Snowblower Fun!

Lemon Meringue Tart for Two

2 servings

Active Time: 30 minutes
Total Time: 2 1/2 hours (including cooling time)

 Ingredients


All-purpose flour, for dusting

1 large egg, at room temperature, separated (see Baking Tip)

2 tablespoons plus 4 teaspoons sugar, divided

2 teaspoons cornstarch

1/4 cup water

1 teaspoon freshly grated lemon zest

2 tablespoons lemon juice

1/8 teaspoon vanilla extract


Preparation


1.Preheat oven to 375°F.

2.Prepare Crust for Two.

3.Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom (see Sources or Equipment Tip). Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.

4.Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425°.

5.While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.

6.Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.

7.Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.

8.Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.

Tips & Notes

Baking Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition

Per serving: 360 calories; 15 g fat (5 g sat, 5 g mono); 121 mg cholesterol; 49 g carbohydrates; 6 g protein; 2 g fiber; 182 mg sodium; 70 mg potassium.



Nutrition Bonus: Vitamin C (15% daily value).

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 other carbohydrate, 3 fat

Apricot Canapes

These sweet and savory bites are like a cheese course in a bite. And a really simple recipe to do.

Ingredients


16 dried apricots

8 teaspoons crumbled blue cheese

2 ounces chopped shelled pistachios

1/2 teaspoon honey

Freshly ground pepper

Preparation


1.Top each apricots with 1/2 teaspoon cheese. Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.

Nutrition

Per piece: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 7 g carbohydrates; 2 g protein; 1 g fiber; 20 mg sodium; 170 mg potassium.

Nutrition Bonus: Protein, potassium, calcium.

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 fat

Cranberry-Clementine Cookie Sandwiches

Servings: 30-40 ea.




Ingredients:Clementine Curd:

4 large egg yolks

2 1/2 tablespoons cornstarch

2/3 cup clementine juice (see shopping note below)*

1 tablespoon lemon juice

1/3 cup granulated sugar

1 tablespoon freshly grated clementine zest (see shopping note)*

1/2 cup (1 stick) unsalted butter, cut into small pieces

1/2 teaspoon salt



Cookies:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon freshly grated clementine zest*

1/2 teaspoon pure vanilla extract

1/2 cup finely chopped dried cranberries

Confectioners’ sugar for dusting



*Shopping Note: You will need 6 to 8 medium-sized clementines to get enough juice and zest for both the curd and cookies.



Cooking Directions:NOTE: Be sure to grate the celmentine zest, before juicing the fruit, and reserve 1 tablespoon of zest for the cookies.

To make the clementine curd:

In a heatproof bowl, whisk the egg yolks until smooth.

In a small heavy saucepan, combine the cornstarch with just enough clementine juice to make a thin paste. Stir until well blended.

Add remaining clementine and lemon juices, sugar, the 1 tablespoon zest, butter and salt to pan. Over medium-low heat, bring to a simmer for 1 to 2 minutes, stirring until it just starts to thicken.

Whisking vigorously, add a small amount of the hot juice mixture to the egg yolks. Continue adding small amounts of juice in intervals, whisking until incorporated and all the juice is added.

Return the mixture to the saucepan, and, over low heat, whisk or stir gently until the mixture starts to thicken enough to heavily coat the back of a spoon.

Transfer to a bowl, cover the surface with plastic wrap, and chill while making cookies, preferably overnight.

To make the cookies:

Sift together the flour, baking powder, and salt; set aside.

Combine the butter and sugar in a bowl. Using an electric mixer or wooden spoon, cream together until light and fluffy. Add egg, zest, and vanilla, and then add the dry ingredients in three batches, mixing in between. Stir in cranberries. Divide dough in half, and place each on plastic wrap, flattening into disks. Chill for at least one hour.

Preheat oven to 375°F. Line baking sheets with parchment paper (or leave ungreased).

Remove one disc of dough at a time from the refrigerator and place on a lightly floured work surface. With a floured rolling pin, roll dough to about 1/4-inch thick and cut with a floured 1 1/4- to 1 1/2-inch cookie cutter. Re-chill dough if it becomes too soft to cut or lift from surface.

Place the cookies on a cool baking sheet, and bake until edges turn light golden, about 8 minutes. Transfer cookies to a wire rack to cool completely.

To fill cookie sandwiches:

Fill a pastry bag (or a heavy plastic zip-top bag with a 1/8-inch hole cut in corner) with chilled clementine curd.

Pipe about 1/2 teaspoon curd onto half the cookies. Cover with the other half of the cookies and sprinkle tops with confectioners’ sugar using a sifter or sieve.