Lemon Mallobet Recipes

MANGO LEMON SORBET

You'll love the sunny color and fruity flavor of this light dessert. If you can't find mangoes, substitute fresh peaches. To peal peaches, drop them into boiling water for a few seconds. Then you can easily slip the skins right off. -Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 4

Mango Lemon Sorbet image

Steps:

In a blender, combine water and mangoes; cover and process until smooth. Add sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a container; cover and freeze for 4 hours or until firm.

Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein.

Ingredients

1/2 cup cold water
3 cups chopped peeled mangoes (about 2 pounds)
1 cup sugar
2 tablespoons lemon juice

LEMON SHERBET

Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

Lemon Sherbet image

Steps:

In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

THE BEST LEMON BARS

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

The Best Lemon Bars image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

Ingredients

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

LEMON MALLOBET

Posted from the CIA Encyclopedic Cookbook in response to a recipe request. Try this with Meyer lemons if you can get them. Freezing time not included in preparation time.

Provided by Molly53

Categories Frozen Desserts

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Lemon Mallobet image

Steps:

Heat marshmallows, water and salt over low heat, folding over and over until marshmallows are half melted.
Remove from heat; add lemon rind and juice.
Continue to fold until mixture is soft and spongy.
Chill well; stir and fold in egg whites.
Pour into freezing tray and freeze until firm.

Nutrition Facts : Calories 195.9, Fat 0.2, Sodium 219.8, Carbohydrate 48.4, Fiber 0.2, Sugar 33.6, Protein 2.9

Ingredients

1/2 lb marshmallows (about 32)
3/4 cup water
1/4 teaspoon salt
1/2 teaspoon lemon rind, grated
1/2 cup lemon juice (fresh is best)
2 egg whites, stiffly beaten

More about "lemon mallobet recipes"

LEMON PASTA RECIPE | BON APPéTIT

Web Sep 24, 2018 Step 1. Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set …
From bonappetit.com
4.7/5 (417)
Author Molly Baz
Servings 4

Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.

Lemon Mallobet Recipes

MANGO LEMON SORBET

You'll love the sunny color and fruity flavor of this light dessert. If you can't find mangoes, substitute fresh peaches. To peal peaches, drop them into boiling water for a few seconds. Then you can easily slip the skins right off. -Test Kitchen

LEMON SHERBET

Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.

THE BEST LEMON BARS

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

LEMON MALLOBET

Posted from the CIA Encyclopedic Cookbook in response to a recipe request. Try this with Meyer lemons if you can get them. Freezing time not included in preparation time.

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