There was quite a bit of chatter among the Tuesdays With Dorie bakers regarding this week's recipe, Lemon Cup Custard. Some of the bakers commented that this custard tasted eggy and had a flan-like texure, and as a result, a lot of folks clearly expressed their love or hate of this type of dessert.
When it comes to dessert, I'm game for anything, except for anything flan-like. The texture is just not my cup of tea. So, where does that leave me this week?
Instead of sitting out this week, I wanted to take the ingredients called for in this recipe and create something that I would enjoy (hopefully the TWD gods won't strike me down for this). With a just a couple of tweaks (no eggs, no lemon extract, add lemon juice), I came up with this recipe for meyer lemon sherbet.
The hubby and I had the sherbet with fresh strawberries, all we could say was WOW! The meyer lemons imparted a nice citrusy/floral flavor and we loved the icy/creamy texture of the sherbet. One adjustment that I would make the next time is straining the mixture before freezing (the pieces of zest didn't do it for me texturally); otherwise, I wouldn't change a thing.
Check out how the others fared with the Lemon Cup Custard at the TWD blogroll! For the unadulterated version of this recipe, please visit our hostess for the week, Bridget of The Way The Cookie Crumbles.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Meyer Lemon Sherbet
makes approx 1 pint
2 C whole milk
1/2 C sugar
zest of 2 meyer lemons
zest of 2 meyer lemons
1/2 C meyer lemon juice (approx 2-3 lemons)
In a medium saucepan, mix 1 C of milk with the sugar and zest. Heat until the sugar dissolves, stirring frequently.
In a medium saucepan, mix 1 C of milk with the sugar and zest. Heat until the sugar dissolves, stirring frequently.
Remove from the heat and add the remaining 1 C of milk. Transfer the mixture to a container and thoroughly chill in the fridge.
Once chilled, stir in the lemon juice into the milk mixture. Freeze in your ice cream maker according to the manufacturer's instructions.
24 comments:
Great Idea you TWD ladies are always coming up with clever ways to change up the recipe!
Oh...it looks fabulous.
How inventive of you: turning the custard into a sherbet!! Wow!!
that looks so refreshing (and pretty)! great twist on the lemon custard idea!
way to break the rules! i'm totally with you on the whole flan thing. the sherbet looks delicious.
This looks amazing. I know that I would enjoy this more than a true custard. And I just broke out my new ice cream maker the other day! I am bookmarking this. So beautiful!
THAT IS SOOOOOOO COOL (PUN INTENDED)!
I love the idea and I love the sherbet!
Nicely done, my friend.
Looooove the twisted spoons! But I'm yet once again, amazing by those fantastic pictures! Very nicely done, Linda!
How fantastic are you?! This looks delicious. And with those California strawberries, I know they are delicious.
How fun! What a great idea, and it sounds so good. I'm so glad you found a way to compromise your distaste for eggy custard with your desire to participate.
Your sherbet sounds and looks amazing. I love it with the strawberries. Great job!
Sherbet? YUM! What a great way to make this recipe.. all that counts is that we like the end result right? Glad you liked it!
this sounds so light and refreshing!!! Beautiful photos!!!
Great changes! What a fabulous idea. I think I would have liked it this way!
Nice take on the lemon custard! Very creative.
I love your Meyer Lemon Sherbet, what a great idea! I am not a flan fan either and wished I had thought to do something like this. Beautiful photos of your lemon treat :)
I'm not sure if I'd like the zest in the sherbert but I DO love how it looks in there.....has my jaw tingling!
~ingrid
Glad you got something you liked!
This looks really, really good! Well done for being so creative and finding something to make that you would like :)
I've never made a sherbet! This may be my first one!!!! It looks delicious!
Very Creative!! Looks light and refreshing.
Oh, yum, that DOES sound good. It makes me yearn for spring and it's light flavors.
Meyer lemon sherbet...I'm bookmarking this one! Yum.
I made this with soymilk instead of cow's milk because I'm allergic to dairy. It was quite tasty! Next time I'd add a teaspoon or two of vodka to keep it from getting so hard in the freezer though. Thanks for sharing your recipe!
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