Glazed Lemon Bites Recipes

GLUTEN FREE LEMON BITES RECIPE

Steps:

• Preheat oven to 325°F (convection) or 350° F (static). Butter (or use vegan butter) 48 mini muffin cups. I like to dip a paper towel into a butter tub and then swirl it around each muffin cup to fully coat the cups for easy release of the baked muffins. Or line with mini muffin papers. Measure and mix together the milk and lemon juice and set aside. The milk will begin to curdle while you prepare the rest of the batter. In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add the eggs, one at a time, mixing in between each egg addition. Add vanilla with last egg ingredient. Whisk together gfJules® Flour, baking powder and salt in a separate bowl. Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated. Fold lemon zest in last. Scoop batter into prepared pans with a spoon or small cookie scoop, filling only 3/4 full. If you're like me and you wind up with more batter than you have pans, it is ok to wait until the first batch is baked and then re-use the pans because each round of pans will only need to bake for 10 minutes. Bake until a toothpick in the centers comes out with only a few moist crumbs - approximately 10 minutes. The edges of the lemon bites will become lightly browned as well. Remove lemon bites to cool on a wire rack. When completely cooled, glaze following the directions below. Lemon GlazeTo make the glaze, melt butter and whisk together confectioners' sugar and lemon juice.Transfer to a wide-mouth bowl and dredge each lemon bite through the glaze (either the bottom or the top) then sprinkle with lemon zest. Put bites aside to allow time for the glaze to set before serving.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

LEMON DROP MINI CAKES

Steps:

• Spray mini muffin pans with non-stick spray; set aside.
• Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
• Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
• Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
• Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
• Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

SOFT GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
• In a large mixing bowl, beat the butter and sugar until smooth.
• Add the egg, vanilla, lemon juice and zest and beat to combine.
• Sift in the flour and add the baking soda, then fold everything together.
• Add a few drops of yellow food coloring and fold again (optional).
• Chill the cookie dough in the fridge for 1 hour.
• Take handfuls of the mixture and roll into balls (each should weigh approx. 50g/1.8oz). Place these on the baking sheets, leaving enough space between them for spreading as they bake.
• Bake for 11-13 minutes.
• Leave the cookies on the baking sheets for about 10 minutes before using a spatula to transfer them to a wire rack to cool completely.
• Make the lemon glaze by mixing together the powdered sugar and lemon juice.
• Drizzle the glaze over the top of the cooled cookies.
• Lemon cookies will keep well in an airtight container at room temperature for up to 4 days.

GLAZED LEMON BUNDT CAKE

Steps:

• In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

GLAZED LEMON BITES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray mini muffin pans with non-stick cooking spray
• 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
• 4. spoon small amount of batter into each muffin tin to fill half way up.
• 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
• 6. To make Glaze: sift powdered sugare into mixing bowl
• 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
• 8. Mix with a spoon until smooth.
• 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.