Recipe for individual lemon desserts?

rgiller

Hi all,

I'm having trouble finding recipes for lemon desserts that I want to make in ramekins / individual portions (so the two of us don't end up eating a full cake). I've seen lemon souffles so far but looking more for some kind of light lemony cake. Can anyone help?

jhynes2009

Hey rgiller, how about lemon meringue pies. This recipe makes 6 but you could half the quantities...

Ingredients

Pastry

• 1 1/2 cups plain flour
• 2 tblsps icing sugar mixture
• 100g cold unsalted butter, chopped
• 1 egg yolk
• 2 to 3 tblsps cold water

Lemon Filling

• 1/2 cup cornflour
• 1 cup caster sugar
• 1/2 cup lemon juice
• 1/2 cup water
• 2 tsps finely grated lemon rind
• 50g unsalted butter, chopped
• 3 egg yolks

Meringue

• 3 egg whites
• 2/3 cup caster sugar

1. Lightly grease six 12cm-round loose-based flan tins.
2. Divide pastry into six equal portions. Roll each portion between two sheets of baking paper until large enough to line bases and sides of prepared tins.
3. Line tin with pastry, gently pressing into side. Roll a rolling pin over top of tin to trim edge. Prick base all over with a fork. Place tin on an oven tray and cover with baking paper. Fill with dried beans or rice.
4. Cook in a hot oven (200C) for 10 minutes. Remove paper and beans. Return to oven. Cook for a further 10 minutes until lightly browned. Transfer to a wire rack to cool.
5. Divide lemon filling among cases. Smooth surfaces. Refrigerate, covered, for about 1 hour, or until filling is firm.
6. Divide meringue over tops of pies. Using back of a spoon, lightly touch meringue to create decorative peaks.
7. Cook in a very hot oven (240C) for 2 to 3 minutes, or until meringue is lightly golden. Refrigerate until cool enough to remove from tin.
8. Serve pies with cream.

nompere

How about lemon posset? It's incredibly rich so you don't need much - and incredibly easy! This recipe can easily be scaled up or down.

Ingredients (for 5 or 6 portions)

750ml (1¼ pints) double cream

200g (7 oz) caster sugar

3 lemons, juiced

3 tablespoons additional double cream to serve

Preparation method
1. In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses (or ramekins) and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

grandslamsmith

Bit low brow this one but looks godo and is made in the blinking of an idoits eye:

lemon and Lime cheese cake - individual portions


Enough for 2 portions - so pro-rata up as you need

Philly cheese 1/2 pack (unflavoured)
Single cream 1 standard carton (whipped)
Lime jelly 1/2 block
castor sugar (to your own taste)
Lime zest 1 full lime
Lemon zets 1/2 lemon
Lime juice 1 full lime
Lemon juice 1/2 lemon
Digestive biscuts (or ginger nuts if yer feelin' funky)
melted Butter

Mix the Philly, Sugar, zests and Cream together - taste constantly till you get what you're after flavour-wise. Melt jelly in microblaster and ad to the creamed mix.

Beat biscuts to a crunchy dust, ad melted butter - this should be like moist sand not wet concrete!!

Biscut mix into the bottom of your ramso - depth being you're own preference then top with the cream mix. Fridge to set. Zest to top off.

Slam

I made this http://boards.ie/vbulletin/showpost.php?p=68446489&postcount=1
as individual little cakes in the mini cake tins - it was enough for 6 of them. Very light and lemony

onway

In the lemon posset receipe, could something else be used instead of double cream.....

nompere

onway wrote: »

In the lemon posset receipe, could something else be used instead of double cream.....

I don't think so - it's the lemon juice and cream working together that makes it. I reckon single or whipping cream would curdle and be disgusting.

Don't have very much, and don't have it very often! We're all entitled to the occasional treat.

It's good with orange juice or a mixture of citrus juices as well.

onway

Thanks for that - just wondered if maybe creme fraiche or something could be used but it probably not be the same...