Lemon Lebkuchen

Blobbed out
Browned nicely

Originally from: http://www.marmiton.org/recettes/recette_lebkuchen-allemagne_10756.aspx
Note: it is questionable whether these are really Lebkuchen but they are gluten free and taste lovely with their gooey lemony centre, so go with it...
Makes ~50 cookie-sized things.


For the cake:

For the icing:


  1. Pre-heat the oven to 200 C.
  2. Beat the eggs, sugar and finely chopped lemon zest with a whisk for 15 minutes.
  3. Add the other cake ingredients and mix well.
  4. You may need to perform steps 5 and 6 in batches.
  5. Place sheets of baking paper over a few baking trays and dollop out tablespoon-sized quantities of the mixture, leaving ~3 centimetres clear space between each to allow for expansion; don't try to be generous, these are really rich things, small is beautiful.
  6. Cook for 12 minutes: you want them to be brown around the edges of the base and beginning to brown on top; this indicates that the base has cooked, which you need to ensure otherwise the innards will be left behind when you try to lift the lebkuchen off the paper afterwards.
  7. Allow to cool for 5 minutes on the baking paper and then carefully peel each lebkuchen away from the paper.
  8. Make up the icing, adding enough water to make it stirable but not too runny.
  9. Apply the icing to the top of each lebkuchen using the back of a teaspoon.

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