Tag Archives: lemon

I Bake: Lemon Lime Bars

These bars are SO yummy! If you are fan of lemon bars (as I know a lot of people who are) you will definitely love these. Even better (to me at least) is that the graham cracker crust has coconut in it…YUM! I love anything with coconut.

Lemon Lime Bars
Recipe from Baked: New Frontiers in Baking
Yield: 24 bars

Graham-Coconut Crust
1 cup sweetened shredded coconut
2 cups graham cracker crumbs (about 15-17 crackers)
2 tablespoons firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted

Lemon Lime Filling
11 large egg yolks
3 large eggs
1 3/4 cups sugar
3/4 cup fresh lemon juice
2 tablespoons lime juice
2 tablespoons grated lime zest
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1″ pieces
1/3 cup heavy cream

Make the Graham-Coconut Crust:
Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9 x 13″ baking pan or spray it with nonstick spray.

On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7-10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.

Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.

Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.

Make the Lemon Lime Filling:
Increase the oven temperature to 325 degrees F.

Put the egg yolks, eggs, sugar, lemon, and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.

Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled rust. Use a rubber spatula to press the curd through the sieve.

Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.

Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.

Store bars tightly covered in the refrigerator.

Look at those layers! YUM!!!

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I Bake: The Best Lemon Cupcakes Ever

On the norm, I’m not a boxed cake mix kind of girl; HOWEVER, these cupcakes are the exception.  My aunt made these cupcakes as one of our wedding cupcakes, and ever since then they have been known to all tasters as The Best Lemon Cupcakes Ever.   I even pondered the notion of creating a “from scratch” recipe, but it’s so not even worth it when they are basically perfection.  They are like eating a lemon old fashioned donut, but with a dollop of lemon buttercream. Yum.

If you love lemon, these will save your soul.  Just sayin’.

The Best Lemon Cupcakes, Ever
Recipe adapted from here and here

Cupcake Ingredients:
1 box of yellow cake mix (18.5 oz)
1 box of instant lemon pudding mix (3.4 oz)
4 large eggs
3/4 cup vegetable oil

Cupcake Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
3 tablespoons vegetable oil
4 tablespoons water
Zest of 1 lemon

Lemon Buttercream Frosting:
1 cup butter, softened
3-3/4 cups confectioners’ sugar
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions:
Preheat oven to 350 degrees F.

Spray 2 muffin pans with nonstick cooking spray.  In a large bowl, combine cake mix, pudding mix, eggs, and oil with an electric mixer until smooth – about 1 to 2 minutes.  Fill each muffin tin half way (no more than that, trust me) with batter.  Bake for 18-22 minutes and turn on to tea towel.

To make the glaze, sift the confectioners’ sugar into a medium sized bowl.  Whisk in lemon juice and zest, vegetable oil, and water. Stir until smooth.

While the cupcakes are still a bit warm, use your fingers and dip each one into the glaze and cover fully.  Place on wire racks with wax paper underneath to catch the excess glaze drips.  Let dry on racks for about an hour.

While the cupcakes are drying, make the frosting.  In a large bowl, combine the butter, sugar and salt and beat until combined.  Add the the lemon juice, zest, and vanilla and beat on med-high speed until creamy, about 3-5 minutes.

Frost the cupcakes with just a small amount of the buttercream (as shown in the photo) and store in an airtight container.