The tartness of lemons is a perfect dance partner to the sweet of sugary treats. Lemon based deserts are typically refreshing and hard to resist. Even in these hotter than hot days, anything lemon feels like a glass of relief! Here's my top five lemony delights:
1. The traditional Southern Lemon Bar
• 2 sticks (8 ounces) butter
• 2 cups flour
• 1/2 cup confectioners' sugar
• 4 beaten eggs
• 2 cups sugar
• 4 tablespoons flour
• 1/4 cup lemon juice
• 1 tablespoon finely grated lemon peel
• sifted confectioners' sugar
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.
2. Lemon Crepes
Way I make them: I add a bit of lemon juice to the crepe batter. I fill the crepes with a lemon yogurt cream that I make by whipping lemon yogurt with dream whip and adding fresh squeezed lemons. I top it with grilled lemons (grilled in brown sugar).
3. Lemon Custard
• Unsalted butter, room temperature, for custard cups
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 to 3 teaspoons grated lemon zest, (1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting
1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
4. Lemon Shaker Pie
Cut 2 lemons as thinly as possible and coat with sugar. Put that in the fridge for a few hours. Cut two more lemons and coat with sugar. Layer this on top of of the other lemons. Put it in a pie shell. Brush top crust with egg whites, coat with raw sugar and a bit of cinnamon. Bake at 375 for about 40 minutes. YUM!
5. Lemon Mousse
Empty contents of 1 Lemon JELL-O packet into 2 cups of whipping cream. Whip on medium until well blended. Chill. Mix up 1 packet Dream Whip with some lemon zest.
For a sure-to-cool you down treat, try mixing up some lemon slooshes.
Fun to make and more fun to make, lemon slooshes are basically lemonade blended with ice and topped with a juice of your choice (I love it with cranberry)!
A mocktail that always makes me happy.