lemon syrup?

Question

I was trying to make lemon syrup, but it went really hard and carmalised...tasted ok, but it wasnt what i wanted. How do i make it soft enough to spread over the cake???
Here is what i did:
lemon juice in a saucepan, stirred and heated...
added icing sugar and kept stirring...
kept heating for a fairly long time...
adn then it started going brown, (i wanted it fairly brown) kitchen was hactic, so it stayed in for too long,and then i tried spreading it onto the cake and as soonas it touched the cake it went hard.

help!
other lemon syrup recipes etc?

Answer 1

It went hard because you cooked it to the hard boil stage.
You only want to cook it to the soft boil stage!
Good luck next time!

.

Answer 2

If you want a syrup, it should be pourable, not spreadable. Here are some thoughts:

2 cups water
1/2 cup sugar
1/4 cup fresh lemon juice
1T lemon zest

Bring the above to a boil and reduce heat. Simmer until mixture is reduced and slightly thickened. Let cool slightly. Poke holes in cake and pour syrup over cake. Frost with butter cream and serve.

Answer 3

If this is something to add moisture and flavor to the cake, I would simply go with a lemon simple syrup. equal parts sugar and water by weight, and then add your lemon zest/juice. however much you want depending on how much lemon flavor you want. bring it up to a boil, then take it off the heat and let it cool. you can then spread this over your cake, and it won't turn colors on you.

Answer 4

Use lemon juice and confectionners sugar, mix together but do not heat it will make a glaze

Answer 5

How to make lemon drink syrup:
This syrup is extremely useful for cooking and also just for making hot or cold beverages. Syrups like this were a mainstay of the larder in the days when people needed to stock up for the winter. Syrups made from soft fruit grown in the garden was one of the ways of making use of an abundant crop before the days of the home freezer.


Ingredients

zest and juice of 3 lemons
1 1/2 pints water
4 cups granulated sugar
1 tablespoon citric acid
(see measure conversions for more information)





Method

- Put the zest and sugar and water into a saucepan.
- Place over a gentle heat and stir until all the sugar has dissolved.
- Bring to the boil and keep boiling for 10 minutes.
- Take from the heat and leave in the fridge for at least 8 hours.
- Stir in the lemon juice and citric acid.
- Pass through a sieve.
- Use within about 8 weeks.


Recipe: Cheescake Pancakes With Berry Lemon Syrup

Similar Categories: Cheescake, Pancakes, Berry, Lemon, Syrup

CHEESCAKE PANCAKES WITH BERRY-LEMON SYRUP
Yield: 4 Portionen

-----CHEESCAKE PANCAKES--
2 c Complete Buttermilk pancake
-- and waffle mix
1 1/4 c Water
1 c Small curd cottage cheese
1 tb Sugar
1 ts Vanilla extract

-----BERRY LEMON SYRUP---
1 c Syrup
1 c Raspberries, blueberries,
-- sliced strawberries or
-- combination
1/2 ts Shredded lemon peel (opt)


PANCAKES: Preheat griddle. Combine ingredients in a medium bowl; stir well
until blended. Pour batter by 1/4 cupfuls onto hot, well- greased griddle.
Turn pancakes when tops are covered with bubbles and edges look dry. Turn
only once.

BERRY-LEMON SYRUP: Combine syrup ingredients in small saucepan; heat
through, stirring occasionally.


Recipe: Babas With Lemon Syrup

Recipe Category: Bread, Muffin and Baked Goods Recipes
Similar Categories: Babas, Lemon, Syrup


1 1/2 teaspoons active dry yeast
1 tablespoon sugar
1/4 cup lukewarm milk
1 cup plain flour
1 egg
90 g butter chopped
LEMON SYRUP
1/2 cup sugar
1 cup water
1/3 cup lemon juice
1/4 cup shredded lemon zest

Preheat the oven to 180C. To make the babas, place the yeast, sugar, and
milk in the bowl of an electric mixer and allow to stand until bubbles
surface. Add the flour and egg to the yeast mixture. Attach a dough hook
to the mixer and beat to a sticky dough. While the motor is running, add
the butter a few pieces at a time and beat well for about 4 minutes. Cover
the bowl with a damp tea towel and allow the dough to double in size.
Divide the dough into 6 pieces and place in 6 greased 1 cup capacity baba
moulds. Allow to stand until the dough almost fills the tins. Bake for 15
minutes or until golden brown. Stand in the tins for 5 minutes. While the
babas are cooking, make the syrup. Place the sugar, water, lemon juice,
and zest in a saucepan over medium heat. Stir until the sugar has
dissolved, then simmer for a further 3 minutes. Spoon half of the hot
syrup over the hot babas in the tins. Remove from the tins and pour over
the remaining syrup and zest. Serve warm.


Lemon Thyme Madeleines with Lemon Vodka Syrup
Categories: January 199

Serves: 1 servings

Ingredients:
-------------------------------FOR MADELEINES-------------------------------
2 c Cake flour; (not
-self-rising)
1 ts Baking powder
1/2 ts Salt
3 tb Plus 1 teaspoon freshly
-grated lemon zest; (from
-about 7 large
;, lemons)
1 1/2 tb Finely chopped fresh thyme
-leaves
2 Sticks unsalted butter;
-softened (1 cup)
2 ts Fresh lemon juice
2 c Sugar
6 lg Eggs

Instructions:
------------------------------FOR LEMON SYRUP------------------------------
1/4 c Water
1/4 c Sugar
1/4 c Lemon vodka
1/4 c Fresh lemon juice
2 ts Finely chopped fresh thyme
-leaves

Make madeleines:

Preheat oven to 325F. and generously butter and flour a madeleine pan
(preferably non-stick), knocking out excess flour.

In a bowl whisk together flour, baking powder, salt, zest, and thyme.

In another bowl with an electric mixer beat together butter, lemon juice,
and sugar until mixture is light and fluffy. Beat in eggs, 1 at a time,
beating well after each addition, and add flour mixture, beating until just
combined.

Spoon some of batter into prepared madeleine molds and with a spatula
smooth surfaces, scraping back and forth over molds and returning excess
batter to bowl. (This will eliminate any air pockets and ensure that molds
are not overfilled.) Wipe excess batter from edges of pan.

Bake madeleines in middle of oven 20 to 25 minutes, or until edges are
browned and tops are golden. Loosen edges and transfer madeleines to a rack
set over a baking dish. Make more madeleines in pan, cleaned, buttered, and
floured, with remaining batter in same manner.

Make lemon syrup:

While first batch of madeleines is baking, in a small saucepan bring syrup
ingredients to a boil, stirring, and remove from heat.

Brush warm madeleines with some of hot syrup and repeat with remaining
madeleines as they are baked, keeping syrup warm.