Lemon Raspberry Galette Recipe 435

Steps:

• Make the dough: In a small saucepan over low, heat milk until just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
• While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk and the egg and mix on low speed until the dough comes together, about 2 minutes. Scrape down the sides of the bowl well, and mix on medium until the dough is very smooth, 4 to 5 minutes.
• Transfer to a medium bowl lightly greased with nonstick spray, and cover with plastic wrap. Let rise until puffy and doubled in size, 45 minutes to 1 hour.
• While the dough rises, make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone and cream cheese on low speed until well combined, about 2 minutes. Add the confectioners' sugar and mix until well combined, scraping down the sides of the bowl as necessary, about 1 minute.
• Beat in the egg white on low speed, then scrape down the sides of the bowl. Add the lemon curd, lemon zest (if using) and vanilla and mix well to combine. Cover with plastic wrap and set aside.
• When the dough has risen, roll it out on a lightly floured surface using a lightly floured rolling pin into a 10-by-15-inch rectangle (about 1/2-inch-thick). Roll the dough around the rolling pin and gently transfer it to a piece of parchment paper that will fit on a baking sheet. Using the tip of a metal spatula, gently mark the dough into even, vertical thirds without cutting all the way through.
• Spoon the filling into the center third of the dough, spreading it in an even layer, leaving the outer thirds of the dough uncovered. Arrange the raspberries evenly on top of the filling.
• Using a bench knife, sharp knife or pastry wheel, cut 1 1/2-inch-wide horizontal strips down one side of the dough, stopping the cut just before you hit the filling. Repeat on the other side, being sure to cut the same number of strips at about the same place (these are the "strands" you'll braid over the filling). Transfer the parchment paper with the dough to a baking sheet to finish the assembly (it can be tricky to move the loaf once braided).
• Braid the dough: Fold each strip of dough in toward the center, crisscrossing the filling by alternating one strip from each side. It's O.K. to stretch the strips slightly if you need to. Continue to cross the strands all the way down the loaf. Pinch the excess dough at the ends together, then fold them under the loaf.
• Cover the loaf with greased plastic wrap and let rise until puffy, 30 to 45 minutes. Toward the end of the rise time, heat the oven to 375 degrees.
• Make an egg wash: Lightly beat 1 egg and 1 tablespoon water together. Brush the surface of the bread with the egg wash, taking care to get all the nooks and crannies of the braid. Bake until the loaf is deeply golden brown, 30 to 35 minutes. Cool completely on the baking sheet.
• While the loaf cools, make the glaze: In a medium bowl, whisk the confectioners' sugar and lemon juice together to combine. The glaze should be thin enough to brush it onto the loaf. Add milk 1 teaspoon at a time, as needed to thin glaze.
• Once the loaf is cool, brush with the glaze until coated. Don't worry if it pools in some places. Let the glaze set for 15 minutes before slicing and serving.

Steps:

• Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
• Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Steps:

• For the pastry dough, place the flour, sugar and salt in the bowl of a food processor and process to combine. Cut the cold butter into 1/2" pieces, add to the flour mixture and process for 5 seconds. Add the water and pulse about 15 times. The dough will look a bit lumpy like cottage cheese. Gather the dough and place on a piece of plastic wrap. Shape into a flattened rectangle and wrap. Chill the dough at least 30 minutes or overnight. For the lemon curd, whisk the lemon juice, zest, sugar and eggs in a nonreactive heatproof bowl. Place the bowl over a pan of low simmering water, making sure the bottom of the bowl is not touching the water. Whisk and cook until the mixture begins to thicken, about 3 - 5 minutes. Pour through a strainer into a bowl. Cut the butter into small pieces and add, stirring to fully incorporate. Press a piece of plastic wrap into the surface and set aside to cool. When you're ready to roll out the dough, remove it from the refrigerator and rest it on a lightly floured piece of parchment paper for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to about an 11 1/2" x 8 1/2" rectangle (or other desired shape) and 1/8" thickness, gently lifting and moving the dough after each roll and keeping the parchment lightly floured as needed. Brush off any excess flour and lift the parchment and pastry onto a baking sheet. Chill while you organize the remaining ingredients. Preheat the oven to 400 degrees. Toss the raspberries and sugar together in a bowl. Spread a layer of lemon curd to within 1 1/4" of the border on all sides. Use about 1/2 - 3/4 of the curd, per your own personal preference, and store the remaining in an airtight container in the refrigerator. Distribute the sweetened raspberries evenly on top of the lemon curd. Fold the pastry dough over the fruit to form a border. Brush the border with melted butter and dust with a light sprinkle of sugar. Chill until oven is ready. Bake until the dough is crisp and browned, about 35 - 40 minutes. Cool on a wire rack.