Luscious Lemon Bars

Credit: Teri Eastman

Crust Ingredients:

2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
Dash of salt

Preheat oven to 350 degrees. Cream the butter, then add in the flour, powdered sugar, and salt. Mix well. Press into the bottom of a 9x13 pan. Bake for 12-15 minutes.

Filling Ingredients:

4 eggs
2 cups sugar
1/4 cup flour
6 T lemon juice, preferable fresh (which is 1/4 c + 2 T)

Beat eggs. Combine sugar and flour together, then add to the egg mixture. Mix well. Add lemon juice and mix again. Pour into slightly cooled crust. Bake at 350 degrees for 20-25 minutes. Allow to cool completely before sprinkling with powdered sugar and then place in the refrigerator to chill. Delicious and simple! Fresh lemon juice really makes this recipe stand out.

Lemon Raspberry Bars

Credit: Two Peas and Their Pod

Ingredients:

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Directions:

Preheat the oven to 350F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator up to five days.

Note: Use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Serves 16

Lemon Jello Cake

Credit: Grandma "Jet" Watkins

Ingredients:

• 1 small pkg lemon Jello

• 1 cup hot water

• 4 eggs

• 1 pkg lemon cake mix

• ½ cup melted margarine

For icing:

• 1 ½ cups powdered sugar mixed with...

• ½ cup lemon juice

Directions:

Dissolve contents of Jello package in 1 cup hot water. Let cool. In mixing bowl, beat eggs. Add cooled Jello mixture and lemon cake mix alternately until blended. Then, stir in melted margarine. Pour into greased 9 x 13 pan and bake at 350 for 45 minutes. When done, puncture several times with a fork. Pour on icing while cake is hot.