1 (8 ounce) package unsalted butter, chilled and diced
1/2 teaspoon salt
1 cup lemon juice
2 teaspoons lemon zest
2 eggs
1/2 cup diced celery
1 teaspoon vanilla extract
2 tablespoons vegetable oil
3 cups white sugar
2 teaspoons lemon zest
6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
3 tablespoons lemon zest
1 tablespoon lemon zest
Heat oven to 350 degrees F (175 degrees C). Grease and flour 8 x 4-inch loaf pan.
Place butter in pan. To melt butter, heat oven to 350 degrees F (175 degrees C).
Add lemon juice, lemon zest, eggs, celery, vanilla. Mix thoroughly, folding in cereal. Pour gradually over butter layer, applying some lemon zest to the bottom of the pan. Divide the lemon zest among remaining 4 loaves.
Bake in preheated oven for 50 to 60 minutes, until a stencil of lemon with golden rind starts to fix in center of loaf. Remove loaf from oven and cool on rack.
Meanwhile, to make the icing: Grease and flour 3 x 8-inch pan. Stir together lemon lemon currants, lemon zest, lemon zest and lemon rind; fill and frost loaves. Remove loaf from oven, and chill loaf overnight (as opposed to chilling in refrigerator overnight).
In the morning, preheat oven to 275 degrees F (135 degrees C).
Consider spreading lemon currants on loaves of bread. Jerky cooking liquid used for making icing is evaporated milk and frozen lemonade, not lemon rum.
Prepare lemon currants according to package directions.<|endoftext|>What makes a good crust?
We all know that when you bake with white sugar and salt, you get a crust that's more shiny. Meringue usually is a creamy white; this version is a little lighter in color.
As I mentioned before, I find that apple pie crusts tend to be a little lighter in color. You could always use egg white, but apples tend to lose their color when cooked and the juices run clear. Crust thus can be a little tricky to remove from apple pie.
To use: In a large bowl, mix 1/3 cup butter or margarine, 1/3 cup sugar, and 1/3 cup lemon-lime flavored carbonated beverage. Mix well. Chill crust overnight in refrigerator and shape later, if desired.
Soak crust overnight in refrigerator. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix apple pie filling with lemon-lime soda. Mix well. Brush mixture evenly onto apple pie crusts. Place 2 inch slices of apple - peeled, cored and chopped - on each side, and spoon the crusts into the pie filling holes.
Bake in preheated oven for 1 hour, or until crust is crispy and top is golden brown. Let cool for 10 minutes. Garnish with lemon-lime sugar and lemon z