Lemon biscuit: recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you like lemon? Did you know that its aroma not only helps to concentrate and not be distracted by extraneous things, but also invigorates, improves mood. This lemon biscuit recipe is a real gourmet find. When the aroma of lemon and homemade cakes spreads throughout the house, it feels like you are in lemon heaven.

Lemon Biscuit is perfect for those who don't like sweet desserts. Nevertheless, we can safely say that such a cake will satisfy the preferences of almost everyone.

"Correct" biscuit

The classic biscuit recipe with citric acid should be known to every real culinary specialist. The basic recipe makes it possible to improvise, to create an infinite number of options for a biscuit miracle on your own.

You will need the following items:

• wheat flour - 120 grams;
• sugar - 120 grams;
• 4 eggs;
• 1 teaspoon baking powder;
• 1 tsp lemonacids.

Separating the yolks from the proteins, we begin to beat them with sugar (100 grams) until a fluffy foam is obtained. This takes an average of 3 minutes at maximum mixer speed. Beat the remaining sugar together with proteins and citric acid in a separate bowl. You can add a pinch of s alt for taste. Please note that the speed of the mixer should increase gradually. Whisk the whites to peaks. Judging by the reviews, the process can be accelerated if the proteins are pre-cooled.

Combine the whites with the yolks, gently mixing them with a spatula. Add sifted flour and baking powder to them. Introduce flour into the egg mixture in small portions, gradually, until the dough is smooth.

Pour the dough into a mold, oiled and lightly floured, evenly distributing it over the entire surface of the mold.

Bake in a preheated oven at 180 degrees for no more than 40 minutes.

Tip: do not remove the biscuit immediately after the timer beeps: let it cool in the oven. Due to the temperature difference, it may "fall".

It's even better to bake it a day in advance - it should "ripen".

Now you can divide it into 2 - 3 cakes, grease them with your favorite cream, jam or syrup. Top with powdered sugar.

Strategy

Many of us have had mishaps in the kitchen. Often this happens because we do not follow the basic recommendations in recipes: if the eggs should be at room temperature andwhipped to a dense foam, and the flour is sifted, then this is how it should be done. These rules are extremely important even for the simplest recipes. Without compliance with the requirements, proportions and sequence of actions, even scrambled eggs can turn out to be tasteless. The law of a delicious dish is the tactic of complete obedience to the recipe. This also applies to the lemon zest biscuit.

Cooking right

We offer a classic lemon biscuit recipe (step by step). Judging by the reviews, it is not difficult to cook it. The main thing is to strictly follow the instructions. It is advisable to use a tall form (preferably with a removable bottom). In this case, the finished biscuit is easier to remove from it. As a result, it turns out moist, tender and unusually fragrant. As a cream, use lemon cream or syrup, jam. Powdered sugar is often used on top. Alternatively, chopped chocolate with cinnamon.

You will need the following ingredients:

• 5 egg yolks at room temperature;
• 80ml vegetable oil;
• juice and zest of one medium lemon;
• 150g wheat flour;
• 1 and 1/3 teaspoons baking powder.

For meringue preparation:

• 5 egg whites (pre-chill);
• 150 g sugar.

A step-by-step lemon biscuit recipe, judging by user reviews, is not complicated, the pie is cooked quickly. The main thing is to follow the instructions.

1. In a medium bowl, combine egg yolks with butter, zest and lemon juice and mix well.
2. Sift flour through a sieve and mix with baking powder using a wooden spoon.
3. Combine the dry ingredients with the yolks and beat them until smooth so that there are no lumps.
4. To make the meringue, pour the whites into a bowl and whisk. First with a whisk. Then add sugar and start beating with a mixer at maximum speed for 5 minutes, until the mass becomes thick.
5. Now you should carefully mix the proteins with the dough. It is convenient to use a silicone spatula.
6. Put the mass into a baking dish. Don't forget to grease the bottom of the pan with butter.
7. Bake in the oven at 175 degrees for 35 - 45 minutes.
8. During cooking, do not open the oven, otherwise the biscuit will "settle".
9. Readiness is checked with a toothpick (pierce the cake in several places, it should be easy to remove and be dry).
10. Remove the cake pan from the oven and let it cool before removing the cake.
11. Ideally, it is better to collect it the next day. The biscuit is cut into 2 cakes (use a knife with a long blade or a strong thread). Then smeared with cream or syrup, topped with powdered sugar and a sprig of mint.

This cake is one of the best for tea drinking. He has many fans. Judging by the reviews, it turns out to be unusually tender and just melts in your mouth. It is not too sweet, with a slight sourness.

This Lemon Biscuit Recipe has a special flavor of light cream. Themgrease the finished cakes and send the dessert to the refrigerator so that it is well soaked.

Lemon cream

To give the finished biscuit a more pronounced citrus taste, we prepare the following:

2 eggs, juice of one lemon, 50 grams of oil and 30 grams of sugar, mix in a saucepan and put it on low heat. Heat, stirring constantly, until the mixture thickens. Remove from heat and let cool.

Lemon Biscuit Easy Step by Step Recipe

First you need to prepare the following products:

• orange - 1pc;
• lemon - 1 piece;
• 30g butter;
• 60g potato flour;
• 190g sugar;
• 190g wheat flour;
• eggs - 5 pcs

Biscuit dough

1. Separate the whites from the yolks.
2. Beat the yolks with sugar until fluffy.
3. In a separate bowl, beat egg whites to peaks.
4. Connect egg whites with yolks.
5. Add the pre-sifted potato and wheat flour to the egg mixture and mix gently with a whisk. Add sugar.
6. Since this is a lemon zest biscuit recipe, I need to add a little golden skin at the end for flavor. We rub gently on a grater, take quite a bit and only the yellow zest (the white layer under it will give an unpleasant bitterness).
7. Before pouring the dough into the mold, its bottom must be lined with baking paper. It is not recommended to lubricate the mold with oil. We distribute the doughevenly over the entire surface of the form and send to the oven.
8. Bake the cake for half an hour at 175 degrees.
9. The finished biscuit after it cools down, divide into 3 cakes.
10. Soak each of them with freshly squeezed orange and lemon juice, then brush with lemon cream.
11. Put in the refrigerator for a couple of hours to soak.

Biscuit decoration

This is a pretty simple lemon biscuit recipe. Before serving, you can decorate it on top with powdered sugar or use another method.

Cook:

• 1 teaspoon powdered sugar;
• 2 gelatin sheets;
• 200ml medium cream.

Pour the cream into a bowl and add 1 teaspoon of powdered sugar. Beat with a mixer at maximum speed.

Dissolve gelatin in cold water, add 1 tablespoon of whipped cream. Mix everything gently, heat a little over low heat. Stir continuously so that there are no lumps. Remove from heat and let cool.

Then mix the gelatin mass with whipped cream and beat thoroughly with a whisk.

Refrigerate the whipped cream for about 10 minutes to thicken the frosting a little. Then cover the top of the lemon biscuit with it. If desired, you can put orange slices on top.

Cooking is a flight of fancy

Don't be afraid to experiment in the kitchen. For example, a multicooker has become a popular device for many. Surprisingly, it cancook whatever your heart desires. The same biscuit, for example.

The lemon biscuit recipe in the slow cooker is not too different from the classic one cooked in the oven.

1. Prepare the dough as directed in one of the recipes.
2. Pour into the multicooker bowl, close the lid.
3. Select "Baking" mode.
4. Set the timer to 60 minutes.
5. Soon you can enjoy an incredibly delicious and fragrant lemon biscuit.