Lime And Lemon Friands Recipes

LEMON-LIME BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

BLUEBERRY & LEMON FRIANDS

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
• Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
• Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
• Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
• Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

LEMON LIMEADE

Steps:

• In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

LIME AND LEMON FRIANDS

Steps:

• Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
• Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
• Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.

LIME AND ALMOND FRIANDS

Steps:

• Grease and flour a non-stick 12 hole friand tin or 12 medium muffin holes.
• Pre-heat oven to 375F (180C).
• Melt butter gently in the microwave oven.
• Place egg whites in a medium bowl and whisk lightly until just combined.
• Add melted butter, almond meal, powdered sugar and flour, then lime zest and juice, and whisk again until just combined.
• Divide mixture evenly among the prepared pans.
• Top each friand with an almond.
• Bake in the moderately hot oven for 20 to 25 minutes, until lightly browned- the friands should spring back when touched.
• Remove from oven and let sit in the pan for around 5 minutes, before turning out onto wire racks to cool, right way up.
• Serve warm or at room temperature, dusted with a little extra sifted powdered sugar, and a dollop of cream.

LITTLE LIME FRIANDS

Steps:

• Preheat oven to 200 degrees celsius.
• Grease small cupcake pan.
• Place egg whites in a medium bowl and whisk lightly until combined.
• Add melted butter, ground almond meal, sifted icing sugar and flour.
• Add finely grated lime rind and lime juice.
• Whisk mixture until just combined.
• Divide mixture among prepared pans.
• Top with one almond per cake.
• Bake for 15 minutes. Remove from oven and allow to rest for 5 minutes.
• Turn cakes onto a wire rack to cool.
• When cool, dust with sifted icing sugar.
• Variations.
• Lemon rind and lemon juice.
• Alternatively,any citrus can be used. A glaze of melted marmalade can be brushed on cooked friands whilst cooling.
• Before baking, friands can be topped with rhubard, blueberries or raspberries.
• Don't be afraid to experiment!
• Friands are best eaten on the day they are made.