Tag Archives: lemon

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeachHayley Parker is the 23-year old writer, photographer, recipe developer, taste-tester and creator of The Domestic Rebel. She lives in Sacramento, California, where she loves to play with her three-legged dog, laugh a lot, and bake easy, no-fuss recipes to share with her readers. She can be found on Facebook, Twitter, Pinterest and Instagram.

Lemon is one of my favorite flavors for desserts, simply because it knows no season. Lemon tastes fabulous in the spring, refreshing in the summer, bright in the fall, and comforting in the winter. I absolutely adore using fresh lemon zest to add brightness to a cake, or using fresh lemon juice for some much-needed acidity in a sweet buttercream. Plus, lemon desserts are my favorite, so you know I’ll love them all.

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

These Mini Lemon Cheesecakes are no exception to that rule. Bright, zesty and creamy, they’re bursting with juicy, fresh-squeezed lemon flavor in a rich and smooth cheesecake. The crust is composed of lemon-flavored golden sandwich cookies for an extra punch of lemon and sweetness. And whether you eat them plain, adorned with lemon curd (my favorite!) or topped with fresh whipped cream, they’re a winner no matter what!

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

This recipe uses the Hamilton Beach Stack & Snap Food Processor, which makes the crust a breeze to whip up. Just assemble your stand mixer with the blade attachment, add in about 20 sandwich cookies, snap the lid to secure, and hit the ‘Pulse’ button continuously until the cookies are ground into a fine crumb. It takes seconds, is faster and cleaner than crushing them by hand, and the Stack & Snap is both quiet and efficient, saving you plenty of time so you have more time to spend eating cheesecake and less time preparing.

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

The Stack & Snap Food Processor also has another featured attachment: the slicer and grater plate. Simply attach the plate into the food processor bowl and quickly grate or slice veggies, meats, and cheeses. I use this all the time when I want to grate fresh cheese for a dinner or slice lemons for lemonade. It’s so easy!

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

Together, lemons and the Hamilton Beach Stack & Snap Food Processor are the stars of this recipe and can do no wrong in my eyes … unless, of course, you count running out of cheesecakes. Then I’d say it’s time to make more!

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08


Mini Lemon Cheesecakes
SERVES: 12

Ingredients
2 packages (8 oz. each) cream cheese, at room temperature
2/3 cup white sugar
2 eggs
Juice of one lemon
Zest of one lemon
1 teaspoon vanilla extract
1/3 cup sour cream
About 20 lemon-flavored golden sandwich cookies
4 tablespoons melted butter
Instructions
Preheat oven to 325 degrees F. Line a 12-cavity muffin tin with paper liners and set aside. In the Stack & Snap Food Processor bowl, add the golden sandwich cookies. Attach the bowl to the food processor stand, secure the lid, and pulse until the mixture resembles finely ground crumbs. Pour the crumbs into a medium bowl and add the melted butter, stirring until moistened. Drop Tablespoons of the crumb mixture into the paper liners and press with your knuckles or the back of a spoon until a crust forms. Bake the crusts for about 7 minutes.
While the crusts bake, make your cheesecake filling. In the bowl of a stand mixer, beat together the cream cheese and white sugar with the paddle attachment until creamy and smooth, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice, lemon zest, vanilla and sour cream until combined and smooth.
Portion two heaping Tablespoons of cheesecake batter into the partially-baked cups. Gently tap the pan on the counter to remove any air bubbles. Return to the oven and continue to bake for another 20-25 minutes or until the tops of the cheesecakes appear dull and jiggle only slightly when touched. Do not over-bake, as the cheesecakes cool they will continue to set up. Cool the cheesecakes completely, then refrigerate for at least 2 hours or overnight to set up before serving. Serve with freshly whipped cream, lemon curd, or even chocolate sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

70725 - stack n snap food processor

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.



Strawberry Lemon Frozen Yogurt - perfect healthy sweet treats for summer! from Everyday Good Thinking, the official blog of @hamiltonbeach

When I was six years old, I thought ice cream was a magical thing only to be found in curved containers from the store or huge buckets at ice cream shops. I had no idea there was a difference between frozen yogurt, sorbet, sherbet and ice cream – and I didn’t even know gelato existed. The only thing I knew or cared about was that ice cream was delicious and I wanted to eat as much of it as possible. Fortunately, my parents had similar views on ice cream, so we had it after dinner almost every night.

Strawberry Lemon Frozen Yogurt - perfect healthy sweet treats for summer! from Everyday Good Thinking, the official blog of @hamiltonbeach

Fast forward to today, and I’ll tell you a very different story. I know a lot about ice cream, frozen yogurt and all those other frozen treats. I’ve learned how to make it, I own an ice cream maker and I am lucky enough to work with the test kitchen and sample new recipe ideas. (Tough life, right?)

Strawberry Lemon Frozen Yogurt - perfect healthy sweet treats for summer! from Everyday Good Thinking, the official blog of @hamiltonbeach

What I’ve learned is I really love frozen yogurt, often more than ice cream, and this particular frozen yogurt is fantastic. Especially in the summer, the tangy brightness of “fro-yo” keeps me feeling refreshed and my sweet tooth feeling satisfied. Greek yogurt is thick and creamy as is, so adding sugar, strawberries, and the zest and juice of a lemon only makes it better. And that’s all the ingredients you need. It almost seems too simple, right? Don’t be fooled into thinking (as I was) that this awesome dessert can only be found in a market or a shop, when it’s as easy as a handful of fresh ingredients and an ice cream maker.

Strawberry Lemon Frozen Yogurt - perfect healthy sweet treats for summer! from Everyday Good Thinking, the official blog of @hamiltonbeach


Strawberry Lemon Frozen Yogurt
SERVES: 12

Ingredients
1 1/2 cups strawberries, hulled, halved and mashed
1/2 cup sugar
2 cups plain Greek yogurt
1 Tablespoon lemon juice
1 teaspoon lemon zest
Instructions
Mash strawberries and sugar in a large bowl.
Stir in yogurt, lemon juice and zest. Cover and refrigerate.
Start ice cream maker and pour mixture through hole in lid.
Churn for 20-30 minutes or until desired consistency.
Notes
Serve immediately for soft-serve consistency or spoon into a dish, freeze and serve later for a thicker, harder ice cream consistency.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Ice Cream Maker @hamiltonbeach

What’s made with the freshest ingredients and served at a table near you? Homemade ice cream from the Hamilton Beach 1.5 Quart Capacity Ice Cream Maker. After you pre-chill the bowl, you’re ready to make heavenly dessert anytime — at a fraction of the cost of an ice cream shop. No rock salt required!

 



Strawberry Lemon Sparkling Water from Everyday Good Thinking / @HamiltonBeach

Sparkling water is one of my all-time favorite drinks. It tastes great, and it’s an easy way to get those “8 glasses of water a day” we keep hearing about. Plus, it’s the perfect way to get the fizz you crave if you’re trying to reduce your soda intake. I love sparkling water made with the SodaStation™ on its own, but if you’d rather have a little more oomph to your water, try adding fruit or juice like we did here. The strawberries and lemon give this water a refreshing kick – perfect for spring and summer – and it looks beautiful! It makes the perfect accompaniment to a cookout, picnic, or meal outside by the grill. Try adding different combinations of fruit to your water to see what you like best and take boring water to a whole new level.

Strawberry Lemon Sparkling Water from Everyday Good Thinking / @HamiltonBeach

Like the idea of being able to make sparkling water at home and saving money on expensive bottled drinks? Enter to win a SodaStation™ Hand-Held Carbonated Soda Maker of your own in our contest. Click the image to go to the contest page.

The @HamiltonBeach SodaStation lets you get carbonated water or soda on the go - I love this hand-held version! Win one at everydaygoodthinking.com, the official blog of @HamiltonBeach Strawberry Lemon Sparkling Water from Everyday Good Thinking / @HamiltonBeach


Strawberry Lemon Sparkle
SERVES: 4

Ingredients
10 large strawberries, hulled
1 large lemon, peeled
Sparkling water
Instructions
Cut lemon as needed to fit through the chute of the juice extractor.
Juice the strawberries and lemon in the order listed.
Stir. Place 1/4 cup mixture in a tall glass with ice.
Add 1 cup sparkling water and serve immediately.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print



Lemon meringue pie and I go way back. When I was a kid, it was an occasional treat, and when I was a teenager it was something I could scarf down without thinking of the scale. When I had minor surgery in my early twenties, it was all I wanted when I woke up. And now, it’s something I want to know how to make from scratch, so I can serve it to my family or bring it to a party.

I’ve never made a lemon meringue pie, so I asked the test kitchen for help and learned a lot along the way. Today, I am sharing ten tips I learned for making lemon meringue pie along with a recipe developed by the Test Kitchen for this post.

Lemon Meringue Pie from Everyday Good Thinking | @HamiltonBeach

 

10) Don’t overwork your dough.

The dough for this pie crust is made in the food processor and only needs to be pulsed gently. It will be ready to take out of the food processor when it forms pea-sized pieces of dough. You don’t want it to form a dough ball before you take it out. Then, chill the dough before rolling it out so the butter doesn’t melt before baking. Pat says this is important because “when baking, the flour mixture sets around the butter and the butter melts to form the flaky layers in the pastry.”

9) Use non-stick aluminum foil when par-baking your crust.

When par-baking (or blind baking) crust, you need to weigh down the bottom of the pie so it doesn’t puff up or bubble. The easiest way to protect your pie from the pie weights or dried beans is to use non-stick aluminum foil facing down on the crust. When it’s done baking, you can pull it right up without any sticking.

8) Let your curd get really thick.

As your curd cooks, it will thicken. Since the transformation from liquid to goop happens so quickly, it’s tempting to take the curd off the stove too soon. Let it thicken to the point where it is a smooth paste. When you add the lemon juice, it will loosen the curd, so you want it to be thick going in.

7) Use the three-bowl method.

It’s very important that not a speck of egg yolk be present in the egg whites to create meringue. The yolks have fat and fats break down meringue. “A tiny bit of oil can make egg whites flop,” reminds Pat. Separate the egg over one bowl, then place the yolk in another bowl. Transfer the successfully separated egg whites to the third bowl one at a time. This prevents one mistake from ruining your whole batch of egg whites.

6) Use fresh eggs.

Older eggs whip up faster than fresh eggs because the whites are thinner and foam more quickly. However, fresh eggs create a more stable meringue because they are less alkaline. They are best for forming foams because they have more ovomucin (a thick protein) that traps air easily; it weakens as eggs age. Using a stand mixer makes the slightly longer whipping time of fresh eggs easier to manage, and the planetary motion of the whisk ensures they foam evenly.

Bonus tip: Chilled fresh eggs make separating whites and yolks easier because the yolks are stronger and more likely to stay intact when the egg is cracked.

Lemon Meringue Pie from Everyday Good Thinking | @HamiltonBeach

 

5) Add cornstarch to your meringue.

While the mild acid in the cream of tartar helps stabilize the meringue, adding a little bit of cornstarch to the meringue helps it firm up and retain it’s shape because it absorbs extra moisture. This also suppresses weeping. As Pat says, “it helps prevent the ‘beading’ of moisture on top of the meringue after it is cooled.”

4) Don’t overbeat your meringue.

If you overbeat your meringue, you will not be able to make beautiful peaks and valleys with your spatula and it can deflate. Be sure to gradually add in the sugar as soon as your egg whites foam so it has time to dissolve without the risk of overbeating. According to Pat, “the meringue should be stiff and glossy and the sugar should be dissolved.  If it breaks down or separates, it’s overbeaten.”

3) Don’t cool your curd.

Weeping is when syrup from the meringue forms in beads or puddles on the surface of the meringue. It can be caused by an over- or underbeaten meringue, undissolved sugar or too high an oven temperature. Another common form of weeping takes place when the syrup weeps from the bottom of the meringue, creating a slippery layer between the curd and the meringue topping. To avoid this, do not cool the curd after placing it in the pie crust. Adding the meringue to a hot or warm curd cooks the meringue from the bottom and helps bond the two layers.

2) If you make a mistake, try again.

Do you want to know where I messed up? See tip #4. I accidentally beat my meringue until it actually stuck inside the balloon whisk on the stand mixer. It no longer created beautiful peaks, and it looked lumpy instead of smooth and glossy. If this happens to you, don’t be afraid to dump it and start over with a clean bowl. It’ll be better in the end to get it right.

1) Don’t cut the pie before it is cool.

I should have written this in all caps; it’s number one for a reason! If you cut the pie too soon, the curd will break and your meringue could fall. How do I know? I did it. “The pie plate must be cool to the touch when you place your hand on the bottom center,” says Laurie. Once it has cooled completely, it’s time to dig in. You may even need to have seconds.

 Lemon Meringue Pie from Everyday Good Thinking | @HamiltonBeach

 


Lemon Meringue Pie

For perfectly whipped meringue, we used our Eclectrics® All-Metal Stand Mixers. We recommend the Stack & Snap™ 10 Cup Food Processor (70720) for easy pie crust in seconds.
Crust
1 1/2 cups all purpose flour
2 teaspoons lemon zest
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter, well chilled, cut into 1-inch pieces
3 Tablespoons ice water
Filling
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, lightly beaten
2 Tablespoons butter
2 teaspoons lemon zest
1/2 cup lemon juice
Meringue
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
2 teaspoons cornstarch
For Crust
Combine flour, lemon zest, sugar, salt and chilled butter pieces in food processor bowl.
Pulse the mixture several times JUST until the butter is processed into pea-sized pieces. Do not over-process.
Adding 1 tablespoon at a time, sprinkle ice water through feed tube and process JUST until dough begins to come together. Add additional ice water if necessary. Small butter pieces should still be visible in dough.
Remove dough from bowl. Form dough into a disc about one inch thick. Wrap in plastic wrap and place in refrigerator for at least 30 minutes before rolling.
Sprinkle pastry cloth or parchment paper and rolling pin lightly with flour. Roll dough from center outward into a 13-inch diameter.
Grease pie pan lightly with butter to hold pastry in place and help with browning.
Transfer pastry to pie pan without stretching dough. Press pastry to bottom and sides of pan. Trim pastry to about 1 inch beyond edge of pan. Turn edge of pastry under and press to rim of pan.
Use a fork to prick bottom and sides of pastry. Chill pastry 30 minutes.
Preheat oven to 425°F.
Pre-bake the crust by lining the pastry crust with nonstick aluminum foil or buttered foil. Place the foil buttered or nonstick side down. Fill with pie weights or dry beans to about 3/4-inch deep.
Bake 15 minutes. Remove foil and beans.
Reduce oven temperature to 375°F. Continue baking pastry until light golden brown, 12 to 15 minutes. Cool.
For Filling
Combine sugar, cornstarch and salt in a medium saucepan. Gradually whisk in water.
Cook over medium heat, stirring constantly with a heat-resistant rubber scraper, until mixture thickens and boils. Boil and stir 1 minute.
Stirring in a little at a time, add about half of the hot mixture to the egg yolks. Then, stir the egg mixture back into the remaining mixture in the saucepan. Cook and stir, until the mixture begins to boil. Reduce heat to medium-low and cook until mixture is very thick.
Remove from heat. Add butter. Then, add lemon zest and lemon juice. Pour into baked pie crust.
For Meringue
Preheat oven to 350°F.
Beat egg whites and cream of tartar with electric mixer on MEDIUM speed until foamy.
Combine sugar and cornstarch. Gradually increase speed to HIGH. Adding 1 tablespoon at a time, gradually add sugar mixture to egg whites. Continue beating until stiff and glossy.
Spread meringue over hot lemon filling, making sure to avoid leaving air pockets. Carefully seal meringue to edge of crust. Use back of spoon to make swirls and peaks in meringue.
Bake 10 to 15 minutes or until meringue is light brown. Cool.
Cover and refrigerate cooled pie.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print