Monday, 12 November 2012

Lemon Cloud Delights
Lemon Cloud Delights
Tender crumb with a Tangy Lemony Bite!
This cookie has been brought to every special occasion that I have been too. It is an Italian specialty that looks so simple on the outside until you cut it into slices and a delicate lemony yellow colour is revealed. Although it looks like only an experienced pastry chef can achieve this hidden filling it is simple to make, yet it adds sophistication to any Tea Party!

Canola Oil adds to the delect fluffyness of this cookie and this cookie is dedicated to:
Food Bloggers of Canada (
2 1/4 c flour + extra for rolling
3 eggs
6 tbsp sugar
1/2 cup canola oil
1 lemon zest and juice, juice separated + extra for glaze if using juice for extra tanginess
3 tsp baking powder
1 tsp lemon extract (vanilla or orange can be substituted)
1 jar lemon curd/spread in jar is best quality
Glaze: 1/2 cup icing sugar, 2 tbsp lemon juice, milk or orange juice
FILLING: stir the remaining juice into curd to loosen mixture, set aside.
In a large mixing bowl whisk eggs, 1/2 of lemon juice, zest, sugar and oil together.  Sift in flour, baking powder and vanilla sugar.  Stir ingredients together using a wooden spoon.  Mixture will be sticky.
Drop dough onto a floured surface and knead gently until you are able to handle dough and it comes together.  Cut into 2 pieces. 
Roll out each piece into a log approx. 2" x 12" gently adding flour if needed, but do not over flour.
Place one roll onto a greased or silpat lined baking sheet.  Using a rolling pin widen dough to 6" in width.
Generously spoon filling on lower 1/3 of dough, leaving 1" edge facing you.  Carefully fold over the other end and gently pinch and press edges together shaping the log into a rectangle (see picture below).
Repeat on other side of baking sheet with the other log, being careful to leave space for your rolling pin. Logs should be approx. 4" apart. They rise and spread quite alot.
Brush off any excess flour with a pastry brush.
Bake in  a preheated 350F oven for 15-20 until slightly golden.  Do not over bake or filling will escape.
Allow to cool completely.
Glaze:  Mix sugar and liquid, stirring to combine.  If it is lumpy allow glaze to sit and the lumps will dissolve.
Spoon or brush glaze over each log, add sprinkles, coarse sugar or any garnish desired and allow to dry completely at room temp on baking racks to allow for dripping.  Then using a large serated knife gently saw crosswise into 3/4" - 1" slices
*These can be wrapped individually, unglazed and placed in plastic wrap then foil and placed in a freezer bag and stored up to 3 months. *
Enjoy with love!

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