1 c Shortening 1 1/4 c Sugar 3 tb Lemon zest 6 tb Lemon juice 2 Eggs 4 c Flour 2 ts Baking powder 1/4 ts Salt 1/8 ts Nutmeg Recipe by: Gwen Campbell, Sterling, VA Combine first 4 ingredients until light and fluffy; add eggs; blend well. Combine dry ingredients; add to first mixture. Shape into 3 rolls, each about 2 inches in diameter. Chill or freeze for later baking. Preheat oven to 350~. Thaw rolls; cut into 1/4-inch-thick slices. Bake for 8-10 minutes; cool immediately on wire rack. Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95 > Submitted By DKHENRIKSEN@DELPHI.COM On THU, 22 JUN 1995 095803
How To make Lemon Pucker Ups's Videos
Tartest Lemon Bars Pucker-up! This RECIPE for lemon bars is like kissing a lemon
Prep time: 15 minutes Total time: 50 minutes Makes: 12 bars Ingredients Shortbread Crust 1 ¾ cups all-purpose flour 1 ½ sticks unsalted butter, cold and cut up ¼ cup confectioners’ sugar ½ teaspoon kosher salt Lemon Curd 1 ½ cups sugar 3 large eggs Zest and juice from 4 lemons (½ cup) ⅓ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon kosher salt Confectioners’ sugar for dusting Method Preheat oven to 350 degrees F. Butter a 9x9-inch baking dish. Set aside. Crust: in a food processor, add flour, sugar, and salt. Pulse butter in a cube at a time until mixture resembles coarse crumbs. Press crust into the baking dish and bake until firm with a touch of color, around 15 minutes. Meanwhile, in the same food processor (no need to wash), add sugar, eggs, lemon zest and juice, flour, baking powder, and salt. Puree until smooth. Pour over crust (it can be warm) and bake until firm, around 20 minutes. Remove from oven and let cool completely. Dust with confectioners’ sugar and cut into bars.
Martha Stewart's Lemon Meringue Tart Recipe + Fruit Curd Desserts | Martha Bakes S6E1 Fruit Curds
Today on Martha Bakes, learn the innovative technique for preparing brilliantly colored fruit curds for three special desserts: an irresistible pucker-worthy lemon meringue tart with a rich brown butter-cookie crust, cupcakes filled with passion fruit curd, and a raspberry curd filling for an elegant genoise fit for any celebration!
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction 00:09 Lemon Tart with Brown Butter-Cookie Crust 07:52 Passion Fruit-Filled Cupcakes 15:10 Genoise with Raspberry Curd Filling 22:58 Bonus: How to scrape a vanilla bean
Thank you for watching Martha Bakes! Classic Martha is back, as Fridays at 1 PM ET we present full and segmented original episodes of Martha Bakes, originally aired on PBS.
This episode originally aired in Season 6 Episode 1, on PBS.
Full Recipes: Passion Fruit Filled Cupcakes Genoise Raspberry Curd Filling Lemon Tart with Brown Butter Cookie Crust
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Lemon Meringue Tart Recipe + Fruit Curd Desserts | Martha Bakes S6E1 Fruit Curds
The Pucker Lemonade Co. story: When Life Gives You Lemons, Pucker Up!
Lemon Bars - Pucker up
Lemon bars recipe:
Mix together: 2.5 C flour 2/3 C powdered sugar 1.5 sticks of melted butter 1/2 tsp salt
Combine, pat into parchment lined pan and bake at 350 for 10+mins until just getting color.
Mix together: 8 whole eggs 1 C lemon juice (we added a lime too) Zest of 3 lemons 1/2 c flour
Pour over pastry, bake at 350 for 20+ minutes (remove when still a little liquidy in the middle.)
Powder sugar the top!
Soooo divine!
Lemonade: Squeezed or smashed?
When you chose lemonade, do you like it squeezed or smashed? KCCI’s Steve Karlin went to the Iowa State Fair to try both kinds. Subscribe to KCCI on YouTube now for more:
Get more Des Moines news: Like us : Follow us: Google+:
Pucker up sweetness! Non-alcoholic lemonade mimosas!