Lemon Recipes

Delicious Lemon Bars

For the crust:
1/2 cup powdered sugar
1 1/2 cups all purpose flour
pinch of salt
3/4 cup butter, chopped

For the topping:
1 1/2 cups sugar
zest of 1 lemon
1/2 cup fresh lemon juice
3/4 cup whipping cream
powdered sugar for dusting

Preheat the oven to 325 degrees. Grease a 9x13 inch baking pan.
Sift the powder sugar, flour and salt into a bowl. Rub in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared baking pan. Bake for 20 minutes or until golden brown.
Meanwhile, to make the topping whisk together the eggs and sugar until blended. Add the lemon zest and juice and mix well. Lightly whip the cream and fold into the egg mixture. Pour over the warm crust and return to the oven. Bake for about 40 minutes or until set. Cool completely before cutting into bars. Dust with powdered sugar.

Lemon Zucchini Bread
By: C. Nelson- Nelson/Clover

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 tablespoon lemon juice
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons lemon zest

Preheat oven to 325 degrees. Grease an 8x4 loaf pan.
In a bowl, beat together zucchini, sugar, egg, oil and lemon juice. In a seperate bowl, sift together the flour, salt, baking soda and powder. Stir in cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes until a knife inserted in the center comes out clean. Remove from heat and cool about 10 minutes before turning onto a wire rack to cool completely.