Lemon Financiers

“Lemon tree very pretty and the lemon flower is sweet
but the fruit of the poor lemon is impossible to eat”

So sang Peter, Paul, and Mary way back in the early 60s. I think they were being a bit harsh, don’t you? Poor lemon? Impossible to eat?

Sure, there are not too many people happy to munch into the sour and juicy flesh of a fresh lemon, in its raw state. I am one of those people who quite like it though. There are so many varieties of lemon grown today and their flavour profiles are just as diverse. Some are almost sweet to taste with a less pronounced sour note. I love lemons that have a hint of sweetness but are full of sour tang. I really love my aunt’s lemons, fresh off the tree.

They are magnificent. I have no idea to which variety they belong. It’s hard to tell. My uncle is quite the deft hand with grafting. He has a number of varieties all growing on the same tree. He even has mandarins and oranges growing on the same tree as the lemons.

Mutant lemons. That’s the variety. They probably have super powers. In fact, I am certain they have super powers. Like X-Men. But with lemons.

They definitely take my lemon desserts and sweet treats to the next level. So here is my next instalment of lemon recipes.

You know I love my financiers. If you don’t know, head over here, here, and here to find more financier recipes. I’d post a million varieties if I could!

A great financier needs no embellishment. These are light, delicate, fresh and citrusy. A burst of sunshine in winter.

Although, maybe they’re mutant financiers. With superpowers. Whatever. You will love them. You will. I promise

Perhaps a few of these would have influenced those lovely folk singers, way back when …

“Lemon tree very pretty and the lemon flower is sweet
give me tea served with honey, and lemon financiers to eat”

That’s better. Now, go bake some financiers!

30 minutes

Makes: 30 small or 15 large

These financiers are very light and fresh with a lovely citrus flavour. They are perfect served just as they are.

They would also be wonderful served as a component in a plated dessert featuring fruit or coconut sorbets or gelato or a light mousse and fresh fruits.

Ingredients

• 150 grams unsalted butter, cut into pieces
• 125 grams almond flour
• 85 grams plain flour
• 200 grams icing sugar
• 10 grams lemon zest, freshly grated
• 200 grams egg whites (6 large)
• 30 grams freshly squeezed lemon juice
• extra icing sugar, for dusting
• extra grated lemon zest, for decoration

Directions

Preheat the oven to 170°C.

I used flexipan (silicone) moulds so had no need to grease and line them. If you are using standard financier, muffin, or cupcake tins, brush them with some extra melted or softened butter and dust with flour. Tap out any excess flour, and set aside.

Place the butter into a stainless steel saucepan and melt over a low heat. Cook until the butter starts to brown and gives off a lovely nutty aroma. When browned, remove the butter from the heat and pour in to a dish to cool.

Sift together the almond flour, plain flour, and icing sugar. Add the lemon zest to the flour and sugar mixture and toss to mix through.

Whisk the egg whites until light and foamy. Do not whisk until soft or stiff peaks, as you do not want to create a meringue.

Fold the dry ingredients gently in to the whisked egg whites.

Add the lemon juice to the cooled butter. Drizzle the browned butter over the batter and fold gently into the mixture until incorporated.

Divide the batter between the moulds. Bake the financiers for about 25 to 30 minutes at 170°C, until risen and slightly golden on top. Remove from the oven and allow the financiers to cool, in their moulds.

When cooled, gently remove from the moulds, and place on a serving platter. If not using silicone moulds, gently run a flat knife around the inside edge before easing out the financiers.

Dust liberally with icing sugar and sprinkle with some extra grated lemon zest, to serve.

The financiers will keep for up to a week, stored in an airtight container, at room temperature.