OLD FASHIONED LEMON BARS

OLD FASHIONED LEMON BARS

COOKIE RECIPES LEMON DESSERTS

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This recipe, for Old Fashioned Lemon bars, couldn't be more basic, yet it hits all the right "lip smacking" notes and picky-picky husband loved them, so that makes this recipe 5 stars at our house!!

 The lemon bars have a sweet and buttery shortbread type crust that is partially baked before a gooey topping is added and baked again. The topping is sweet-ish, lemony-ish, pudding-y-ish (are those even real words?) the combo is heavenly.?

BASE LAYER
1 cup flour
1/2 cup powdered sugar
1/2 cup COLD butter cubed

Put these three ingredients in the food processor and pulse until you get crumbs.  Pat the crumbs into an 8" x 8" baking dish. Bake in preheated 350� oven for 20 minutes.

While it is baking, whisk together the following topping ingredients until very smooth:

TOPPING LAYER
2 eggs
1 cup sugar
zest of one lemon (see note)
2  1/2  tablespoons lemon juice
2  1/2  tablespoons flour
1/2 teaspoon baking powder

After the cookie base ingredients have baked for 20 minutes, remove from the oven and pour over the topping ingredients and put it right back in the oven for another 25 minutes.

Cool completely in pan before cutting.  Sprinkle with a little powdered sugar (if you want).  Cut into small squares or bars since it is pretty rich.

STORE COVERED

NOTE: Be careful to only use the bright yellow part of the lemon zest. The pale yellow and while part of the lemon peel is very bitter.

NOTE: I lined my baking pan with parchment paper and left the ends/edges a little long. After the bars completely cool, I grab the edges of the paper and lift the whole thing out of the pan. I do this with all of my bar cookies because once they are out of the pan they are so much easier to cut.

NOTE:  If you aren't going to line your pan with parchment paper, I suggest you very lightly mist it with cooking spray.

ENJOY !!!

LEMON SUGAR COOKIES

LEMON SUGAR COOKIES

BAKE SALE RECIPES COOKIE RECIPES LEMON DESSERTS

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School is right around the corner and whether you need to pack a school lunch or just have the cookie jar full when the kids hit the kitchen in the afternoon, this is the perfect cookie. Super simple and very flavorful, this recipe is a keeper.

LEMON SUGAR COOKIES

3 cups all purpose flour
1 cup butter flavored Crisco
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 eggs
1  1/2 cups sugar
3 tablespoons milk
2 teaspoons lemon extract
1 teaspoon vanilla extract

Mix the flour, sugar, baking soda, cream of tartar and salt together. Cut in the butter flavored Crisco (like you would a pie crust).

Add the eggs, , milk and extracts and beat until smooth. This will be very thick, so a stand mixer works best.

Roll into three log shapes (about 2" in diameter) and chill for at least an hour or overnight. Slice into 1/3" disks and roll the disks in sugar.

Place on lightly greased baking sheet (about 2" apart) and bake in pre-heated 375� oven for 9-11 minute. My electric oven takes 10 minutes exactly. Cool on a baking rack.

ENJOY !!! 

NOTE: I know there will be questions/comments about butter flavored Crisco vs. butter. I have not tried this recipe with butter.?

SUPER EASY LEMON CREAM PIE

SUPER EASY LEMON CREAM PIE

CREAM PIE RECIPES LEMON DESSERTS PIE RECIPES

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This has to be the easiest pie ever and my picky-picky husband gives it two thumbs up (which is rare)!!  It is quick to make and oh so yummy.

GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/3 cup of sugar

Mix everything and press into a pie plate. Bake at 350� for 8 minutes, then set aside to cool while you make the filling.

FILLING
(2) 14 ounce cans of sweetened condensed milk (NOT EVAPORATED)
3 egg YOLKS   (yolks only)
2/3 cup freshly squeezed lemon juice

Beat the filling ingredients with electric mixer for 3 minutes. Pour into baked crust.  Bake at 350� for 12 minutes.

Cool for 10 minutes, then put in refrigerator for at least 2 hours.
After chilled, top with whipped cream and serve.

Any whipped cream will work, but this is my "go to" whipped cream recipe because it doesn't deflate, even after a couple days in the fridge, it stays nice and fluffy.

STABILIZED WHIPPED CREAM
8 ounces of cream cheese.....room temperature
1/2 cup sugar
1 teaspoon vanilla
2 cups heavy whipping cream

Whip room temperature cream cheese until smooth. Add sugar vanilla and about 1/2 cup of the whipping cream. Beat until very smooth. Add the rest of the whipping cream and beat until you get stiff peaks.

ENJOY !!!