lemon-made desserts
{recipes, George Hirsch
Am I a Soufflé, a Pudding, or a Cake?
Well, part pudding, part angel food cake; light on the
top and creamy on the bottom. It’s like heaven on
earth in one spoonful.
Tips:
- Use good lemons, like Meyers and wash off
lemons well to remove the wax, before zesting.
- Baking cake on the middle or lower rack, using a
water bath, to keep the top from getting too much
color.
- Egg whites will whip up higher and fluffier in a
grease free bowl. To denature any grease, wipe
inside of bowl with a paper towel lightly moistened
with white vinegar.
Lemon Pudding Cake Recipe Pre heat oven to 350 degrees F.
With an electric mixer, beat the sugar Remove from oven, allow to cool 15
Makes 8 –10 servings with the egg yolks until lemon minutes. Scoop out a portion of cake
colored. Add the flour, lemon juice, and serve with an optional scoop of
2 cups sugar lemon zest, salt, melted butter, milk, lemon sorbet.
6 egg yolks and vanilla, mix well two minutes all
6 Tablespoons flour until all ingredients are combined.
1/2 teaspoon salt
4 Tablespoons sweet butter, melted In a separate and clean, grease free
•
For George’s Lemon
2/3 cup fresh lemon juice bowl, whip the egg whites until stiff. Squares Recipe
2 teaspoons grated lemon zest Fold whipped egg whites with the
1 teaspoon vanilla egg yolk mixture above. Pour into
2 1/2 cups milk greased baking dish. Place baking
6 egg whites dish on a shallow pan and fill with a
water bath with at least one inch of
images, susanclemens| istock,
Grease a nine inch round or square hot water.
high sided cake, or casserole pan.
Bake at 350°F. for 40-45 minutes.
gergehirschlifestyle.com
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