Check 1-2-1-2 and Lemon Pudding Cakes

I love lemon! In every single possible way …. With fish, pasta, in lemon curd, cookies, lemonade…And desserts. All kind of desserts!!

In my constant research of new desserts I found this simple yet tasty lemon puddings. The texture is fluffy and light. Best thing is the sauce that remains in the bottom. I think I will bake them during the Christmas season …

Hopefully, during the season, I will have free time that I could use to do, among many things, an interesting recipe research. I am also doing a good home-glamour-make-over. I am painting, changing curtains, organizing my china, glassware and tablecloths. Now that is going to be interesting!! I will make sure to keep you posted.

In the mean time here I am trying new lightings, new home “locations”, new accessories…. Finding a way to post during the weekdays when I get home and there is not natural light…sounds familiar, ah?

Christmas Eve with Lemon Flavor

I love lemon deserts and so do my family. I think my sister and I get this “lemon passion” from my dad. So when I asked for suggestions for Christmas Eve dinner desert lemon was n 1º in the ranking.

Christmas Eve is a very special celebration in my family like in many Christian homes. Is great going to my parent and getting in the kitchen preparing our long time favorite recipes to celebrate the birth of Baby Jesus.

Although we always enjoy the typical Christmas sweats, we like to have a nice cake as dessert. This cake works perfectly for an after dinner dessert. The texture is light and the flavor very refreshing. The lemon flavor is everywhere: in the sponge cake, the syrup, the lemon curd and the lemon meringue!

The recipe is from John Barricelli. It is easy and fairly quick to make.

I hope you like it and Merry Christmas!

Ingredients

Serves 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon lemon zest

2 cups sugar

2 large eggs plus 3 large egg yolks

1/4 cup plus 2 tablespoons fresh lemon juice

1 cup low-fat buttermilk

1 lemon, thinly sliced and seeded

Directions

Preheat oven to 180º. Butter and flour two 20 by 5 cm cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting. Frost cooled cakes and top with candied lemon slices.

Frosting

Ingredients

3 large egg whites

3/4 cup sugar

Pinch of salt

1/3 cup water

2 tablespoons fresh lemon juice

Directions

In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl.

Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

Lemon Cookie Squares

Last Sunday after our ritual brunch at “Le Pain Quotidien”, my friend Claudio and myself went for a lovely walk to the Alfred Bertrand Park in Geneva.

Claudio was telling me about the bake sale that took place few weeks ago at his work (my former work) to raise funds for breast cancer. Bake sales at my former work are just sunning. The decoration and props are amazing, making the treats look even more beautiful. What to expect from one the best fashion companies in the world?!!

I started to think about bake sales and how “sweet “ they are. I love the tables full of treats, very nicely displayed, with cute packaging. Nothing like homemade baking to indulge yourself! And they are always to raise money for a good reason!!

At all the bake sales you can find the classic: chocolate chips cookies, raspberry muffins, vanilla cupcakes …. But there is one thing that you will always see: Lemon cookie squares.

Lemon squares are EASY to bake and very tasty. This is the reason, in my humble opinion, that a bake sale is not a real bake sale if they don´t have lemon squares ;-)

I hope you like them!

Serves two dozen 5cm squares

FOR THE CRUST

1 3/4 cups all-purpose flour

200gr unsalted butter, frozen

3/4 cup confectioner's sugar, plus more for dusting

3/4 teaspoon salt

FOR THE FILLING

4 large eggs, lightly beaten

1/4 cup whole milk

3 tablespoons all-purpose flour

1 1/3 cups granulated sugar

3/4 cup freshly squeezed lemon juice (about 4 lemons)

1/4 teaspoon salt

Directions

Preheat oven to 180º. Butter a 20-by-30-cm (aprox) glass baking dish; line dish with waxed paper.

To make the crust grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.

Meanwhile, make filling: In bowl whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.

Remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 160º and bake until filling is set and edges are slightly golden brown, about 18 minutes.

Remove dish from the oven. Let cool completely on a wire rack.

Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.