Lemon Bites Recipes

LEMON COCONUT BITES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

LEMON BITES RECIPE

Steps:

• To prepare this delicious recipe begin with preheating your oven to 180 Celsius. Next brush your baking tray with some oil.
• Now take a deep-bottomed bowl and add all purpose flour, sugar and salt in it. Mix all the ingredients well. Now add butter to this mixture and bake it for 12 minutes. Once done, allow the mixture to cool down.
• Now in another bowl, beat the egg white and sugar. Now using a grater, gently grate the skin of the lemon in the bowl followed by adding the lemon juice to the egg mixture.
• Next, to this mixture add in the remaining flour and baking powder and mix all the ingredients well. Once done, transfer the mixture on the lemon bites base and bake for 25 minutes. Once done garnish your bites with some caster sugar. Serve!

LEMON CAKE BITES

Steps:

• Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
• Mix together flour, sugar, baking powder, and salt.
• In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
• Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
• Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
• Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
• Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.

LEMON BITES

Steps:

• 1. Crush the vanilla wafers using a food processor or sealable plastic bag and rolling pen.
• 2. Pour into a large bowl. Add the butter, lemonade concentrate, 2/3 of the powdered sugar, lemon zest and the pecans. Mix thoroughly using your hands. Reserve the remaining powdered sugar to roll the lemon bites in.
• 3. Roll into balls about 1 inch in diameter and roll in remaining powdered sugar and lay them out on waxed paper. Let them sit out for @ 1 hour and then roll them again in powdered sugar.
• 4. Store in an airtight container.

GLAZED LEMON BITES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray mini muffin pans with non-stick cooking spray
• 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
• 4. spoon small amount of batter into each muffin tin to fill half way up.
• 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
• 6. To make Glaze: sift powdered sugare into mixing bowl
• 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
• 8. Mix with a spoon until smooth.
• 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.

LEMON-ZUCCHINI POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

LEMON CHICKEN BITES

Steps:

• Cut chicken in bite size pieces.
• Combine marinade ingredients.
• Marinate chicken for at least fifteen minutes.
• In the meantime, preheat oven to 400 degrees.
• Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
• Add the chicken and close bag. Shake vigorously to coat all pieces.
• Arrange coated pieces on a baking sheet.
• Bake 20 minutes.
• In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
• After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
• Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.