3 perfect dessert for lemon lovers

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the title of the recipe is 3 perfect dessert for lemon lovers

3 perfect dessert for lemon lovers
3 perfect dessert for lemon lovers

recipe information 3 perfect dessert for lemon lovers , in section Worldwide Recipes

Quick ricotta squares:

INGREDIENTS 3 eggs salt lemon zest 100g sugar 100ml heavy cream 90g potato starch 500g ricotta cheese DIRECTIONS 1. Beat the eggs together with the salt and lemon zest. 2. Blend in the sugar and the heavy cream. 3. Mix until fluffy and then add the potato starch and the ricotta. 4. Mix well and pour it into a shallow baking pan. 5. Bake at 175/180°C for 45 minutes. 6. Let it cool. Dust with lots of powdered sugar before serving.


12 spoon lemon bundt cake:

INGREDIENTS 3 eggs a pinch of salt 12 tbsp sugar 12 tbsp lemon juice 12 tbsp vegetable oil 12 tbsp milk 12 tbsp flour 16g baking powder
DIRECTIONS Beat together the eggs, salt and sugar. Add the liquid ingredients and then the sifted flour. You won’t need to use a scale, just a spoon to measure out all the ingredients for this cake. Mix all the ingredients together well and pour them in a silicon bundt cake mold. Bake at 180°C for at least 35 minutes. Let the cake cool and dust with powdered sugar.


Lemon Meringue French Pie:

Ingredients: 1 sheet shortcrust pastry. Filling: 6 egg whites; 1/3 cup cornstarch; a pinch of salt; 1 ½ cup water; ¾ cup sugar; 1/3 cup lemon juice; 2 tbsp col butter. Meringue: 1/3 cup water; 1 ½ sugar; 4 egg whites.
Instructions Cover tart pan or round baking pan with a sheet of pastry, cut off any excess and poke holed with a fork all over the bottom of the crust. Place in freezer for 30 minutes. Cover frozen shell with parchment and pour uncooked rice/beans or baking stone on top. Blind bake the crust for 30 minutes at 180C. Leave to cool down completely. Meanwhile make lemon cream: whisk egg yolks, salt and cornstarch together. Dissolve sugar in hot water and slowly pour into the yolk mixture while mixing constantly. Place cream over medium-low heat and cook, stirring, until thickens. Add cold butter and lemon juice into hot cream and set aside to cool down. Pout the cream into the cooked pie shell. Put in the fridge. To make meringue mix sugar and water together, place pot over medium heat and leave to boil until sugar dissolves completely. Beat egg until soft peaks form. Start pouring hot syrup into egg whites while still beating them whit mixer. Put meringue over the cream to make a fluffy top. Broil or use blow torch to caramelize sugar in meringue.

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