Luscious Lemon Bars

Ingredients

2 1/4 cups general-purpose flour, divided 

1/2 cup granulated sugar

1 cup cold butter, remove items 

4 massive eggs 

2 cups sugar 

1 teaspoon lemon rind

1/3 cup contemporary juice

1/2 teaspoon leaven

Powdered sugar

Preparation

1. heat kitchen appliance to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy aluminium foil or parchment paper, permitting a pair of to three inches to increase over sides; gently grease foil.

2. Stir along a pair of cups flour and 1/2 cup granulated sugar. Cut in butter employing a pastry liquidizer or fork till breakable. Press mixture onto bottom of ready pan.

3. Bake at 350° for twenty to twenty five minutes or till gently brunet .

4. Meanwhile, whisk eggs during a massive bowl till smooth; whisk in sugar, lemon zest, and juice. Stir along leaven and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

5. Bake at 350° for twenty five minutes or till filling is ready. Let cool in pan on a wire rack half-hour. carry from pan, victimization foil sides as handles. Cool fully on a wire rack (about thirty minutes). take away foil, and remove bars; sprinkle with granulated sugar.

Note:

To make ahead, prepare as directed. cowl tightly, and freeze up to one month.

Triple ginger cheesecake

Ingredients

200g ginger biscuits

100g unseasoned butter

400g full-fat soft cheese

50g powdered sugar

juice ½ lemon

1 tsp ground ginger

100g Greek dairy product

50g crystallized ginger, chopped

roasted rhubarb or alternative seasonal fruit, for the topping

Method

Whizz along the biscuits or crush in an exceedingly sealed bag till you get fine crumbs. Gently soften the butter, then combine into the crumbs. Press equally into a 20cm loosebottomed spherical cake tin. Chill within the icebox whereas you create the filling.

Put the remaining ingredients into a kitchen appliance and whizz till swish. contact the bottom, then swish the highest with a knife. Leave within the icebox nightlong to line. take away the cake from the tin and high with cooked rhubarb (recipe, below) or your selection of fruit.

Ambrosia Coconut Cake

Ingredients

1 cup butter, softened 

2 cups sugar

4 massive eggs, separated 

3 cups general flour

1 tablespoon leavening

1/2 cup milk 

1/2 cup coconut milk

1 teaspoon seasoning

1/4 teaspoon coconut extract

1/8 teaspoon seasoner

Vanilla Buttercream

Ambrosia Filling

Garnishes: sugary flaked coconut, fresh mint, maraschino cherries, orange slices

Preparation

1. heat up kitchen appliance to 350°. Beat butter at medium speed with a industrial electrical stand mixer till fluffy; bit by bit add sugar, beating well. Add egg yolks, one at a time, beating simply till blending once every addition.

2. mix flour and baking powder; stir along milk and coconut milk. Add flour mixture to butter mixture alternately with milk mixture, starting and ending with flour. Beat at low speed till blending once every addition. Stir in extracts.

3. Beat egg whites and salt at high speed till stiff peaks kind. Stir concerning common fraction egg whites into batter; fold in remaining egg whites. Spoon batter into three lubricated and floured 9-inch spherical cake pans.

4. Bake at 350° for eighteen to twenty two minutes or till a wood choose inserted in center comes out clean. Cool in pans on wire racks ten minutes; take away from pans to wire racks, and funky utterly.

5. Place one cake layer on a serving platter. Spoon 1/3 cup Vanilla Buttercream into a zip-top bag. Snip one corner of bag to form alittle hole. Pipe a hoop of topping around cake layer simply within the highest edge. prime with half Ambrosia Filling, and unfold to fringe of ring. prime with a second cake layer. Repeat procedure with topping and filling. prime with remaining cake layer, and unfold topping on prime and sides of cake.