The following recipes are featured in the blog post: When Life Gives you Lemons …
I have added convection oven cooking temperature in case you are like ME and use a convection oven!
- 1/2 Cup butter cold
- 1 Cup flour
- 1/4 Cup powdered sugar
- 1 Cup sugar
- 2 Tbsp flour
- 1/2 tsp baking powder
- 2 eggs beaten
- 2 Tbsp lemon juice
- 1 grated lemon zest
- 3/4 Cup powdered sugar
- lemon juice
Cut together butter, flour and powdered sugar and press into 8 x 8 pan.
Bake for 15 minutes at 350 degrees (325 for convection oven).
Mix together sugar, flour and baking powder.
Add in eggs, lemon juice and lemon zest.
Pour this mixture over baked crust and bake 20 - 25 minutes at 350 degrees (325 for convection oven) or until edges are golden brown and mixture is set.
Mix together powdered sugar with enough lemon juice to make a glaze soft enough to drizzle over lemon bars while they are still warm.
Cool and ENJOY!
Lemon Meringue Pie
Use a glass or metal bowl for the meringue!
- 1 9" pie crust prebaked
- 1 1/4 Cup sugar
- 4 large egg yolks reserve 3 of the whites for meringue
- 1/3 Cup lemon juice
- 2 Tbsp cornstarch
- 2 Tbsp butter
- 3 egg whites room temperature
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 Tbsp sugar
Whisk together the sugar and egg yolks in a heavy saucepan until the sugar is completely dissolved. Stir in the lemon juice.
In a separate bowl, whisk together the cornstarch and 1/2 Cup water and set aside.
Cook the lemon mixture over medium heat, whisking consistently until just beginning to thicken.
Whisk in the cornstarch slurry and cook until it thickens.
Remove from the heat and whisk in the butter.
Fill the pie crust with the filling, spreading it out evenly.
Have egg whites at room temperature.
Beat egg whites with vanilla and cream of tartar, adding sugar while continuing to mix, until soft peaks form and all of sugar is dissolved.
Spread meringue over the hot filling, sealing to the edge of the pastry.
Bake at 350 degrees (325 for convection oven) until the meringue is golden about 12-15 minutes. Cool thoroughly. ENJOY!
Mr. Joneses' Lemonade
- 2 Cups Sugar
- 2 Cups Water
- 2 Cups Lemon Juice freshly squeezed
- 6 Cups Water
Place two cups sugar and two cups water in saucepan and heat over low heat, stirring constantly, to make a simple syrup.
Once the mixture is clear and all sugar is dissolved, remove from heat and pour in pitcher.
Add the two cups of lemon juice and remaining six cups of water and mix well.
This preparation is to our taste. Add more sugar as desired.
Garnish with a slice of lemon and a strawberry. ENJOY!