Posts Tagged Lemons
Lemon brownies, who knew? I recently came across them on Pinterest and couldn’t believe I had never heard of them! I love brownies and I love lemon, of course that would be a good combination, why hadn’t I thought of it before! All the recipes I found were in cups so I did a bit of converting, added a bit more lemon and made these to serve with coffee at Easter. They are so easy to make, I love cakes that come together quickly with the minimum of fuss and these certainly fit that bill. I think I like them even more than chocolate brownies and my husband who doesn’t like brownies at all (imagine!) loved these! They are moist yet light and the lemon is strong without been overpowering, these are my new go to cake! Well they will be when I bake again! I’m having a baking break at the moment, all that baking is not good for a girls waistband!
- 115 grams unsalted butter, softened
- 150 grams caster sugar
- 2 large eggs
- 125 grams plain flour
- 2 lemons, unwaxed if possible as you will need the zest
For the glaze
- 100 grams icing sugar
- 2 tsp lemon zest
- 2 tbsp lemon juice
- Preheat your oven to 180C, 350F, Gas 4. Grease and base line your brownie pan, the pan I use measures 11 x 9 inches.
- Zest and juice your lemons. You will need the zest of one of the lemons for the cake mix and a further 2 tsp of zest for the glaze. For the cake mix you will need 2 tbsp of juice and a further 2 tbsp for the glaze
- Beat together the butter and sugar until creamy.
- Add the eggs, one a time mixing between additions.
- Add the lemon zest and juice.
- Fold the flour into the wet mixture.
- Pour into your prepared baking pan and bake for around 25 minutes until the top is golden and it is cooked through.
- Allow to cool completely in the pan.
- To make the glaze simply mix the icing sugar with the lemon juice and zest.
- Spread the glaze over the brownie and cut into squares.
My husband recently bought me some lemons from his trip to Naples. He knows me well, no perfume for me thanks, lemons are much more appreciated! I love them! To me a bowl of lemons is as pleasing as a vase of flowers!
I feel in the UK we are a little cheated where lemons are concerned. With the climate here we must rely on imported lemons, unfortunately the best ones don’t seem to reach our supermarkets, we mostly only get smallish lemons here, no variety name just “lemons”. Occasionally I will spot some big lovely lemons, but its a rare treat. In Italy they have beautiful lemons. They are big, some still have leaves attached and sometimes they are misshapen, which is another thing I love, the more gnarly the lemon the more I like it! Also you have the joy of knowing those lemons were probably only picked within the last few days and probably not far from where you are buying them.
There is a good chance those lemons my husband bought me came from the Sorrento Peninsular which is famed for its lemons and the Limoncello made from them. So when I got those lemons a phrase Id heard before entered my head. When life gives you lemons, make Limoncello! It was something Id been wanting to make for a while and this was the perfect opportunity. I looked online for a recipe and found so many! I didn’t have that many lemons so I adapted this recipe from Epicurious
My Limoncello is probably not as strong as store-bought. Its sweet and really smooth. I used unrefined sugar which gave it a clearer but less lemon looking appearance. I’m sure with white sugar the usual cloudy lemon appearance is achieved. I prefer to drink it as a long drink with ice rather than as a shot.
- 4 large lemons, thoroughly washed
- 500 ml (2 cups) Vodka
- Peel the skin off of the lemons with a potato peeler, just the yellow part of the skin – no pith.
- Put the peelings into a large jar along with the vodka. Seal the lid well and give it a shake to mix.
- Put the jar in a cool place for a week. Shake the contents of the jar once a day to mix. The liquid should become more yellow and the lemon peels less so as the week goes on.
- 400 g (2 cups) sugar
- 500 ml (2 cups) water
- At the end of the week put the sugar in a saucepan and dissolve completely in the water.
- Cool the sugar syrup to room temperature.
- Strain the lemon peel from the alcohol. Return alcohol to jar and add the sugar syrup. Mix well.
- Strain the Limoncello into bottles.
- Leave stored for a month before drinking.
- Serve well chilled.