Lemon Cake recipe and Lemon Curd

Lemon Cake Recipe

Queque de Limon

Ingredients

1 Group:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

2 cups sugar

1 tablespoon lemon zest

2 large eggs plus 3 large egg yolks

2 tablespoons fresh lemon juice or vanilla extract

2Group:

3 cups all-purpose flour (spooned and leveled), ½ cup more for pans

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3Group:

1 cup low-fat buttermilk

1/2 cup sugar and 1/2 cup water

1 lemon, thinly sliced and seeded

1/4 cup fresh lemon juice

Directions

Preheat oven to 350 degrees.

Butter and flour two 9-by-2-inch cake pans, tapping out excess flour.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 35 to 40 minutes.

Let cool in pans 15 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.

A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.



Photo:

Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting

Lemon Curd

Ingredients

·        

• 1 cup sugar
• 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
• 8 large egg yolks (egg whites reserved for another use)**
• 1/4 teaspoon coarse salt 
• 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

** Reserve the egg whites left over from the cake for the frosting.

Directions

1.     In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

2.     Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

3.     Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

You ca store or refrigerate in an airtight container, up to 2 weeks.

Reference

Meyer lemon From Wikipedia, the free encyclopedia

Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028^[1] by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.^[2]

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution.^[3][4] Popularity further climbed when Martha Stewart began featuring them in her recipes.^[2]

See more in : http://en.wikipedia.org/wiki/Meyer_lemon

There are three phases to The Master Cleanse:

Lemonade Diet Recipe

SEE:  http://themastercleanse.org/

Lemon (Citrus) is a Miraculous Product to Kill Cancer Cells

SEE: http://healingrecipes.ws/lemon-citrus-is-a-miraculous-product-to-kill-cancer-cells

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SEE: http://www.buzzle.com/articles/coarse-salt-vs-table-salt.html

Growing Your Indoor Meyer Lemon Tree

SEE: http://meyerlemontree.com/indoorlemontree.html