Real Lemon Pie

April 5, 2008

Just because it’s easy doesn’t mean it’s not great! And, yes, you use the whole lemon, rind and all. SAM

3 eggs
1 large lemon, unpeeled, seeded, and quartered
1 1/4 cups granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Dash of salt
1/4 cup butter, melted
1 9-inch prepared pastry shell,, unbaked

Preheat the oven to 350 degrees F. In a blender or food processor, combine the eggs, lemon, sugar, lemon juice, vanilla extract, and salt. Process until smooth. Add the butter and process 5 seconds longer. Pour into the prepared pastry shell and bake for 30 to 35 minutes. Cool on a wire rack. Serve with vanilla ice cream.
Makes 8 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

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Lemon Sauce

March 15, 2008
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Easy, tart, rich, and smooth … this quick sauce is great on everything from Gingerbread to pound cake. SAM

1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
1 cup hot water
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons butter

In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and boil, stirring constantly, until clear and thickened. Add the lemon zest, juice, and butter. Serve warm or cold.
Makes 1 1/2 cups

Adapted from Emily’s cookbook All-American Comfort Food.


Lemon Squares

February 16, 2008
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Tart, sweet, gooey, chewy, wonderful! I love Lemon Squares! SAM

1 cup butter (2 sticks)
1/2 cup plus 3 tablespoons confectioner’s sugar, divided
2 cups plus 1/3 cup all purpose flour, divided
4 eggs
2 cups granulated sugar
Juice of 2 lemons (6 tablespoons)
1 teaspoon lemon zest
1 teaspoon baking powder

Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan and set aside. With an electric mixer on medium speed, cream the butter and 1/2 cup confectioner’s sugar until light and fluffy. Gradually add 2 cups of flour and beat until smooth. Spread evenly in the prepared pan and bake for 20 minutes.

In a clean bowl, beat the eggs with an electric mixer until light and frothy. Gradually add the granulated sugar, beating until thickened. Add the lemon juice, lemon zest, remaining 1/3 cup flour, and baking powder and beat until smooth. Pour the lemon mixture over the bake crust, return to the oven, and bake for 15 to 20 minutes or until pale golden. Remove from the oven and sprinkle with the remaining 3 tablespoons of confectioner’s sugar. Cool in the pan on a wire rack and cut into squares.
Makes 20 squares.


Lemon Muffins

December 15, 2007

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Lemon Muffins for breakfast! Who could ask for anything more? SAM

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, melted
1 teaspoon lemon zest
4 tablespoons plus 2 tablespoons lemon juice, divided (juice of 2 lemons)
2 eggs, lightly beaten
1 (8-ounce) carton lemon yogurt
1 1/2 tablespoons granulated sugar

Preheat the oven to 400 degreesF . Grease or line with parchment paper cups of 12 muffin tins. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In another bowl, whisk together the butter, lemon zest, 4 tablespoons lemon juice, eggs, and yogurt. Pour the butter into the well in the flour mixture and stir with a fork just until moistened. Spoon the batter into the prepared muffin tins and bake for 20 minutes, or until firm in the center and golden. Remove to a wire rack.

In a small saucepan, combine the remaining 2 tablespoons lemon juice and 1 1/2 tablespoons sugar. Bring to a boil and cook for 2 minutes until slightly thickened. Brush the muffins with the lemon glaze and remove from the tin.
Makes 12 muffins.