Recipe

Lemon-lime Cookies Recipe


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Ingredients
  • 6 lg Egg yolks
  • 1 ts Vanilla extract
  • 2 1/4 c Whipping cream
  • 1 c Plus 2 tbsp sugar
  • 2 tb Grated lemon peel
  • 1 ts Baking powder
  • 3 lg Eggs
  • 1/2 c Plus 2 tbsp milk
  • FROSTING
  • 4 lg Eggs, separated
  • 4 1/2 oz Imported white chocolate, sliced
  • 2 tb Cornstarch
  • CAKE
  • 2 c Sugar
  • 1/2 c Unsalted butter, room temperature
  • 3/4 c Fresh lemon juice
  • 3/4 ts Vanilla extract
  • 2 3/4 c Sifted all purpose flour
  • 1 c Whipping cream
  • 4 oz Imported white chocolate, sliced
  • 3/4 ts Salt
  • 1/2 c Plus 1 tbsp unsalted butter, cut into small pieces

Directions
  • Step #1 FROM: Derek Maddox (The Tally System - 912-328-6183 - (1:36) LEMON CURD FOR LEMON CURD mix lemon juice & cornstarch in heavy medium saucepan, stirring until cornstarch dissolves.
  • Step #2 Whisk in remaining ingredients.
  • Step #3 Cook over medium heat until mixture is thick & smooth & just begins to boil, stirring constantly, about 7 mins.
  • Step #4 Transfer to medium bowl.
  • Step #5 Place plastic wrap directly on face of curd to prevent skin from forming.
  • Step #6 put in the fridge until chilled, about 6 hrs.
  • Step #7 (Can be prepared 2 days ahead.
  • Step #8 ) FOR FROSTING mix 1/2 c cream & chocolate in heavy small saucepan.
  • Step #9 Stir over low heat/flame until chocolate melts & mixture is smooth.
  • Step #10 Transfer to large bowl.
  • Step #11 Whisk in remaining 1-3/4 c cream & vanilla.
  • Step #12 put in the fridge until well chilled, about 6 hrs.
  • Step #13 (Can be prepared up to 1 day ahead.
  • Step #14 ) FOR CAKE Position rack in center of oven & preheat to 350?F.
  • Step #15 Butter three 9-inch diameter cake pans with 1-1/2 inch high sides.
  • Step #16 Line bottoms with waxed paper.
  • Step #17 Butter paper.
  • Step #18 Dust pans with flour; tap out excess.
  • Step #19 Sift flour, baking powder & salt together into medium bowl.
  • Step #20 Repeat sifting.
  • Step #21 Stir chocolate & 1/2 c cream in heavy medium saucepan over low heat until chocolate melts & mixture is smooth.
  • Step #22 mix in remaining 1/2 c cream, milk & vanilla.
  • Step #23 Using electric mixer, beat butter & 1 c sugar in large bowl until fluffy.
  • Step #24 Beat in yolks.
  • Step #25 Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning & ending with dry ingredients.
  • Step #26 Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks.
  • Step #27 slowly beat in remaining 1 c sugar.
  • Step #28 Continue beating until stiff but not dry.
  • Step #29 Fold whites into cake batter in 2 additions.
  • Step #30 Divide batter among prepared cake pans.
  • Step #31 bake this until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 mins.
  • Step #32 Cool cakes in pans on racks 10 mins.
  • Step #33 Turn cakes out onto racks, peel off waxed paper & cool completely.
  • Step #34 (Can be prepared 4 hrs ahead.
  • Step #35 Cover & let this stand at about room temp.
  • Step #36 ) Using electric mixer, beat frosting in another large bowl until stiff peaks form.
  • Step #37 Place 1 cake layer on platter.
  • Step #38 Spread 2/3 c lemon curd evenly atop cake layer.
  • Step #39 Spread 3/4 c frosting atop curd.
  • Step #40 top this with second cake layer.
  • Step #41 Spread cake with 2/3 c curd, then with 3/4 c frosting.
  • Step #42 top this with third cake layer.
  • Step #43 Frost top & sides of entire cake evenly with 3 c frosting.
  • Step #44 Place remaining lemon curd in pastry bag fitted with #2 star tip.
  • Step #45 Pipe circle of curd around top of cake, 1/2 inch from edge.
  • Step #46 Pipe evenly spaced diagonal lines inside circle, creating lattice pattern.
  • Step #47 (Reserve remaining curd for another use.
  • Step #48 ) Spoon remaining frosting into clean pastry bag fitted with #2 star tip.
  • Step #49 Pipe ruffled border around top & bottom edges of cake.
  • Step #50 (Can be prepared up to 6 hrs ahead.
  • Step #51 put in the fridge.
  • Step #52 ) let this stand 30 mins at about room temp before serving.
  • Step #53 SOURCE: Bon App?tit, February 1991 -= this comes from the bottom of the files of Shelley Rodgers =-.
  • Enjoy the LEMON-LIME COOKIES recipe

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Dessert / Pies And Tarts
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