Lemon paste, rind or extract for best flavour
Lulu
3 months ago
last modified: 3 months ago
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Your Best Lemon Loaf?
Comments (20)I made this recently and was going to post on new recipes for April but never got around to it. It's very good...perfect for afternoon tea or for bridge club. Slices beautifully and can slice thin and cut in half for those that want a tiny portion: Lemon Pound Cake With Lemon Glaze 2 sticks of unsalted butter, plus 1 T. for pan 1 1/2 C. cake flour, plus 1T for pan (room temp.) 2 T. lemon zest 1 1/4 C. sugar 4 large eggs 2 T. fresh lemon juice 1 tsp. baking powder 1/4 tsp. salt 1/2 C sour cream Adjust oven rack to center position and preheat oven to 350. Grease and flour 9" x 5" loaf pan with 1 T. butter and dust with 1 T. cake flour tapping out excess. Place the 2 sticks of butter and lemon zest in small saucepan set over low heat. Gently melt butter whisking constantly. Remove from heat and set aside. Combine sugar, eggs and lemon juice in bowl of standing mixer. Using whisk attachment, beat sugar, eggs, and lemon juice on medium speed about 30 seconds. Reduce speed to low and in slow steady stream pour in the melted butter and lemon zest. Sift the 1 1/2 C cake flour into medium bowl along with baking powder and salt. Add sifted flour mixture in three stages to the wet ingredients in mixer. Be sure to scrape down sides of bowl to ensure and evenly blended batter. Mix batter just until blended...add 1/2 C sour cream and mix to blend. Pour batter into prepared pan and bake for 15 min. Reduce oven temp to 325 and bake until golden brown and toothpick inserted in center comes out clean. About 40 - 45 min. Be sure to rotate pan once after 20 min of baking. When done, remove cake from oven and cool in pan on wire rack for 10 min. Remove from pan and continue to cool on rack until just warm. Pour glaze over cake while warm. Lemon Glaze 2 C. confectioners sugar 1/4 C fresh lemon juice 1 T. lemon zest Sift confectioners sugar into medium bowl. Stir in lemon juice and lemon zest. Pour over warm cake....See MoreThe best Lemon bar recipe needed
Comments (28)Hi folks -- So this thread inspired me to make some lemon bars for a friensds BBQ. I first made the Ina recipe, and I have to say, I really didn't love the filling. Not lemony enough for me, and I thought the consistency wasn't quite as gel-like as I like, which I attributed to too much flour. Then I found this recipe online, and made it... I thought it was a big improvement. Note that it is substantially tarter, as the ratio of sugar is 2:1 rather than the 3:1 in Ina's recipe... Also less flour than her recipe when it is halved (this recipe makes an 8x8 pan rather than a 9x13)... Note that I didn't make the lemon sugar a full day ahead -- more like an hour or two ahead, and it was still good and lemony. I brought both bars (Ina's and these) over to the party, and these were the consensus favorite. Lemon Lovers Lemon Bars -- From A Mingling of Tastes Blog The lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling. Also, note that you must lower the oven temperature after baking the crust. Makes 12 or 16 For crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into chunks and chilled For filling: 1 cup granulated sugar zest of 3 lemons 1/4 cup plus 2 tbs. all-purpose flour 1/4 teaspoon salt 3 large eggs 1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons) 1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight. 2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees. 3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill. Here is a link that might be useful: Lemon Lovers' Lemon Bars Link...See MoreDo you make your own vanilla extract?
Comments (60)I tried making my own vanilla once. I was so disappointed. After a year of sitting, it was merely okay. I prefer to toss my spent pods into a jar of sugar and make vanilla sugar. I roll sugar cookies in it. I was in Belize 2 months ago and visited a spice farm. Learned about the difficult process of pollinating the flowers so the plant will produce beans. No wonder vanilla is so expensive!...See MoreCandied Orange Rind
Comments (28)I thought they turned out well. They were popular for sure. This was for a Thursday night cooking club with the theme of Marcus Samuelson. The rind, and addition of white pepper, is what makes them a tad different. I brought some on a platter and bagged the rest for guests to take home. I think you def need to play with the cooking time. I cooked some in my gas oven and some in my electric, and i preferred a slow low heat that made them flat and chewy to the higher electric heat which made them smaller and a tad puffy. We are back in Maine now and we had guests last night. I did another panini bar and it was big hit. Someone said that it was a psuedo-craft. I had people assemble their own sandwiches (vs in the past when I would hand out sheets for them to place an order). Then I brushed the sandwiches w butter and put them in the press. Everybody made half sandwiches so they could switch it up; i can also fit 8 halves on the press so it was done at the same time rather than holding some in the oven. Served it with this soup (very good, note the honey!). https://cooking.nytimes.com/recipes/1013383-tomato-soup...See MoreLulu
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