Boo hoo!!! I’m crying because I used the rest of my lemons on this cake. I can see more on Eileen’s tree next door. Just need to pull some pantyhose over my head tonight, drug her dog “Amanda Barks-A-Lot,” sneak on over there & help myself… That or ask her for some.
You probably have most of these ingredients:
You might not have lemon curd but can buy it pre-made at most grocery stores:
Lemon curd (click photo for recipe)
1-1/2 c all-purpose flour
2/3 c sugar
1 TBSP lemon zest
1 TBSP orange zest
1/8 tsp salt
1/2 c cold butter, cut into pieces
1/2 c butter, softened
1-1/2 c sugar, divided
3 eggs, separated
1-1/2 c flour
1/8 tsp baking soda
1/2 c plain Greek yogurt
1 TBSP lemon zest
3/4 c lemon curd
1/4 c powdered sugar
Preheat oven to 350.
Make the crumb topping first. It’s easy. Combine flour, sugar, lemon & orange zest and salt. Add butter & cut into flour mixture with a pastry cutter.
Cover & chill in refrigerator.
Now make the batter:
Beat the butter until creamy.
Then add 1-1/4 c of the sugar and beat for about 3 minutes. You want it fluffy. Add egg yolks.
The original recipe says to add them one at a time but I added them all at once because I have 2 small children who get all up in my business when I’m trying to cook.
(And here I thought I was being fancy by having them separated at ALL.)
Beat just until they’re incorporated.
In another bowl, whisk together flour & baking soda.
Just this leetle teeny tiny amount of baking soda makes a big difference!
Add about 1/3rd of it to butter mixture, then add 1/2 the yogurt,
then another 1/3rd of the flour mixture, then the rest of the yogurt and finally the last 1/3 of the flour.
Finally, stir in the zest. Be careful not to over mix this.
In another bowl – beat the egg whites at a high speed until foamy. Then add the last 1/4th cup of sugar, a little at a time, until stiff peaks form.
Fold whites into the batter. Pour batter into a greased & floured 9×9″ square pan.
Drop dollops of lemon curd on top of batter.
Swirl curd into the batter with a knife.
Sprinkle crumb mixture on top & pop into the oven for 45-50 minutes.
I definitely needed to bake mine for 50. Original recipe says stick a toothpick in to see if it comes out clean BUT it might not b/c of the curd. My curd tricked me and I baked it too long. What I recommend is gently shaking the pan – if it jiggles a lot it needs a little more time.
Garsh! I’m going crazy with the summer recipes but that’s because I wasn’t eating the healthiest last week.
I call this dish “One-armed” because I had use of only one arm whilst making most of this, what seemed a simple dish. What was my other arm doing, you ask? My other arm was both holding and struggling with/battling, and trying to keep safe a very cranky 10 month old with 4 teeth coming in all on the same day.
Hey, wouldn’t that be a fun “Top Chef” challenge?
“You have 30 minutes to make a pasta dish involving chopped vegetables with a squirming 22 lb baby in one arm. You lose if the baby burns or cuts herself!”
I think I’ll suggest it to the folks at Bravo.
Shall we get down to it? I found this recipe on Vegan Yum Yum. Don’t worry if you’re biased against vegan food – this is so yummy (or should I say Yum Yum Yummy?) and simple that everyone will like it.
First, you need these things:
This recipe makes enough for 4 people. The original recipe was for 1 serving so I adjusted the amounts.
- dry fettucini noodles (1 box)
- 1 head broccoli OR a 12 oz bag florets
- 1 c sun dried tomatoes in oil
- crushed red pepper flakes
- salt to taste
- 1/2 of a lemon
- olive oil
Get your water boiling in a pot for the pasta.
Chop your broccoli florets pretty small. The original recipe says to chop them the size of a quarter but since they aren’t in the shape of a quarter and I am spatially challenged I just cut them “SMALL.”
Slice tomatoes unless yours are already sliced as mine were. (Thanks, Trader Joe’s!) These are oily buggers so I’m glad I didn’t have to mess with them.
Oh, by the way, I barely took any pictures b/c of the one arm thing. That and my battery keeps falling out of the camera.
Throw pasta into boiling water. Should take about 10-12 minutes. Salt the water to your liking.
When pasta has about 6 minutes remaining, heat wok or skillet to medium high heat. Pour in 2 tablespoons olive oil. When oil is heated, add broccoli florets. Stir constantly to coat florets with oil. Add oil if necessary. After about 2 minutes, add tomatoes and crushed red pepper to your liking. Cook another 2 minutes, stirring.
Drain pasta & add pasta to skillet/wok. Sprinkle juice from half a lemon and combine. Taste and add more crushed pepper, fresh ground black pepper or lemon juice as desired!