JAM SLICES
Provided by Food Network Kitchen
Time 1h25m
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon zest. Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft).
- Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet. Shape each piece into a 12-by-1-inch log, about 3 inches apart. Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam. Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes. Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.
QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
LEMON JAM
Make and share this Lemon Jam recipe from Food.com.
Provided by Helen Watson1
Categories Fruit
Yield 8 x 450g jars
Number Of Ingredients 3
Steps:
- Wash the lemons and, working on a large dish to catch the juices, cut the fruit into slices, remove the pips and tie them in a muslin bag.
- Put the fruit, juices, bag and water into a preserving pan, cover and bring carefully to the boil, simmer until the rind is soft
- . Remove from the heat and add the warmed sugar, stirring well until it has dissolved.
- Bring to the boil and reduce the heat to keep it just boiling. In about 10 minutes the jam will be cooked and thick.
- Remove the bag, squeezing well and put the pulp through a liquidiser or mincer. Return to the pan.
- Heat gently beating well with a wooden spoon to ensure that you have a soft smooth jam. Bring to the boil stirring continuously and taking great care not to burn it. Remove from the heat almost immediately.
- Pot and seal.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
LEMON DRIZZLE SLICES
A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing
Provided by Paul Hollywood
Categories Afternoon tea, Dessert
Time 55m
Yield cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
- Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
- Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
- Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
- Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.
Nutrition Facts : Calories 236 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
More about "lemon jam slices recipes"
MAKE YOUR OWN SIMPLE LEMON JAM - ONE GOOD THING BY …
From onegoodthingbyjillee.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory DessertCalories 79 per serving
- Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot.
- Add 1 cup of water to the pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again.
- Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool.
HOMEMADE LEMON JAM (NO PECTIN) - GIVE RECIPE
From giverecipe.com
3.3/5 (14)Total Time 55 minsCategory BreakfastCalories 620 per serving
- Squeeze one of them to have 2 tablespoon lemon juice. Put the other two aside. We are not using them.
AMAZING, EASY LEMON JAM RECIPE (NOT MARMALADE, …
From tikkido.com
EASY LEMON BARS | RECIPETIN EATS
From recipetineats.com
CREAMY LEMON SLICE | 5 INGREDIENTS - BAKE PLAY SMILE
From bakeplaysmile.com
LEMON BARS! - JANE'S PATISSERIE
From janespatisserie.com
LEMON AND JAM SLICES | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
CANDIED LEMON SLICES - SOUTHERN LIVING
From southernliving.com
BAKED LEMON SLICE | CLASSIC RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
LEMON SLICE RECIPE | BEST EVER | COOKING WITH NANA LING
From cookingwithnanaling.com
HOW TO MAKE CANDIED LEMON SLICES | THE RECIPE CRITIC
From therecipecritic.com
LEMON TART – WELLPLATED.COM
From wellplated.com
RECIPE: LEMON JAM STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
RECIPE LEMON JAM: HOW TO PREPARE IT - IT'S COOKING HOUR
From itscookinghour.com
LEMON AND JAM SLICES | THE ENGLISH KITCHEN
From theenglishkitchen.co
LEMON JAM IS A JAMS & JELLIES BY MY ITALIAN RECIPES
From myitalian.recipes
LEMON JAM | WWII ERA FAMILY RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
LEMON JELLY JAM RECIPE - SIMPLE LIVING. CREATIVE LEARNING
From simplelivingcreativelearning.com
LEMON RASPBERRY CINNAMON ROLLS - WYSE GUIDE
From wyseguide.com
LEMON JAM SLICES RECIPE - FOOD.COM
From food.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #fruit #kid-friendly #cakes #cookies-and-brownies #bar-cookies #dietary #gifts #berries #raspberries #citrus #lemon #brunch #number-of-servings
You'll also love