Lemon Lighting Recipes

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Steps:

• Add lemon rind to butter; cream well.
• Add part of sugar gradually, blending after each addition.
• Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread.
• Beat after each addition until smooth.
• Add salt.
• Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.

Steps:

• for the curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) . This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
• For the shortbread: Mix the flour, sugar, and salt in a bowl by hand. Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown. Set aside to cool until assembly.
• For the meringue: Mix sugar and water in pot and boil. In a kitchen aid bowl, whip the egg whites until they form a soft peak. Pour in the syrup quickly; let this beat until whites have cooled.
• Assembly: For assembly, whip a 1/2 cup of heavy cream, fold it into the curd. In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd. Ending with Italian Meringue, spoon it in and flatten the top with a spatula. Now burn the top with a blow torch. You can refrigerate this up to 3 hours before eating.