Lemon Cupcakes (LF) (GF)

Lemon cupcakes are refreshingly delicious. Full of lemon zesty goodness, lactose free for my wonderful "guinea pig" (partner) as well as amazingly soft and springy for a gluten free cake recipe. I topped these with a basic lemon icing recipe; something I'm not used to making so please excuse the poorly made/applied icing - it's not my best effort but it did not affect the taste.

Lemon Cupcakes

INGREDIENTS:

For the cupcakes:
89g rice flour
67g maize cornflour
28g almond meal
1/2 tsp xanthan gum
150g sugar
1 tsp baking soda
2 eggs
80 ml canola oil
200 ml soy milk
1 lemon, zested and juiced

For the icing:
1 lemon zested and juiced
2 cups icing sugar
1 drop of yellow food colouring

METHOD:

Turn on oven to bake at 180 degrees celcius.

In a bowl mix together rice flour, cornflour, almond meal, xanthan gum, sugar and baking soda.

Mix together the eggs, soy milk, oil, lemon juice and lemon zest.

Add wet ingredients mixture to dry ingredients and stir until well combined.

Line and fill a 12 pan cupcake tin so each is 3/4 full of mixture.

Bake for 20 minutes or until an inserted skewer comes out clean.

To make icing, mix together lemon juice, food colouring and icing sugar until nice and smooth.

Add more icing sugar if required to get a spreading consistency.

Add lemon zest to icing mixture.

Once cupcakes are cooled, spread icing onto cupcakes.

Enjoy!

Lemon Polenta Cake (LF) (GF)

Lemon Polenta Cake is Gluten free and lactose free aswell as moist and delicious. Containing a bunch of lemon zest and being soaked in lemon syrup this is definitely packed full of natural lemon essence. I'm not usually a big fan of the testure polenta creates but the addition of almond meal seemed to have made for quite a nice surprise; just make sure the cornmeal you use is not too coarse otherwise you'll be enduring bits of grain stuck in your teeth!

Lemon Polenta Cake

INGREDIENTS:

175g margarine
175g caster sugar
3 size 6 eggs, beaten
75g coarse cornmeal
175g almond meal
zest of 2 lemons, finely grated
1tsp gluten-free baking powder

25g caster sugar
2 lemons, juiced

METHOD:

Preheat oven to 160 degrees celcius.
Grease and line a 23cm springform loose botton cake tin.
Cream margarine and first measure of sugar together.
Whisk in eggs a little at a time.
Fold in polenta and almond meal.
Fold in lemon zest and baking powder.
Spoon mixture into prepared tin and smooth off the surface.
Bake cake for 50-60 minutes until springy and a skewer comes out clean.
Leave in tin for a few minutes before placing onto a wire rack - baked side up.
Heat lemon juice and second measure of sugar in a saucepan over medium heat until sugar has dissolved. Remove from heat.
Poke holes in the top of the cake whilst warm.
Pour hot lemon syrup over the top surface of the cake, a little at a time. Waiting for the syrup to soak into the cake before adding more.
Once cooled serve at room temperature with a sprinkle of lemon zest and if you like it, a spoonful of cream.

Enjoy!

Just desserts here

Tarte Fine Au Citron (Lemon Tart) Recipe

Tarte Fine Au Citron or lemon tart is a classic french dessert. Using my favourite pastry, Pate Sablee, the result is a smooth lemon filling inside a light but tasty tart case. As a variation, a meringue top can be added.

Tarte Fine Au Citron (Lemon Tart)

INGREDIENTS:
350g Pate Sablee (recipe can be found here)
5 eggs
180g caster sugar
150ml cream
zest and juice of 2 lemons
1 egg yolk mixed with 1 tsp milk, for glazing

METHOD:
Roll pastry out to 3-4 mm thick.
Line a lightly buttered, 22cm tart tin or 4 x tartlet tins with the pastry.
Refridgerate for 20 minutes.
Preheat oven to 190 degrees celcius.
Lightly whisk eggs and sugar in a chilled bowl - do not let the mixture turn pale.
Add lemon zest and juice. Stir briefly then cover with cling film and refridgerate.
Bake 'blind' the pastry for 15 minutes.
Remove baking blind material and leave for a couple of minutes then brush the base and sides with egg glaze.
Bake for 5 minutes; remove from oven then turn temperature down to 150 degrees celcius.
Lightly whish chilled lemon mixture.
Pour into tart case(s).
Bake immediately for 1 hour until lightly set.
Leave for 5 minutes before carefully removing the tart(s) from the tin.
Leave to cool on wire rack for at least 4 hours before serving.


TIPS:
- Serve the tart as is, sprinkled with icing sugar and/or accompanied by berries.
- After an hour of baking, a meringue top can be added then baked until lightly golden.
- The tart improves with time and can be made a day in advance but keep it in a cool place and not in the fridge to prevent the pastry from going soggy.

Enjoy!

Just desserts here 

Lemon Meringue Pie (LF) Recipe

Lemon Meringue Pie is a classic favourite. This recipe can be made using margarine so it's a lactose free dessert.

A photo of the latest one I've made 4/5/2012

I've made it successfully many times and here's the recipe.

Pastry:
1 2/3 cup flour
1/2 tsp salt
1/4 sugar
10 tbsp butter/margarine
1 tsp vanilla
2 tsp water
2 egg yolks

Filling:
1/2 cup lemon juice
2 tsp lemon zest
3 egg yolks
1/3 cup sugar
1/4 cup corn flour
1 Tbsp butter/margarine
3/4 cup water

Topping:
5 egg whites
1/4 cup caster sugar
1/4 tsp vanilla

To Make:

Heat oven on Bake to 180 degrees celcius

Pastry: Sift flour, salt and sugar in to a bowl. Add butter/margarine and press into breadcrumbs. Add vanilla, water and egg yolks. Mix together using a fork until just combined then use hands to knead in to a soft smooth ball of dough. Place in fridge for at least 30 mins. Roll out pastry to about 4mm thickness and line a flan tin (can be ceramic flan dish). Bake blind for 20 minutes. Remove baking blind material and bake for 1 minute. Meanwhile make filling and topping

Filling: Combine lemon juice, lemon zest, sugar, water and cornflour in a pot. Heat on moderate heat until thick and smooth, stirring constantly. Remove from heat and stir in butter/margarine and egg yolks until combined. Pour into cooked pastry case.

Topping: In a large bowl, whisk together vanilla and egg whites until soft peaks form (not dry) form. Whisk in sugar tablespoonfuls at a time. Spread evenly over the top of filling in pastry case and bake for 10 minutes.

Enjoy.

   Special Lemon Meringue Pie made for Wade and Trystan's double trouble party