Type what you have

Ingredients

• ✓ lemon zest
• coconut
• white sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Ingredients

• ✓ lemon zest
• almond
• egg white
• confectioners' sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

• ✓ lemon zest
• egg
• confectioners' sugar
• cake flour
• baking powder
• anise oil

Instructions

1. 1 In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
2. 2 On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

By judy

Ingredients

• ✓ lemon zest
• heavy cream
• confectioners' sugar
• almond extract
• sour cream
• blackberry
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ lemon zest
• almond
• cinnamon
• egg white
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ lemon zest
• confectioners sugar
• egg
• water
• anise seed
• all purpose flour
• baking powder

Instructions

1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Ingredients

• ✓ lemon zest
• egg yolk
• sugar
• all-purpose flour
• salt
• skim milk
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Ingredients

• ✓ lemon zest
• heavy cream
• white sugar
• white wine
• lemon juice
• nutmeg
• lemon
• mint

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ lemon zest
• potato
• almond
• white sugar
• pine nut
• egg yolk
• cornstarch
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Ingredients

• ✓ lemon zest
• egg
• butter
• white sugar
• all-purpose flour
• baking powder
• plum

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Separate eggs into whites and yolks. Beat egg whites until stiff peaks form; set aside.
3. 3 Beat butter and sugar together in a large bowl until light and fluffy. Beat in egg yolks and lemon zest.
4. 4 Stir flour and baking powder together, then blend into butter mixture. Gently fold in egg whites. Spread cake batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange plums, skin-side down, in a nice pattern over the batter.
5. 5 Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

By Carol

Ingredients

• ✓ lemon zest
• egg white
• marzipan
• confectioners' sugar
• coconut
• rum
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

• ✓ lemon zest
• all-purpose flour
• baking powder
• butter
• white sugar
• vanilla extract
• milk

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
2. 2 Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
3. 3 Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.

By hanneke hartkoorn

Ingredients

• ✓ lemon zest
• egg
• sugar
• butter
• salt
• all purpose flour
• egg yolk
• sprinkle

Instructions

1. 1 Whisk eggs in a large bowl. Add sugar and beat until mixture is thick and pale, about 10 minutes. Mix in melted butter and salt. Gradually fold in flour and lemon zest. Cover and refrigerate for at least one hour, preferably, overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. 3 On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. 4 Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

By Cindy Krafft

Ingredients

• ✓ lemon zest
• farmer cheese
• cream cheese
• butter
• egg yolk
• white sugar
• vanilla extract
• lemon juice
• orange zest

Instructions

1. 1 Combine farmer's cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until smooth.
2. 2 Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. Spoon paska mixture into the cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. Chill until firm, 8 to 24 hours.
3. 3 Remove the weighted plate and unfold the cheesecloth ends. Use the cheesecloth ends to lift the paska out. Invert onto a plate and peel away the cheesecloth.

By Tania Mychajlyshyn- D'Avignon

Ingredients

• ✓ lemon zest
• sugar
• butter
• egg
• all-purpose flour
• almond
• cinnamon
• clove
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
2. 2 Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.
3. 3 Stir flour, ground almonds, cinnamon, and cloves together in a separate bowl. Gradually stir dry ingredients into wet ingredients. Dough will be stiff and may need to be kneaded by hand in order to come together.
4. 4 Divide dough in half. Press one half into the bottom of the prepared pan. Place remaining half onto a lightly floured surface and roll it with your hands into a long, 1/2-inch diameter rope.
5. 5 Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.
6. 6 Bake in the preheated oven until top crust is golden, about 40 minutes.
7. 7 Remove from the oven and set the pan on a wire rack to cool before cutting into 1x2-inch bars.

By k anderson

Ingredients

• ✓ lemon zest
• all-purpose flour
• white sugar
• salt
• egg yolk
• butter
• applesauce
• cinnamon
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x9-inch baking pan.
3. 3 Mix flour, sugar, and salt together in a bowl.
4. 4 Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
5. 5 Mix applesauce, cinnamon, and cloves together in a small bowl.
6. 6 Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
7. 7 Bake in the preheated oven until cake is browned, 40 to 45 minutes.

By DOMINIAKS

Ingredients

• ✓ lemon zest
• butter
• butter
• confectioners' sugar
• white sugar
• vanilla extract
• polenta
• all-purpose flour
• lemon juice

Instructions

1. 1 Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
2. 2 Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
3. 3 Refrigerate dough logs until firm, about 1 hour.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
5. 5 Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
6. 6 Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

By SummersMummy

Ingredients

• ✓ lemon zest
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• white sugar
• cornstarch
• red currant

Instructions

1. 1 Make the dough: Sift flour and baking powder into a medium bowl. Mix in butter, sugar, egg yolks, and lemon zest until a dough forms. Cover and let rest in a cool place for 30 minutes. Set egg whites aside for the filling.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of a 10-inch springform pan.
3. 3 Roll dough into a 10-inch circle; place into the prepared springform pan.
4. 4 Bake in the preheated oven until golden, about 25 minutes.
5. 5 Meanwhile, make the filling: Beat reserved egg whites in a glass, metal, or ceramic bowl until stiff. Gradually mix in sugar and cornstarch, then beat for 5 minutes. Fold in currants, then pour over crust in the springform pan.
6. 6 Return to the oven and bake until top is lightly browned, about 10 minutes. Cool to room temperature before serving.

By Patti-Bigtime

Ingredients

• ✓ lemon zest
• butter
• sugar
• vanilla sugar
• sugar
• salt
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.
2. 2 Mix grated lemon rind with 1 tablespoon sugar.
3. 3 Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.
4. 4 Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.
5. 5 Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

By Hanneke Hartkoorn

Ingredients

• ✓ lemon zest
• butter
• quince
• all-purpose flour
• sugar
• salt
• dark beer
• vanilla extract
• coconut oil
• demerara sugar

Instructions

1. 1 Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
2. 2 Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
3. 3 Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.

By THELASTBARON

Ingredients

• ✓ lemon zest
• egg white
• white sugar
• almond meal
• cinnamon
• vanilla extract
• butter
• confectioners' sugar
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
2. 2 Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
3. 3 Preheat an oven to 320 degrees F (160 degrees C).
4. 4 Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
5. 5 Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6. 6 To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.

By Herring

Ingredients

• ✓ lemon zest
• all-purpose flour
• butter
• cream cheese
• apricot jam
• white sugar
• almond
• egg
• almond
• confectioners' sugar

Instructions

1. 1 To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
2. 2 To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
3. 3 To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
4. 4 Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.

By Bonnie Fedunec

Ingredients

• ✓ lemon zest
• egg
• white sugar
• lemon juice
• carrot
• almond
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
2. 2 Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
3. 3 Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
4. 4 Bake at 360 degrees F (180 degrees C) for 45 minutes.
5. 5 This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

By CORWYNN DARKHOLME

Ingredients

• ✓ lemon zest
• pie crust
• all-purpose flour
• almond
• baking powder
• strawberry jam
• egg
• butter
• sugar
• almond
• confectioners sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.
2. 2 Line the bottom and sides of prepared pie plate with pastry; trim any excess pastry if needed.
3. 3 To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.
4. 4 Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.
5. 5 Spread raspberry jam evenly over bottom of pastry shell to form a layer.
6. 6 Spread frangipane evenly on top. Scatter sliced almonds on top if using.
7. 7 Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.
8. 8 Sprinkle with confectioners' sugar just before serving.

By Trishie

Ingredients

• ✓ lemon zest
• butter
• confectioners sugar
• egg
• egg yolk
• vanilla sugar
• raisin
• egg white
• white sugar
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
2. 2 Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
3. 3 Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

By Lena

Ingredients

• ✓ lemon zest
• raisin
• whiskey
• butter
• brown sugar
• egg yolk
• egg white
• all-purpose flour
• salt
• clove
• baking powder
• confectioners sugar
• lemon

Instructions

1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

Ingredients

• ✓ lemon zest
• pie crust
• raspberry jam
• butter
• white sugar
• white sugar
• egg
• lemon juice
• almond extract
• almond
• almond
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
2. 2 Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
3. 3 Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
4. 4 Spread raspberry jam evenly over the cooled pastry.
5. 5 Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
6. 6 Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

By cookingismylife

Ingredients

• ✓ lemon zest
• margarine
• brown sugar
• egg
• self-rising flour
• golden raisin
• currant
• candied cherry
• candied mixed fruit peel
• mixed spice
• almond paste
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
5. 5 Set the oven's broiler to high.
6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Ingredients

• ✓ lemon zest
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• allspice
• clove
• brown sugar
• butter
• brandy
• egg
• vanilla extract
• mixed fruit
• raisin
• nut

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Whisk flour, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
3. 3 Beat sugar, eggs, lemon zest, vanilla, brandy, and melted butter together in a separate bowl until well blended.
4. 4 Stir butter mixture into flour mixture until combined, then fold in dried fruit, raisins, and nuts.
5. 5 Transfer cake batter into prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 45 minutes to 2 hours.
7. 7 Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

By Roxy

Ingredients

• ✓ lemon zest
• apple
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• allspice
• pie crust
• butter
• aluminum foil
• all-purpose flour
• rolled oat
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Make the apple pie: Place apple slices in a large bowl. Mix white sugar, flour, cinnamon, nutmeg, and allspice together in a separate bowl until combined; sprinkle over apples and toss until evenly coated.
3. 3 Remove pie shell from freezer; pour apple mixture into pie shell and dot with butter. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
4. 4 Bake pie in the preheated oven for 10 minutes.
5. 5 Meanwhile, make the streusel topping: Mix flour, oats, brown sugar, lemon zest, and cinnamon in a medium bowl until combined. Cut in butter until mixture is crumbly. Remove pie from oven and sprinkle streusel on top.
6. 6 Reduce heat to 375 degrees F (190 degrees C). Return pie to oven and bake until streusel is browned and apples are tender, 30 to 35 minutes more. Cover loosely with aluminum foil to prevent excess browning.

By Ginny