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Tag Archives: lemon

Lemon Monkey Bread

8 May

If you like lemons and lemony creations, you will love this one.  We are overt lemon enthusiasts around here.  My all-time favorite lemony dessert are these best-ever, most lemony lemon bars.  I could eat the entire pan.  One of my favorite savory lemon dishes is a  fabulous lemony pesto.

Now, let’s talk breakfast.  Introducing my new favorite citrus breakfast piece.  Hello, Lemon Monkey Bread.

Lemon Monkey bread

If you take a peek around our blog, you’ll find that we adore great breakfast/brunch concoctions.  Savory or sweet, gotta be simple, and must be deemed unquestionably delish!  This lemon monkey bread fits the bill.

Lemon Monkey Bread 2

I really, really like that this lemon monkey bread doesn’t rely on pudding mixes or food coloring.  The lemony glaze is the star of this monkey bread, plus plenty of fresh lemon juice and zest.

Lemon Monkey Bread 3

The result is an unbelievably light and airy texture with a refreshingly lemony taste.  The slightly crunchy topping offsets the tender bite underneath, with just the right amount of sweetness.

Lemon Monkey Bread 4

Because I’m the polar opposite of a morning-person, I made this lemon monkey bread the night before, minus the drizzle.  I let it cool, wrapped it up, and waited until morning to drizzle ‘n devour.  An absolute keeper.

Enjoy!

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LEMON MONKEY BREAD (makes 12 rolls)

INGREDIENTS

12 Rhodes frozen white dinner rolls or Rhodes Texas rolls (not warm ‘n serve variety)
zest of one large lemon
1/2 cup white sugar
3 TB salted butter, melted
butter for greasing

For the glaze:
1 cup powdered sugar
2-3 TB fresh lemon juice (slightly more or less, depending on desired consistency)

DIRECTIONS

Thaw frozen dinner rolls just until no longer frozen but still cold (not yet risen).  Butter a 9×13 baking pan or two round cake pans.  Cut rolls in half and arrange in pan cut-side down, 1/2 inch apart.  Drizzle with melted butter, evenly over rolls.

Mix lemon zest and sugar together in a bowl.  Sprinkle a third of the zest/sugar mixture evenly over the rolls.  Cover and let rise until rolls are doubled in size, approx. 1 hour, depending on your room temp.  (I covered my baking pan with an equal-sized baking pan in lieu of cling wrap, to give room for rolls to rise upward.)

Preheat oven to 350F, with rack on lower middle.

Carefully sprinkle remaining zest/sugar mixture evenly over the rolls.  Bake 16-18 minutes or just until golden.  (If it is the night before, let baked rolls cool completely.  Cover and let sit at room temp until ready to reheat.)

Combine glaze ingredients and drizzle over warm rolls.  Serve while still warm.

Source:  Chew Out Loud, adapted from mybakerlady

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Lemony Lemon Bars

19 Mar

Spring officially debuts on March 20, like right now.  If you’re living it up in a warm climate, you’re feelin’ the spring.  If you live where the snow is still knee-deep, well… we can surely pretend, right?  It stretches the imagination when I walk into a Target store and see the beach shorts and flip flops front and center.  Because just beyond the doors is a snow storm.  I’m all for letting the imagination fly.

Luscious Lemon Bars

Even though winter is citrus time in much of the country, fresh lemons seem to scream spring.  The pretty bright yellow just makes you happy.  These super lemony lemon bars are like spring’s mascot.  If it doesn’t feel springy, at least it will taste like it!

Luscious Lemon Bars 3

Both Hubby’s parents and my parents live in sunny So. Cal., and they are blessed with all sorts of lush fruit trees thriving in their backyard.  Whenever I get my hands on a bunch of fresh lemons, I think of my father in law’s lemon tree on steroids.  It produces lemons that resemble little grapefruits.  Wish I had a picture of those for you.

Luscious Lemon Bars 2

These lemon bars are ultra lemony.  Superbly lemonish.  The juice of three big lemons plus lotsa zest creates an amazingly tangy + sweet filling that is a burst of happiness in your mouth.  The smooth lemon filling rests atop a tender yet crisp butter crust that is a taste of perfection.  My family adores lemon bars.  My kids beg me not to give them all away when I make them.  Hubby used to buy them from a gourmet pastry shop for me when we were dating.  These are by far the most perfect lemon bars we’ve inhaled, and we think you’ll love ’em too.

Enjoy a little flavor of spring, wherever you happen to be!

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RECIPE (one 9×13 pan)

INGREDIENTS

For the Crust:
1 3/4 cups all purpose flour
2/3 cup powdered sugar
1/4 cup cornstarch
1/4 tsp salt
12 TB regular butter, chilled and cut into 1 inch pieces

For the Filling:
4 large eggs, lightly beaten
1 cup white sugar
3 TB all purpose flour
Juice of 3 large lemons (2/3 cup)
Zest of 2 lemons
1/3 cup whole milk
1/8 tsp table salt

DIRECTIONS

For the Crust:  Preheat oven to 350F with oven rack at middle position.  Press a long piece of foil into 13×9 baking dish, so that the ends hang over the dish (helps with removal of bars.)  Grease the foil and set aside.

Blend flour, powdered sugar, cornstarch, and salt in food processor until fully combined, about 15 seconds.  Add butter and process to blend, about 10 seconds.  Then pulse until the mixture looks pale yellow, resembling a coarse meal.  (If you’re doing it by hand, mix the dry ingredients together in large bowl.  Freeze butter and grate it on large holes of a grater, into the bowl and toss pieces to coat with flour mixture.  Rub the bits with fingers until flour turns pale yellow and resembles coarse meal.)  Sprinkle crust mixture into prepared pan and firmly press into an even layer over bottom of pan.  Place pan in freezer for 10 minutes.  Then bake about 20 minutes or until golden brown.

For the Filling:  Whisk eggs, sugar, and flour in large bowl.  Stir in lemon zest, lemon juice, milk, and salt to incorporate.  Reduce oven temp to 325F.  Stir filling mixture well, and pour into warm crust.  Bake until filling feels firm upon a very light touch, 20-25 minutes.  Transfer to wire rack and cool completely to room temp.  Tightly cover and  chill in fridge before serving.  Once chilled, remove entire dessert with foil sling, and cut into squares.

Dust with powdered sugar upon serving, if desired.  Bars will keep well in fridge, covered.

Source:  Chew Out Loud, adapted from Cook’s Illustrated Cookbook

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