Lemon Curd

We LOVE lemon curd and I love that I can make it with just egg yolks.  Our gingerbread house "glue" uses a ton of egg whites so this is the natural companion recipe.  Plus, it's super quick and easy.

Lemon Curd
makes about 2 cups

1 cup sugar
8 egg yolks
2/3 cup lemon juice
1 1/14 sticks butter
zest of 2 lemons (optional)

In a medium saucepan, mix sugar and yolks off heat.  Add in lemon juice and turn heat on to medium.  Add in butter (cutting it into bits) and zest, if using.

Stir constantly as butter melts (about 5 minutes).  Once butter has melted, look for little bubbles around the edge of the pan (a sign that it is about to simmer).  Immediately remove from heat (we dont want it to simmer).  Press through a sieve into a bowl.  Chill in fridge (after tasting with a spoon, of course!).

Lemon Shortbread Cookies

These are light and bright cookies, perfect for a snowy day or a hot summer day.  We just love the fresh lemon taste.

Lemon Shortbread Cookies
makes about 20 small  - double it if you're bringing it somewhere (perfect picnic food!)

1/4 cup brown sugar
1/8 cup powdered sugar
1 stick butter, room temp
Zest from one lemon (or even 2!)
Splash of lemon juice
1 cup flour (I use a mix of whole wheat and white)
Salt

Cream together sugar and butter with lemon zest and lemon juice.  Blend in salt and flour.  Transfer mixture to wax paper, roll into a log, chill in fridge for at least an hour (or in the super freezer for 10 mins).  If you double it, form 2 logs.

Preheat oven to 325.  Slice and bake.  I like slice it thin, so they bake in 12 mins, but they could take as long as 25 min for thick cookies.

Whey Good Birthday Lemon Cake

It's Delilah's 10th birthday tomorrow so we made lemon cake.  Ina Garten has recipes that never fail, but that's only if you actually follow them.  We halved the recipe since one loaf of lemon cake is enough, but cooking with kids and halving recipes arent always a great mix.  The lemon juice, baking powder and soda were not halved.  Instead of buttermilk, I used too much lemon greek yogurt mixed with some lemon whey.  I like to bake just one cupcake when I make a cake, so we can taste it and make sure the cake is worthy.  I was sure that this cake was going to be served to the chickens, but surprise!  The little cupcake was amazing.  It's moist and fun and with the lemon syrup and glaze, it is just perfect.

Update: we made this again for Delilah's 12th birthday.  I forgot the glaze and it was tart and sweet and delicious.  I recommend it this way if you're not a fan of super sweet desserts.

Check out Ina's recipe here or below.

Lemon Cake
(this is a half recipe, it makes 1 loaf)

1 stick unsalted butter
1 cup sugar
2 extra-large eggs
grated lemon zest from 1-4 lemons (the more the better)
1 1/2 cups flour (mix of whole wheat and white)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of kosher salt
1/8 cup freshly squeezed lemon juice
1/2 cup yogurt
1/3 cup buttermilk, milk or whey
splash of vanilla extract

For the Lemon Syrup:
1/4 cup sugar
1/4 cup lemon juice

For the glaze:
1 cups confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease a loaf pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. Then, add the eggs, 1 at a time, and the lemon zest.

Add the flour, baking powder, baking soda, and salt, mix briefly. Then add lemon juice, yogurt, buttermilk, and vanilla.  Pour the batter into the pan, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

For the lemon syrup: 
Combine 1/4 cup granulated sugar with 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set on a rack set over a tray or sheet pan; spoon the lemon syrup over the cake. Allow the cake to cool completely.

For the glaze:
Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.