This week’s selection from The Baking Bible is Lemon Icebox Cake. This cake is like a lemon meringue pie and angel food cake got together and had a love child. It was Jay’s birthday on Sunday, and he loves all of those things, so this was perfect timing.
I have to admit that this week’s selection from the Baking Bible was another one of those that didn’t inspire me, and is something I probably wouldn’t have baked if I wasn’t participating in this bake-through. On Saturday, instead of working on this cake, I made bourbon pecan pie truffles, because they just sounded delicious. I mixed & rolled them on Saturday, then spent some time on Sunday dipping them. I made a good mess, and had fun doing it, but managed to completely avoid baking this cake, even though I had all the ingredients on hand. Monday rolled around, and I saw everyone else start posting about it, and they all made some reference to it being quick and easy. Ok, fine, I decided to try and make it in the evenings this week. So, yesterday, I made the cake, and I said to myself, “I’m going to cheat, just this one time, and buy lemon curd for the whipped cream.”
Sigh. It’s always worth it to make it from scratch. I bought a jar of “lemon curd” tonight on the way home from the gym, and it was just awful. I knew as soon as I opened it that the smell was all wrong. Then I tasted it, and it was nothing but sadness. It actually tasted a little bit like stale vegetable oil. Of course, Jay pointed out that it’s probably not entirely the company’s fault, because it’s actually best before November 2015… which means it’s probably been sitting on the shelf at the store for a good long time, if a canned product actually managed to reach its best before date. So, it’s going back to Sobeys.
What’s a Lemon Jammie, you ask? Well, it’s not bright yellow pajamas, that’s for sure. If this recipe is anything to go on (and really, it’s in The Baking Bible, so it must be), a lemon jammy (what is the singular of jammies, anyway?) is a lemon zest infused sandwich cookie, with something in the middle. The recipe calls for lemon buttercream, lemon curd, or your favourite jam/jelly. I went with lemon curd, since it’s easier than lemon buttercream, felt less like a cop-out than just using jam, and because this week’s Alpha Bakers recipe is going to my friend Gilad, and I know he loves lemon.
This recipe is pretty straightforward. You make a cookie dough in the food processor, let it chill, then roll it out, and cut your shapes. Bake, then fill with curd. Unlike some of the other Alpha Bakers, I really enjoy making cookies, and I find that they’re the perfect (most dangerous) treat to have around the house, because it’s so easy to just grab a couple on your way through the kitchen. Jay has much more self-restraint than I do (more than zero), so if cookies aren’t leaving the house, they’re going on his counter, so they’re not in my line of sight every time I walk through the kitchen. Continue reading “Lemon Jammies”