![]() ![]() ![]() Add 1 tablespoon more water if it looks dry. Add liquid to the flour mixture, using a fork to combine. In a small bowl, mix water, egg yolk and vinegar until well combined.Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces. Make the pastry: In a large mixing bowl, combine flour and salt.Individually wrapped Lemon Chews can be stored in an airtight container at room temperature for up to two weeks. ![]() We recommend wrapping them in waxed paper to make them easy to save and handle. Because Lemon Chews are soft and chewy, they will gradually lose their shape if left alone at room temperature.Use an oiled chef's knife to cut the candy into small 1-inch squares to serve. Once set, remove the candy from the pan using the foil as handles and flip it upside down on a cutting board.Allow the candy to set at room temperature until it cools and sets completely at least 4 hours or overnight.Stir until the ingredients are well dispersed, then pour the candy into the prepared pan. As soon as it reaches the proper temperature, remove the pan from the heat and stir in the lemon extract, citric acid, and yellow food coloring.It's very important not to overcook this candy, as even slight overcooking can cause it to harden and lose its wonderfully chewy texture. Cook the candy, stirring occasionally until the thermometer reads 245 F (118 C).Stir until the butter and sugar dissolve, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Combine the butter, corn syrup, and granulated sugar in a medium saucepan over medium-high heat.Prepare a 9 x 5-inch loaf pan by lining it with foil and spraying the foil with nonstick cooking spray. ![]()
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