The Comfort of Simplicity: Paul Hollywood’s Favorite One-Bowl Lemon Dessert
Have you ever craved a dessert that strikes the perfect balance between tangy and sweet? Well, let me introduce you to Paul Hollywood’s favorite one-bowl lemon dessert. This delightful treat is a crowd-pleaser and never fails to bring a smile to my face. I remember stumbling upon this recipe during a lazy Sunday afternoon, and it has been a cherished part of my dessert repertoire ever since.
Why You’ll Love This
I make this lemon dessert when I need a pick-me-up after a long day or when unexpected guests drop by. The zesty flavors combined with the simplicity of a one-bowl recipe make it a go-to option for any occasion. My family goes crazy for this dessert because it’s like sunshine on a plate, brightening even the gloomiest of days.
The beauty of this recipe lies in its versatility. You can easily swap out ingredients based on your preferences. I sometimes use Meyer lemons for a softer citrus flavor, or add a hint of lavender for a floral twist. Feel free to experiment and make it your own!
Ingredients
For this delightful dessert, you will need a handful of fresh lemons, sugar, eggs, flour, and butter. I usually opt for organic lemons for that extra burst of flavor, but any lemons you have on hand will work perfectly. Don’t stress if you run out of fresh lemons; a good quality lemon extract can be a great substitute.
Remember, baking is all about creativity, so feel free to customize the recipe to suit your taste buds. I sometimes swap the all-purpose flour for almond flour to add a nutty undertone to the dessert. It’s all about making it your own!
Directions
This is where the magic happens! Squeeze the lemons form all their citrusy goodness and combine the juice with sugar, eggs, and flour in a single bowl. Mix until smooth and creamy, then bake until golden brown and fragrant. This is where I usually sneak a taste – the raw batter is just too tempting to resist!
Don’t worry if the mixture looks a bit lumpy at first; once it bakes, it will transform into a luscious lemony dessert that will have you coming back for seconds. Embrace the imperfections; that’s what gives this dessert its homemade charm.
Notes
Through many trials and errors, I’ve discovered that the key to a perfect lemon dessert lies in the balance of sweet and tart flavors. Adjust the sugar based on your preference – some like it sweeter, while others prefer a more tangy kick. Trust your taste buds and don’t be afraid to tweak the recipe.
Variations
One experiment that didn’t quite work out for me was adding too much lemon zest, resulting in a bitter aftertaste. However, I learned from that mistake and now stick to the original recipe. It’s all about learning and growing in the kitchen!
Feel free to play around with different toppings for this dessert. A dollop of freshly whipped cream or a sprinkle of powdered sugar can take it to the next level. Get creative and see what works best for you!
Equipment
While a good quality mixing bowl is essential for this recipe, if you don’t have one, fear not! A regular mixing bowl or even a large saucepan can do the trick. Improvise with what you have on hand; after all, cooking is about adapting to your environment.
Storage Information
Though technically this dessert can be stored in the fridge for a few days, in my house, it never lasts more than a day! The fresh flavors and irresistible texture make it disappear almost as soon as it’s made. So, savor every bite while you can!
Serving Suggestions
I personally love serving this lemon dessert slightly warm, with a scoop of vanilla ice cream on the side. The contrast of temperatures and flavors creates a delightful experience for the taste buds. However, feel free to enjoy it however you like best – dessert is all about personal enjoyment!
Pro Tips
One lesson I’ve learned form experience is to ensure the lemon dessert cools properly before serving. I once tried rushing this step and regretted it because the texture wasn’t as perfect as it could have been. Patience is key when it comes to baking!
FAQ
Q: Can I use bottled lemon juice instead of fresh lemons?
A: While fresh lemons are always preferred for the best flavor, in a pinch, bottled lemon juice can work. Just be mindful of the concentration and adjust the quantity accordingly.
Q: What if my dessert looks a bit underbaked?
A: Don’t panic! Simply pop it back into the oven for a few more minutes until it’s golden brown and set. Baking is all about making adjustments along the way.
The Comfort of Simplicity: Paul Hollywood’s Favorite One-Bowl Lemon Dessert
A delightful lemon dessert that strikes the perfect balance between tangy and sweet, this one-bowl recipe is easy to make and brings a ray of sunshine to any occasion. Versatile and customizable, it is sure to become a favorite in your dessert repertoire.
Ingredients
- 5-6 fresh lemons
- 1 cup sugar
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup butter
Directions
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Preheat the oven to 350°F (175°C) and grease a baking dish.
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In a mixing bowl, squeeze the lemons to extract their juice. Add sugar, eggs, flour, and melted butter to the bowl.
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Mix the ingredients until smooth and creamy.
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Pour the batter into the greased baking dish and bake for about 30 minutes or until golden brown and fragrant.
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Allow the dessert to cool before serving. Enjoy!