Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gordon's lemon zest baklava. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Remove the lemon zest with a slotted spoon, add the lemon juice and set to one side. As you take the baklava out of the oven, bring the lemon syrup back up to the boil. Run a knife along the cuts to make sure the pieces are separate, then pour over the boiling syrup. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.

Gordon's Lemon Zest Baklava is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Gordon's Lemon Zest Baklava is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have gordon's lemon zest baklava using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Gordon's Lemon Zest Baklava:

1. Take 300 grams unsalted pistachio nuts, chopped (you may find this easiest to do in a blender)
2. Prepare 100 grams caster sugar
3. Take Zest of 1 lemon
4. Get 200 grams butter, melted
5. Get 16 sheets filo pastry, cut in half
6. Take For the syrup
7. Take 200 grams caster sugar
8. Prepare Zest and juice of 1 lemon

Using a very sharp knife, cut the baklava into a diamond pattern. Combine water, honey, and sugar in a saucepan. Stir in the lemon zest and juice and remove from the heat. Gordon's Sicilian Lemon is a delicious and tasty option for people looking for something different from the standard gin.

Instructions to make Gordon's Lemon Zest Baklava:

1. 1. Preheat the oven to 160ºC/Gas 3. —– 2. Put the pistachios, caster sugar and lemon zest into a bowl and mix together. —– 3. Select a baking tray the size of your halved filo sheets. Brush it with melted butter and place a halved sheet of filo on it. Brush this with butter, sprinkle with some of the pistachio mixture, and continue layering the sheets in the same way until you have used all 32 of them.
2. 4. Using a sharp knife, cut the layered pastry into bite-sized squares. Bake for 30–40 minutes, until golden and crisp on top. —– 5. Meanwhile, make the syrup. Put the sugar, lemon zest and juice into a small saucepan with 200ml water and bring to the boil, stirring to help the sugar dissolve. Simmer for 7–10 minutes, until the syrup has slightly thickened. Set aside to cool.
3. 6. When the baklava are ready and piping hot, place the tray on a work surface and pour the syrup over them, making sure it penetrates every bit of them and runs between the gaps. Leave for at least 12 hours before eating. The baklava can be stored in an airtight container for up to a week.

Stir in the lemon zest and juice and remove from the heat. Gordon's Sicilian Lemon is a delicious and tasty option for people looking for something different from the standard gin. A delicious Mediterranean twist on an original recipe from Alexander Gordon. Made with the highest quality ingredients and using only natural flavourings, Gordon's Sicilian Lemon is a trip for your taste buds to the sunny shores of Sicily. Sift the flour and icing sugar into a bowl.

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