Raspberry and Lemon Curd Bread and Butter Pudding

200g brioche bread / buns
softened butter
200g ready made custard
100ml cream
100g raspberries
lemon curd


Preheat ove to 160 degrees C.
Slice bread and spread one side with butter. Lay in dish. Mix custard and cream and pour over bread .Sprinkle with rasberrys and dorizzle/dollop some lemon curd over the top. Bake for 50 minutes.

Mini Lemon Tarts

Recipe & Image taken from http://www.marthastewart.com

FOR THE CRUST

Vegetable-oil cooking spray

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

1/4 cup sugar

1 cup all-purpose flour, plus more for dusting

1 teaspoon freshly ground pepper

1/8 teaspoon salt

FOR THE FILLING

8 large egg yolks

2 tablespoons finely grated lemon zest

1 cup fresh lemon juice

2 cans (each 14 ounces) sweetened condensed milk

1/8 teaspoon salt

Make the crust: Preheat oven to 325 degrees. Coat six 4-inch and ten 3-inch round fluted tart pans with cooking spray. Place 4-inch pans on one rimmed baking sheet and 3-inch pans on another baking sheet.

With a mixer on medium-low speed, beat butter and sugar until just combined, about 30 seconds. Add flour, pepper, and salt, and beat 1 minute. Raise speed to medium-high, and beat until a dough forms, about 4 minutes.

On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out 31/4-inch circles and place in the 4-inch tart tins, pressing slightly to fill just the bottoms. Cut out 21/4-inch circles and place in 3-inch tart tins, pressing slightly to fill just the bottoms. Bake until pale golden brown, about 20 minutes. Let cool on sheets. (Leave oven on.)

Make the filling: Whisk egg yolks, lemon zest, lemon juice, condensed milk, and salt until smooth. Pour into tart pans. Bake until edges of filling are firm and slightly puffed, about 10 minutes for 3-inch tarts and 14 minutes for 4-inch tarts. Let cool. Refrigerate for 1 hour, then remove sides of tart pans (leaving the base), and refrigerate, uncovered, at least 4 hours, preferably overnight.

Lemon Crumb Bars

Recipe & Image taken from www.the-girl-who-ate-everything.com

1 cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup old-fashioned oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Lemon Chicken Cordon Bleu

Recipe & image taken form www.canyoustayfordinner.com

2 large chicken breasts

honey roast ham, 2 slices

provalone cheese, 2 slices


Preheat oven to 400 degrees F. 

Butterfly 2 thick chicken breasts, on each breast place some ham & provolone cheese and fold the chicken back over.

Season and sprinkle with a small amount of parsley.  Top each breast with a thin slice of lemon and bake for 17-20 minutes.

Lemon and Coconut Cake

Recipe & Image taken from http://www.josblueaga.com

300g self raising flour

1 tsp baking powder

250g margarine/butter

230g caster sugar

50g desiccated coconut

4 eggs

100ml milk

Zest & juice of 2 lemons

3 tbsp caster sugar mixed with 3 tbsp desiccated coconut

3 tbsp lemon curd

150g margarine/butter

300g icing sugar

With either a freestanding machine or hand-whist mix together flour, baking powder, sugar, coconut and butter.  In a jug whisk the milk and eggs and lemon zest together.  Add half the flour mixture and the slowly add the second half and mix to combine.  Spoon into two 8 inch greased sandwich tins and give a little tap for a flat bake.  Bake at 170 degrees for 20 minutes then sprinkle the coconut and sugar mix over one of the cakes and continue to bake for 5-10 minutes more until well baked.  Leave to cool completely before spreading the bottom sponge (the one without the sugar mix on) with 3 tbsp lemon curd.  Whip together the butter and icing sugar and pipe in rings over the bottom cake before adding the top sponge onto finish.

Lemon Brownies

Recipe & Image taken from https://sites.google.com/site/beckycharms/

3/4 cup all-purpose flour

3/4 cup granulated sugar 

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice 

8 teaspoons lemon zest 

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. 

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

Lemon Sweet Rolls

Recipe & Image taken from http://www.cheekykitchen.com

2 cups very warm water
2 tablespoons dry yeast
2/3 cup instant nonfat dry milk
1 1/2 cup sugar
2 teaspoons salt
1 1/2 cup butter
1 egg
5 to 5 ½ cups all-purpose flour
Zest and juice of 6 Meyer Lemons
1 (8 ounce) block cream cheese
6 cups powdered sugar

In a large bowl, whisk together the warm water and yeast. Allow the yeast to proof by setting is aside for about 5 minutes. If a foamy layer forms at the top of the water, your yeast is ready to go!

Whisk in the dry milk, 1/2 cup of sugar, and salt. Add 1/2 cup of softened butter to the mixture, as well as the egg. Slowly begin stirring in the flour, one cup at a time. Add just enough flour to create a soft (but not sticky dough). Knead the dough until it becomes elastic. Drizzle a bit of olive oil over the top of the dough, place it in in a large, clean bowl, cover lightly with a damp towel, and let it rise in a warm place for one hour.

Cut the risen dough into thirds. Use a rolling pin to spread the dough into a long, thin rectangle (about 1/2 inch thick). Melt the 1 cup of butter and spread approximately one-third of the melted butter over the long rectangle of dough. Sprinkle the zest of two lemons across the butter (you can sprinkle more for a lot of lemon flavor), then sprinkle 1/3 cup of sugar across the melted butter. Roll the dough up tightly, then slice into 1 1/2 inch cinnamon rolls, and transfer to a large baking sheet. Repeat until all the dough has been used.

Preheat the oven to 375 degrees. Allow the rolls to raise on top of your preheating oven for 20-30 minutes. Bake rolls in the oven for 16-18 minutes, or until the tops are a light, golden brown. Remove and frost immediately with Lemon Meyer Cream Cheese Icing.

For the icing, beat together all of the fresh-squeezed juice from the lemons, cream cheese, and powdered sugar until very smooth. Spread over warm Lemon Meyer Sweet Rolls. Enjoy immediately.