- #789727BJB May 25, 2013 at 2:31 pm
Lazy Lemon Pie: Serves 4-6
4 eggs, 1 cup sugar, 100 gram melted butter, 1/2 cup plain flour, 3/4cup coconut, zest of 2 lemons, 1/3 cup lemon juice, ( 2-3 lemons ), 1 cup milk.
Pre heat oven 170 oC. Place all the ingredients in a food processor or bowl and blend together. Pour the batter into a 23 cm pie dish.
Bake for 45 minutes or until pie is turning golden brown and is set.#789729BJB September 5, 2014 at 2:45 pm
Lemon Self Saucing Pudding:
1 cup SR Flour, 3/4 cup sugar, 40gm melted butter, 1/2 cup milk, 2 lemons, rinds grated and juiced, 1 Tblspn cornflour, 1 Tblspn custard powder, 1 1/2 cups boiling water.
Combine flour and 1/4 cup in a bowl, add egg, butter, milk and lemon rind. Beat with an electric beater. Pour batter into oven proof dish. Combine cornflour, custard powder and remaining 1/2 cup sugar. Sprinkle over top of batter. Combine lemon juice and boiling water and pour this over the back of a spoon onto the batter mix. Bake @ 180 o C for 30 – 40 mins or until skewer comes out clean. Dust with icing sugar and serve with Vanilla ice cream or cream.#1522377BJB January 23, 2016 at 2:38 pm
Lazy Lemon Pie:
1 cup Sugar, 4 Egg’s, 100g Melted Butter, 1/2 cup Plain Flour, 3/4 cup Coconut, zest of 2 Lemons, 1/3 cup Lemon Juice, 1 cup Milk.
Place ingredients in a food processor or bowl and blend together.
Pour the batter into a 23cm pie dish.
Bake @ 170 oC for 45 minutes or until pie is turning dark golden on top and the filling is set.#1553507BJB July 24, 2016 at 6:24 pm
3 Eggs, 2 Egg Yolks, 3/4 cup Sugar, whisk all together until Sugar is dissolved. Add zest of 1 Lemon and Juice from 3 Lemons and 125 cubed Butter.
Microwave on 1/2 Power for 8 minutes and thereafter, give 1 minute bursts, whisking in between until thicken. Let cool down before putting into jars and keep in fridge.#1645449BJB October 8, 2017 at 8:12 am
LEMON sOUR cREAM cAKE:
125g butter, softened
2 tsp grated lemon rind
1 cup sugar
1 cup standard flour
1 tsp baking powder
½ cup sour cream
1.Preheat oven to 160˚C. Grease and line a 20cm round cake tin with baking paper.
2.Beat the butter, lemon rind, sugar and eggs together until light and fluffy.
3.Sift flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
4.Pour mixture into the lined cake tin.
5.Bake for 45 minutes or until cake springs back when lightly touched.
6.Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool. When cold dust with icing sugar.#1645490BJB October 8, 2017 at 12:37 pm
200g soft butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
zest 2 lemons
, juice 1
280g plain flour, plus a little extra for rolling
½ jar good lemon curd
140g icing sugar, sifted
Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.#1645629BJB October 9, 2017 at 12:31 pm
125g self-raising flour
50g caster sugar
Zest of an orange
1 Put all the ingredients into a mixing bowl and rub together.
2 Roll the dough into a sausage shape.
3 Cut the sausage shape into 16 equal pieces and roll into balls
4 Put the balls on to a greased baking tray and press gently with a fork.
5 Bake at 180C/350F/gas mark 4 for 10 minutes or until lightly golden.
6 Sprinkle with caster sugar and allow them to cool slightly before lifting on to a cooling rack#1682720BJB June 5, 2018 at 8:04 am
This is a lovely traditional lemon drizzle cake which tastes wonderfully tangy-sweet. Perfect for a work morning tea.
Lemon Madeira Cake:
125g butter or margarine
125g caster sugar
185g self raising flour
a pinch of baking powder
1 lemon, rind grated and juiced
1/4 cup milk, or as needed
4 tablespoons icing sugar
Prep: 25 minutes |Cook: 50 minutes
1. Grease and line 20cm deep cake tin. Preheat oven to 160 degrees C.
2. Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
3. Put into tin and bake for about an hour until well risen and springy to touch.
4. Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
5. As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.#1686753BJB July 10, 2018 at 6:07 pm
Quick and Easy Lemon Tart
•1 Pastry case. ready or home made (about 24cm)
•250g Caster Sugar
•2 Fresh Lemons. Zest and Juice
• Icing Sugar to dust
1. Preheat oven to 180°C
2. Combine all the ingredients together in a mixing bowl.
3. Pour the mixture into the pastry case.
4. Bake for about 30 mins until brown on top. Once cooked remove from the oven and allow to cool.
5. Before serving, sprinkle with icing sugar and serve with fresh summer berries (strawberry, raspberry, blackberry etc) and a dollop of cream.#1699071BJB October 15, 2018 at 2:22 pm
1/2 cup (110g) sugar
1/2 cup (125ml) oil
1/4 teaspoon salt
1/2 cup natural yoghurt
finely grated rind of 1 lemon
1 tablespoon lemon juice
1 cup (150g) self-raising flour
2 cups (250g) icing sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Preheat the oven to 180°C.
Place 12 paper cases in a muffin tin or grease the muffin tin with oil.
Beat sugar and egg until pale and creamy. Mix in oil, salt, yoghurt, and lemon rind and juice.
Gently fold in flour, then spoon mixture into cupcake cases or muffin cups.
Bake for 15 minutes until golden and springy to touch. Cool on a wire rack.
To make the frosting, beat icing sugar and butter in a bowl for 5 minutes � this is easiest in an electric mixer with a whisk attachment. Add the milk and vanilla extract and continue to whip until the mixture is light and fluffy.
Pipe frosting onto cooled cupcakes.
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