Lemon Cream Cookies

One of my favorite flavors in the kitchen is Lemon.
Every single time I see a recipe that include lemon I rejoice and prepare it without a second thought.
When I found this Lemon Cream cookies recipes at Cannelle et Vanille blog, I didn't hesitate to make it.

Such a good cookies that I deeply recommended, I only change the cream filling and ever since I'm baking this cookies every week and it's become our house favorite.


Lemon Spritz Cookies

110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt

Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.

Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.

Bake at 350F for about 12 minutes or until lightly golden.

Let them cool completely and fill with the lemon buttercream.

Filling
2 tablespoons plus 1 - 1/2 teaspoons butter, cubed
1-1/2 cups confectioner's sugar
1/2 teaspoons vanilla extract
2 to 3 tablespoons heavy whipping cream
1/2 teaspon grated lemon peel

heat butter in a saucepan over medium heat until golden brown, Remover from the heat, add confectioner's sugar, vanilla and enough cream to achieve spreading consistency. add the lemon zets
Spread on the bottom of half of the cookies top with remaining cookies.

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Lemon Poppy Seed Cake

Yesterday my son ask me to bake him a cake;
something with a great smell and an even better great aftertaste..

Both of us love lemon cake and I told him about this Lemon Poppy seed cake.
He loved the idea! - so without thinking twice, I told him - go ahead, do it.

I was so proud to see my son in the kitchen mixing and pouring reading the recipe and doing everything.

When the cake finally came out the oven, after we all tasted it we could not complement him enough! -

Congratulations! - this cake is amazing- great job!

Lemon Poppy Seed Cake Recipe Adopted from Cafe Fernando

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbsp poppy seeds
• 1 stick butter
• 1 cup sugar
• 1/2 cup heavy cream
• 2 tbsp lemon zest (zest of 2 lemons)
• 4 eggs
• 1/4 cup vegetable oil
• 2 tbsp lemon juice
• 1 tsp vanilla
• 2 tbsp of your favorite jam

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 12 x 4 inch loaf pan.
2. Sift together the flour, baking powder and salt into a large bowl. Mix in poppy seeds.
3. In a mixing bowl, combine butter, sugar, heavy cream and lemon zest and beat until creamy. Beat in the eggs, one at a time, beating well after each addition. Add the vegetable oil, vanilla extract and lemon juice. Beat to incorporate. Add the flour mixture and stir with a spatula until combined. Pour batter into the prepared pan.
4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven, remove from the pan and place it on a wire rack. Brush the top of the cake with your favorite jam and let cool completely.

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Lemon Curd

At the beginning I planed to make a raspberry tart with lemon cream
Though I ended up making Lemon Curd
When I saw the picture online, I thought it was amazing, so I went out to buy the ingredients.

When I read the instructions I understood that this recipe would need to use a lemon curd and I thought it was a great opportunity for me to make lemon curd after I heard so much compliments about this it.

4 Large eggs

1 cup fresh lemon juice

11/2 Stick butter

finely shreded lemon zets from one lemon

1 1/2 cups sugar

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted.
Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
Remove from heat and put in a clean container.
Refrigerate for up to 2 weeks.

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