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Tuesday, June 21, 2016

Lemon Crisps

The idea for these excellent Lemon Crisps emerged from all testing I did to create my Lemon Loaf Supreme. When a loaf didn’t rise or lacked the tartness I wanted, I turned it into a number of thin, sweet cookies that I call Crisps. You can use this trick to make crispy cookies from any cake or loaf you might otherwise consider a failure. Here’s how!

Lemon Crisps:   

Preheat oven to 250 deg. F. Line two baking sheets with parchment paper. Cut one Lemon Loaf Supreme into approximately 3/8-in. (9.5  mm) slices, carefully placing each slice onto a baking sheet without overlapping or stacking slices. The thinner your slices, the crispier your Crisps will be. 


From failure to triumph: Delicious Lemon Crisps!

Bake, uncovered, 30 min., rotating baking sheets once to prevent hot spots for even browning. Keep  close eye on these to ensure they don't burn! Turn oven off, leaving in oven about 2 hr. to crisp up. No peeking!


Drying the simmered lemon slices gives 
these Crisps intense bursts of flavor!


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