WOW. I cannot believe it's time for Summer to end and Fall to arrive. Before I start stacking up the posts about Pumpkin goodies and Pecan Pie, and then GASP! Christmas Cookies...I thought I would do a small Lemon Round-up. This past summer i declared a love for all things lemon...even Charley got into it and opened his very own Lemonade stand!!!
LEMON VANILLA SUGAR COOKIES
1.5 cups O'butter
2 cups of white sugar
4 eggs
1 teaspoon of Vanilla Extract
3 teaspoons (oh, who am I kidding, It was probably like 4-5) of Lemon Emulsion
5 cups of white flour
2 teaspoons of baking POW-dah
1 teaspoon of salt
In a large bowl, mix all dry ingredients together, set aside
Beat the butter and sugar until smooth
add in the eggs, one at a time, alternating with the vanilla and lemon emulsion
slowly add in the dry mixture until blended.
leave in the fridge for at LEAST two hours.
They were delicious- and totally inspired by THIS!
Bake at 400 degrees for 6 minutes a sheet.
LEMON CURD:
3 large eggs- room temperature
Juice from 2-3 lemons, about 1/3 cup (room temp. lemons give more juice!)
1 tablespoon lemon zest
3/4 cup white sugar
4 tablespoons room temperature unsalted butter
DO THIS!
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly, until the mixture becomes thick- about 10 minutes. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and stir into the mixture until the butter melts. Add in the lemon zest and let cool. The lemon curd will continue to thicken up as it cools down. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
**I have used this recipe to make lime and grapefruit curd as well.
LEMON BUTTERCREAM FROSTING
1 cup butter- room temperature
31/2 cups of powdered sugar
1 tsp vanilla
1/8 tsp salt (sometimes less!)
juice from 1-2 Lemons
lemon zest
beat butter and sugar first
add in other ingredients and beat until light and fluffy
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