Turkish Delight

While rereading The Lion, the Witch and the Wardrobe, for the millionth time, I was curious: was Turkish Delight really good enough to betray your brothers and sisters? I am rereading this book aloud to a group of kids once a week and this is one of the treats we had together.

1 1/2 cups water
3 cups granulated sugar
3 tablespoons light corn syrup
1/2 cup orange juice (I used the juice of one lemon plus enough orange juice to reach 1/2 cup)
2 tablespoons orange zest
2 tablespoons lemon zest
3 (.25 ounce) envelopes unflavored gelatin
3/4 cup cornstarch
1/2 cup water
1 tablespoon vanilla, `
confectioner’s sugar

Bring 1 1/2 cups water, sugar and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently until temperature reaches 240 degrees. Set aside and keep hot.
Stir together orange juice and zests. Sprinkle with gelatin and set aside. Dissolve cornstarch with 1/2 cup water. Stir into hot syrup. Place over medium heat and simmer until very thick.
Remove syrup from heat, stir in orange juice mixture, vanilla and nuts (if using).
Spray and generously sprinkle 9×9″ pan with powdered sugar. Pour mixture into pan. Let cool in a cool, dry place (not the fridge) until set, 3-4 hours (I just left mine overnight on the counter)
Cut and coat with powdered sugar. Smaller pieces the better.


Lemon Loaf

My younger sister Ev made this recipe yesterday. Our hand mixer was broken, so she made it all by hand. Everyone was nagging to eat it before I took pictures, so it is a more than delicious recipe!


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6 tablespoons butter
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 teaspoon baking powder
rind of one lemon, grated
1/2 cup milk
juice of one lemon
1/4 cup powdered sugar

Cream butter, sugar and eggs.
Mix together flour, baking powder and lemon rind.
Add creamed mixture to dry ingredients.
Add milk.  Stir just until moistened.
Pour batter into greased loaf pan.  Bake at 350 degrees for one hour.
Mix lemon juice and powdered sugar into a glaze.  Pour over loaf after baking.

Lemon Squares

Let’s just say these were so good that they were devoured before cooled completely.

6 tablespoons butter, softened
1/4 cup powdered sugar
1 cup plus 3 tablespoons flour
3 eggs
1 cup sugar
1/2 lemon, zested
1/4 cup lemon juice

Preheat oven to 350 degrees.
Combine butter, powdered sugar and 1 cup of flour in a food processor. Process until blended, about 10 seconds
Press into the bottom of a 9-inch square pan.
Bake for 15 minutes or until lightly browned.
Combine eggs, granulated sugar, lemon zest, lemon juice and remaining flour in food processor. Pour lemon mixture over hot crust.
Bake for 15 to 20 minutes or until firm.
Cool. Sprinkle with powdered sugar while warm.

Sweet Lemon Rolls

I made this recipe up and I loved the flavor. They’re easy to make and can be made in large hotel pans.

1 cup milk
1 1/4 cups water
2 Tablespoons yeast
1/2 cup sugar
2 cups flour
2 teaspoons salt
4 tablespoons butter, melted
2 eggs
6 cups flour
2 cups white sugar
2 cups brown sugar
Zest from 1 lemon
4 drops lemon extract
1- 1 1/2 cups butter (depending on how much filling you want)
Cream cheese frosting or buttercream or simple glaze

Mix water and milk. Heat to 110 degrees.  Put in Bosch or a bowl.
Add yeast, sugar and 2 cups flour.  Mix in Bosch or by hand.  Cover and let sponge for 35-45 minutes covered..
Add salt, butter and eggs.  Stir.
Mix in remaining flour 1/2 cup at a time until it cleans the side of the bowl.  Knead 6-8 minutes.
Let rise till doubled (apx. 45 minutes). Punch down.  Divide into thirds.

Working with one quarter at a time, roll into a 1/4 inch thick rectangle, apx 10.5 inches wide.  
Mix together filling ingredients until they form a thick paste (use pastry blender or hand mixer).  Spread one third of filling on dough, spreading right to edges.
Roll dough tightly.  Pinch seam.  Using dental floss, cut into 1 1/2 inch wide pieces.  Place, pretty side up on a greased round cake pan.  
Repeat with other two sections of dough and filling.
Cover and let rise 30 – 45 minutes. Top each roll with a slice of lemon.
Bake at 350 degrees for 20-25 minutes.
To bake in morning, complete through till ready to put in oven.  Cover with plastic wrap and place in fridge.  In the morning, let pans set at room temperature for 30 minutes.  Bake as usual.
To serve, invert onto plate and frost.  These really need milk with them.

Wilson’s Lemon Tassies

This recipe was given to us years ago by some friends. My younger sister loves making them and they have a habit of disappearing before some of us even get one. 🙂 They are soooo good!

1/2 cup butter, softened
1 3 ounces package cream cheese, softened
1 1/4 cups flour
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon lemon rind, grated
1/3 cup water
1/3 cup lemon juice
1 large egg, lightly beaten
Cool Whip
lemon zest

Beat butter and cream cheese at medium speed with mixer until creamy.
Gradually add flour, beating well.  Shape pastry into 24 1″ balls.  Press balls into miniature muffin pans coated with baking spray.
Bake at 350 degrees for 20 – 22 minutes or until golden.  Cool in pans on wire racks 10 minutes.  Remove from pans and let cool completely on wire racks.
Combine sugar, cornstarch and lemon rind in a pan.  Gradually add water and lemon juice; stir until blended.  Cook over medium heat, stirring constantly until thickened.  Boil 1 minute, stirring constantly.  Remove from heat.
Gradually stir about 1/4 of hot mixture into egg; add to remaining hot mixture, stirring constantly.  Cook over medium heat, stirring constantly, 1 minute or until thickened.  Remove from heat.  Let cool.  Cover and hill thoroughly.
Spoon filling evenly into pastry shell.  Top each with Cool Whip and lemon zest.

Lemon Cream Cheese Pie

I love lemon and cream cheese is delicious with it.  It does need to meld and firm up for about 12 hours, so make the day ahead. 🙂

1 deep dish pie shell (9 inch), blind baked
lemon filling
1 1/4 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons lemon zest
yellow food coloring
1/2 cup lemon juice
cream cheese filling
11 ounces cream cheese , softened
3/4 cup powdered sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice

For lemon filling, combine 3/4 cup sugar, cornstarch and salt. stir in water until smooth.  Bring to boil, stirring constantly.  Reduce heat; add remaining sugar.  Cook and stir for 2 minutes or until thickened and bubbly.  Remove from heat; stir in butter, lemon peel and food coloring.  Gently stir in lemon juice.  Cool to room temperature, about 1 hour.
For cream cheese, beat cream cheese and sugar in a large bowl until smooth.  Fold in whipped topping and lemon juice.  Refrigerate 1/2 cup for garnish.
Spread remaining cream cheese mixture over cooled crust; top with lemon filling.  Refrigerate overnight.
Pipe stars onto pie with remaining cream cheese filling.

Lemon Cookies

These cookies are soft in the inside and crisp around the edges and have a delightful summery lemon flavor. This is by far one of my favorite cookie recipes and I love having a few non-chocolate ones around. I tend to add more lemon zest then the recipe calls.


EditedIMG_7660 Ingredients:
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Preheat oven to 350 degrees. Lightly grease baking sheets.
Cream butter and sugars.  Add vanilla, egg, lemon zest and lemon juice.
Combine dry ingredients minus powdered sugar. Add to creamed mixture.
Roll teaspoons of dough into a ball and roll in powdered sugar.
Bake for 9-11 minutes or until golden brown on bottom. Dust with additional powdered sugar.