Hello hello!
Today is Friday and it’s a long weekend, yay for that! It is a long weekend because
it’s Easter, as you all probably know. Instead of sharing a craft with you all,
I thought that I would share some yummy, springy, and refreshing lemon desserts
that you can try out for your Easter dinners. So get your mixers out and be
ready to impress your guest with these Spring treats!
Happy
Easter!
Lemon Squares
Nicole and I
found this recipe years ago and I have been using it ever since. I have tweaked
the recipe around to make it my own and to make larger quantities. These
squares are very lemony and very addicting.
You will
need the following for the crust:
½ cup butter
¼ cup icing
sugar
1 cup of
flour
1/8 tsp.
salt
You will
need the following for the filling:
1 cup white
sugar
2 large eggs
1/3 cup
lemon juice
1 tbsp.
lemon zest
2 tbsp.
flour
How to:
Preheat the
oven to 350 degrees.
Grease an
8x8 pan.
Cream the
butter and sugar until light and fluffy. Add the flour and the salt and beat
until the dough comes together. Press this into the greased pan and cook for 20
minutes. Allow it to cool slightly while you make the filling.
For the
filling you will beat the eggs and sugar until smooth. Add the lemon juice and
zest, stir. Fold in the flour and then pour the filling over the cooled crust.
Bake for 20
minutes or until it is set.
Cool on a
wire rack. Once it’s all cooled, dust with icing sugar and cut into squares.
Lemon Pound Cake
This recipe
is from the America’s Test Kitchen Family Baking Book, one of the best gifts
that I have ever gotten which just so happens to be from Nicole many many years
ago.
This cookbook is seriously awesome; I use it all of the time. Here’s a
link to it http://www.amazon.ca/Americas-Test-Kitchen-Family-Baking/dp/1933615222/ref=sr_1_10?s=books&ie=UTF8&qid=1428010405&sr=1-10&keywords=americas+test+kitchen+baking
Anyways,
this recipe is quite easy to make and the result is a very lightly lemon
flavored pound cake that is perfect left on its own or with some toppings like
fresh fruit, icing, and/or ice cream etc.
You will
need:
1 ½ cups
flour
1 tsp.
baking powder
½ tsp. salt
1 ¼ cups
sugar
4 large eggs
1 ½ tsp.
vanilla
16 tbsp.
melted hot butter
How to:
Preheat oven
to 350 degrees and grease and flour a 8 ½ x 4 ½ inch loaf pan.
Whisk the
flour, baking powder, and salt in a bowl.
Process
sugar, eggs, and vanilla until combined. With the machine still running, pour
the hot and melted butter through the feed until combined. Pour the mix into a
large bowl.
Add 1/3 of
the flour mix into the wet mixtue and combine. Do this two more times and then
whisk the batter until it is lump free.
Pour the
batter into the pan, smoothing out the top.
Bake until
the tooth pick comes out with moist crumbs, about 50 minutes.
Let the cake
cool for 10 minutes and then remove to let it finish cooling on a wire rack for
about 2 hours.
Lemon Mousse Pie
Ok, so I
have not tried this recipe yet; the key word is yet. I found it the other day
which inspired this blog post and it looks sooooooo delicious. I love mousse
and lemons, so I think this is going to be an awesome combination. I found it
on the “Completely Delicious” blog written by Annalise. I have provided a link
along with a picture of the pie below for you to check out. I plan on making
this in the very near future. Enjoy!
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