Biscuit with lemon zest. Lemon biscuit: recipe, cooking features and reviews

Delicate, soft lemon biscuit with a delicious sour-sweet crust that melts in your mouth, soaked in syrup and airy like a feather! Great idea for tea, right?

And look how a slice of lemon biscuit glows in the sun - a warm glow, like a sunny citrus ripening in the southern regions. Take a look and you will warm up, and what could be better on a cool day!

Baking such a miracle is very easy. The basic recipe for a biscuit is an Italian biscuit on starch Torta Margherita, in which we add a little lemon zest, and then soak it in syrup, like a lemon-poppy seed cake.

Ingredients:

On the form 22-24 cm -
For the biscuit:

4 large eggs;
150 g sugar (3/4 cup with a volume of 200 g);
100 g each of flour and starch (in a glass 130 g, that is, we take about ¾ each, but it is better to measure with a measuring cup);
1 tablespoon baking powder (10 g);
80 g butter;
1 tablespoon lemon zest.

For lemon syrup:

Lemon juice (about 50 ml);
The same amount of sugar (50 g, about 3 tablespoons with a small slide).

How to bake:

We take the eggs out of the refrigerator in advance to warm up to room temperature. Although it is believed that for a biscuit it is better to beat them chilled, but this is not entirely true. Cold eggs beat faster, but when warmed to room temperature, they turn out more fluffy, and the foam keeps its shape better. This phenomenon is explained by the laws of physics. In heat, molecular bonds are more elastic than in cold. Remember from the course of physics that when heated, the body expands? So the bonds between the molecules of egg whites become more extensible, respectively, more air is placed between them (although whipping takes a little more time), and the foam turns out to be more lush and stable.

Wash the lemon thoroughly - it is advisable to rub it with the hard side of a sponge or brush to wash off the wax coating that is applied to citrus fruits for better preservation when delivered from warm countries - and steam with boiling water for 5-10 minutes to remove the bitter taste of the zest.

Melt the butter and let it cool down to room temperature.

Grease the form with soft butter and evenly sprinkle with a thin layer of flour.

It's time to turn on the oven to warm up to 180C.

Combine eggs and sugar in a bowl. In this recipe, you do not need to separate the yolks and whites.

And beat at low speed with a mixer for 4-5 minutes, until a lush light foam and an increase in volume by 2-3 times.

In the whipped mass, sift the flour mixed with starch and baking powder. Sifting is a must: during this, the dry components of the dough are not only cleared of lumps, but also become airier, which is required for a fluffy biscuit.

Gently mix the dry ingredients into the beaten eggs with a spoon or spatula - in a circle in one direction, from the edges to the center.

Add lemon zest, grated on a special or regular grater.

Pour in the melted butter from the edge and gently fold into the dough.

Pour the dough into the mold - you can see how lazily the properly prepared biscuit dough spreads with a wide ribbon.

We put the form in the middle of the oven and bake for an average of half an hour, plus or minus 5 minutes. The biscuit will be ready when it rises well, the top becomes rosy, and the middle is baked - we check with a wooden skewer.

If the top is already golden brown, and inside the biscuit is still damp - you can see how the middle is shaking, like jelly, with a slight rocking of the form, - cover the form with a sheet of foil and slightly reduce the heat, let it bake. And at the bottom of the oven, you can place a container of water so that the biscuit does not burn from below.

After turning off the oven, let the biscuit stand in it for 5-7 minutes with the door closed so that it does not settle from a sudden change in temperature. Meanwhile, cook the lemon syrup.

Lemon impregnation for biscuit:

Squeeze out the lemon juice - I got about 50 ml. Pour into an enameled saucepan (or stainless steel, most importantly - not aluminum, so that the juice does not enter into an oxidation reaction). And pour sugar there - the same amount as the juice turned out. We heat, stirring, over a small fire, bringing to the dissolution of sugar grains and boiling. Take the syrup off the heat.

We take out the finished biscuit and pierce it with a skewer 100 times. Or more, so that it is better soaked.

And right in the form pour hot syrup from a spoon, trying to distribute the impregnation evenly. Let cool in the form.

Cooling down, the biscuit will be covered with the most delicate lemon-sugar crust. It is very tasty, however, there is one drawback - the biscuit is difficult to cut, this thinnest ruddy top sticks to the knife. And if you hurry a little and remove the impregnation from the fire before the sugars completely melt, then the crust on the biscuit will turn out thin and slightly crispy, with tiny sugar grains.

Put the biscuit on a dish.

And carefully, since the cake is very delicate, cut off a piece.

What a beautiful lemon biscuit!

And delicious, try it! Lemon lovers will love this cake. And, of course, make him a cup of tea with lemon!

I used to be terrified of making biscuits. To be honest, I just never tried it, believing that lush, evenly risen pies based on biscuit dough are the lot of experienced chefs. Oh, how wrong I was!

In fact, there is nothing difficult in preparing biscuit dough. You need to beat the eggs properly and add the right amount of flour and sugar. In the biscuit recipe, which I consider the most successful, this ratio is close to 1: 1: 1, that is, 1 tbsp. l. sugar and 1 tbsp. l. flour (here + 1 tablespoon of flour, including lemon juice). The biscuit is softer if part of the flour is replaced with starch. Well, the rest of the tricks are below, the lemon biscuit recipe with step-by-step photos will tell you the right action.

Ingredients

egg 3 pcs.
sugar 3 tbsp. l.
lemon 1 pc.
flour 3 tbsp. l.
corn starch 1 tbsp. l.
pinch of salt

How to make lemon biscuit

I prepare everything you need.
I cut the lemon into pieces and squeeze out all the juice. Make sure you don't get any bones in it.
I separate the eggs into yolks and whites.
I do proteins first. I add salt and start beating. As soon as the foam appears, slowly add sugar in a thin stream, without stopping the mixer.
I continue until I get the consistency of "hard peaks". I add one yolk and beat for a minute.
I do the same with the rest. The result is a soft cream-colored airy mass. However, the color depends on the eggs. I add lemon juice.
I mix already with a spoon or spatula, acting carefully. Then I pour in the sifted flour with starch.
I knead, trying to leave as much air as possible in the dough, because baking powder or soda are not used when baking a biscuit.
I cut out parchment according to the size of the bottom of the form (I have 28x28 cm), lay it and grease it with any fat, not forgetting about the sides. Distribute the dough evenly.
I put it in a preheated oven and bake at 180 degrees. 20 minutes, while not opening the door for at least the first 15 minutes. The surface of the finished cake should spring back when pressed with a finger.
I take it out of the mold, remove the paper and cool on a wire rack. Next, I use a lemon biscuit either for making a cake or pastries, or I serve it as a pie for tea or coffee.

On a note:

adjust the baking time depending on the size of the mold and the thickness of the dough layer;
you only need to line the bottom of the mold with parchment, and grease both the baking paper and the sides, so the dough will evenly rise along the walls during baking;
For a richer lemon flavor, you can also add lemon zest.

Oven lemon biscuit recipe. The composition of the biscuit includes chopped lemon, eggs and a little flour. The lemon biscuit turns out to be airy, lush, stable and does not lose its shape when cooling. The rich taste and aroma of lemon pleasantly refreshes and gives a good charge of vivacity and positive. And if you divide the biscuit into cakes and smear with cream, then you get a light cake.

Required Ingredients:

1 lemon (about 110 g);

180 g of sugar;

A pinch of salt;

1 teaspoon of soda;

180 g flour;

3 - 4 tbsp. tablespoons of vegetable oil.

How to cook:

Rinse the lemon and pat dry with a towel. Cut the lemon into small pieces and remove all seeds. Now the lemon needs to be crushed, preferably to the state of gruel. You can skip the lemon through a meat grinder or grind it in a mixer.

Divide eggs into whites and yolks.

Put the whites in the refrigerator. Mix the yolks with 100 g of sugar and beat with a mixer into a homogeneous mass. Continue beating until the sugar is completely dissolved and the mixture turns white.

Add lemon gruel, vegetable oil, a pinch of salt and soda to the yolks.

Since there is a lemon in our test, there is no need to extinguish the soda. Stir the mass with a spoon, now the reaction of the interaction of soda and citric acid should begin and the dough will begin to bubble actively.

In this airy dough, start adding the sifted flour in small portions. The dough has noticeably decreased in volume and become more dense.

Beat the chilled egg whites with the remaining sugar until stiff peaks form. Sugar must be completely dissolved, and the mass must become very dense.

In small portions, fold the beaten egg whites into the dough.

Stir the dough gently with a spatula until smooth.

Preheat the oven to 180 degrees.

Cut out a circle of parchment paper the size of your mold and lay on the bottom. If you have good quality parchment, you can not oil it. Wrap the outside completely with foil. Put the dough into the form.

Cover the top tightly with foil and place in the preheated oven for 35 minutes. Then, without opening the door, reduce the heat to 150 degrees and bake the biscuit for another 10 minutes.

After the time has elapsed, open the door and leave the biscuit to cool for a few minutes.

Open the finished biscuit, remove from the mold and remove the parchment.

As you can see the lemon biscuit has risen well and holds its shape well. Before cutting, the biscuit must be kept at room temperature for at least 4 hours. Moisture should be evenly distributed, and baking should become denser.

Decorate the lemon cake with powdered sugar and serve with milk or hot tea.

Angel Biscuit, also known as Angel Food, is very popular in America. This pastry is prepared on whipped proteins (without the use of yolks at all), due to which it turns out to be snow-white in the context. The classic addition is lemon cream, although often the protein biscuit is baked in the form of a cake and, when served, is simply supplemented with whipped cream or berry jam.

The presented recipe will turn out to be very useful if, after preparing the custard on the yolks, or, for example, the sauce for, unused proteins remain and they will have to be attached somewhere (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angelic biscuit is no more difficult than usual, it turns out very soft, tender and tasty.

Ingredients:

For test:

whites of 7 eggs;
salt - a pinch;
flour - 70 g;
baking powder dough - 1 teaspoon without a slide;
sugar - 140 g;
vanilla sugar - 10 g;
lemon zest - 1 tbsp. spoon.

For impregnation:

water - 30 ml;
sugar - 1 teaspoon.

For cream:

lemon juice - 90 ml;
butter - 150 g;
eggs - 3 pcs.;
lemon zest - 1 tbsp. spoon;
sugar - 150 g.

Angel biscuit recipe with photo step by step

Place the whites separated from the yolks in a clean and dry large bowl. For the recipe, it is not at all necessary to use the freshest proteins, on the contrary, it is better to use “aged”, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.
Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
Continuing to work with the mixer and gradually increasing the pace of revolutions, pour a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by rubbing on a fine grater (remove only a thin yellow layer, without affecting the bitter white part). Add to proteins.
Sift flour with baking powder, add to the protein mass in 3-4 calls. Each time, gently and carefully knead from the bottom up. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
When all the flour is mixed in, put the protein dough into a dry form (we do not grease the walls with anything, we lay the bottom with parchment), level the surface. Be sure to use a small container with a diameter of about 20 cm. It is not recommended to bake an angel biscuit in a large form, since in this case its center may sink under its own weight. If there is no container of a suitable size, you can take a cake mold with a ledge in the middle, then you can cook a biscuit in a larger volume.
We put the form in the oven preheated to 180 degrees for 35-40 minutes. As in the manufacture of a standard biscuit, we try not to open the oven once again. So that the biscuit does not settle, we immediately turn the form with the finished baking and put it on a wire rack or two bowls. We leave to cool.
Lemon cream for angel biscuit recipe
In a heavy bottomed saucepan, combine lemon juice, zest, sugar and eggs.
We put on low heat and, with constant stirring, bring to a boil and lightly thicken. Remove from the heat and let the lemon curd cool completely.
Beat soft butter until fluffy. Continuing to work with a mixer, gradually introduce the cooled curd.
Beat until the components are combined into a single oil cream.
We return to the cooled biscuit. We pass with a knife along the sides of the form and extract the pastries, cut into two cakes. We dissolve the sugar in hot water, cool and lightly pour over the crumb (an angel biscuit does not require a lot of impregnation).
Apply a layer of citrus cream on the bottom cake.
After watering with impregnation, lay out the second cake. We coat the top and sides of the product with the remnants of the cream.
We can arrange dessert upon request. Almond petals, blueberries go well with lemon cream, but you can choose other additives or leave the product without additives.
We keep our mini-cake for 3-4 hours in the refrigerator, and then we begin to try.

Angel sponge cake with lemon cream is ready! Happy tea!

I tried a slice and fell in love with this gorgeous lemon biscuit! It is so tender and airy, like slightly melted ice cream. A light lemon citrine makes the cake very pleasant, not cloying, even slightly refreshing. In a word - food! Such a biscuit will be a delicious decoration for a festive table or a family dinner. And it is not difficult to prepare it at all - you just need a little of your time. But trust me, it's worth it!

Ingredients:

eggs - 5 pieces;
sugar - 170 grams;
flour - 150 grams;
lemon juice - 25 milliliters;
oil - 25 grams;
zest - 0.5 lemon;
apricot - 2 pieces.

For custard:

milk - 250 milliliters;
eggs - 2 pieces;
lemon juice - 50 milliliters;
sugar - 110 grams;
flour - 45 grams;
oil - 250 grams.

For syrup:

water - 150 milliliters;
sugar - 70 grams;
lemon juice - 2.5 tablespoons.

Great lemon biscuit. Step by step recipe

We rub the zest from half a lemon on a fine grater and squeeze out the juice. In general, for the whole cake (with biscuit, cream and impregnation) you will need approximately 1.5-2 lemons for juice.
Carefully separate the whites from the yolks.
Cooking a biscuit: lightly beat the whites and begin to gradually add granulated sugar. As a result, the mass should be such that if you turn the bowl over with whipped proteins, they will not drain anywhere.
Add egg yolks one at a time to egg whites and beat at low speed until completely dissolved.
Next, pour the sifted flour in 2-3 doses and mix with a spatula with movements from the bottom up, trying not to disturb the splendor.
Melt the butter, cool and pour into the dough. Try to pour not in one place, but in a thin stream over the entire surface. We stir everything again.
Add the zest and 25 milliliters of lemon juice.
We cover the bottom of the baking dish with parchment paper (I have a mold diameter of 22 centimeters). Pour out the batter and smooth it out gently. To smooth the surface of the dough, scroll the mold clockwise several times.
We bake a biscuit for 30-35 minutes at 180 degrees. We check the readiness by piercing with a wooden skewer, if it is dry and clean, then the biscuit is ready.
First, leave the cake to cool in the mold for 20-30 minutes, then carefully remove it and leave it on a wire rack until it cools completely. Next, we transfer the biscuit to a plastic bag or wrap it with a film and leave it to rest for at least 8 hours (I leave it overnight).
Step-by-step preparation of the cream: combine the eggs with sugar and rub well. Pour in approximately 50 milliliters of milk to make the mass more liquid.
Add the sifted flour and mix until smooth, so that there are no lumps.
We heat the remaining milk over medium heat, without bringing to a boil - steam will begin to appear above the surface. After a thin stream, pour it into the egg mixture, whisking quickly with a whisk so that the eggs do not curl.
We heat the resulting mass again over medium heat until thickened, stirring constantly so that it does not burn and thickens evenly.
Pour the cream into a clean bowl. It should turn out homogeneous and without lumps. If they are still there, then the mass must be rubbed into a sieve. Cover the bowl with cling film so that it fits snugly on the surface of the cream and leave to cool. We cover it so that a crust does not form on the surface of the custard.
After an hour and a half, when the cream is still a little warm, pour in the lemon juice, mix, cover again and leave to cool completely.
Beat the softened butter until fluffy, whitened, increased in mass (approximately 6-7 minutes).
Without turning off the mixer, add 1 tablespoon of custard mass and continue to beat. We put the finished cream in the refrigerator for 10 minutes.
Preparation of syrup: pour water into sugar, add lemon juice, cook until boiling (sugar should be completely dissolved). Then remove from fire and cool.
From the cooled biscuit, cut off the top crust, leveling it, and cut into 3 cakes.
Cut apricots into small cubes. If the peel is too thick, then it needs to be peeled.
Step-by-step assembly of lemon cake: we soak the first cake well with syrup, spread ⅓ of the cream, evenly distribute, spread some of the apricots. We cover with the second cake and carry out the same actions. We spread the third, soak it and completely (top and sides) cover with the remaining cream.
We send the finished cake to the refrigerator for at least 2-3 hours.

Homemade lemon cake turned out to be very tender, well-soaked, with a light, pleasant lemon sourness. Pieces of apricots add a very pleasant juiciness. Instead, you can put peaches, raspberries, strawberries or other berries. Just don't overdo it. Join us at "Very Tasty", cook beautiful and delicious dishes at home with us and delight your family and friends. Bon appetit!

Photo and video belong to Olga Shobutinskaya

Biscuit with lemon zest. Lemon biscuit: recipe, cooking features and reviews