I Tested Incredible Lemon Tiktoks- Candied Lemon Slices, Blueberry Lemon Tart, Pasta Al Limone,
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- čas přidán 26. 06. 2024
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The recipes I followed-
Candied Lemon Slices- • Candied Lemon Slices
Blueberry Lemon Tart- www.tiktok.com/t/ZT8eA4k4U/
Pasta Al Limone- • PASTA AL LIMONE (pasta...
Lemon Possette- www.tiktok.com/t/ZT8JoX9sc/
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Intro: (0:00)
Candied Lemon Slices: (0:44)
Blueberry Lemon Tart: (4:22)
Pasta Al Limone: (8:18)
Lemon Possette: (11:00)
Outro: (14:22) - Krátké a kreslené filmy
Usually people boil the lemon slices a couple times first, to get rid of that bitter taste. Then they candy the slices.
Nicky boy seems to have left out a step.
@@15oClock a crucial one to make the lemon 🍋 slices actually taste good
Even then, I've even tried just doing the outer part with less pith, and it still turns out awful. They look gorgeous but are inedible, which is disappointing.
I THOUGHT he was missing a step! Glad I wasn't the only one going wait...
Yeah, that's how it's supposed to go. My grandma used to make them all the time when I was a kid.
you need a lower temp on those lemons for two reasons:
1) The water will evaporate making a hygroscopic sugar syrup, drawing water out of the lemons and
2) you need additional time to cook the lemons so more of the bitterness is leeched out by this hygroscopic action
just so you know, it's okay if tart crust like that breaks! unlike american style pie crust, it doesn't affect the texture if you patch it back together
Oooo can you test "healthy tiktok desserts" like the cottage cheese ice cream and protein cheesecake! Need to know if they're actually good because there's no way 😭
YES
This man hates cream cheese more than anything unfortunately
Ooooh I've been making ice cream bars for my daughter with just pureed cottage cheese and maserated strawberries and they are amazing! Taste just like strawberry cheesecake 😋
All of the “cookie dough” or “cake batter” recipes that actually have nothing to do with cookie dough or cake batter 😭
Yesssss ... A video of all of these cottage cheese recipes!!!!
Tart crusts are stronger than pie crusts, with a thicker bottom. Tarts are meant to be freestanding (hence the removable bottom on tart pans), whereas pies will fall apart if removed from the pie dish.
Candied citrus really needs to dry in a wire rack for 12-24 hours to really firm up
god i fucking love lemons. oh and also you gotta boil the slices to get rid of the bitterness (do this step three times starting with cold water each time). you should probably just candy the lemon peel tbh bc the flesh'll dissolve by the time you finish boiling the fruit.
How do you boil a lemon with cold water?
@@Radioghost717use cold water and bring to a boil
That sounds like a fantastic way to use up the peel after juicing your lemons!
try blanching the lemon slices first for about sixty seconds before putting them in an ice bath. or if you can find them, Meyer Lemons would work better since they are sweeter than a normal lemon. you also should let the sugar water mixture simmer and not boil and cook them until the rinds are translucent.
Hi David! An easy way to handle brittle or sticky pastry is to roll it between two pieces of parchment paper. That way when it’s rolled out you can just remove the top piece, flip it over and lay it into the dish before removing the other piece. I live in Sydney where it is crazy hot and humid and this always works for me 😊
I’m stealing this for myself!
By late December last year there was not a fruitcake to be found anywhere near here. Candied fruit was all sold out too, so I peeled some limes, grapefruit, clementines, sliced the peels, boiled and blanched them, then boiled them along with some chopped fresh ginger in sugar syrup, then baked them for awhile in a low temp oven to dry them a bit. They never made it into a fruitcake because I couldn't stop eating them! (🤫) {The lime peel is a little more bitter than the others.}None of these Tictok recipes are as weird as the lemon pie recipe that I found in an antique cookbook that I used to have. Unbaked pie crust, thinly sliced unpeeled lemons layered with sugar, dot top with butter, bake. 🤷 I'd love to try the blueberry lemon tart. Looks great!
That old lemon pie sounds like a recipe Dylan Hollis would find in one of his antique cookbooks and bake on his channel.
Growing up, we called this Shaker Lemon Pie. It is a very different type of pie filling than other fruit? Kind of like a thick marmalade.
Lemon possets are one of my absolute favorite desserts! I always put a tablespoon of lavender buds to boil with the cream and then filter them out before set up with the lemon.
That sounds so good! Lemon and lavender trumps all imo
Lemon is the BEST all-around flavor. It's perfect!
I am so excited to see the lemon posset. I have been curious about it, because I was just diagnosed with celiac disease and it's gluten free. I am excited to try it now!
It’s the perfect simple dessert if you love lemon. I hope you like it!
Hi David, thank you for creating the videos that you do. I've really enjoyed them. Also, I think you're doing a great job at keeping your chin up as you face challenges behind the scenes. You always give it your best, and I (along with many of your other fans) appreciate that so much. Take care.
I think you should try the lemon curd tiramasu that I've seen floating around recently. Yum!
That first batch of lemon slices literally _looked_ bitter and burnt. When you said you were going to try one anyway I just thought "That's gonna be nasty".
"While pies look covered from all sides, tarts are open from the top and you can easily see the filling on top. Another difference lies in the base. While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart."
But then pumpkin pie, lemon meringue pie, and key lime pie are all tarts, because they don't have a top crust, and the base crumbles easily because they're usually made with shortcrust.
Main difference I've seen is that pies are served in the dish they were baked in, but tarts are nearly always removed from the pan before serving, or were never actually in a pan to begin with.
TBH when I found myself on lemontok I was VERY excited, as lemon is my second-favorite dessert flavor other than chocolate! Thanks for this David!
Hope you're doing okay David, I've been watching you for 6 years with my girlfriend but she's moved on in her life. Your videos bring me to happier times. Thank you, your work means so much to so many people.
Always makes my day to see a David upload!! :)
I used to watch you a lot in 2017 in high school when I was going through some shit, it helped me get my mind off stuff in a weird way. You just randomly popped up on my feed and I wanna say you look really good!
ALL candied citrus recipes boil the fruit (usually just rind) 2x, even 3x, fresh H2O each time B4 sugaring
So excited for this one! I love lemon in the summertime.
candied lemons fix:
1) add some lemon juice to the syrup (replace some of the volume of water with lemon juice). shallow zest too, if you like (I don't)
2) in stead of slices, peel and skin out whole, individual wedges
3) you can finish by coating in grain sugar: which you can make into lemon-sugar by just mixing in some lemon juice until the sugar is saturated, but not dissolved, then air dry.
I made lemon posset recently for the first time. I enjoyed it but wouldn’t make it again. My favorite lemon savory dish is Americas Test Kitchen lemon piccata. It’s an excellent recipe. Enjoy your summer!
Thank you for the content. Cooking videos are my favorite. Especially when they contain useful tips and tricks. And the desserts look so yummy 😋
Love your videos David! God bless you man! Keep beign amazing!😊😊😊😊❤❤❤🎉🎉🎉🎉
Every lemon baked good is delicious. Cookies, cakes, other cookies...
So, you need thin rind lemons. Also, place the slices in boiling water for two minutes and then put them in a bowl of cold water with ice. Throw out the boiling water, let the slices drain as much as possible and pat them with a napkin or cloth and then proceed with the syrup etc. 🙂
You had me at lemon curd! I absolutely love the stuff. I make mine from my mother’s handwritten recipe. That last dessert you made sounds delicious!
Me: gets a bunch of free mutant huge lemons from my grandpa's garden
David: i got you boo
I love your vidoes, they always cheer me up 😃
been watching your content for years keep up the good content😊
Some really nice ones this time, thanks for the recipes that I’m actually stoked to try - lemon posset wow who knew 😊
it's a pumpkin pie and not a pumpkin tart because people just call it by the wrong name. by definition, the traditional pumpkin pie counts as tart.
Glad you're doing okay! Missed you too, so excited to see how all of these lemon recipes compare!
That tart looks divine! I don't mind the crust. It's "rustic". ❤️❤️❤️
David, I don’t even know how many years i’ve been watching your videos but I never get tired of them. I love watching you troubleshoot these recipes and you crack me up in the process😭 😂
What a lovely lemon party you have going here 🍋🎉
Lemons come in different varieties, some sweet, others more bitter and sour. The candied lemon probably works better with a sweeter variety such as sfusato amalfitano, which you can eat with its peel on.
for the candied lemon slices, one thing you can do is put them in a low oven on a lined tray with baking paper after you dipped them into the sugar water mixture and cook them on really low for about 2 hours or until it sets and cracks once cooled, definitely when doing that method, you need to flip them over on the other side so that they can evenly caramelise, maybe every 15-20 minutes.
The tart looks fantastic David !
Aluminum foil conducts heat, so looking your crust with parchment will help keep it from burning. You can always fill it with sugar or dried beans instead of pie weights.
I'm extremely interested in the lemon posset. I love custard so it looks good as well as simple!
Anything lemon tart is a win in my book
So glad to see the lemon posset! I have that tiktok saved because it looked really good but I was worried it wouldn’t turn out well
I’m pretty sure the definition of a tart is something made by the queen of hearts on a summer day. And a pie is a pie.
candied citrus is an acquired taste. it mellows out and is less bitter after several months. if you coat it in more sugar it crystallizes all the way through like crystallized ginger. it's not for everyone.
I am impressed with your lemon slicing skills.
When making citrus candy, I just use the peel sliced into strips with as much pith scraped off as possible. Boil them three times using new water each time. Then drain and roll in sugar. Delicious!
I love the candy lemon slices.
You disappeared off my feed for so long it seems and i am so happy youre back on it!!!! Lemon posset is one of my absolute favourite desserts! We brits (not all) do like sweet/sour puddings. Nothing overtly sugary.
I’M EARLY FOR ONCE!! I love your videos, huge fan
I'm addicted to your videos!!
Ooh that last one reminds me of an ice cream / sherbet type thing that you can buy that comes in the fruit peel. I haven’t had those in over a decade but I remember them being one of my favorites :)
The sell them at Costco.
Meyer lemons are normally made to be eaten with the rind on that could be the issue too
I've wanted to make both that lemon pasta and the lemon posset and this is giving me the push I need to try them! They both look really good! I'm going to have to give it a go for sure! :D I love lemon though and it's perfect for summer, especially how hot it gets here in Arizona.
Get on the posset asap! It’s divine.
For the candied lemon slices, you need to par boil the lemon slices gently in water and then throw away the water. This will get rid of the nasty bitterness. Then boil them in the lemon syrup.
candied lemons are so good for tea
For the glass lemons, it helps with the bitterness if you parboil the lemon slices first.
That blueberry lemon tart looks so darn good
love your videos :D
Pies are what you normally think, Tart's usually have a sweeter or slightly different crust, and are usually more shallow. All I know I want that blueberry lemon tart.
I think meyer lemons are sweeter and less tangy, so probably better for a candied lemon recipe.
Aaaah the classic British Lemon Posset. Not had one in ages
This is a good show, and Nick is a snack.
I've made the candy lemons and it's amazing! --BUT you only use the peel, minus the bitter white pith!
Bc I live in England I'd be tempted to scrap the blueberries for blackcurrants, I think that could work nicely.
Oh man, my husband LOVES lemon and i will absolutely be surprising him with that frozen lemon posset
your videos are the best!! :)
Bucatini is amazing! I find it hard to find (aside from going to specialty stores) but managed to find something at Target of all places...
I always just used the peel of the lemons using a veggie peeler , also boil the peel till it's soft, them cook in sugar.
Frozen lemon posset is THE best relief after spicy food.
Solid episode
Someone tell me why this guy is such a cute human being wtf. I love him. What.
That sugar sounds like it hit the waterless point. Basically heat JUST high enough to create steam. Once the water is gone the sugar temp can often raise very fast and sharp.
I came here just to see you try the lemon posset. Yummy 😋
You have to blanche the lemon slices to remove the bitter tannins before candying, and its best to let the candied slices to dry/ set a bit before eating
Chefsteps would approve of the doneness of your tart crust
5:39 a little hint: on days when one is going to be working with sugar or pastry, dropping the air conditioning before one begins, and keeping it low for the duration helps. It helps a lot. Relative to energy conservation, doing so in the morning or the evening is best.🤗
Easy peasy lemon squeezy
I genuinely thought you went on a looong break cus i always watched every single video as soon as it came out BUT turns out youtube just hasnt been recommending me your videos for months💀💀💀💀. At least i can binge watch the now 😎
Refering to the first recipe I remember the candied orange peels I've amd a few years ago during the christmas time. I remember the fact that many recipes said you have to boiled skins in sugar surop few times (chaingng syrup every times) to rpevent the bitternes. If I remember right the 3rd or 4th round was the final when you want to boil peels last time in higher concentrate syrup and then dry it after sprinkeling with another pinch of sugar. It works for me ant maybe this is the case in yout... case.
Everytime i am dieting, you show up in my recommended 😂
Pie dough and tart (sable) dough are two totally seperate animals. Both need time to hydrate the gluten and set up in fridge (chill at least 30 for pie and overnight for sable) which is prob why yoy had trouble rolling your tart. Also, pie dough is a simple dough of flour, water butter. It can have sugar and salt but doesnt require it - sable requires all these thing plus eggs. Open faced pies use the pie dough and open faced tarts use sable. Ppl can get fancy and mix and match, but traditionally thats the distinction. How thay helps! 🥰❤️👍
Candied lemon and orange are actually elite. We just need a good recipe
You gotta boil them a couple of times replacing the water each time to get rid of the bitterness. You need to use a thermometer for the sugar water mix and boil the sugar to either soft crack or hard but do not let the sugar get brown. You can make soft candies too. Use orange peel candy as well but you have to boil the orange peels 3 times first.
this made me want lemon bars so bad
1:38 You _never_ walk away from boiling sugar. It will punish you for your hubris every time 😄
06:40 according to google difference between pie and tart is tart has a thick and crumbly crust while pie has a thin and smooth crust.
I’ve never made a lemon posset but they really remind me of the Island Way Sorbets. I’m not sure if they’re rare in the east coast since you said it was the first time you’ve seen a chilled dessert made in the original fruit. Which is basically the whole concept the Sorbets go for. They were the first thing that came into my head when you started making it. Just wondering if you’ve never had them or maybe just forgot about them and didn’t reference them. But if you haven’t tried them you need to go get them 100%. I think Costco partnered with them so they might be in the east coast but I have no idea
They aren't that rare in yhe easy coast. My local Costco has them all the time in NY
i got really obsessed with the lemon possett and the second batch i made wouldn't set up ( i think i made too much lol) so i put it in the freezer and after a couple of days it is EXACTLY like the island way sorbets!
Seymour butts! im so sorry. I couldn't help it. loved the vid!
hiyaa a tart is a pie. the word “tart” comes from the french “tarte” which literally means pie. Since french dominates culinary/gastronomy vocabulary, people that work in the pastry chef domain will say tart to refer to a pie. So a pumpkin tart is a pumpkin pie hh
to get rid of bitterness when you make lemon slice candy, salt worked the best
I actually DID think that that lemon dish was a custard with eggs and I kept rewinding to see where the eggs were added until I got to the ingredients where you said there weren’t any 😂
We made homemade lemon italian ice with our old school whit mountain icecream maker. Let me tell you, it was the best italian ice I've ever had!
i think watching you eat a burnt candied lemon slice is my favorite thing in the entire world
edit: i was wrong. watching you eat a not burnt candied lemon slice is even better
meyer lemons are much much much less bitter. you can eat them rind and all and they are delish!
I've made those candied lemon slices a handful of times when I've had leftover lemons I needed to use up... they are always bitter and disgusting! Never had an experience close to what we find on tarts etc. I felt quite validated by your bitter experience haha
As one of the top comments said , boil it 1st a couple times before the csndy bath i have not done them but i have done candied grapefruit and its boiled and strained like 3 times but its a pretty sour fruit
SUmMER IS IN FULL SWING... but Need these in Winter