LITTLE LEMON-TONS
Individual lemon sponge cakes with crunchy sugar topping that make a perfect addition to a tea stand
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 55m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm strips over the base). Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lemon zest and juice from ½ lemon with an electric whisk until smooth. Scrape into the tin and bake for 25-30 mins until a skewer poked in comes out clean. Let cool.
- Turn out onto a wire rack, trim edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour remaining lemon juice into another shallow dish. Very, very quickly, dip all sides of the cake squares, one-by-one, into the juice, then quickly in the sugar. Sit on a wire rack to set and crisp.
Nutrition Facts : Calories 299 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
LITTLE LEMON DROPS
These cookies look so beautiful and delicious in the recent issue of Woman's Day. I had to save the recipe here. The sugared cranberries are optional but are a nice touch. The sugared cranberries do take a lot of time, however. You can make those ahead because they have to be refrigerated 8 hours and then must stand 2 hours after being rolled in sugar. The prep time for the sugared cranberries is not included.
Provided by CookingONTheSide
Categories Dessert
Time 2h20m
Yield 100 lemon drops, 100 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
- For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
- Transfer the batter into two 1-gallon ziptop bags.
- Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
- Bake 12 minutes, or until a pick inserted in centers comes out clean.
- Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
- Continue baking batches until all the batter is used up (you'll have about 100 muffins).
- For Lemon Glaze: Place a wire rack over wax paper.
- Beat ingredients in a medium bowl until smooth.
- Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
- Place on rack until glaze is set.
- For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
- Remove from heat; stir in 2 cups cranberries.
- Cover; refrigerate 8 hours or overnight.
- Drain well.
- Toss berries in superfine or regular granulated sugar until coated all over.
- Let stand on wax paper 2 hours or until dry.
- To serve: Place each lemon drop in a decorated mini-muffin liner.
- Top with sugared cranberry, if desired.
- Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.
Nutrition Facts : Calories 53.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 9.5, Sodium 52.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7.6, Protein 0.6
LITTLE LEMON SOUFFLES
I have not tried these yet. They are from the "Martha Stewart Living Cookbook". The instructions are a bit long but this is a novel recipe in that the lemons are the serving "dishes".
Provided by Acerast
Categories Dessert
Time 1h15m
Yield 8 little souffles
Number Of Ingredients 5
Steps:
- Place one oven rack in the lower third of the oven and preheat the oven to 350°F.
- The lemons will be your serving dishes so prepare them as follows: trim the stem end from a lemon so that the fruit sits level.
- Cut the top end one-third of the way down, making sure the cut is parallel with the bottom; reserve the top. Repeat with all the lemons.
- Hold a lemon above a strainer set over a heat-proof bowl, and scoop out the pulp.
- Squeeze and reserve the juice; discard the pulp. Repeat with all the lemons.
- In a bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 granulated sugar, 1/4 cup reserved lemon juice, and the flour.
- Beat on medium speed until the mixture is pale yellow, about 3 minutes.
- Fill a small saucepan one-quarter full of water and heat it to a simmer over medium heat.
- Place the bowl over the simmering water, and whisk constantly until very thick, about 8 minutes.
- Remove the bowl from the heat, and return to the mixer.
- Beat on medium speed until cool, scraping down the sides several times with a rubber spatula, about 10 minutes.
- Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl and attachment.
- Combine the egg whites and the remaining granulated sugar in the mixer bowl. Set a small saucepan filled with water over medium heat, and bring to a simmer.
- Place the bowl over the simmering water, and whisk until the sugar has dissolved and the mixture is warm.
- Remove from heat and return to the mixer fitted with the whisk attachments; beat on low speed until frothy.
- Gradually increase the speed until the meringue is shiny and soft peaks form, 2 to 3 minutes; do not overbeat.
- Whisk one-third of the meringue into the yolk mixture to lighten it, and whisk until smooth.
- Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just the rims.
- Transfer shells to a parchment-lined baking sheet.
- Bake until the meringue is slightly golden and rises about 1 inch above the lemon, about 15 minutes.
- Remove from the oven, and transfer to serving plates.
- Dust with the confectioner's sugar, and garnish with the reserved lemon tops.
- Serve immediately.
Nutrition Facts : Calories 104.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 79.3, Sodium 29.5, Carbohydrate 25.7, Fiber 5.1, Sugar 12.6, Protein 3.9
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