boiling water
- 2 -4 apple cider vinegar
- 1 all-purpose flour
- 1 cornstarch
- 1 1/4 baking powder
- 2 baking soda
- 3/4 salt
- 1/2 sugar
- 1/2 vanilla extract
- 1/3 lemon juice
- 3/4 water
- 1 lemon juice
- 1 vegan butter
- 1 powdered sugar
- 1/2
- 2
- 3
Instructions:
1. Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool.
2. Preheat oven to 350 degrees. Spray/line muffin pan.
3. Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
4. In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
5. In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
6. Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
7. Sift in the dry mixture and beat until smooth.
8. Fill lined/sprayed muffin cups about 3/4 full.
9. Bake at 350 degrees for 20 minutes.
10. Remove from pan when done and allow to cool completely before frosting.
11. Frosting Instructions:
12. Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
13. Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
14. Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes.
15. Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.
Title: Mile High Bumbleberry Pie
Ingredients:
- 1 cornstarch
- 3 sugar
- 2/3 water
- 1/4 blueberries
- 1 1/2 lemon rind
- 1 lemon juice
- 2 raspberries
- 1 strawberries
- 2 icing sugar
Instructions:
1. Prepare and bake pie shell.
2. FILLING:
3. In medium saucepan, combine cornstarch and sugar; stir in water and 1 cup blueberries. Bring to a boil, stirring constantly. Simmer 2 minutes or until very thick and clear, stirring constantly. Remove from heat. Stir in lemon rind and juice. Cool 5 minutes.
4. Stir in remaining berries. Spoon into pie shell. Refrigerate until set, about 3 hours. At serving time, sprinkle with icing sugar.
Title: Kate's Easy Crepes Suzette
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1 lemon, zest of
- 1 Grand Marnier
- 2
- 8 -10
Instructions:
1. Cream the powdered sugar into the butter until you have a smooth texture.
2. Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
3. Spread the mixture over each crepe.
4. Fold the crepes in quarters and pile together.
5. Keep crepes warm in a 200 degree Fahrenheit oven.
Title: Gluten-Free Banana Cream Pie
Ingredients:
- 1 banana
- 2 milk
- 2 instant pudding mix
- 1 non-dairy whipped topping
- 1 1/2 margarine
- 1/2 brown sugar
- 1/2
Instructions:
1. Pie filling:.
2. Arrange the banana slices on the bottom of the crust.
3. Pour milk and the mixes into mixing bowl and beat for two minutes.
4. Stir in the cup of whipped topping and refrigerate.
5. If you wish you can drizzle the top with caramel syrup before serving.
6. Crust:.
7. mix gluten-free flour, melted margarine, and brown sugar. Spread the mixture evenly in a pan and bake for 20 minutes. After the first 10 minutes of baking you should mix up the mixture a bit and re-spread it for more even browning.
Title: Banana and Maple Brulee
Ingredients:
- 1 heavy cream
- 1/2 bananas
- 2 lemon juice
- 1 maple syrup
- 4 light brown sugar
- 3
Instructions:
1. In a big bowl, whip the cream until it forms soft peaks, then fold in the yogurt.
2. Peel and mash the bananas on a plate with a fork; then work in the lemon juice.
3. Fold the bananas and maple syrup into the cream mixture.
4. Place six ¾ cup ramekins or custard cups on a small tray and divide the banana cream mixture between them.
5. Smooth the surface of each one, then chill until ready to eat.
6. Just before serving, sprinkle the brown sugar over the tops of the desserts and caramelize with a blowtorch.
7. Leave for a minute or two to harden, then serve.
Title: Eggnog Pound Cake
Ingredients:
- 1 eggs
- 2 nutmeg
- 1/8 rum
- 1 1/2 butter
- 2
- 1/4
Instructions:
1. READ ALL OF THE DIRECTIONS, BEFORE MAKING CAKE!
2. Combine cake mix, nutmeg, eggs, eggnog, butter/margarine, and rum in a large mixing bowl.
3. Beat with electric mixer about 4 minute or 450 strokes by hand.
4. Pour batter into a greased 10" bundt or tube pan.
5. Bake at 350 for 45-55 minute or until a long wooden skewer inserted into the thickest portion comes out clean.
6. Cool in the pan for 10 minutes, then invert cake onto a rack and cool completely.
7. Note: You can use just about any flavor cake mix, such as, French Vanilla, Lemon, or try chocolate.
Title: Lemon Lighting
Ingredients:
- 3 eggs
- 1/3 fresh lemon juice
- 1 lemon zest
- 3/4 granulated sugar
- 4 unsalted butter
- 2 all-purpose flour
- 3/4 sugar
- 1 salt
- 1 butter
- 7 sugar
- 1 3/4 water
- 3 heavy cream
- 1/2 lemon
- 1
Instructions:
1. for the curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) . This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
2. For the shortbread: Mix the flour, sugar, and salt in a bowl by hand. Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown. Set aside to cool until assembly.
3. For the meringue: Mix sugar and water in pot and boil. In a kitchen aid bowl, whip the egg whites until they form a soft peak. Pour in the syrup quickly; let this beat until whites have cooled.
4. Assembly: For assembly, whip a 1/2 cup of heavy cream, fold it into the curd. In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd. Ending with Italian Meringue, spoon it in and flatten the top with a spatula. Now burn the top with a blow torch. You can refrigerate this up to 3 hours before eating.