4 amazing ideas to use lemon to make desserts!
published on 23 October, 2019 at 12:15
1 Lemon cake
INGREDIENTS
2 organic lemons
50ml milk
230g sugar
3 eggs
280g flour
1 packet of baking powder
50ml vegetable oil
METHOD
1. Wash and slice the lemons and then blend them. Add limoncello, the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 35 minutes.
5. Dust with powdered sugar before serving.
2 organic lemons
50ml milk
230g sugar
3 eggs
280g flour
1 packet of baking powder
50ml vegetable oil
METHOD
1. Wash and slice the lemons and then blend them. Add limoncello, the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 35 minutes.
5. Dust with powdered sugar before serving.
2 Homemade lemon croissants
INGREDIENTS
puff pastry
sugar
lemon zest
lemon juice
puff pastry
sugar
lemon zest
lemon juice
METHOD
1. Mix sugar with lemon juice and lemon zest.
2. Put the mixture over the puff pastry and roll.
3. Cut some swivels, then press in the center with a wood spoon.
4. Bake at 180° for 20 minutes.
1. Mix sugar with lemon juice and lemon zest.
2. Put the mixture over the puff pastry and roll.
3. Cut some swivels, then press in the center with a wood spoon.
4. Bake at 180° for 20 minutes.
3 Millefoglie with yogurt and lemon cream
INGREDIENTS
puff pastry
250g greek yogurt
200ml whipped cream
lemon zest
sugar
puff pastry
250g greek yogurt
200ml whipped cream
lemon zest
sugar
METHOD
1. Cut the puff pastry sheet in two parts and sprinkle with sugar and lemon zest.
2. Bake at 180°C/360°F for 15 minutes.
3. Mix the yogurt with whipped cream and lemon zest.
4. Add the cream on top of puff pastry, cover with a second puff pastry.
5. Serve or put the dessert in the fridge.
1. Cut the puff pastry sheet in two parts and sprinkle with sugar and lemon zest.
2. Bake at 180°C/360°F for 15 minutes.
3. Mix the yogurt with whipped cream and lemon zest.
4. Add the cream on top of puff pastry, cover with a second puff pastry.
5. Serve or put the dessert in the fridge.
4 Quick ricotta squares
INGREDIENTS
3 eggs
salt
lemon zest
100g sugar
100ml heavy cream
90g potato starch
500g ricotta cheese
METHOD
1. Beat the eggs together with the salt and lemon zest.
2. Blend in the sugar and the heavy cream.
3. Mix until fluffy and then add the potato starch and the ricotta.
4. Mix well and pour it into a shallow baking pan.
5. Bake at 175/180°C for 45 minutes.
6. Let it cool. Dust with lots of powdered sugar before serving.
3 eggs
salt
lemon zest
100g sugar
100ml heavy cream
90g potato starch
500g ricotta cheese
METHOD
1. Beat the eggs together with the salt and lemon zest.
2. Blend in the sugar and the heavy cream.
3. Mix until fluffy and then add the potato starch and the ricotta.
4. Mix well and pour it into a shallow baking pan.
5. Bake at 175/180°C for 45 minutes.
6. Let it cool. Dust with lots of powdered sugar before serving.
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