Category Archives: Lemon

Strawberry Lemon Beignets

 

 

Beignet – n – [been-yay]
1. pillowy, doughy goodness with a crispy exterior. especially good when drizzled with strawberry sauce. 
2. a type of food that teenage brothers eat, I mean INHALE, in under 30.58 seconds.

My brother has been asking me to make him his favourite donuts for about a couple years now (ever since I first made them back in 2010). See normally I love it when any of my siblings ask me to make dessert for them, the opportunity doesn’t present itself very often since they’re both savoury people. Freaks. 😛

If my bro had asked me to make a cake or cookies, then SURE I would’ve jumped on that immediately because those things are easy to make. But nooo, he wants donuts. Do you know how long it takes to make donuts?! The first time I made them took me about 6 hours. Not funnn. Plus, I just don’t have the patience to wait for yeast dough to rise.

As a substitute I decided to make my brother some beignets instead. No yeast, no rising time, no fuss. 😀

I’ve actually never tried a beignet before, so I didn’t know what to expect in terms of the taste and texture. They turned out really nicely with a fluffy interior and slighty crisp outer shell. They were kind of like donuts but much less dense. Even my mom liked them and she’s always been my biggest critic!! I thought that the beignets themselves were a little bland, next time I’ll definitely make sure to double the lemon zest. So to boost up the flavour, I made a lemon strawberry sauce for dipping. The sauce was soooo good that I wanted to drink all of it! 

This recipe made about 2 dozen donuts but I only got to eat 3 of them. My brother ate the rest. In under 3 mins. He inhales anything and everything that is lemon and strawberry flavoured. Next time I’ll be sure to keep a secret stash under my bed 😉

Lemon Beignets

Ingredients

1 cup water
1/2 cup (113 grams) unsalted butter
1/4 teaspoon (1 gram) salt
1/2 tsp (4 grams) sugar
1 cup (125 grams) all-purpose flour
Zest of one lemon (I suggest 2 lemons)
4 large eggs
Quart vegetable oil, for frying
Powdered sugar, for dusting

1. In a small saucepan, combine the water, butter, and sugar. Bring to a boil, stirring until the butter is completely melted. Remove from heat, add the flour, salt, and lemon zest and stir until combined. Place over medium heat and stir until dough becomes slightly dry and leaves a film on the bottom of the pan.

2. Scoop the dough into the bowl of a stand mixer fitted with a paddle attachment and let cool for 5-7 minutes. Beat the mixture on low speed, allowing it to cool some more, for a few minutes. Add the eggs one at a time, beating after each addition. Let the dough rest for 1 hour. (I skipped the resting step)

3. Pour the oil into a heavy bottomed saucepan and heat over medium high heat to 365 degrees F. (Do not need to measure temperature of oil, I fried mine in medium-low heat) Fry the beignets by the tablespoon a few at a time. Cook them until golden and puffed.

4. Remove the beignets and let drain on paper towels. Sprinkle with powdered sugar and serve immediately.

Strawberry Lemon Sauce

note: no measurements, I just made the sauce to my liking. You can add as many strawberries and as much sugar as you like.

Strawberries
juice from 1/2 lemon
Sugar 
Warm water 

1. Stir warm water and sugar together til sugar is melted.

2. Wash and chop strawberries. Place strawberries in a blender to make a puree. 

3. Strain the puree to remove seeds and pulp.

4. Stir strawberry puree and sugar water together.

5. Add lemon juice to the mixture. This is my favourite part! The acid of the lemon juice intensifies the red colour of the strawberries, turning it from a deep pinkish red to a bright orangey-red.

6. Drizzle over beignets and reserve some for dipping.

Source: Beignets from Completely Delicious

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When life gives you lemons…

… make lemon bars!

Life has been throwing lemons at me left, right and center. Jokes on you because I’m going to use the lemons to make more desserts! Ha!

I’ve been on “summer vacay” for a week now, but I don’t feel relaxed at all. This has probably been the longest week of my life. Job hunting is soooo tiring, it drags my days into weeks. I swear I’ve been at it for a month! I started to feel really discouraged when I didn’t hear back from all the places that I applied to. But yesterday, I decided to take a break from interviews and handing in resumes and that’s when I finally realized I’ve only been looking for a job for a couple days! I’m impatient like that 😛 And I thought that I must’ve applied to at least 10 different places by now but turns out I’ve only applied to 6 jobs and I heard back from 5 of them! I don’t know what my deal was, but I was just so busying prepping Q&A for interviews, writing resumes and looking for jobs that I lost track of time. I was consumed in it. 

I got a job offer today (finally!) and it felt so good! I may or may not have skipped my way out of the place after my interview. And I may or not may have called my sister and twinner as soon as I was out of sight from my future boss. I couldn’t even make out words because I was so excited, all I did was squeal and laugh uncontrollably. Sadly, the laughter continued even when I went on the bus, now even more people think that I’m weird 😛

I have yet to accept the job because I’m waiting for another. Don’t you hate it when this happens? What if the second job never gets back to me and I end up losing the first job?! What if I accept the first job and then the second job gets back to me the next day?! I can’t quit the one I just accepted, it’s so unprofessional! Oh and besides these two, I have a third employer who wants an interview tomorrow. I have weaved a very tangled web, and I need to make some decisions asap! If you’ve been reading for awhile, you’ll know that I’m the best at being indecisive. 

Okay so maybe these aren’t life ruining problems, but I’m a perfectionist and I expect life to always work out for me. So whenever I encounter a tiny problem, it feels like the END OF THE WORLD for me. Another problem of mine is that I’m never satisfied with what I have. This morning, before the job offer, I told myself that I needed to rock the interview because I HAVE TO HAVE THAT JOB. Now that I got accepted for the position, I don’t really want it anymore. I have issues 😦

Sorry for the essay, I guess I just needed a lame excuse to explain my absence from the blog 😛 Without further ado, I present to you LEMON BARS!!!!! These were super easy to make and so good! Warning: the lemon custard topping was SUPER sour. I swear, my mom’s face stayed wrinkled up for about 10 minutes.

Lemon Bars

Ingredients

For the crust:

  • 1/2 cup confectioners’ sugar (2 oz/55 g)
  • 1 1/2 cups all-purpose flour (7 1/2 oz/215 g)
  • 3/4 cup unsalted butter, at room temperature (6 oz/170 g) (I used salted)
  • 1/2 cup pine nuts (2 oz/55g) (optional)

For the filling:

  • 1/2 cup all-purpose flour (2 1/2 oz/70 g)
  • 2 1/4 cups sugar (1 pound/455 g) (I used 1 3/4 cups)
  • 1 cup plus 2 tbsp lemon juice (9 oz/28o ml) (I used 1 cup)
  • lemon zest, grated from 1 small lemon (I zested 2 lemons)
  • 6 large whole eggs
  • 1 large egg yolk
  • salt pinch
  • confectioners’ sugar for topping

How To

1. Preheat the oven to 350F and butter/spray a 9-by-13-inch baking pan.

2. To make the crust: sift the confectioners’ sugar into the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed just until a smooth dough forms.

3. Press the dough evenly into the pan and allow it to come up about a 1/2 inch up the sides of the pan. 

4. Bake the crust until it is a deep golden brown, about 25-35 minutes.

5. To make the filling: While the crust is baking sift the flour into a mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed.

5. Once the crust is ready pour the filling directly into the pan. Reduce the oven temperature to 300 degrees F. and bake just until the center of the custard is set, about 30 to 40 minutes.

6. Let cool completely on a wire rock, then cover and chill well before cutting. Cut into squares and dust the top with confectioners’ sugar, if desired. They will keep in an airtight container or well covered in the baking dish in the refrigerator for up to 4 days

Source: Lemons and Anchovies

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Can you say lemon crea…

a gazillion pies?

nope just some tarts!

mmm tarts

lemon creamm tartss

Can you say “lemon cream tarts!” ?

I can. But I couldn’t finish the whole phrase. I made 24 of these babies and 18 of them disappeared in 5 mins. I have never seen my siblings eat anything that I made so fast, well maybe except for these. Usually my creations sit out on the kitchen table untouched for dayssssss. 

My brother didn’t even bite these into smaller pieces, he just shoved tarts by the whole into his mouth one after the other. I think he ate like 8 of these in those 5 minutes. The thing I learned about eating with my brother is that when it comes to his favourite foods (anything lemon flavoured) you better eat fast, or you don’t eat at all. Good thing I snagged a couple of tarts before he came home from school 😉

Even my sister was in love with these, which was a total shocker to me. She is not a dessert fan (I can’t believe she’s related to me either). Given a choice of chocolate cake or pizza, she would pick pizza every time.

These tarts are super easy to make if you had the cream ready like I did. I used the leftover cream from these tarts that I posted about before. I did use a different tart dough though because the last one didn’t really work out for me. Unlike last time where the dough was tough and dry, this one was pliable, soft and buttery. To finish it all off, I drizzled some chocolate on top. I always have to have chocolate in my desserts 🙂

OMNOMNOMNOM

Mini Lemon Cream Tarts

Ingredients

For the tart: 
1 1/2 c flour
1/8 tsp salt
1/2 c room temp butter
1/4 c sugar
1 egg
1 batch of Lemon Cream (recipe and instructions here)

White chocolate disks for the drizzle

How To For the Tart

Preheat oven to 350 degrees F. 

1. Beat the butter until softened 

2. Add sugar, then beat til light and fluffy

3. Whisk the egg a little just to beat it up, then add it into the batter just until incorporated

4. Whisk the flour and salt together and add it ALL at once to the butter mixture. Mix until it forms into a dough ball.

5. Flatten the ball into a disk, wrap with plastic wrap, then refridgerate for 15-30 mins.

6. When cold and more firm, but not completely solid, press the dough into your mini muffin pan and bake for about 15 mins or until the edges are lightly browned. (Adjust time as needed if using another type of pan)

White Chocolate Drizzle: place some white chocolate into a wilton candy decorating bag or a ziplock bag. Twist the bag and tie it with a rubber band to secure the chocolate in one corner. Microwave the bag using 30sec intervals, making sure to massage the bag after each interval to ensure even melting until the chocolate is all melted. Snip a tiny part of the corner off then drizzle away!

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