Friday, March 8, 2013

Pretty Lemon Pucker

Three beautiful layers:
-Homemade lady fingers
-Lemon curd (awful word for such a delicious taste)
-Limoncello infused whipped cream
*Key is allowing these layers to hang out together and share their flavors. Chill for at least an hour after preparing.

A. Homemade lady fingers Emeril
2 tb butter
3/4 cup plus 2 tb sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
pinch of salt
1 tsp vanilla

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tb butter and 2 tb flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart.
2. Beat the egg yolks and sugar on medium-high speed until mixture is pale yellow, thickened to about 3 times the volume, which is about 8 minutes.
3. Add the beaten egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly until mixture is smooth. Do not over mix.
4. If you plan to make these for purposes besides this recipe: Fill a large pastry bag with 3/4 inch plain tube with mixture. Pipe fingers about 4.5 inches in length on baking sheet, using lines as a guide. If you do not care about the look of these lady fingers (which for this recipe, is not necessary), just spread about 2 tb of the mixture in a 4.5 inch length.
5. Bake for 10-12 minutes, until just firm on the outside and soft in the center. 
6. Allow to cool before using in this lemon recipe.

B. Lemon Curd Slightly Adapted from Southern Living
4 lemons- zest makes about 2 tb, juice makes about 1 cup
1/2 cup butter- softened
2 cups sugar
4 eggs

1. Grate zest from the lemons to equal about 2 tb. Cut lemons in half, squeeze juice into a measuring cup.
2. Beat butter with sugar at medium speed with an electric mixer until blended.
3. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition.
4. Stir in zest. Transfer to a microwave safe bowl OR heavy 4 qt saucepan.
5. If you choose to microwave: microwave on high for 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1-2 more minutes until mixture thickens, coating the back of the spoon and begins to mound slightly when stirred.
6. If you choose to cook via stove-top: cook over medium-low heat, whisking constantly, 14-16 minutes.
7. Place heavy plastic wrap directly on warm curd, in order to prevent a film from forming on surface. Chill for 4 hours or until firm. Can be stored in airtight container for up to 2 weeks.

C. Limoncello Whipped Cream

Limoncello (Either use store bought OR make your own (see below)!
1 qt Whipping cream
1/2 cup
1/4 cup lemon juice

**Limoncello:
1/2 cup of fine quality vodka
6 lemons- peel (without the white layer)
1/2 cup sugar
1 cup water

1. Wash the lemons well and peel. Be sure to remove the white skin from the lemon peels. Place peels in a jar and cover with vodka. Place the lid on the jar and store in a dark-room temperature place for at least 3 days.
2. On the stove top, heat water at medium heat and add sugar. Stir until sugar has dissolved. Remove from heat and allow to cool.
3. After the lemon and vodka mixture has been sitting for a number of days, combine the sugar water and lemon-vodka mixture.
4. Keep in the freezer and enjoy in this Lemon recipe or as an after dinner treat.

Limoncello whipped cream:

1. In a standing mixer or with a hand held beater: beat at medium speed until whipping cream begins to thicken.
2. Add limoncello 1/4 cup or less at a time.
3. Add sugar to mixture and beat until completely blended.
4. Place whipped cream in the refrigerator for at least an hour.

To assemble Pretty Lemon Pucker:

1. Layer the bottom of a serving dish (that is at least 5 inches deep) or a triffle dish, with lady fingers.
2. Place a 1-2 inch layer of lemon curd over the lady fingers.
3. Place a generous layer of whipped cream over the lemon curd and spread until the lemon curd is not longer visible.
4. Repeat each step, layering until reaching the top of the dish, finishing with the whipped cream.
5. Sprinkle some lemon zest on the surface and refrigerate for at least 1 hour.

ENJOY!!



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About Me

"I have learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I’ve learned that making a “living” is not the same thing as making a “life.” I’ve learned that life sometimes gives you a second chance. I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw something back. I’ve learned that whenever I decide something with an open heart, I usually make the right decision. I’ve learned that even when I have pains, I don’t have to be one. I’ve learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I’ve learned that I still have a lot to learn. I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." Maya Angelou Take Risks. Leap.