Ingredients: |
Ingredients: Lemon Cream
1 cup half & half
1/2 cup sugar
3 egg yolks
1 lemon, juice and zest
Meyer Lemon Gratin
2 pounds cream cheese
1 3/4 cup sugar
2 lemons, juice and zest
1/2 orange, juice and zest
3 egg yolks
1 1/2 teaspoons vanilla
3 egg whites, whipped stiff
3/4 cup heavy cream, whipped
2 teaspoons sour cream
1 cup whipped cream for garnish
1 pint red raspberries for garnish
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Directions: |
Directions:Preheat oven to 300º Prepare six small 10 oz porcelain soup cups, spray with vegetable spray, completely coat with sugar, and place them in a baking pan. In large mixer, combine cream cheese, sugar, and zest of lemons and orange until very smooth. Combine lemon and orange juices, egg yolks, and vanilla. Add to cream cheese mixture. Continue to beat until well blended. Fold in whipped cream and sour cream. Fold in whipped egg whites and gently mix until blended. Ladle about 8 ounces of the mixture into each sugared soup cup and smooth the surface. Fill water bath with 1/2 inch of hot water, being careful not to spill any into the filled cups. Bake in the oven at 300º for 30 minutes. Turn heat down to 225º and continue baking for 3 1/2 hours. They should be slightly firm to the touch, but not browned or cracked. Removed from the water bath and let cool overnight. To serve, run spatula around edge of cup, separating the mixture from the side, and place upside down on serving plate. Serve with lemon cream, top with whipped cream and raspberries.
NOTE: The hardest part of this recipe is figuring out exactly how long it should cook. When done correctly, the top should just be firm to the touch, not browned or cracked. Takes 6 hours to prepare. |
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