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Candied Lemon Slices November 28, 2013

Filed under: Desserts,Other Food — pimom @ 20:33
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Candied Lemon

Thinly slice a lemon.  It is ok to use a lemon without the rind (zest).  Take out any seeds.

Boil enough water to cover the lemon slices.  Add lemon slices to the water and boil for less than a minute.  Drain and rinse with cold water.

Bring 1/2 cup water and 1/2 cup sugar to boil, while stirring.  Add the lemon slices, in a single layer.  Simmer for 40 minutes.

Place lemon slices on parchment paper.  Sprinkle both sides with granulated sugar.

Eat as is or use as a garnish.

 

Classic Lemon Bars

Filed under: Cookies,Desserts — pimom @ 20:23
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Lemon Bars

CRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

TOPPING

Powdered Sugar

Candied Lemon

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Pour on top of the crust and bake for 25 to 30 minutes.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar and/or decorate with candied lemon.

 

Cranberry Lemon Bread November 1, 2013

Filed under: Desserts — pimom @ 09:25
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3 tablespoons room temperature or softened butter

1 cup granulated sugar

1 egg, room temperature

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon lemon juice

lemon zest

2 cups fresh cranberries or half a 12 oz. 340 g. package

Demerara, Turbinado, or other coarse sugar

Mix the butter and sugar with an electric mixer for about two minutes.  Add the egg.

Sift the dry ingredients together.  Add the half of the dry ingredients to the butter mixture.  Add half of the milk.  Repeat.  Add the lemon juice and lemon zest.  Add the cranberries.

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loafs with coarse sugar and/or more lemon zest.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.

 

Blueberry Lemon Bread August 8, 2012

Blueberry Lemon Bread

This is one of my most requested items.  I often make it for brunch or work meetings.  It is sweet, but not too sweet, great with coffee!  The lemon flavour is not overpowering, but adds a little depth to a simple recipe.  The blueberries can be substituted with fresh cranberries.  I like to make it as a bread, but it works great as muffins, too.  For those of you with a sweet tooth, add a lemon zest glaze or turbinado sugar on top.

Blueberry Lemon Bread

3 tablespoons softened butter

1 cup of sugar

1 egg

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup milk

zest of one lemon

2 cups of blueberries

Beat butter and sugar in a mixer for about two minutes.

Sift flour, salt, and baking powder together.

Add egg to butter.

Alternately add flour mixture and milk to the butter mixture.

Add lemon zest.

Fold in blueberries.

Grease and line a loaf pan with parchment.  Bake at 350 for about 60 min., or until a toothpick comes out clean.