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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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Fold in powdered sugar and 1 cup cool whip. Spread onto cool crust. Mix 3 packages instant lemon jello pudding with 3 Lemon berry pie Beat together lemon pudding mix, 1 cup of cool whip, and the package of cream cheese (softened) in a large bowl. Add a large pinch of sugar if you'd like a slightly sweeter pie. Mix well and pour this mixture into the graham cracker crust. Top with t Lo cal lemon sherbet Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Lemon-ginger iced tea Bring the water to a boil in a medium saucepan. While you are waiting for the water to boil, halve one of the lemons and squeeze its juice into the pan (it's ok if the seeds end up in the water). Add the squeezed lemon halves to the pan. 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Blend sugar and lemon peel in processor 2 minutes. Transfer lemon peel mixture to heavy medium saucepan. Whisk in lemon juice and yolks. Add butter 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 yogurt cake Grease a 9-inch tube pan. Preheat oven to 350F degrees. Sift flour, baking powder, baking soda, and salt onto wax paper. Beat butter and sugar in a large bowl with a mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add Lemon oil Zest lemon into olive oil. Add tumeric and bring to a slight simmer. Remove from heat and cool. Lemon squares Mix and pat into 9x13 inch pan • 1 cup butter • ? cup powdered sugar • 1 ? cup flour Bake at 350 degrees for 20 minutes Beat and pour over above ingredients over crust: • 3 eggs • 3 T. Flour • 1/3 c. lemon juice • 1 T. lemon rind Bake an additional 15-20 Parmesan chicken fingers with lemon Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each sid Winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fenne Chicken with lemon grass & cashews 1. with a little oil, stir-fry the chilies until cookied evenly but not burnt, set aside. 2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until chicken is browned, lower the heat and add your Sweet potato souffle Mix all ingredients and bake at 350 for about 30 minutes White bean ragout with lemon oil Place beans in large pot. Add enough cold water to cover beans by 3 inches; let stand overnight. Drain. Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasio Lemon raspberry muffins * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring