GLAZED LEMON WEDGES
The unique shape of these citrus-flavored treats makes for a pretty presentation.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour, or line with foil.
- In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
- Bake 17 to 23 minutes or until edges are light golden brown. Cool 10 minutes.
- In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie Wedge, Sodium 150 mg, Sugar 13 g, TransFat 0 g
CANDIED LEMON SLICES
Learn how to easily make candied lemon slices with just 3 ingredients. This simple method can be applied to any citrus fruit. Use as a gorgeous garnish for desserts or chop up and use in baking recipes!
Provided by Running to the Kitchen
Categories Dessert
Number Of Ingredients 3
Steps:
- Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
- Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
- Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
- Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
- Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GLAZED LEMON WEDGES
Another quick and easy potluck recipe that I've acquired over the years.
Provided by S I
Categories Fruit Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F. Spray the bottoms and sides of two (8 inch) round cake pans with baking spray with flour or line the pans with foil.
- 2. In a large bowl, beat the cake mix, butter, 2 T. lemon zest and the egg with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of the dough in each pan.
- 3. Bake for 18 to 22 minutes or until the edges are light golden brown. Cool for 10 minutes.
- 4. In a small bowl, mix the glaze ingredients until smooth. Spoon the glaze over the warm shortbread; spread to the edges of the pans. Cool completely, about 45 minutes. Garnish with lemon zest, if desired. Cut each shortbread into 12 wedges.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
LEMON DRIZZLE SLICES
A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing
Provided by Paul Hollywood
Categories Afternoon tea, Dessert
Time 55m
Yield cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
- Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
- Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
- Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
- Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.
Nutrition Facts : Calories 236 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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GLAZED LEMON WEDGES - UNCLE JERRY'S KITCHEN
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Cuisine AmericanTotal Time 30 minsCategory Dessert RecipesCalories 137 per serving
- Grease sides and bottoms of 2 8-inch round cake pans and dust with flour. Mix glaze and set aside.
- Beat cake mix, butter, 2 tbsp lemon zest and egg in a large bowl with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough into each pan. (Note: dough will be roughly the consistency of putty.)
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