Blueberry Mint Lemonade

I'm lucky to live in Southern California where citrus grows with ease!  We have a lemon tree that produces tons of fruit year round, so we add lemon to everything.  Homemade lemonade is my favorite, second only to the Lemon Bars!  Here is a fun twist on traditional lemonade:
1 c. sugar
1 c. water
1 c. fresh lemon juice
¼ c. fresh blueberries (more for serving if you wish)
2 sprigs of fresh mint

Put water and sugar in a sauce pan and simmer over medium heat until the sugar has dissolved. Once the sugar has dissolved into the water, remove pan from heat and add ¼ c. fresh blueberries and 2 sprigs of mint. Allow those to steep in the simple syrup until cool. Smash the berries slightly with the back of a spoon. Pour the syrup through a strainer, add lemon juice and water for a beautiful and delicious summer drink.


*linked to Make Ahead Meals for Busy Moms

Lemon Bars

Here is the recipe I use from the lovely Martha!
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 cornstarch1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder1/2 teaspoon salt

Directions
1.Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
2.Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, 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, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5.Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

Baked Chicken & Potatoes

My lemon tree us filled with yellow lemons, so they inspired me to try this recipe tonight for the first time! Recipe from Everyday Food Magazine.
1 whole chicken cut into pieces (tonight I’m using bone in, skin on breasts)
1 pound white new potatoes halved
1 large red onion cut into eighths
1 head garlic, cloves separated (I’ll probably use about 4 cloves)
6 sprigs thyme
1 lemon quartered (I’ll probably use at least 2!)
¼ c. extra-virgin olive oil
2 Rbs. Balsamic vinegar
Coarse salt and pepper
Oven to 450
Place everything in a 12x16 baking dish, toss to coat with the oil and vinegar. Roast until chicken is brown, about 50 minutes.