Lemon Tray Bake Recipes

Steps:

• Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
• Pre-heat the oven to 180°C (350˚F).
• Cut the chicken into large nuggets and season with salt and pepper.
• Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
• Place on a baking tray.
• Bake for 10 minutes.
• Flip the chicken over and add the asparagus and tomatoes.
• Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
• Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
• Enjoy!

Steps:

• Grease and line the small roasting tin (or 13" x 11" baking tin) with bake-o-glide.
• Mix the flour and baking powder together and set aside.
• Beat the butter and sugar together until light and fluffy.
• Beat the eggs into the butter and sugar mixture.
• Add the juice and grated rind of one lemon.
• Sift the flour/baking powder mixture into the wet ingredients and fold in gently.
• Spoon the mixture into the prepared tin and gently smooth the top.
• For the AGA - hang the tin on the bottom set of runners in the roasting oven and put the cold plain shelf in on the second set of runners from the top. Bake for 25 to 30 mins or until cooked.
• In a normal oven bake at the temperature and time you would normally use for a sponge cake. When I had a gas oven it was gas mark 6 for 20- 25 minutes. I've never had an electric oven, sorry.
• Leave in the tin for ten minutes after taking out of the oven. Then take out of the tin and leave to cook completely on a wire rack.
• For the icing - beat the butter until creamy then add the icing sugar a tablespoon at a time.
• When all the sugar is incorporated add the lemon rind and juice and beat well.
• Spread the icing over the cake.
• Eat!

Steps:

• Heat oven to 400°F Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden.
• Turn the chicken and potatoes, then continue to cook for a further minute.
• Add the thyme and garlic, then stir to coat everything.
• Roast everything for 15 mins until the potatoes are soft.
• Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked.
• To serve, bring the tray to the table and let everyone help themselves.

Steps:

• First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn't coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.
• Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.
• To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.