131 smooth and lemon Recipes
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smooth cashew butter or 8 oz smooth almond butter or 8 oz... and8 Moresmooth cashew butter or 8 oz smooth almond butter or 8 oz smooth peanut butter, eggs, salt, baking soda, lemon juice, drops liquid stevia, lemon extract (or to taste), blueberries (approximately ) (optional), chia seeds (optional) or 2 tbsp poppy seeds (optional)40 min, 9 ingredients
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light cream cheese, softened, granulated sugar and9 Morelight cream cheese, softened, granulated sugar, all-purpose flour, vanilla, eggs, light ricotta cheese, extra smooth, nonfat sour cream, lemon rind, finely grated, lemon juice, vanilla wafers, fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc16 min, 11 ingredients
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fresh salmon fillets, shrimp or 3 oz prawns and11 Morefresh salmon fillets, shrimp or 3 oz prawns, vegetable stock cube, risotto rice, boiling water, bay leaves, creme fraiche or 2 tbsp cream, dried dill, dried herbs, lemon juice (approx . 1), lemon zest, olive oil, salt and pepper30 min, 13 ingredients
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egg, whole egg powder + 2 tbsp cool water (or 1 egg) and18 Moreegg, whole egg powder + 2 tbsp cool water (or 1 egg), low-fat quark (or smooth ricotta) cheese, melted butter, lemon extract (optional), vanilla, lemon juice, grated zest of 2 lemons, sugar, stevia baking blend, stevia, spelt flour, flour, sea salt, baking powder, low-fat milk, poppy seeds, syrup, lemon juice, sugar2 hour , 20 ingredients
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test kitchen discoveries and7 Moretest kitchen discoveries, use our recipe for double-crust pie dough or use 1 15-oz box of pillsbury ready to roll pie crust., we found a few tricks to create bright lemon flavor while tempering the bitterness of the pith: squeeze the seeded lemon slices and reserve the juice for the filling. simmer the slices and then add them to the filling with the uncooked juice for bright lemon flavor without any macerating time., remember to squeeze the lemon slices in a fine-mesh strainer to remove any seeds or pulp that would mar the otherwise smooth filling., pie spends a generous 40 minutes in the oven , which can cause the heat-sensitive eggs in the filling to curdle. to avoid this problem, a tbsp of cornstarch stabilizes the eggs and ensures a smooth filling., have an extra lemon on hand in case the three sliced lemons do not yield the necessary 6 tbsp of juice ., is right9 ingredients
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Smooth and Creamy Lemon Truffle Pie
refrigerated pie crusts, sugar, cornstarch, water and8 Morerefrigerated pie crusts, sugar, cornstarch, water, lemon juice, egg yolks, beaten, margarine or 1 tbsp butter, lemon zest, grated, vanilla chips (1 cup), light cream cheese, softened, whipping cream, sliced almonds, toasted45 min, 12 ingredients -
Smooth Simple Hummus
garbanzo beans, lemon juice (about 1 large lemon), tahini and6 Moregarbanzo beans, lemon juice (about 1 large lemon), tahini, garlic clove, minced, olive oil, more for serving, kosher salt , depending on taste, ground cumin, water, ground paprika15 min, 9 ingredients -
Smooth Strawberry Soup
strawberry, halved, apple juice, sour cream and9 Morestrawberry, halved, apple juice, sour cream, brown sugar , packed, honey, fresh lemon juice, half-and-half, orange juice, white bread, crusts removed, cubed, unsalted butter, ground cinnamon, granulated sugar20 min, 12 ingredients -
Smooth Hummus Goodness
dried chickpeas , soaked overnight, kosher salt, divided and6 Moredried chickpeas , soaked overnight, kosher salt, divided, garlic cloves, peeled, sesame seed paste, fresh lemon juice ,maybe more to taste, cayenne or hot paprika, chopped parsley, olive oil1 hour 30 min, 8 ingredients -
Mile High Lemon Meringue
mile high lemon meringue secrets and17 Moremile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt30 min, 18 ingredients
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