Four Clan Kitchen

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Posts Tagged ‘lemon rind’

Lemon Pudding Cake

Posted by fourclankitchen on May 28, 2011

I love light fruity desserts and citrusy ones are on top of this list.  This lemon pudding cake has it all, it’s a custardy pudding on the bottom and a crusty cake on top.  It has barely any flour and is not too sweet.   It’s also not that hard to make.

Lemon Pudding Cake (from Cook’s Country via A Feast for the Eyes)


1/4 cup all purpose flour

2 tsp. cornstarch

1 1/4 cup sugar (divided)

5 tbs. butter, softened (I used salted)

2 tbs. lemon zest

1/2 cup lemon juice (about 4 large lemons)

1 1/4 cup milk (1 used 2%), room temperature

5 large eggs, separated

confectioner’ sugar for dusting

Boiling water for a bain marie.


1.  Place the oven rack at the lowest position and preheat the oven to 325˚F.

2.  Grease an 8×8″ baking pan.

3.  Beat  1/2 cup sugar, lemon zest and butter  with an electric mixer on medium-high, until the mixture is light and fluffy.

4.  Add the yolks and beat until incorporated.

5. Add the flours and beat on low until incorporated.

6.  Clean your mixer and in a separate bowl beat egg whites until soft peaks form- a few minutes.

7.  Add the remaining sugar and beat for another minute.  Fold egg whites (1/3 at a time) into the remaining mixture.  Pour into the prepared cake pan.

8.  Prepare a bain marie/water bath as you would for a custard.  Place the larger pan (water bath) in the oven: a 9×13 does just fine.  Then pour the boiling water into the bath.  Place your cake pan in the center of the water bath so that the water comes about half-way up the cake pan.

9.  Bake for about 60 min until the pudding is browned on top and pulls away from the side, but is still a bit jiggly in the middle.

10.  Dust with confectioner’s sugar.

11. Cool a bit (the original recipe said 1 hour on a wire rack, but my family does not have this kind of patience) and dig in.

Posted in baked, Dessert, Vegetarian | Tagged: , , , , , | 2 Comments »

Honey Glazed Peach-Blueberry Tart

Posted by fourclankitchen on July 11, 2010

Peach-Blueberry Tart (adapted from Bon Appetit, 2003)

Texas peaches are really good and demand to be consumed in copious quantities. This peach tart does just that.  If your peaches are not quite there or have a watery taste, this recipe also fixes that by adding peach preserves, lemon rind and honey to the tart filling.  Add to that an unadulterated butter crust and you have got heaven!  This recipe pretty much follows the original one in Bon Appetit, except that to intensify the flavors, I have added peach preserves to the filling and followed it up with a peach preserve glaze.  Also, I needed to get rid of some blueberries, so I sprinkled a handful on top. The original recipe also calls for a mascarpone cream topping, but I think that is a distraction from the intense “in season” peach flavor of this tart, so I have omitted it.



1 ½  cups all purpose flour

3 tbs. powdered sugar

¼  tsp. salt

½  cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3 ½ tablespoons (about) ice water or less


¼  cup sugar

3 tablespoons all purpose flour

2 teaspoons grated lemon peel

8 ripe medium peaches, peeled and cut into 1/2-inch-thick slices (~4 cups)

1 tablespoon fresh blueberries

2 tablespoons honey

2 tablespoons chilled unsalted butter, cut into small pieces

2 tablespoons sliced almonds

2+2 tablespoons peach preserves, melted

For crust:
Blend the flour, sugar, and salt in a food processor. Add the butter, using on/off pulses, until the flour resembles the texture of coarse cornmeal.  This should only take a few min.  Will the food processor running, add enough ice water  (I added 2 ½ tbs) by tablespoonfuls, until the dough comes together in 1 or more clumps. Gather up the dough into a ball. The dough should feel silky to your touch. Wrap it in plastic and refrigerate for 1 hour.

Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to 9-inch-diameter tart pan with a removable bottom.  You want to have a 1” overhang.  Fold the overhang in and press to form sides that are twice as thick as the bottom so that they don’t burn during the long baking. You can decorate the edges by gently indenting it the tines of a fork. Next, pierce the bottom of crust with fork. Refrigerate 1 hour.

Preheat oven to 400°F and place a rack in the center of the oven. Bake the tart crust until golden, about 25 minutes

For filling:
Mix sugar, flour, and lemon peel in large bowl. Add the peaches, blueberries, peach preserves and toss to coat. Taste the filling; if it is not sweet enough, add a little more sugar.  Pour into the baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender, about 35-40 min. Brush fruit and almonds with peach preserves melted in the microwave for 15 sec. Cool 15 minutes before serving. The tart can be served at room temperature.

Posted in baked, Breakfast, Brunch, Dessert, Vegetarian | Tagged: , , , , , , , , , | Leave a Comment »

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