Lemon Blondies

These bars are like brownies but LEMON.

Chewy, sugary, zingy and bright lemony bar goodness. With a lemony glaze to boot! Some people call these lemon brownies, others lemon blondies. I couldn’t bring myself to say lemon brownies because they’re not chocolatey nor brown, so using the word “brownie” seemed to be sending the wrong signals. Blondie is much more accurate, although if you consider a blondie as having chocolate chips, you must take the notion out of your brain for a moment to fully understand and appreciate these beauties.

It’s really just a blondie recipe with lemon juice and zest added to it, with a wonderfully simple but tart lemon glaze! You can also add lemon extract for extra lemon flavor, but I don’t think they need it. I add more lemon juice than some, which has a more authentic lemon flavor anyway, yeah?

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Sugar Spun Run

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Lemon Blondies

Serves about 9

Ingredients:

For the Lemon Blondies

• 3/4 cup / 168g oil

• 1 1/2 cups / 300g sugar

• 1 egg + 1 egg yolk

• 2 Tbsp lemon zest

• 3 Tbsp / 42g lemon juice

• 1/2 tsp vanilla extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp / 3g cornstarch

• 3/4 tsp salt

• 1/4 tsp baking soda

For the Lemon Glaze

• 3/4 cup / 94g powdered sugar

• 1-2 Tbsp / 14-28g lemon juice

• 1-2 tsp lemon zest, optional

Directions:

Make the Lemon Blondies

Preheat oven to 350°F / 177°C. Grease an 8x8 or 9x9inch / 20x20 or 23x23cm square baking pan.

1. In a large bowl, mix together oil, sugar, egg and egg yolk, lemon zest, lemon juice, and vanilla.

2. In another medium bowl, whisk together flour, cornstarch, salt, and baking soda.

3. Add flour to lemon mixture and mix until combined. Dough will be thick.

4. Scrape batter into prepared pan and spread in an even layer to the edges.

5. Bake for 25-30 minutes, or until toothpick inserted near the center comes out mostly clean.

Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and enough lemon juice to make a drizzleable glaze. Pour over lemon blondies, spreading to edges with spatula, if necessary. Sprinkle lemon zest over top, if desired.

2. Allow lemon blondies to cool completely before slicing and serving.

Jenny’s Notes:

• I know it may be hard to resist cutting into these lemon blondies right away, but it’s best to wait until they are cooled to avoid them crumbling on you.

Lemon Blondies, Lemon Brownies, Lemon bars

dessert

American

Yield: 9

Author: Jennyblogs

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Lemon Blondies

Chewy and dense like brownies, but lemon instead of chocolate with a zesty glaze!

Prep time: 20 MCook time: 30 MTotal time: 50 M

Ingredients:

For the Lemon Blondies

• 3/4 cup / 168g oil
• 1 1/2 cups / 300g sugar
• 1 egg + 1 egg yolk
• 2 Tbsp lemon zest
• 3 Tbsp / 42g lemon juice
• 1/2 tsp vanilla extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp / 3g cornstarch
• 3/4 tsp salt
• 1/4 tsp baking soda

For the Lemon Glaze

• 3/4 cup / 94g powdered sugar
• 1-2 Tbsp / 14-28g lemon juice
• 1-2 tsp lemon zest, optional

Instructions:

Make the Lemon Blondies

1. Preheat oven to 350°F / 177°C. Grease an 8x8 or 9x9inch / 20x20 or 23x23cm square baking pan.
2. In a large bowl, mix together oil, sugar, egg and egg yolk, lemon zest, lemon juice, and vanilla.
3. In another medium bowl, whisk together flour, cornstarch, salt, and baking soda.
4. Add flour to lemon mixture and mix until combined. Dough will be thick.
5. Scrape batter into prepared pan and spread in an even layer to the edges.
6. Bake for 25-30 minutes, or until toothpick inserted near the center comes out mostly clean.

Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and enough lemon juice to make a drizzleable glaze. Pour over lemon blondies, spreading to edges with spatula, if necessary. Sprinkle lemon zest over top, if desired.
2. Allow lemon blondies to cool completely before slicing and serving.

Notes:

I know it may be hard to resist cutting into these lemon blondies right away, but it’s best to wait until they are cooled to avoid them crumbling on you.

Calories

474.05

Fat (grams)

20.03

Sat. Fat (grams)

1.62

Carbs (grams)

70.33

Fiber (grams)

1.13

Net carbs

69.19

Sugar (grams)

43.82

Protein (grams)

4.50

Sodium (milligrams)

205.81

Cholesterol (grams)

41.16

Nutritional information is approximate. Based on 1 bar if sliced into 9 servings.

https://jennyblogs.com/blog/2020/6/29/lemon-blondies

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

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My Favorite Scones

Happy 2020!
Once again heading into the Christmas season I went MIA from the blog, there’s just too much to be done, eaten, seen, and experienced!

I closed out 2019 by getting to show my husband America for the first time ever, and more importantly, my hometown! It was a blast traveling home for Christmas, and busy. Every year it seems to get a little bit harder to say goodbye.

2020 started out completely uneventful, we were flying somewhere over the Atlantic Ocean and we don’t know when or where we were when the new year happened. It just did. I think 2020 is going to be a good year, though, if nothing else, it’s a great number, right?

I must confess, I was a bit nonplussed at the seeming coincidence of seeing photos of not one, not two, but several 20’s or Gatsby themed New Year’s parties. The movie came out several years ago, guys, why the big comeback? … It took seeing someone’s post on fb about entering the roaring 20’s again for it to click for me. I can’t help it, guys, I’m just not always the brightest bulb in the case.

However, our vision is 2020 and it is roaring and all those good things, so let’s get rolling. Rolling scones. I mean, these scones don’t have to be rolled, it just sounds like the band…;)

Now. This scone recipe is not just any recipe I am about to share with you, no no no. This is my favorite scone recipe, and I like/use several different scone recipes, so this is saying something.

Like these coconut scones, which are pretty darn delicious.
And these Orange Chocolate Chip Scones. YUM.

But. This scone recipe to beat all scone recipes (opinion) is so versatile, you can make just about any flavor you can think up! It’s also quite forgiving, which makes your scones turn out great every single time. Pictured are cranberry orange scones, but I will give you more flavor ideas and a launch pad to create your own flavors after the basic recipe!

I know, I know, calm down, this is all a lot to take in. The best scone recipe ever PLUS so many different flavors?? What is it, Christmas or something? No, but I decided to start the year off right with one of my favorites recipes (and I’m not even talking just in the scone category! Gasp.) and extending an olive branch for having ignored the inter webs for a bit longer than intended. (It was the eggnog, you guys!)

Ok, scones, let’s go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from allrecipes

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My Favorite Scones

Makes 12 scones

Ingredients:

For the Scones

• 1 cup / 225g plain yogurt

• 1 tsp baking soda

• 4 cups / 480g all-purpose flour

• 1 cup / 200g sugar

• 2 tsp baking powder

• 1 tsp salt

• 3/4 cup / 169g oil

• 1 egg

• 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

• 1 cup / 120g powdered sugar

• 1-2 Tbsp / 15-30g milk

Directions:

Make the Scones

Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.

1. In a small bowl, combine yogurt and baking soda; set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Add oil to flour mixture, mixing until coarse crumbs form.

4. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.

5. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.

6. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.

7. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

Scone Flavors:

Use one of these ideas (they’re all tried and true!) or create your own!

• Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.

• Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.

• Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.

• Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.

• Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.

• Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.

• Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.

• Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

Jenny’s Notes

• In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt.

• If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Best scone recipe, Scone base, teatime

Breakfast, Brunch

British

Yield: 12

Author: Jennyblogs

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Jenny's Favorite Scones

If I had to make one scone recipe for the rest of my life this, would be it: the perfect base to add any fill-ins and flavorings you wish. Perfectly moist, a sweet glaze, and pairs perfectly with a good book and a cup of tea!

prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

For the Scones

• 1 cup / 225g plain yogurt
• 1 tsp baking soda
• 4 cups / 480g all-purpose flour
• 1 cup / 200g sugar
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup / 169g oil
• 1 egg
• 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

• 1 cup / 120g powdered sugar
• 1-2 Tbsp / 15-30g milk

Scone Flavor Ideas

• Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.
• Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.
• Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.
• Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.
• Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.
• Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.
• Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.
• Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

instructions:

How to cook Jenny's Favorite Scones

Make the Scones

1. Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
2. In a small bowl, combine yogurt and baking soda; set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Add oil to flour mixture, mixing until coarse crumbs form.
5. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
6. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
7. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
8. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

NOTES:

In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt. If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Calories

397.79

Fat (grams)

15.22

Sat. Fat (grams)

1.33

Carbs (grams)

60.11

Fiber (grams)

1.47

Net carbs

58.64

Sugar (grams)

28.27

Protein (grams)

5.78

Sodium (milligrams)

401.65

Cholesterol (grams)

16.82

Nutritional information is approximate. Based on 12 servings of cranberry orange scones.

https://jennyblogs.com/blog/2020/1/13/pwz6nfajwt5szb93vbho820msx5png

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Lemon Cream Tart

I've been on a French kick recently.  This past Christmas I was gifted "The Art of French Classics" by Jacquy Pfeiffer.  At first glance it seemed detailed, confusing, and lengthy.  Second glance didn't get much better.  This was not the type of book you would use to whip up a batch of cookies or bake a cake for dessert tonight.  No, this book was going to require time, diligence, patience, determination, and careful reading.  

I decided to dissect this book by my favorite method: list making.  Simple and efficient.  I started employing this method when I was 13.  My mom had bought me a cake mix cookbook by Betty Crocker, and I was thrilled to have my own cookbook to go through and cook all on my own.  Most of those recipes I would shudder at now (they're not completely from scratch, haha!!), but I wanted to make everything in there.  Well, almost.  Which is where the list came in.  I wrote down every recipe I wanted to make, referencing the page numbers. When I had made a recipe, I would put a check mark by it.  Much easier to glance at one page (or two or three, there were too many recipes I wanted to make!) than to go through the book every time.  And oh so satisfying to make that little check mark. But, I am a nerd when it comes to baking, so you can take this as more of an anecdote than a recommendation.  :)

After initially being intimidated from reading “The Art of French Pastry” and applying my list method, I realized it wouldn’t be so difficult to make a lot of these recipes, after all. Some recipes, yes, which include making puff pastry, choux pastry, and various pastry creams and caramel all for one magnificent cake, but if French cuisine was easy we would all be making cream puffs, croissants, and eclairs everyday now, wouldn’t we? But to my pleasant surprise many of the recipes were quite manageable. This book helps you master some basic techniques that then become easier because you use them often for many of the recipes.

One of the simpler, but nonetheless delicious recipes from the cookbook is this Lemon Cream Tart.  Everyone should have a good lemon tart in their repertoire.  Someone once asked me, after learning I liked to bake, if I could make a good lemon tart.  I had made good lemon tarts before, but sometimes I lack confidence that even if I like something, will it live up to other people's tastes buds?  Until I find the recipe, that is.  Then I know the search is over, although I will always be open to trying new things.  I hung on to my current lemon tart recipe, but I felt like I could do better.  A recipe that would be reliable, and deliver that over-the-top creamy, lemony zing.  I think I found it in this recipe, oh yes.  

You’ll notice in my photos that the lemon tart is decorated with meringues and candied orange peels. The recipe does not include those because I feel that for the time spent making them, they don’t add significantly to the eating experience and are more for the wow factor. Don’t get me wrong, they’re yummy, but meringues do require a certain technique (mine unfortunately cracked a bit) and candying orange peel requires 10 days. So. I more than encourage you to get the book and try out those recipes yourselves, and especially the others, like the croissants, palmiers (my absolute favorite recipe from the cookbook), the brioche variations, eclairs, and I could keep going! Or, if all this seems a bit ambitious to you, gift the book to your favorite baking enthusiast and have them make them for you. :)

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from “The Art of French Pastry” by Jacquy Pfeiffer.

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*Note:  Make the pâte sablée at least one day ahead as it needs to rest overnight in the refrigerator; two nights is ideal.    

Lemon Cream Tart

Serves 8-12

Ingredients:

For the Pâte Sablée

• 6 Tbsp / 97g butter

• 1/4 tsp / 1g salt

• 1 cup + 1 Tbsp / 145g all-purpose flour

• 3 Tbsp / 18g almond flour

• 1/2 cup / 55g powdered sugar

• 1/4 tsp / 1g vanilla extract

• 2 egg yolks

For the Lemon Cream

• 1 cup / 200g sugar

• 5/8 cup / 140g lemon juice

• pinch of salt

• 3 eggs + 1 yolk

• zest of half a lemon

• 14 Tbsp / 192g butter, softened and cut into cubes

• candied lemon peel, toasted nuts, or meringues for decoration, optional

Directions:

Make the Pâte Sablée (2-3 Days Ahead of time)

1. In the bowl of a stand mixer, add butter, sea salt, and all-purpose flour.  Mix on low until just crumbly.  Over-mixing will active gluten in flour and make for a tougher crust.  Add almond flour and powdered sugar, mixing until just combined.  Add vanilla and egg yolks on medium speed until just combined.  

2. Scrape dough out onto a sheet of plastic wrap.  Press into a 1/2 inch rectangle and wrap airtight in the plastic.  Refrigerate overnight.  

The next day:

1. Very lightly grease a tart pan with softened butter, just enough to keep it from sticking.  You should barely see the butter on the pan.  If it is over-greased the dough may slip down the side as it is baking.  

2. Remove the dough from the fridge, unwrap from the plastic, and place on a lightly floured surface.  For easier transportation, you can roll it out on a floured silpat or piece of parchment paper.  

3. Tap the dough with a rolling pin to make sure it's pliable.  If at any point the dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing.  Roll the dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface.  If it is, use a thin spatula to peel it off and re-flour the surface underneath.  Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.

4. At this point your dough should be larger than your tart pan.  Carefully transfer the dough to the pan.  You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan.  Press the dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so.  Use a knife to trim away any extra dough.  Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.  

An hour later or the next day:

1. Preheat oven to 325°F / 160°C.  

2. Remove the crust from the fridge and dock the bottom with a fork.  (Poke holes in it.)  This will allow steam to escape evenly during baking.  

3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.

4. Bake for 15 minutes, then remove the parchment paper and pie weights.  Bake for an additional 5-15 minutes, or until the crust begins to evenly color and turn golden.  Allow to cool.

Make the Lemon Cream

1. In a small bowl, combine half of the sugar, lemon juice, and salt; whisk until sugar and salt have dissolved.  

2. In a medium bowl, combine the remaining half of sugar with egg yolks and whisk for 30 seconds.  Whisk the first lemon juice mixture into this mixture and add the zest.  

3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat.  Place the lemon mixture over the saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so the eggs don't scramble.  Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.  

4. Remove from the heat and strain into a bowl through a fine-meshed sieve.  Use a spatula to push mixture through the strainer, if necessary.  Transfer thermometer to the new bowl.  Allow mixture to cool to 140°F / 60°C, about 5 minutes.  

5. At this point pour the mixture into a blender, or leave in the bowl if using an immersion blender.  Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.  

6. Pour the lemon cream into the baked crust and allow to set for at least 2 hours in the refrigerator.  Decorate as desired, dust with powdered sugar, or leave as is. 

Buon Appetit!

Jenny's Notes:

• Although this recipe may seem lengthy and entailed, it's quite simple, especially if you separate it into a "crust" day and a "filling" day.  

• The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Jacquy Pfeiffer, The Art of French Pastry, French classics, lemon tart, Pâte Sablée, butter crust, French tart, French lemon

dessert, pie

French

Yield: 8-12

Author: Jennyblogs

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Lemon Cream Tart

Lemony, creamy, zingy tart with a perfect butter tart crust from Jacquy Pfeiffer's "The Art of French Pastry."

Prep time: 1 H & 10 MCook time: 30 Mininactive time: 15 HourTotal time: 16 H & 40 M

Ingredients

For the Pâte Sablée

• 6 Tbsp / 97g butter
• 1/4 tsp / 1g salt
• 1 cup + 1 Tbsp / 145g all-purpose flour
• 3 Tbsp / 18g almond flour
• 1/2 cup / 55g powdered sugar
• 1/4 tsp / 1g vanilla extract
• 2 egg yolks

For the Lemon Cream

• 1 cup / 200g sugar
• 5/8 cup / 140g lemon juice
• pinch of salt
• 3 eggs + 1 yolk
• zest of half a lemon
• 14 Tbsp / 192g butter, softened and cut into cubes
• candied lemon peel, toasted nuts, or meringues for decoration, optional

Instructions

Make the Pâte Sablée (2-3 Days Ahead of time)

1. In the bowl of a stand mixer, add butter, sea salt, and all-purpose flour. Mix on low until just crumbly. Over-mixing will active gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined. Add vanilla and egg yolks on medium speed until just combined.
2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.

The next day:

1. Very lightly grease a tart pan with softened butter, just enough to keep it from sticking. You should barely see the butter on the pan. If it is over-greased the dough may slip down the side as it is baking.
2. Remove the dough from the fridge, unwrap from the plastic, and place on a lightly floured surface. For easier transportation, you can roll it out on a floured silpat or piece of parchment paper.
3. Tap the dough with a rolling pin to make sure it's pliable. If at any point the dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll the dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface. If it is, use a thin spatula to peel it off and re-flour the surface underneath. Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.
4. At this point your dough should be larger than your tart pan. Carefully transfer the dough to the pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press the dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so. Use a knife to trim away any extra dough. Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.

An hour later or the next day:

1. Preheat oven to 325°F / 160°C.
2. Remove the crust from the fridge and dock the bottom with a fork. (Poke holes in it.) This will allow steam to escape evenly during baking.
3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.
4. Bake for 15 minutes, then remove the parchment paper and pie weights. Bake for an additional 5-15 minutes, or until the crust begins to evenly color and turn golden. Allow to cool.

Make the Lemon Cream

1. In a small bowl, combine half of the sugar, lemon juice, and salt; whisk until sugar and salt have dissolved.
2. In a medium bowl, combine the remaining half of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add the zest.
3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat. Place the lemon mixture over the saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so the eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.
4. Remove from the heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through the strainer, if necessary. Transfer thermometer to the new bowl. Allow mixture to cool to 140°F / 60°C, about 5 minutes.
5. At this point pour the mixture into a blender, or leave in the bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.
6. Pour the lemon cream into the baked crust and allow to set for at least 2 hours in the refrigerator. Decorate as desired, dust with powdered sugar, or leave as is.

Notes:

Although this recipe may seem lengthy and entailed, it's quite simple, especially if you separate it into a "crust" day and a "filling" day. The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.

Calories

511.91

Fat (grams)

34.15

Sat. Fat (grams)

19.79

Carbs (grams)

47.48

Fiber (grams)

0.89

Net carbs

46.58

Sugar (grams)

32.22

Protein (grams)

6.01

Sodium (milligrams)

331.90

Cholesterol (grams)

211.17

Nutritional information is approximate. Based on 8 servings and does not include toppings.

https://jennyblogs.com/blog/2017/4/26/lemon-tart

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Lemon Raspberry Rolls

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder. 

Today, however, we are not making cinnamon rolls (that's old hat :) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime.  Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

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Recipe adapted from Joy the Baker

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Lemon Raspberry Rolls

Makes 12 Rolls

Ingredients:

For the Dough

• 1 cup / 237g milk or water

• 1/2 cup / 100g sugar

• 4 1/2 tsp / 14g active dry yeast

• 1/4 cup / 56g oil

• 2 eggs

• 1 tsp lemon zest

• 1/2 tsp salt

• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• 1 1/4 cups / 157g fresh or frozen raspberries (if using frozen do not thaw)

• 1/2 cup / 100g sugar

• 1 tsp lemon zest

• 1 tsp cornstarch

• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar

• 3 Tbsp / 42g lemon juice

Directions:

Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.

Make the Dough

1. In a small saucepan over low heat, warm milk until it is about 100F / 38C.  Pour milk into a large bowl.  Add the sugar and yeast and allow to sit for 7-10 minutes.  The yeast should foam up a bit. 

2. Add oil, eggs, zest, and salt.  Add the 4 1/4 cups of flour and mix until combined. 

3. Flour a clean surface and turn out dough.  Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed.   Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.

4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl.  Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

1. In a small saucepan melt the butter and let simmer until it starts to brown.  Remove from heat and cool slightly. 

2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if the raspberries get a little crushed. 

Assemble the Rolls

1. When the dough has risen, punch it down and turn out onto a lightly floured surface.  Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.   

2. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture. 

3. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it. 

4. Cut the log in quarters, then each quarter into 3 slices.  Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel.  Place in a warm area to rise for about an hour, or until puffed

5. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquidy.  Add more powdered sugar or lemon juice as needed. 

2. Drizzle warm rolls with glaze. 

Jenny's Notes:

• If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot.  It'll be fine!

• You can freeze these rolls once you have sliced them and put them in the pan.  Once removed from the freezer allow to thaw and proceed as normal. 

• When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Breakfast rolls, lemon raspberry

Breakfast, Dessert

American

Yield: 12

Author: Jennyblogs

Print

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Lemon Raspberry Rolls

These bright breakfast rolls are like cinnamon rolls, but made with fresh lemon zest and raspberries instead!

Prep time: 1 H & 10 MCook time: 22 MinTotal time: 1 H & 32 M

Ingredients

For the Dough

• 1 cup / 237g milk or water
• 1/2 cup / 100g sugar
• 4 1/2 tsp / 14g active dry yeast
• 1/4 cup / 56g oil
• 2 eggs
• 1 tsp lemon zest
• 1/2 tsp salt
• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• 1 1/4 cups / 157g fresh or frozen raspberries (if using frozen do not thaw)
• 1/2 cup / 100g sugar
• 1 tsp lemon zest
• 1 tsp cornstarch
• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar
• 3 Tbsp / 42g lemon juice

Instructions

Make the Dough

1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour milk into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
2. Add oil, eggs, zest, and salt. Add the 4 1/4 cups of flour and mix until combined.
3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.
4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.

Make the Lemon Raspberry Filling

1. In a small saucepan melt the butter and let simmer until it starts to brown. Remove from heat and cool slightly.
2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch. It's okay if the raspberries get a little crushed.

Assemble and Bake the Rolls

1. Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.
2. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.
3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture.
4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
5. Cut the log in quarters, then each quarter into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed
6. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice. It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed.
2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

355.58

Fat

6.43 g

Sat. Fat

0.88 g

Carbs

68.26 g

Fiber

2.37 g

Net carbs

65.89 g

Sugar

32.75 g

Protein

6.77 g

Sodium

121.93 mg

Cholesterol

32.58 mg

Nutritional information is approximate. Based on 1 roll.

https://jennyblogs.com/blog/2016/10/26/lemon-raspberry-rolls

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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