Lemon Amandine

Lemon Amandine Recipe - A Creamy and Flavorful Dessert from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Lemon Amandine is a delightful and refreshing dessert that combines the tangy flavor of lemon with the crunch of toasted almonds. This recipe is perfect for any occasion and is sure to impress your guests with its unique and delicious taste.

History

The origins of Lemon Amandine are not entirely clear, but it is believed to have originated in France, where almonds are a popular ingredient in many dishes. The combination of lemon and almonds creates a perfect balance of flavors that has stood the test of time.

Ingredients

3 tbsp butter or margarine
3 tbsp flour
0.5 cup sugar
0.25 tsp salt
4 eggs, separated
1 cup cooked rice
2 tsp grated lemon peel
1 12 oz (340 g) can evaporated milk
0.33 cup lemon juice
0.25 tsp cream of tartar
0.5 cup sliced almonds, toasted
lemon sauce (optional)

How to prepare

In a large bowl, combine butter, flour, sugar, and salt. Beat the mixture until it becomes light and fluffy.
Add egg yolks and continue beating for 1 minute. Then, blend in rice, lemon peel, milk, and lemon juice.
In a separate bowl, beat egg whites with cream of tartar until they form stiff peaks, but are not dry. Fold the egg whites into the rice mixture.
Pour the mixture into a greased 13x9x2 inch baking dish. Sprinkle with almonds.
Bake in the oven until golden brown. Serve warm or cold, and if desired, top with lemon sauce.

Variations

You can add a splash of almond extract to enhance the almond flavor.
For a twist, you can substitute the almonds with chopped pistachios or walnuts.

Cooking Tips & Tricks

Make sure to beat the egg whites until they form stiff peaks, but be careful not to overbeat them.

- Toasting the almonds before adding them to the dish will enhance their flavor and crunchiness.

- For a smoother texture, you can blend the rice mixture in a food processor before adding the egg whites.

Serving Suggestions

Lemon Amandine is best served as a dessert after a light meal. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for the texture of the dish.

- Baking the dish at the right temperature will ensure that it cooks evenly and turns golden brown.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Brown sugar can be used instead of white sugar for a deeper flavor.

Make Ahead Tips

You can prepare the Lemon Amandine mixture ahead of time and refrigerate it until ready to bake. Just make sure to bring it to room temperature before baking.

Presentation Ideas

Serve Lemon Amandine in individual ramekins for an elegant presentation. Garnish with a sprig of fresh mint or a dusting of powdered sugar.

Pairing Recommendations

Lemon Amandine pairs well with a glass of sweet dessert wine, such as Moscato or Riesling.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

Vitamin C: 10% of the daily recommended intake per serving

Calcium: 15% of the daily recommended intake per serving

Iron: 8% of the daily recommended intake per serving

Alergens

Contains: Eggs, Milk, Almonds

Summary

Lemon Amandine is a rich and decadent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Lemon Amandine is a classic dessert that combines the bright flavor of lemon with the nutty crunch of almonds. This recipe is sure to become a favorite at your next gathering, with its rich and decadent taste that will leave your guests wanting more.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Lemon Amandine. It was a sunny afternoon in the spring of 1965 when I stumbled upon it in an old, dusty cookbook that I had found tucked away in the attic. The pages were yellowed and fragile, but as soon as I read the ingredients and instructions, I knew I had to try it.

The recipe called for fresh lemons, ground almonds, sugar, butter, and a few other simple ingredients. It seemed like the perfect combination of flavors - tangy and sweet, with a hint of nuttiness. I could already imagine how the finished dish would taste, and my mouth watered in anticipation.

I set to work gathering the ingredients, carefully measuring and mixing them together. The scent of freshly squeezed lemon juice filled the kitchen, mingling with the rich aroma of toasted almonds. As the dish baked in the oven, the sweet, citrusy fragrance wafted through the house, drawing my family members into the kitchen.

When the Lemon Amandine was finally ready, I couldn't wait to taste it. The golden crust crunched satisfyingly under my fork, revealing a tender, moist interior bursting with flavor. The combination of tart lemon and sweet almond was truly divine, a perfect balance of flavors that danced on my taste buds.

As my family and I savored every bite, I couldn't help but think about the origins of this recipe. Where had it come from? Who had originally created it? I knew that I had to learn more about its history, to unravel the mystery of its deliciousness.

Over the years, I gathered bits and pieces of information about the origins of the Lemon Amandine recipe. I learned that it had its roots in French cuisine, where almonds were often used to add a nutty crunch to sweet and savory dishes. The addition of lemon juice was a stroke of genius, adding a bright, zesty kick to an otherwise rich and decadent dessert.

As I delved deeper into the history of the recipe, I discovered that it had been passed down through generations of cooks, each adding their own twist to the original version. Some used orange zest instead of lemon, while others added a splash of almond liqueur for an extra kick. But no matter the variation, the basic concept remained the same - a simple, yet elegant dessert that never failed to impress.

I also learned that the recipe had traveled far and wide, making its way across oceans and continents as people shared it with friends and family. It had been adapted and modified to suit different tastes and preferences, but the essence of the dish remained unchanged - a celebration of the humble lemon and almond, brought together in perfect harmony.

As I continued to make the Lemon Amandine recipe for my own family, I felt a sense of connection to all the cooks who had come before me. I imagined them standing in their own kitchens, carefully measuring out the ingredients, just as I did. I could almost hear their laughter and chatter, their joy and satisfaction as they shared this delicious dish with their loved ones.

And so, every time I make Lemon Amandine, I do it with a sense of reverence and gratitude for all those who have passed this recipe down to me. I know that it will continue to bring joy and delight to future generations, just as it has done for me and my family.

So, dear reader, I urge you to try this recipe for yourself. Let the sweet, tangy flavors of lemon and almond transport you to another time and place, where the simple act of sharing a meal with loved ones is a celebration of life itself. And who knows - perhaps one day, you too will pass this recipe on to someone special, creating your own legacy of culinary tradition and joy.