The sun is finally here! And for good- it seems! To me, the sun means LEMONS. I love lemons, lemonade, lemon cake…
Plus- lemons are just insanely cheap in my local supermarket (its so great- it’s Turkish, so all the food is interesting and dirt cheap. Literally. Six lemons for 99p. That is just a joke. And completely irresistible.)
So, laden with all the lemons I could possibly carry, I headed home, ready to cook up some summery treats.
Lemon and White Chocolate Brownies
(I adapted my favourite brownie recipe from Gwenyth Paltrow’s cookbook- seriously try these brownies, they are delicious! here)
250g plain flour
1 tablespoon baking powder
pinch of salt
125ml vegetable oil
250ml golden syrup
200g white chocolate melted
juice and zest of two lemons
175g white chocolate chips (optional)
Melt the chocolate over a saucepan of simmering water. Then, set it aside to cool.
In a separate bowl, mix together flour, baking powder and salt.
In another bowl combine the oil, syrup milk and chocolate. Then mix in the lemon juice and zest. Add t his to the flour mixture.
Pour into a well greased and lined baking tray and bake for 30 minutes at 180 degrees.
For the sticky lemony glaze to the top the brownies:
4 ounces of icing sugar
2 tablespoons lemon juice
Sift the icing sugar into a bowl, add the lemon juice and mix well.
Leftover lemons! (Maybe six for 99p was a curse after all!)
What to do with three leftover, juicy lemons?!
For this I started with my basic shortcrust pastry recipe:
4 ounces of plain flour
2 ounces of butter- cold and cubed
a few drops of cold water
Rub the butter into the flour using your fingertips, until it resembles breadcrumbs (all the butter should have a coating of flour. Or it should like a crumble topping.)
Add a very small amount of water to bring the dough together- not too much that it’s really wet and sticky, but just enough that all the dry pieces come together to form a ball of dough. Wrap it in clingfilm and let it sit in the fridge for about 20 minutes to rest.
Take it out of the fridge and roll it out on a floured surface. Try and get it as thin as you can- crispy is the way with pastry! Place into a lined pie tin and bake it blind- (cover the pastry with greaseproof paper, and bake it with baking beans, dry rice or beans in the middle in a 200 degree oven for about 15 minutes or until the pastry is golden brown and firm. This ensures that the pastry is crisp and evenly baked before you put the filling in.)
To make the filling:
150ml double cream
125g caster sugar
3 lemons- juice and zest
Whisk all the ingredients together until smooth.
Once the pastry base has baked and cooled, pour the filling into the base and bake in a 180 degree oven for 40-45 minutes. The filling should have set but still have a very slight wobble in the middle. You don’t want it to be too runny or it will be a nightmare to cut!
I covered my tart with a strawberry coulis (I simply cooked strawberries with caster sugar until they had turned runny and sticky), which balanced out the tartness of the lemons.
Enjoy the sunshine!
(it’s just started to rain- ironic!)