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Lemon Souffle Tartlett

Ingredients: 1 crust 148/227 Pound(s) all purpose flour 1 48/85 Ounce(s) sugar 87/2000 Ounce(s) salt 1/2 Cup(s) butter; cut into 1/2 inch pcs 2 large egg yolks 1 filling 4 large eggs 1/3 Cup(s) lemon peel; finely grated 10 Tablespoon(s) lemon juice 3/16 Cup(s) lime juice (fresh) 1 topping 10 large egg whites 1 pinch of salt 1 Ounce(s) powdered sugar Directions: For crust: Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Pre ss 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 375F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool. For filling: Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours. Preheat oven to 425F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms. Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes. Contributor: Bon appetit September 2004 p144
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In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. 15 min lemon cheesecake Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose Lemon glazed vegetables Bring a large saucepan of salted water to a boil over high heat. Add the carrots, reduce the heat to medium, and cook, covered, for 5 minutes. Add the cauliflower to the pan and continue to cook 3 minutes. Add the broccoli and cook 3 minutes more. 1-2-3 lemon pie Pour into ready made graham cracker pie crust. Lemon chicken tenders Cut chicken breasts into 2 inch pieces. Preheat oven to 400 degrees F (200 degrees C). In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a Lemon broccoli If broccoli stems are thicker than 1 inch, make lengthwise gashes in each stem. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Heat to boiling; reduce heat. Cover and cook just until stems are tender, 12 to 1 Anise lemon biscotti Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray or a very light coating of oil. In a large mixing bow, sift together flour, cornmeal, baking powder, and salt. Lightly beat the eggs and add them to the flour mixture. Stir Lemon sauce Preserved lemon & pink peppercorn viniagrette remove pith from lemons and rinse the skins well. place all ingredients except oil in blender. rub blender and drizzle in oil. Lemon oil Zest lemon into olive oil. Add tumeric and bring to a slight simmer. Remove from heat and cool. Asparagus with lemon grass & shallot vinaigrette Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remain Brussel sprout souffle with corned beef 1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles. Heat oil in a teflon skillet;