How To make Frosted Lemon Treats
1/2 c Margarine or butter;
-softened 1/4 c Sugar
3 tb Milk
1 ts Grated lemon peel
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
Lemon frosting Lemon frosting 3 tb Margarine or
Butter; softened 3/4 c Powdered sugar
1 ts Lemon juice
Recipe by: Betty Crocker's Microwave 1. Grease bottom only of square dish, 10 X 6 X 1/2 inch. Mix margarine,
sugar, milk, lemon peel and egg in medium bowl. Stir in flour, baking powder and salt. Spread evenly in dish. 2. Microwave uncovered on high 3 to 4 minutes, rotating dish 1/2 turn
after 2 minutes, until no longer doughy; cool. Frost with Lemon Frosting. Cut into about 2 X 1-1/2-inch bars. 18 BARS; 130 CALORIES PER BAR. LEMON FROSTING Beat all ingredients until smooth. -----
How To make Frosted Lemon Treats's Videos
Glazed Lemon Loaf
Glazed lemon loaf is what you make when you're after something not too sweet with bright lemon tang that's fuss-free to make. It's a quick bread, which means no yeast and easy to make. Excellent shelf life of 5 days!
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Lemon Blondies! Recipe tutorial #Shorts
How to make a Lemon Blondies aka Lemonies!
Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon blondie tray bake also known as 'Lemonies'! I love a lemon flavoured slice. It's so fresh and tangy. If you love lemon drizzle cake you need to try this!
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#shorts #tutorial #recipe #blondie #baking
Keto Frosted Lemon Sugar Cookies
Delicious sugar-free Lemon Sugar Cookies with a tangy lemon frosting. From The Ultimate Guide to Keto Baking!
Easy Lemon-Glazed Sheet Cake Recipe | Frosted
A delicate cake that has a double dose of tangy brightness thanks to a zest-filled batter and a silky citrus glaze. The candied lemon-zest topping adds a fun design element and doubles down on all that lemony flavor.
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How To Make Candied Lemon Slices- Rosie's Dessert Spot
OUR CAKE DECORATING COURSES:
In this cake decorating tutorial, I demonstrate how to create candied lemon slices. Follow this method for most candied fruit types.
RECIPE:
1.5 cups water
1.5 cups sugar
3 to 4 drops yellow gel food colouring
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
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CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
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I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
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This Lemon Frosting Isn't Like Others
This lemon frosting gets its bright, fruity flavor from real lemon curd! It’s got a silky smooth texture and pipes beautifully, making it the perfect choice for topping both cakes and cupcakes. Recipe includes a how-to video!
Recipe:
Ingredients
For Lemon Curd
2 large egg yolks
⅓ cup lemon juice, fresh-squeezed preferred (80ml)
2 Tablespoons granulated sugar
¼ teaspoon table salt
4 Tablespoons unsalted butter, cut into pieces (56g)
For Frosting
1 cup unsalted butter, softened (226g)
3 cups powdered sugar (375g)
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Instructions
00:00 Introduction
00:32 In a small saucepan, whisk together egg yolks, lemon juice, sugar, and salt.
01:30 Add butter and cook over medium-low heat, whisking constantly until mixture is thickened (the whisk should leave trails through the curd and it should be able to coat the back of a spoon, see video or photos in post for visual if desired).
02:23 Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (you can transfer to the refrigerator to cool faster).
02:57 Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.
03:33 Drizzle in cooled lemon curd and stir until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Note: if frosting is too thin you can add additional powdered sugar, up to 1 cup/125g.
04:03 Spread or pipe over cake or cupcakes.
Notes
Storing/Making in Advance
The lemon curd can be made up to a day in advance, simply store in the refrigerator in an airtight container until ready to use (you do not need to return to room temperature before using).
The assembled frosting may be prepared and stored in an airtight container in the refrigerator for 2-3 days before using, you will need to let the frosting return to near room temperature and stir until smooth before using.
Once used to decorate a cake/cupcake, the frosting may sit at room temperature for several hours but for best results I recommend refrigerating.
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