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Posts Tagged ‘lemon’

I know how it is.

Recently you’ve been craving something yummy but you just didn’t know precisely what it was.

And I am here to tell you exactly what it is.

That’s my purpose on this planet, actually.

What you’ve been craving recently is this wonderful, delicious, scrumptious and luscious lemon delicacy.

Call me a witch if you want to…but I just know it.
 
 

These are the ingredients that you’ll need if mere looking at these pictures isn’t enough for you.

This treat isn’t just wonderful in taste, it is also very interesting in structure – which only adds to its WOW factor.

Since half of it is baked and the other half is cooked you get two surprises in one dish.

Isn’t that amazing?

Come and have a look, I’ll show you what I mean.
 
 

1. To prepare you own Lemon Delight first place the softened butter and the sugar (1/2 cup – 100 grams) into a medium bowl.
 

2. Mix it with your hand mixer until light and fluffy.
 
 

3. Add three egg yolks…
 
 

4. …and mix again until smooth.
 
 

5. Add the flour and the baking powder and give it another mix, just until combined and well incorporated.
 
 

Very yellow, ha?

It might have something to do with the fact that I am using home eggs here – fresh from my Grandma.

They are so much richer in color.

Thanks, Grandma!
 
 

6. Then grab a lemon and juice it – any way you like.

If you are a Xena woman like me, you can squeeze it with your bare hand (okay, I am not that much of a Xena woman, I just don’t have the juicer here with me). That might actually be the reason why I am not showing the picture of me squeezing the lemon (oh, that was a stormy fight). But what I am showing here is a little trick that helps a lot…if you’d like to make things easier then just roll the lemon on the countertop (before you slice it). It will help to break down some of the fibers and the juice will flow more freely when you cut it.
 
 

7. Then, when the fight is over, pour the milk and the lemon juice into the batter and stir to combine.
 
 

8. In a separate bowl, whisk the egg whites until firm.
 
 

9. Add the egg whites to the batter and, using a rubber spatula, fold together gently.
 
 

10. Spray you ramekins with some vegetable oil and fill them with the batter.

Since I used 1 cup (250 ml) dishes, there was just enough batter to fill three.
 

11. Place the ramekins into a deeper baking pan and gently pour boiling water to come halfway up the sides of  the ramekins.
 
 

12. Bake at 356 degrees F (180 degrees C) for about 40 minutes or until golden brown.
 

13. Remove from the oven and dust the top with some confectioner’s sugar.
 
 

So now you know what I meant when I said that half of this dessert is baked and the other half is cooked.

You’ll be amazed by how this process results in the dessert’s structure – the top half looks like a cake and the bottom half has a structure of custard.

It’s cute.
 
 

Yum!
 
 

Okay, it seems that I am done here.

And now only tomatoes for me for the next seven days.
 
 

Enjoy, dear friends!

(This recipe makes 3 portions if prepared in 1 cup – 250 ml dishes.)
 

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Well, this might be the most interesting thing I’ve ever baked.

I’d describe it as decadent, fascinating and delicious.

The combination of a mildly sweet pie crust and a rather strong lemony filling will not allow you to stay indifferent to this tart.

You’ll either love it or…you’ll love it even more.

The taste is definitely intense, but very impressive, delicious and refreshing – especially to all the lemon lovers out there.
 
 

This is what you need to prepare this yummy treat.
 
 

1. First, we are going to use the flour, butter, egg yolk and the sugar (2 tablespoons).

Place all these ingredients in a medium bowl and with your hand, first combine them and then knead until you have a nice dough ball.

But don’t you work too much at this point, dear friends – I mean, don’t overwork the dough since pie crusts don’t like it, they want to remain flaky after baking.
 
 


2. Now, place the dough ball between 2 sheets of parchment paper and roll it out into an 11 – 12 inch (28 – 30 cm) circle.

Wow, this rolling between two papers, that’s something. I definitely recommend it if you want to make you life easier.
So much easier. It’s a pleasure to work this way. No sticking to the working surface whatsoever – you can forever forget that.
 
 

3. Have ready an 8 – 9 inch (20 – 23 cm) tart pan (with removable bottom, preferably, though I didn’t use that).

Spray the pan with a little oil.

Remove the top paper from the rolled out dough and invert the dough into the pan (along with the remaining paper that will end up being on top now).

Lightly press the pastry into the bottom and up the sides of the tart pan.
 
 

4. Remove the paper…
 
 

…only to crumple it and lay it out over the pastry again. Fill the paper with pie weights or just dried beans or peas.

Pop into the oven and bake at 375 F (190 C) for about 9 minutes, then remove the paper along with the weights and bake for another 5 minutes.

Remove from the oven and reduce the oven temperature to only 300 F (150 C).

Yeah, we are blind-baking (or pre-baking) here. This process keeps the unfilled pie crust from puffing up in the oven or becoming too soggy when the tart gets filled and baked.
 
 

5. Meanwhile we can prepare the filling for our tart.

Squeeze the juice out of four small lemons.

Make sure the juice contains no seeds – we don’t want this kind of surprise in the tart. Unless we wanted that, for some reason…
 
 

6. In the bowl of you electric mixer mix the eggs with the sugar (1/2 cup – 100 grams) for about 5 minutes or until smooth, fluffy and almost white in color.

Then add the cream and the lemon juice and mix again shortly.
 
 

7. Fill the crust with the filling and bake at 300 F (150 C) for about 40 minutes or until the filling doesn’t wobble.
 
 

8. Remove from the oven and let cool on the wire rack.
 
 

9. We are going to cover the whole tart with a nice lemony and syrupy glaze.

To prepare the syrup, pour the water and sugar (1/3 cup – 70 grams) into a saucepan. Place the saucepan over medium-low heat and heat the mixture up.

Peel the remaining lemon and slice it into thin rounds. Add the lemon rounds into the saucepan and let the mixture cook for about 15 minutes, stirring every now and then.

Then pour the mixture over the tart and spread it evenly.

And that’s it.
 
 

Mmmmmm…

 
 

Yummy!

I recommend chilling the tart before serving.

Also, store it in the refrigerator.

Enjoy, dear friends.
 

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This cake is a wonderful treat to serve in the afternoon with a nice cup of tea.

Or in the morning.

Or in the evening.

Or as a midnight snack.

Simply – whenever – so good it is.

I would describe it as, hm..,  lemony – which comes from adding lemon zest and lemon juice to the cake.

And then it’s very, hm…, lemony – because there is this delicious and refreshing lemon frosting on the top.

~~~

To prepare this lovely lemony Lemon Cake with Lemon Frosting you need:

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

4 large eggs

1 teaspoon vanilla extract

zest of 1 large lemon

1 1/2 cups (210 grams) all-purpose flour

1/2 cup (60 grams) cornstarch (or corn flour)

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) lemon juice

For the Lemon Frosting you need:

1 cup (115 grams) confectioner’s sugar

2 tablespoons fresh lemon juice

~~~

1. Preheat an oven to 350 F (175 C).

2. We are going to kick it off with the butter and the sugar this time.

3. Place these heavenly ingredients into your magical mixing machine.

4. And give them a good mix – …

… (and you surely already know what’s that going to be followed by)  –   “UNTIL LIGHT ‘N FLUFFY”.

Right!

5. Add the eggs – one at a time, please (beating about one minute after each addition).

Then add the vanilla extract and the lemon zest.

6. In a separate bowl mix together the flour, cornstarch, baking powder and salt.

7. Add the flour mixture into the batter – one tablespoon at a time – and mix.

8. Finally, add the lemon juice.

Mix only until incorporated.

(Wow, have you ever seen a more beautiful batter? I felt like eating it right then – when making it.)

9. Butter or spray your spring form pan (9 inch/23 cm) with a nonstick spray and cover it with flour lightly.

Pour the batter into the pan and smooth it out nicely.

10. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let cool and remove from the pan.

Magic Trick: If you want the top of your cake flat turn it upside down after baking.

Ta – daa!

11. Now onto the frosting.

In a small bowl mix together the confectioner’s sugar and the lemon juice until smooth.

(If you feel especially artsy today and feel the urge to create an ornament on the top of your cake – like I did – you can set aside one third of the frosting in another bowl and mix it with one teaspoon of instant coffee.)

Then pour the white frosting over the top of the cake and even it out.

12. Fill a pastry bag (or a small plastic bag with one corner cut out) with the coffee frosting.

Pipe three circles over the top of the cake.

Using a wood stick draw a line from the edge of the cake towards the center.

Yummitty Yum.

Enjoy Dear Friends!

(There are many more lovely posts for you to see here.)


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