Kitchen Corner-Try It

Meyer Lemon Bars Baking partners challenge for this month is bar cookies. I always wanted to try them and when Swathi asked me to suggest two recipes  for this months challenge,I readily agreed. Thanks Swathi for this opportunity. Enjoyed this challenge! Lemon bar is a very popular bar cookie and lemons are available all year round. This makes a perfect summery treat. Here I used the Meyer lemons, which are sweeter  and not as tart as the regular lemons.I always loved sweet and tart lemon curd.This recipe has a basic lemon curd technique with the addition of condensed milk and flour. It is smooth and creamy and sets firm in the oven.Allow it to completely cool down and chill before you slice them. Try this recipe,you will surely love it. Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle . Ingredients Basic short crust recipe All Purpose flour- 1 1/4 cup Confectioner's sugar- 2/3 cup Pinch of salt Cold uns...

Pistachio cake with Lemon Curd Filling Pistachio cake with lemon curd filling has  wonderful flavor of pistachio and lemon. It is nutty and has a beautiful light green color. I made this cake a few days back for my hubby's birthday. To give the green color, I added a box of pistachio pudding mix along with powdered pistachio. Try this sweet,nutty and tangy cake. You will surely love it. Ingredients Cake flour- 2 1/2 cup Pistachio pudding mix- 1 box (3.4 oz./9 g) Baking powder- 1 1/2 tsp Salt-1/2 tsp Sugar- 1/2 cup Egg-2 Butter- 4 tbs (1/4 cup) Vanilla essence- 1 tsp Milk- 1/2 cup Pistachio crushed- 1/2 cup ( half for the cake and the rest for garnish) Lemon curd filling ( recipe source: Joy of baking.com) Eggs-2 Sugar- 1/2 cup Lemon juice- 1/4 cup Lemon zest- 1/2 tsp Butter- 3 tsp For the frosting Confectionery sugar- 2 cup Butter- 1/2 stick Vanilla essence- 1/3 tsp Lemon juice- a few drops Whipping cream- 1- 2 tbs To make the filling Wh...

Vella Naranga Curry/Achar Vella Naranga Achar/lemon curry/pickle is a quick side dish  served during Sadhya. The  spiciness of this white lemon curry is from green chilly.The best chilly to use is kandari mulaku/bird eye chilly. They are small but quite spicy and imparts good flavor to this lemon pickle. These type of sadhya pickle and condiments are meant to instant recipes and that is served on the same day. So they do not have much shelf life. The lemon is first steamed or boiled to make the skin soft and bring out the lemon flavor and can be served immediately with rice. Ingredients Lemon- 6- 8 medium sized Kandari muluku- 12 (or green chilly- 5 chopped) Fenugreek powder- 1/2 tsp Hing powder- 1/2 tsp Ginger thinly sliced- 2 tbs Garlic sliced- 2 tbs Curry leaves- a few Gingerly oil- 2 tbs mustard seeds- 1/2 tsp Sugar- 1/2 tsp salt to taste Steam or boil the lemon till the skin is soft. If boiling take it before the skin cracks open. Allow i...