Lemon Berry Puffs Recipes

Steps:

• Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
• Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
• Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish.
• Arrange 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 of the pudding mixture and half each of the berries and remaining pudding mixture. Top with layers of remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.
• Refrigerate 1 hour.

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour.
• Allow to thaw for 2 to 3 minutes.
• Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
• Place pastry rounds on the prepared baking sheet.
• Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
• Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down.
• Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
• Dust with confectioners' sugar.