Bready or Not: Baked Lemon Curd Hand Pies
Pie is good. Portable pie is something special indeed. These Baked Lemon Curd Hand Pies are a real treat.
This is a pairing of recipes that dirties numerous dishes and spaces, but the result is a good batch of hand pies. The recipe makes roughly 18 to 20, so make these for a group!
I usually experiment with freezing my baked goods to see how they keep, but I didn’t do so with these. My husband took them to work, where they were pretty much inhaled!
Use homemade lemon curd, if you have a reliable recipe, or use a trustworthy brand. I recommend going with one that is pretty thick, as a watery one might interfere with the seal of the pies.
Bready or Not: Hand Pie Dough
Equipment
- food processor
- food scale
- plastic wrap
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup plus 1 Tb unsalted butter
- 1/2 cup ice water
- 2 teaspoons apple cider vinegar
Instructions
- Place the flour and salt in the bowl of the food processor. Pulse to combine. Cut the butter into cubes and add, pulsing until the pieces are pea-sized.
- In a liquid measured cup, combine the ice water and vinegar. With the processor running, pour in the liquid until the dough comes together. It will look crumbly but should come together if squeezed between fingers.
- Turn out the dough and divide it in half. Wrap tightly in plastic and chill for at least 2 hours. Store in fridge for a few days or freeze for later.
Bready or Not: Baked Lemon Curd Hand Pies
Equipment
- flour for dusting
- 2 1/2-inch cutter
- basting brush
- parchment paper
- baking sheet
Ingredients
- hand pie dough
- 1 cup lemon curd
- 1 large egg room temperature
- 1 Tablespoon water
- coarse sugar optional
Instructions
- On a lightly floured surface, roll out half of the prepared pie dough to be about 1/8-inch thick. Using a 2 1/2-inch cutter, cut dough, reforming scraps to roll out again.
- Dollop about a teaspoon of lemon curd into the center of half of the dough rounds.
- In a small bowl, beat together the egg and water. Brush the egg mix around the edges that surround the curd; do not discard egg wash. Top each with a remaining dough circle, stretching them slightly to cover. Press edges firmly to seal, then apply the tines of a fork to bind the halves. Chill hand pies in fridge for 1 hour.
- Preheat oven at 425-degrees. Line baking sheet with parchment paper. Place hand pies on parchment. Brush tops with remaining egg wash, then use the tip of a knife to cut a small x in each to vent steam during baking. If desired, sprinkle coarse sugar over the tops.
- Bake for 13 to 16 minutes, until pies are golden. Move to a rack or different sheet to completely cool. Store in a covered container. Best eaten within a day or two.
OM NOM NOM!
Bready or Not: Kerrygold Almond Breakfast Cake
This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.
I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.
Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.
Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.
This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.
Bready or Not: Kerrygold Almond Breakfast Cake
Equipment
- 9-inch square pan
- aluminum foil
- uneven spatula
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature
- 1 cup white sugar
- 1 lemon zested and juiced
- 2 large eggs room temperature
- 1 teaspoon pure almond extract
- 1 1/2 cups whole milk ricotta cheese
- 3/4 cup sliced almonds
Glaze
- 3/4 cup confectioners’ sugar
- 3 teaspoons fresh lemon juice
Instructions
- Preheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.
- Whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.
- To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.
- Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.
- Bake for 33 to 38 minutes, until the middle passes the toothpick test.
- Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.
- Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.
OM NOM NOM!
Bready or Not: Sharlotka (Apple Cake)
As you might have noticed, I’ve been experimenting with many different kinds of apple cakes over the past while. This Sharlotka has a Russian name but British origins, because that’s the way of the world.
I modified this from a recipe in Bake from Scratch’s October 2020 issue. There, they say the first Sharlotka was a very different kind of cake that was served for Czar Alexander during a London visit–and made by a French chef. Because of course.
The cake that evolved after that became more of a basic apple cake. The batter is minimal, and beaten for a prolonged time to increase volume. It’s pretty much there to act like adhesive for the mélange of apples.
The resulting cake is light and airy. The flavor of the apples really shines through.
This cake is great for a breakfast, snack, or dessert. Eat it on its own, or with some ice cream.
Bready or Not: Sharlotka (Apple Cake)
Equipment
- 9-inch springform pan
- parchment paper
- fine mesh sieve
- offset spatula
Ingredients
- 4 medium apples such as Granny Smith, Ambrosia, Fuji, or Golden Delicious; go for a mix!
- 1 cup plus 1 Tablespoon white sugar divided
- 1 large orange or 1 large lemon zested and juiced
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 3/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- confectioners’ sugar for dusting
Instructions
- Preheat oven at 350-degrees. Cut parchment to fit the bottom of the springform pan. Grease the pan, then place in parchment round, then spray that as well.
- Peel and thinly slice the apples. In a big bowl, coat the apples with 1 Tablespoon white sugar, the citrus zest, and 2 teaspoons of fresh juice. Set aside.
- In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla, salt, and remaining 1 cup of sugar at medium high speed for about 7 minutes. It should turn thick and pale, the batter forming ribbons when the whisk is lifted up. Remove bowl from mixer.
- In a medium bowl, combine flour, baking powder, cinnamon, and cardamom. Use a fine-mesh sieve to sift the dry ingredients into the egg mix. Gently fold the flour in until it’s just combined and there are no white streaks.
- Place half the apples in the prepared pan. Pour half the batter over them. Use an offset spatula to work the batter into nooks and crannies. Scatter the rest of the apples on top, followed by the rest of the batter. Again, use the spatula to spread the small amount of batter. For a couple minutes, thump the pan on the counter and tap the sides every now and then to cause bubbles to rise, smoothing batter again after.
- Bake cake. Check it at 30 minutes to see if it is getting too brown; if so, cover it with foil. Continue baking 10 more minutes (40 total) then test the middle with a toothpick. If it comes out clean, the cake is done. Let it cool on a rack for 15 minutes before carefully releasing the sides of the pan.
- Serve the cake warm, at room temperature, or cold from the fridge. Add a dusting of confectioners’ sugar on top for serving; if keeping cake for later, add fresh sugar each time, as it will gradually be absorbed. Store covered in the fridge or at room temperature.
OM NOM NOM!
Bready or Not Original: Citrus Cardamom Bundt Cake
This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.
Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.
Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.
I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.
Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!
Bready or Not Original: Citrus Cardamom Bundt Cake
Equipment
- tube or bundt pan
- baking spray with flour
Ingredients
cake:
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup orange juice
- 2 large lemons zested and juiced
- 2/3 cup canola oil
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
glaze:
- 1 cup confectioners’ sugar
- 3 teaspoons orange juice
- 1 teaspoon lemon juice from reserved juice
Instructions
- Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
- Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
- Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
- After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
- Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.
OM NOM NOM!
Bready or Not Original: Lemon Shortbread
My Shortbread recipe was the first I really mastered as a teenager beginning to bake. This new version uses that as a base, but modifies it into a delicious Lemon Shortbread.
I love a good Scottish Shortbread. It’s so buttery and scrumptious. The fresh zing of lemon plays very well with that inherent butter flavor and texture.
This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.
Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.
This new version does have a photogenic advantage, though, because the glaze is so very pretty. It should be just thick enough to drizzle, though if it’s a touch watery, that’s not the end of the world.
Enjoy this Lemon Shortbread for breakfast or snacks, or in proper fashion at tea time.
Bready or Not Original: Lemon Shortbread
Equipment
- 2 pie plates
Ingredients
Shortbread
- 1 lemon zested and juiced
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter (2 sticks) softened
- 1 egg yolk
- 1 teaspoon lemon flavor
- 1/2 teaspoon vanilla extract
Lemon Glaze
- 3/4 cup confectioners’ sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
- Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
- Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.
- In a medium bowl, stir together confectioners’ sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.
- Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.
OM NOM NOM!
Bready or Not: Lemon Cake with Cream Cheese Frosting
This Lemon Cake with Cream Cheese Frosting isn’t fancy. It’s a 9×13 cake cut in half and stacked. It has curves and straight edges. It also tastes amazing.
This is also an ideal cake for lemon-lovers. Two lemons are zested and juiced, their flavor infusing both the batter and frosting.
The cream cheese frosting here is an absolute classic, too. This is a recipe where you definitely want to lick the beaters and the bowl afterward!
I actually debated whether or not to post the cake on Bready or Not because it is so basic. After a lot of thought, though, I realized that simplicity is one of the perks.
It may not win awards for looks, sure. But does it taste good? YES.
Modified from Food & Wine Magazine January 2021.
Bready or Not: Lemon Cake with Cream Cheese Frosting
Equipment
- 9×13 pan
- uneven spatula
- cooling rack
- chopstick or skewer
- hand mixer
- parchment paper
Ingredients
Lemon Cake
- 1 3/4 cups white sugar
- 2 large lemons zested and juiced, to use for cake and frosting
- 3/4 cup extra virgin olive oil
- 4 large eggs room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon fine sea salt
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 Tablespoons honey
Cream Cheese Frosting
- 8 ounces cream cheese (1 box) softened
- pinch fine sea salt
- 1/2 cup unsalted butter (half stick) softened
- 3 cups confectioners’ sugar
Instructions
Make the lemon cake
- Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray.
- Mix together the white sugar and 1 Tablespoon of the lemon zest; reserve remaining zest for the frosting. Using fingertips, for about a minute rub zest into sugar to deploy the inherent oils. Whisk in the olive oil followed by the eggs. Add the milk, vanilla, and salt. Keep beating until the sugar is dissolved.
- Beat in the flour and baking powder until just combined, making sure to scrape the bottom of the bowl. Pour batter into the cake pan.
- Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cake cool in pan about 10 minutes. In a small bowl, whisk together the honey and 3 Tablespoons of the lemon juice until smooth.
- Invert the cake onto a large cooling rack. Stab cake all over with chopstick or skewer. Set a cookie sheet beneath the rack. Drizzle or brush the honey-lemon mix all over the cake. Let cool for about an hour.
Frosting
- Combine cream cheese, salt, the rest of the lemon zest, and a Tablespoon of lemon juice; use rest of juice otherwise. With a hand mixer, beat on medium-high until smooth, about 30 seconds. Add the butter and beat until pale and fluffy, about a minute.
- Reduce the speed and gradually add the confectioners’ sugar. Once it’s all in, increase the speed to high and beat until fluffy, about 2 minutes.
- Transfer the cake to a parchment paper-lined cookie sheet. Use an uneven spatula to spread 1 1/2 cups frosting all over the top of the cake. Place cake in fridge to chill for 15-30 minutes. Once frosting has hardened. Slice in half crosswise and stack the halves. Spread the remaining frosting on the top and sides of cake, getting all of the odd angles, nooks, and crannies.
- Refrigerate cake, uncovered, at least 30 minutes before serving. For longer than that, cover with plastic wrap; it’ll keep well in the fridge for up to 3 days, and can also be frozen in individual slices. Serve cake right from fridge.