LEMON RECIPES

Materials:            For Cake : 5 large eggs, almost at room temperature 1 cup unsalted butter, just cooler than room temperature (60-65 °F) ½ cup cake & pastry flour 1 Tbsp finely grated lemon zest 1 ½ cups sugar 1/3 cup sour cream (full-fat) 1 ½ tsp vanilla extract ½ tsp salt 1 cup all-purpose flour Traditional Lemon Cake For Glaze 3 Tbsp fresh lemon juice 2 Tbsp water 1/3 cup sugar Preparation: Preheat the oven to 325 °F and grease a 9-x-5-inch loaf pan. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter. In a separate bowl, sift the all-purpose and cake & pastry flours and the sa...

Materials: Crust: Vegetable oil, for greasing 1 1/2 sticks unsalted butter, diced 2 cups all-purpose flour 1/4 cup packed light brown sugar 1/2 cup confectioner's sugar, plus more for garnish 1/4 teaspoon salt Filling: 4 large eggs, plus 2 egg yolks 2 cups granulated sugar 1/3 cup all-purpose flour, sifted 1 teaspoon grated lemon zest 1 cup fresh lemon juice (from about 8 lemons) Preparation: Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar ...