I love any form of lemon dessert and these are the ideal tea time treat. There’s a rich buttery shortbread base and a zingy lemon topping.
OMG I love these so much, I have to distribute these among friends and family or else I could easily eat these entirely by myself. If you have better self discipline than I do, these will keep in an airtight box for 2-3 days.
Use a food processor if you have one to make them even easier to make. There’s no need to roll out the shortbread base, just press it into the dish.
For the base
120 Grams Butter
130 Grams Plain flour
30 Grams Icing sugar
For the topping
Juice and finely grated zest of 3 lemons
190 Grams Sugar
65 Grams Plain flour
Extra icing sugar for dusting the finished bars
Preheat your oven to 180 degrees (Celsius) and line a 9 in x 12 in baking tin with parchment paper
To make the base, add the flour, butter, and sugar to a food processor and pulse until it looks like breaks crumbs. If you don’t have a food processor you can use the rubbing in method to combine the butter and flour
Transfer the crumb mix to the baking sheet and press it down. Put in the oven and bake for 15 minutes until light golden brown
Allow the base to cool slightly before making the topping
Using your food processor again, add all the topping ingredients to the bowl and whizz until light and fluffy
Pour the topping on top of the cooled base and bake for 25 minutes (or until the centre doesn’t jiggle
Allow to cool completely before dusting with icing sugar and cutting into bars
Do you hate washing dishes? me too. What I do love are simple one pot recipes that you can throw in the oven and forget about.
If you haven’t come across orzo before, its a type of pasta that looks like big fat grain of rice. I discovered it by accident ages ago when I wasn’t concentrating in the supermarket and thought it was rice. It’s fantastic in soups and stews because it’s smaller than other pastas, but you can treat it like normal pasta.
You can tweak this dish to suit what you have in the fridge. I used thyme and dill because I had some in my window box, but use what herbs you like. The thyme, dill and lemon gives it a really nice flavour that reminds me of Greek dishes.
1 large, or 2 small chicken thighs per person (I use ones with skins on and on the bone but boneless ones are fine too)
2 Stalks of celery
350 Grams Orzo (dry weight)
800 ml Chicken or vegetable stock
2 Lemons (juice of one lemon, and the other sliced)
2 Tbsp Herbs (I used dill and thyme)
Preheat your oven to 180 degrees, and heat an oven proof dish on your stove top before adding the chicken thighs
Seal the chicken on each side, and then remove the thighs and set to one side.
Add the vegetables (chopped into 2cm chunks) to the pan (if using skinless thighs, add a tablespoon of oil to the pan) and fry gently for 5 minutes. Check for seasoning and add salt and pepper if needed
Add the orzo, lemon juice and stock to the pan and stir well to make sure any delicious chicken brown bits from the bottom of the pan are stirred into the stock
Place the chicken back into the dish and top with the slices of lemon and herbs.
Cover the dish and place in the oven for 30-40 minutes
Before tiramisu purists start, I know this is not strictly speaking a tiramisu. I’m a card carrying coffee fiend, but I’m not a fan of coffee flavour in sweet things.
What I do love is lemon flavoured desserts. This recipe gives you the creamy unctuous texture of a tiramisu, with the refreshing tang of lemon that stops this being sickly sweet.
The coffee flavour is replaced with lemon and ginger tea, and a shot limoncello gives an extra zing of flavour. This is a good recipe if you’re entertaining, you can make it the day before and it’s easy to plate up.
(N. B. This recipe contains raw eggs and is probably best not served to potentially vulnerable groups like pregnant women, the elderly and very young children)
500 Grams Marscapone cheese
250 Grams Sponge fingers (lady fingers)
125 Grams Caster sugar
1 Lemon and ginger teabag (you can use other fruit teas if you prefer, but I think this works well)
1 Lemon (juice and zest)
1 Shot of limoncello liquor (optional)
250ml Boiling water
200 Grams Lemon curd
Soak the teabag in the boiling water for 5-10 minutes before removing the teabag. Allow the tea to cool and add the limoncello to the tea
Separate the eggs. Add the caster sugar, lemon juice and zest to the egg yolks and whisk with an electric whisk until light and fluffy. Add the marscapone and whisk again until the ingredients are combined
In a separate bowl whisk the egg whites until they reach firm peaks. Fold the egg whites into the egg yolk mixture with a metal spoon, making sure its thoroughly combined
Briefly dip half the sponge fingers in the lemon tea mixture and line a layer in a 9 x 12 inch dish. When you have a layer of dipped sponge fingers, spread this layer with one third of the lemon curd
Top this layer with half of the marscapone mix
Dip the remaining sponge fingers in the lemon tea mixture and lay on top. Spread this layer again with one third of the lemon curd
Top with the remaining marscapone mix, dot the top with the remaining lemon curd and then drag a knife through it to create a marbled effect
Cover with cling film and leave to chill in the fridge for 3-4 hours, or ideally overnight