lemon zingers

I happen to know of a top-secret lemon tree that produces lemons all year round.

I’m told that one of the secrets to survival is that its owners fertilise it naturally *wink wink*

As New Zealand heads into summer (the locals should take note that I don’t think summer has actually arrived yet, what is with all this rain!) I begin to dream of baking summer fruits in pies, summer berries in tarts and suddenly have a hankering for refreshing, zingy lemony based creations.

While things I make with lemons usually contain soda water and vodka… here is a great mini lemon loaf recipe.

Adapted from the lovely recipe available at chelsea.co.nz – Lemon Syrup Loaf: http://www.chelsea.co.nz/baking-and-recipes/33/lemon-syrup-loaf.aspx

Mini Lemon Loaves

(Makes 6)

2 eggs
100g butter, melted
4 Tbsp grated lemon rind.
1 cup caster sugar
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 sour cream
1/2 cup lemon juice
1/4 cup caster sugar

Pre-heat oven to 180°C and line 3 mini loaf tins (Mine were a gift this Christmas, best place in Wellington to score them is from Moore Wilson’s) with baking paper or sprink.

In your mixer beat eggs and butter until fluffy.

Then add lemon rind (making sure you have chopped it as finely as possible) and caster sugar until creamed.

Add in your dry ingredients and mix to  just combined, and milk and mix again.

Spread evenly across your 6 tins, flatten out tops with the back of a spoon.

Bake for 20 – 25 minutes, testing every few minutes with a skewer once the edges start browning.

In a pot, mix together the lemon juice and castor sugar with a wooden spoon.

Keep stirring on a medium heat until you have thick syrup.

Dowse the them straight out of the oven with the syrup and leave to cool.

For some people, the simple syrup is enough to dress up these delights, however if you are serving these cold or a few days later a simple lemon juice + icing sugar white icing drizzled over the top adds that final layer of lemon goodness… and perhaps an extra trip to the dentist!