LEMON CURD BROWNIES WITH HOME-MADE LEMON CURD: National Lemon Juice Day!

Today is National Lemon Juice Day. I have several lemon trees, including three prolific Meyer lemon trees that are perfect for making lemon curd. I love this recipe for Lemon Curd to use in Lemon Curd Brownies.

A few years ago after my Mother passed away, while going through her correspondence, I came across a note and recipe from an English friend of hers who wrote, "As promised here's the recipe and a little supply of my lemon curd for you." Unfortunately, the lemon curd was not in the cupboard or refrigerator. I'm sure it had been eaten promptly. My mother loved lemon, and I do, too, especially with chocolate.

Since then I've been making Lemon Curd Brownies using "Elaine's Lemon Curd" recipe. Here's the recipe from "Elaine's" note. Be sure and scroll down for the Lemon Curd Brownie Recipe! Of course, you can always use store bought Lemon Curd, but try making your own. It's easy and delicious, and you can adjust the recipe as you see fit!

LEMON CURD

LEMON CURD BROWNIES

This recipe is very loosely adapted from Coffee & Quinoa. Go there for fabulous photos!

Ingredients 
4 ounces dark chocolate
3/4 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 cup all purpose flour
1/2 tsp salt
2 cups dark chocolate, chopped into chunks  (or chocolate chips)
1 cup lemon curd

Directions
Preheat oven to 350.
Line 9 x 9 baking pan with parchment and grease with cooking spray or butter.
Melt chocolate and butter in top of double boiler, or in saucepan over another saucepan over simmering water. Take off stove. Stir in sugar. Beat in eggs and vanilla. Stir in flour and salt. Fold in chocolate chunks.
Spread 2/3 of batter into baking pan. Spread lemon curd on top. Put remaining batter on top, spreading to cover lemon curd completely.
Bake for 40-50 minutes, or until toothpick inserted in center comes out with crumbs.

CHOCOLATE CHIP COOKIES SECRET INGREDIENT: Lemon Juice!

Today is National Lemon Juice Day. I have several lemon trees, mostly Meyer lemons, so I could make lemonade, but since it's National Lemon Juice Day, I thought I'd share a secret. Lemon Juice is a secret ingredient in making chewy Chocolate Chip Cookies. So if you're given lemons, make Chocolate Chip Cookies! You're not going to taste the lemon juice, but it will make for a chewier cookie. And, the reality is that since you only use a teaspoon in the batter, you can make lemonade with the rest of the juice to go with these cookies!

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Ingredients
1/2 cup rolled oats, ground to fine powder in blender or food processor
2-1/4 cups flour  (if you have bread flour, give it a try.. it will make an awesome cookie)
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup unsalted butter, softened (do not microwave)**
3/4 cup sugar
3/4 cup brown sugar
1-1/2 tsp vanilla extract
1 tsp fresh lemon juice 
2 eggs
3 cups semi-sweet chocolate chips or dark chocolate chopped into chunks

Directions
Grind rolled oats in blender or food processor until very fine.
Measure flour, baking powder, salt, and cinnamon in blender jar and use blender to combine all dry ingredients.
Cream together butter and both sugars. Add eggs, lemon juice, and vanilla. Stir after each addition. Beat until fluffy.
Combine dry ingredients with wet stuff, and mix until fully combined.
Add chocolate chips and stir by hand or fold in chopped chocolate chunks (or chips).
Refrigerate dough for an hour.
Drop dough by large spoonfuls or using an ice cream scoop onto ungreased cookie sheet. Allow room for cookies to spread as they cook.
Bake in preheated  350 oven for approximately 16 minutes, or until barely golden and still slightly raw.
Cool cookies in pan for five minutes, then transfer to wire rack to cool completely.

LEMON CURD BROWNIES: National Lemon Juice Day

Today is National Lemon Juice Day. I have several lemon trees, including three prolific Meyer lemon trees that are perfect for making lemon curd. I love this recipe for Lemon Curd to use in Lemon Curd Brownies and other great recipes.

A few years ago after my Mother passed away, while going through her correspondence, I came across a note and recipe from an English friend of hers who wrote, "As promised here's the recipe and a little supply of my lemon curd for you." Unfortunately, the lemon curd was not in the cupboard or refrigerator. My mother loved lemon, and I do, too, especially with chocolate.

Since then I've been making Lemon Curd Brownies using "Elaine's Lemon Curd" recipe. Here's the recipe from "Elaine's" note. Be sure and scroll down for the Lemon Curd Brownie Recipe! Of course, you can always use store bought Lemon Curd, but try making your own. It's easy and delicious, and you can adjust the recipe as you see fit!

LEMON CURD

LEMON CURD BROWNIES

This recipe is very loosely adapted from Coffee & Quinoa. Go there for fabulous photos!

Ingredients 
4 ounces dark chocolate
3/4 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 cup all purpose flour
1/2 tsp salt
2 cups dark chocolate, chopped into chunks  (or chocolate chips)
1 cup lemon curd

Directions
Preheat oven to 350.
Line 9 x 9 baking pan with parchment and grease with cooking spray or butter.
Melt chocolate and butter in top of double boiler, or in saucepan over another saucepan over simmering water. Take off stove. Stir in sugar. Beat in eggs and vanilla. Stir in flour and salt. Fold in chocolate chunks.
Spread 2/3 of batter into baking pan. Spread lemon curd on top. Put remaining batter on top, spreading to cover lemon curd completely.
Bake for 40-50 minutes, or until toothpick inserted in center comes out with crumbs.

Chocolate Chip Cookies: Lemon Juice Secret Ingredient

Today is National Lemon Juice Day. I have several lemon trees, mostly Meyer lemons, so I could make lemonade, but since it's National Lemon Juice Day, I thought I'd share a secret. Lemon Juice is a secret ingredient in making chewy Chocolate Chip Cookies. So if you're given lemons, make Chocolate Chip Cookies! You're not going to taste the lemon juice, but it will make for a chewier cookie. And, the reality is that since you only use a teaspoon in the batter, you can make lemonade with the rest of the juice to go with these cookies!

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Ingredients
1/2 cup rolled oats, ground to fine powder in blender or food processor
2-1/4 cups flour  (if you have bread flour, give it a try.. it will make an awesome cookie)
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup unsalted butter, softened (do not microwave)**
3/4 cup sugar
3/4 cup brown sugar
1-1/2 tsp vanilla extract
1 tsp fresh lemon juice 
2 eggs
3 cups semi-sweet chocolate chips or dark chocolate chopped into chunks

Directions
Grind rolled oats in blender or food processor until very fine.
Measure flour, baking powder, salt, and cinnamon in blender jar and use blender to combine all dry ingredients.
Cream together butter and both sugars. Add eggs, lemon juice, and vanilla. Stir after each addition. Beat until fluffy.
Combine dry ingredients with wet stuff, and mix until fully combined.
Add chocolate chips and stir by hand or fold in chopped chocolate chunks (or chips).
Refrigerate dough for an hour.
Drop dough by large spoonfuls or using an ice cream scoop onto ungreased cookie sheet. Allow room for cookies to spread as they cook.
Bake in preheated  350 oven for approximately 16 minutes, or until barely golden and still slightly raw.
Cool cookies in pan for five minutes, then transfer to wire rack to cool completely.

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Today is National Lemon Juice Day. I have several lemon trees, mostly Meyer lemons, so I could make lemonade, but since it's National Lemon Juice Day, I thought I'd share a secret. Lemon Juice is a secret ingredient in making chewy Chocolate Chip Cookies. So if you're given lemons, make Chocolate Chip Cookies! You're not going to taste the lemon juice, but it will make for a chewier cookie. And, the reality is that since you only use a teaspoon in the batter, you can make lemonade with the rest of the juice to go with these cookies!

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Ingredients
1/2 cup rolled oats, ground to fine powder in blender or food processor
2-1/4 cups flour  (if you have bread flour, give it a try.. it will make an awesome cookie)
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened (do not microwave)**
3/4 cup sugar
3/4 cup brown sugar
1-1/2 tsp Madagascar vanilla extract
1 tsp fresh lemon juice 
2 eggs
3 cups semi-sweet chocolate chips or dark chocolate chopped into chunks

Directions
1. Grind rolled oats in blender or food processor until very fine.
2. Measure flour, baking powder, salt and cinnamon in blender jar and use blender to combine all dry ingredients.
3. Cream together butter and both sugars. Add eggs, lemon juice, and vanilla. Stir after each addition. Beat until fluffy.
4. Combine dry ingredients with wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand or fold in chopped chocolate chunks.
6. Refrigerate dough for an hour--o.k. I usually skip this step.. but if you're a purist...
7. Drop dough by large spoonfuls or using an ice cream scoop onto ungreased cookie sheet. Leave room for cookies to spread as they cook.
8. Bake in preheated oven-350° F for approximately 16 minutes, or until barely golden and still slightly raw.
9. Cool cookies in pan for five minutes, then transfer to rack to cool completely.

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Today is National Lemon Juice Day. I have several lemon trees, mostly Meyer lemons, so I could make lemonade, but since it's National Lemon Juice Day, I thought I'd share a secret. Lemon Juice is a secret ingredient in making chewy Chocolate Chip Cookies. So if you're given lemons, make Chocolate Chip Cookies. You're not going to taste the lemon juice, but it will make for a chewier cookie. And, the reality is that since you only use a teaspoon in the batter,  you can make lemonade with the rest of the juice to go with these cookies!

Chocolate Chip Cookies: Secret Ingredient Lemon Juice

Ingredients
1/2 cup rolled oats, ground to fine powder in blender or food processor
2-1/4 cups flour  (if you have bread flour, give it a try.. it will make an awesome cookie)
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened (do not microwave)**
3/4 cup sugar
3/4 cup brown sugar
1-1/2 tsp Madegascar vanilla extract
1 tsp fresh lemon juice 
2 eggs
3 cups semi-sweet chocolate chips or dark chocolate chopped into chunks

Directions
1. Grind rolled oats in blender or food processor until very fine.
2. Measure flour, baking powder, salt and cinnamon in blender jar and use blender to combine all the dry ingredients.
3. Cream together butter and both sugars. Add eggs, lemon juice, and vanilla. Stir after each addition. Beat until fluffy.
4. Combine dry ingredients with wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to fold in the chocolate.
6. Refrigerate dough for an hour--o.k. I usually skip this step.. but if you're a purist...
7. Drop dough by large spoonfuls or using an ice cream scoop onto ungreased cookie sheet. Leave room for cookies to spread as they cook.
8. Bake in preheated over at 350° F for approximately 16 minutes, or until barely golden and still slightly raw.
9. Cool cookies in pan for five minutes, then transfer to rack to cool completely.