Home made lemonade

What a summer we are having it is one of the hottest days of the year and I'm lucky enough to be sitting out in the sun writing this blog.

I received a fabulous recipe the other day from Cloughjordan House cookery school and the timing couldn't have been better. 

It was their recipe for home made lemonade, and as my house always seems to have an endless supply of lemons in it for baking I was able to try it out straight away.

For this recipe you will need:

250g of sugar

250ml of water

3 lemons

3 limes

2.5 litres of water

To begin add your sugar and 250mls of water to a pot and heat. Peel the zest of one of the lemon and lime without the pith with a sharp knife and pop that in the pot with the sugar syrup. Bring this to the boil and stir until sugar has dissolved.

Once that is ready take it off the heat and get on with juicing your lemons and limes. Next add this to the sugar syrup then strain it all into a large carafe, lastly add in the icecold 1.5 litres of water with some ice and maybe a few slices of lemon and bobs your uncle you have yourself an amazing summer drink.

Mine lasted not even a days was practically hiding the carafe by the end from my family...{as I did not have any limes in the house while making this recipe I used 4 large lemons instead}

Luscious lemon bars

When the weather is so good like it has been we are out in droves for picnics, to the beach, even out to the garden to lap it up before it's gone. And with every good packed picnic comes a sweet treat that won't melt in the heat ( I am been extremely optimistic with the "heat" part)

These luscious lemon bars are the perfect a compliment to every picnic..

For this recipe you will need:

Base:

150g of real butter

1 1/2 cups of plain flour

1/3 cup of sugar

Filling:

4 eggs

2 cups of sugar

1 1/2 tablespoons of lemon lest

3/4 cup of lemon juice

1/2 cup of flour 

Cream the butter together and sugar until pale then mix in the flour. Once combined spread out your mixture evenly over your baking tray which has been lined with baking paper, I used a Genware 31cmx21cm aluminium baking tray I'm a big fan of shopping online as it can be tricky sometimes shopping with two little "active" toddlers. Viking direct have a large selection of this range. 

Pop the baking tray in the oven for 15 minutes @160". While that is baking away get stuck in to making the zingy filling for the bars.

Start by whisking the eggs until pale and smooth, next sprinkle in the sugar and continue to whisk until the sugar has cometely dissolved (if you have a little feel of the mixture and there is no grainy feel to it that's a green light to move on to the next stage)

Pour in your juice and zest into the mix and continue to mix, lastly add in your flour once fully combined stop mixing and set aside.

Once your biscuity base has baked take it out of the oven and spoon in the lemony batter then gently spread all over the base and return to the oven for a further 30 minutes.

When your traybake comes out of the oven it should be even in colour and the filling should have a springy feel to it. With this baking tray I found it very reliable for even heat distribution which may sound a tad scientific but an even bake is all down to your equipment (lecture over ha)

To add the finishing touches I liberally dusted the lemon bars with icing sugar then cut them Into bars.....delicious 

Enjoy

Rebecca x