The lovely people at Pampered Chef has sent me a few goodies to see what lovely things I could make. So over the next couple of weeks I am going to post a few recipes that I have made with them including this tray bake recipe.
First up to try was their very sturdy ‘Rectangle baking pan’ . This is a perfect pan for tray bakes but so much more as well. I was really impressed how solid this felt and at £15 for such a good size of 33 x 23 x 5cm I thought was really good value. Made from aluminised steel it is a brilliant conductor of heat and is safe to go under the grill too. Which I will be doing with a savoury recipe coming up soon.
With Spring feeling like it is coming soon (I am hopeful!) I thought this lemon and lime tray bake would be a perfect thing to bake and serve with a cuppa!!! A lovely lemon and buttery base with a zesty fat less sponge topping and all made to look pretty by a sprinkling of icing powder using the extremely useful sugar/flour shaker by Pampered Chef which I was also sent. My Nan used to have one similar many moons ago, which she used for flour, to flour before rolling out pastry. I love that it has a lid to stop any moisture getting in and making it form lumps. I think it also is rather nice to look at, functional and pretty always a bonus!!!
As I am gluten-free I made mine gluten-free just buying swapping the flour over. It worked really well and was utterly delicious!!!
So here is my recipe for:
Lemon and Lime Tray Bake
For the base you will need:
250g Softened butter
90g Sifted icing sugar
250g Plain flour (Gluten-free plain flour if G/F)
Zest of 1 lemon
For the topping you will need:
225g castor sugar
50g plain flour sifted (Gluten-free plain flour if G/F)
3/4 teaspoon of baking powder
zest of 2 lemons
zest of 2 limes
4 teaspoons of lemon juice
4 teaspoons of lime juice
Icing sugar for dusting
To make the lemon and lime tray bake you need to:
Preheat the oven to 180ºC. Grease and line your rectangle pan. As I am working with gluten-free which especially with the biscuit base can be a bit fragile I lined my tin with foil backed baking parchment.
- Cream the butter, sugar and zest until pale.
- Sift the corn and the plain flour together and work into the creamed mixture.
- Knead together to make a soft dough.
- Press into the prepared tin and prick all over with a fork.
- Bake for 15 minutes.
- Meanwhile prepare the topping by putting the sugar, eggs and zest into a bowl and mixing until it is very thick and mousse like. Add the flour, baking powder and lemon and lime juice into the mixture and fold together gently.
- Pour the topping mixture onto the baked base and bake for 25 minutes.
- Cool completely in the tin.
- Cut into 16 fingers then sprinkle heavily with icing sugar. The Pampered Chef sugar shaker was perfect for this.
These are so scrumptious you could serve them as a dessert and when the Summer has arrived will be perfect to serve with fresh raspberries.
Nice and easy to make and then end result is something really very special.
Pampered Chef have a fantastic range for everyone who loves to cook, bake and entertain. You can visit their website Pampered Chef where you can buy their lovely products or find one of their Pampered Chef consultants who are near you. Whilst working with Pampered Chef it has been great to see how passionate all their consultants are and they are a great reflection on Pampered Chef great products.
Look out here for some more recipes here with the Pampered Chef products. I shall be baking with Comic relief in mind and an easy and tasty savoury supper coming up soon.
I would like to thank the lovely Carla for sending me the goodies, I am loving using them and realised how much I .like to be a ‘pampered chef’ so to speak!!!
This recipe has been created to use with my Pampered Chef rectangle pan and making use of the handy sugar shaker. My comments about the products have followed my strict Over a Cuppa rules of offering honest praise only when due.
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