Attention big television network bosses: This beautiful lady, Miri Leigh, will be the next big lifestyle star! She’s already filmed a pilot shows for a cooking and entertaining show and I’d just love to see that lovely face on national television.
When I first “met” Miri online and browsed around her site, I noticed one thing. Everything about her exudes happiness, but not just a polite smile happy, but vivacious and ready to embrace any adventure. She’s also newly in love too and reading her emails just give me tingles – I’m thrilled for her.
Some of the recipes that I’ve pinned on my wall to make include Pflaumenkuchen (even though I can’t pronounce it) a German plum cake that I think my Mother in Law would love, and Heidi and Jason’s Love Pie – I have never seen a pie more beautiful than this!
Miri has chosen to share with you her Meyer Lemon Clouds with Whipped Cream and Fresh Blueberries recipe – it matches her vibrant personality perfectly! Enjoy! ~Jaden
Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries
by Miri Leigh
Oh, what an honor it is to be guest posting here on Steamy Kitchen! You’re probably wondering who I am and what I’m all about. Obviously, I’m all about food, probably just like you. I’ve been cooking and baking since I was old enough to push a stool up against the kitchen cabinets and pull down my older sister’s long-since-abandoned 1960s Betty Crocker Cookbook for Boys and Girls. As the child of working parents, I used to come home from school to bake chocolate chip cookies while my younger sister played in the other room with Barbies. Later I went to culinary school and then owned my own business making wedding cakes and birthday cakes. Today, as a blogger [ttp://www.mirileigh.com/], develop recipes, teach pastry classes, and occasionally make (very amateur!) cooking videos that I post on YouTube [http://www.youtube.com/user/miriamleigh?feature=mhum]. Recently, I’ve starred in two pilot television projects for cooking programs and am hoping (hoping, hoping, hoping!) for a network deal soon.
I’m a food person. I’m an eater. I’m a gardener. I’m a teacher. I love to make beautiful things that taste good to eat, and I love to bring together the people I care about for seasonal, healthy meals. I love the connections and conversation that are fostered by food and the togetherness of eating.
And another thing I am? A brunch-a-holic. I love the concept in general – sunshine, good friends, plenty of food, and… an excuse to overeat early in the day when there’s still time to nap work it off later. There are dozens of excuses to host a brunch this time of year, Easter of course being the first one that comes to mind. But if you can’t wait for the holiday, or if you don’t happen to celebrate it, just pick any ol’ sunny Sunday morning to whip up a hearty meal, invite some friends over, and pull some chairs out onto the patio. That’s what I do pretty much every chance I get. You see, I live in a tiny cottage apartment that isn’t even big enough for a kitchen table, let alone formal dining. If I have friends over for an evening meal we eat on the couch, a couple of folding chairs and some cushions on the floor. But what I do have is a garden. And a patio. So brunch is pretty grand. I set a formal table outdoors (as formal as an outdoor table might be, anyway), break out my grandmother’s silver, and pop open a bottle of champagne.
And for dessert, always my signature springtime favorite: Meyer lemon clouds with lemon whipped cream and fresh blueberries. They’re light, perfectly sweet and require less than ten ingredients. Brunch just isn’t the same without them.
Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries Recipe
Ingredients
For the meyer lemon clouds:
- 1/2 cup plus 2 tablespoons sugar, divided
- 3 large eggs, separated
- 1/4 cup all purpose flour
- 1/4 cup plus 2 tablespoons fresh Meyer lemon juice
- 2 tablespoons finely grated Meyer lemon peel
- 3/4 cup plus 2 tablespoons 2% milk at room temperature
- 1/4 teaspoon salt
For the whipped cream:
- 1 cup chilled heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon finely grated lemon peel
- 2 teaspoons fresh lemon juice
- 1 cup fresh, washed blueberries for garnish
Instructions
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
- Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.
- To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.
- Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I made these last night. They were very easy and very good! I was a bit thrown off while making them because I wasn’t sure what the end result was supposed to be. They are called “clouds” and in the recipe the batter is referred to as a pudding and a custard. I’m still not sure what to call them. They didn’t rise like a soufflé. But they baked more than a custard with the addition of the flour. Any insight on this? It was just a little odd as I was serving them and saying that I really wasnt sure what they were.
Amazing recipe, thank you madame 🙂
Ohhhh, I want to float on a meyer lemon cloud. How fun to see Miri Leigh here at SK!! Agreed, she is so full of life and smiles. I always enjoy her videos & it will be so fun to see her on TV. xo
Yum, I love Meyer lemons! They are one of the best things about winter. I can’t wait to try this – it looks fantastic. I am actually doing a whole week dedicated to “lemons” on my blog so it is fun to see another amazing lemon recipe, thanks!
What a fantastic sounding recipe! I made a cake yesterday with lemon curd and blueberries. The combination seems to welcome spring even with continuing winter weather. Have you seen this site to help with Japan? As a lover of food blogs it speaks to my heart. It includes a stove! http://www.shelterboxusa.org/
What a delicious recipe – can´t wait to give it a try. Love your photo Miri –
xx Thora @ The Basic Cookbook
Lemon and blue berries, never thought of that combination. I will try this!
This is a lovely recipe and is one that will be tried by many. It was wonderful to get to know you. I wish you much success. Have a wonderful day. Blessings…Mary
@Wendy – Thank you for saying such lovely things about me!
@janice — Yes! Blackberries are a brilliant idea!
@Veronica — I’m so honored that you are cheering for me all the way from Australia!
@katie, robinsue, sherri, & bachelor — thank you for your kind words! If you do try the recipe, be sure to let me know how it turned out. 🙂
Brunch! It’s such a civilized concept, isn’t it?
Miri
You have shared such a fantastic recipe here. I do make my own whipped cream all the time but have never thought to make it onto something even better by adding lemon to it! Sounds heavenly! My fingers are crossed for you to get the TV deal! You keep going, you have “star” written all over you!
Robin Sue
Hi Jaden- I still drool everytime I see your Ultimate Breakfast Pancake. I think it will be on my menu again soon!
Such lovely lemon clouds to welcome spring!
Great post, Miri. Good luck with your pilots, too! I love all things lemon and can’t wait to try these out this weekend!
You’re killing me! I so want it to be summer – with sunshine and berries and all. This looks fantastic.
A huge G’day from Down Under!! I’m making these clouds tonight and can hardly wait.
Miri you’re going to get a massive following from Australia – brace yourself sugar…it’s going to be an awesome ride!!
Perfect springtime dessert or brunch dish. The colors and flavors are lovely, and I think some plump blackberries would work very well if good blueberries aren’t available. I might try a dollop of lemon curd (or seedless blackberry perhaps?) in place of the sugar and lemon juice in the whipped cream, I find a touch of good quality jam or fruit butter added to whipped cream adds a nice touch.
I was lucky enough to meet and befriend Miri at a conference this Fall. She is so talented and gracious. It is a pleasure to watch and learn from her. Can’t wait for this star and her show to air! This looks delicious!
I’m so glad, Ann! Do let me know how they turn out.
Made these tonight, they were incredible – and incredibly easy (I rarely make dessert – I’m not patient for it, and not much gets eaten around here… but these were devoured, in seconds. And I can use it to impress guests… many thanks.
Thanks Keri!!
wow!…delicious!!! :))
Thanks for this yet another fabulous recipe. Just from looking at the picture, I know it’s going to be delicious. >)
These look so tasty! I love the name!
Lemon clouds! Even the name sounds delicious. This looks like a perfect springtime dessert.
Miri – These are beautiful and lemon and blueberry are my absolute favorite dessert ingredients! What a great, straightforward recipe, I will be making these several times this summer for sure!
I love Jaden’s blog!
Miri – I enjoyed your guest post. You’ve just combined two of my favorite things — lemon and blueberries. I’ll definitely be making this very soon. Thank you.
Congratulations, Miri, on your guest post here!
How did you know that I have about 20 pounds of lemons fresh off my neighbor’s tree waiting to be combined into something delectable? And blueberries and lemons are a perfect combination, too.
Thank you, Jaden, for sharing Miri with your readers. She is a gem!
Kindly,
Sara
Aw, thanks Kiran! You are so sweet. 🙂
Hi Michael! I bet you could use rice milk — of all the milk substitutes it has the most mild flavor that will not compete with the tangy lemon freshness of this recipe. Almond and coconut milk would be more likely to alter the flavor. Give it a try with rice milk and lemme know how it turns out!
This looks so good. My wife (actually my daughter but my wife is nursing) has a milk allergy (not lactose intolerant per se.) Is there any adaptations that might use soy, coconut or almond milk? Or am I out of luck an really need the milk proteins to make this work? Anytime I can make her something in the way of a decadent treat I try to.
I love Miri’s pilot show! She is a great foodie 🙂