Lemony Squares

I took an old Martha recipe and made it my own with a few changes. I like to zest some lemon for the crust as well as the filling, it makes them extra “lemony”!! I also prefer to use salted butter and I don’t add the salt – just a personal preference that I find always turns out better.

Ingredients:
For the Crust
Non-stick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/2 cup (1 stick) cold, salted butter, cut into small pieces
1 tsp. lemon zest

For the Lemon Filling
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/2 tsp. lemon zest
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions
1.Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray
2.Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, lemon zest, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
3.Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
4.Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, lemon zest, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5.Sift remaining tablespoon confectioners' sugar over the top. Cut into squares.

Lemon Blossoms

This recipe comes from my dear love Paula Deen! I made them for the first time at The Fairy Garden Party and they were delicious!

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil




Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids

Greek Style Chicken & Flat Bread

This is a Summer time favorite, kabob style, but last night I did a Spring improvisation!
Chicken breasts marinated in fresh lemon juice, olive oil, fresh minced garlic, salt & pepper, and dried oregano.
I barbequed the chicken (about 5 min a side) and grilled some flat bread as well. When everything was done, I placed the flat bread on a platter first, then piled up the chicken off the grill right on top. All the juices ran into the bread and made it delicious!
I also sautéed up some zucchini with lemon, olive oil and salt & pepper.