GLAZED LEMON WEDGES
The unique shape of these citrus-flavored treats makes for a pretty presentation.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour, or line with foil.
- In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
- Bake 17 to 23 minutes or until edges are light golden brown. Cool 10 minutes.
- In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie Wedge, Sodium 150 mg, Sugar 13 g, TransFat 0 g
CANDIED LEMON SLICES
Learn how to easily make candied lemon slices with just 3 ingredients. This simple method can be applied to any citrus fruit. Use as a gorgeous garnish for desserts or chop up and use in baking recipes!
Provided by Running to the Kitchen
Categories Dessert
Number Of Ingredients 3
Steps:
- Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
- Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
- Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
- Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
- Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GLAZED LEMON WEDGES
Another quick and easy potluck recipe that I've acquired over the years.
Provided by S I
Categories Fruit Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F. Spray the bottoms and sides of two (8 inch) round cake pans with baking spray with flour or line the pans with foil.
- 2. In a large bowl, beat the cake mix, butter, 2 T. lemon zest and the egg with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of the dough in each pan.
- 3. Bake for 18 to 22 minutes or until the edges are light golden brown. Cool for 10 minutes.
- 4. In a small bowl, mix the glaze ingredients until smooth. Spoon the glaze over the warm shortbread; spread to the edges of the pans. Cool completely, about 45 minutes. Garnish with lemon zest, if desired. Cut each shortbread into 12 wedges.
CANDIED LEMON PEEL
This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.
Provided by StevenRN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 15
Number Of Ingredients 3
Steps:
- Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
- Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
- Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g
CANDIED CITRUS PEEL
Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats
Provided by Mary Cadogan
Categories Treat
Time 2h15m
Yield Makes about 300g
Number Of Ingredients 3
Steps:
- Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
- Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
- Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
- Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
- Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
- To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.
Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein
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EASY GLAZED LEMON SCONES RECIPE - CREATIONS BY KARA
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4.6/5 (18)Total Time 37 minsCategory Bread- Muffins And SconesCalories 326 per serving
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Grate in the cold butter. (or cut it in)
- In a small bowl, whisk the milk, cream, egg, lemon juice, and zest. Add to dry mixture and stir gently just until moistened.
- Cut into 8 wedges, and place on a parchment lined or silpat lined baking sheet about 2 inches apart.
GLAZED LEMON WEDGES - UNCLE JERRY'S KITCHEN
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- Grease sides and bottoms of 2 8-inch round cake pans and dust with flour. Mix glaze and set aside.
- Beat cake mix, butter, 2 tbsp lemon zest and egg in a large bowl with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough into each pan. (Note: dough will be roughly the consistency of putty.)
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