May 02, 2018
Desserts, Cakes, Eggs,
Fruit, Lemon, French, Ladies Luncheon, Mother's Day, Oven Bake, Stove Top, Sugar, Spring more
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"Recipe source: Bake from Scratch (Spring 2016)"
To caramelize the lemons, dredge lemon slices in 1/2 cup granulated sugar. In a nonstick skillet heat 2 tablespoons butter over medium heat. In one even layer, add lemons, and cook on both sides until golden brown, sticky, and caramelized (5-7 minutes). Transfer slices to to a cutting board and chop finely.
Preheat oven to 400 degrees F. Grease and flour two 6 cavity mini loaf pans (so there are 12 loaf pans). In a heavy-bottomed skillet, heat remaining 3/4 cup butter over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty. Immediately transfer to a small bowl to stop the cooking process. Whisk in brown sugar, vanilla, chopped lemon, egg whites and remaining 3 tablespoons granulated sugar.
In a medium bowl whisk together flours, almond meal, baking powder and salt. Fold dry ingredients into brown butter mixture until combined.
Spoon batter into prepared pans and bake until risen and lightly browned but still slightly some in the center (15 minutes). Let cool 10 minutes, then invert onto a wire rack and let cool completely. Serve financiers with sweetened creme fruit and lemon zest.
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