The Bryan Times - Lemon recipes - April 1, 2019

When I think of lemons, I always think of sunshine and springtime so I'm hoping these recipes will help brighten your days as we anticipate warmer temperatures.  

Luscious Lemon Sheet Cake

Lemons are high in Vitamin C, and are rich sources of potassium, calcium, phosphorus, magnesium. They also have little fat and calories.  

Buy large lemons and limes as they tend to be much sweeter. A fresh lemon should give a little when squeezed or pressed with your thumb.  

To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

For best results keep in the refrigerator in the crisper drawer where they will keep much longer than at room temperature.

Drinking lemon juice with warm water helps reduce joint and muscle pain and is also good for your dental health as it helps with toothache and prevents gingivitis. 

Don’t waste anything because once lemons are squeezed (I save some of the zest to put in the freezer too), you can run the rinds through your garbage disposal and have a clean-smelling kitchen.

EASY LEMON MERINGUE PIE 

1 - 9 inch pie shell, baked

3/4 (heaping) c. sugar

1/3 c. cornstarch

1/4 tsp. salt

2 lemons, juiced (about 1/2 c.)

1 Tb. lemon zest

4 egg yolks (use the whites for the meringue)

2 Tb. butter 

1-1/2 c. water

In medium saucepan, using a wire whisk, mix sugar, cornstarch and salt.  Mix in lemon juice, zest, egg yolks, butter and water.  Cook over medium low heat until filling thickens.  Pour into (cooled) pie shell.  Top with meringue. 

Meringue:

4 egg whites

2 Tb. sugar

1 tsp. vanilla extract

Beat egg whites with mixer until foamy; add sugar and vanilla; continue beating until peaks form.  Spread on top of pie covering entire pie.  Place under oven broiler until browned or bake in 350* oven until brown on top.  Watch carefully!

There's nothing like freshly squeezed lemonade to make you feel pampered and to quench your thirst in warmer temps.  This recipe has options for you to sweeten it. Start with small amounts of sweetener, it's always easier to add a little more if desired. Be watching for some flavored lemonade recipes this summer. 

OLD FASHIONED LEMONADE (with sweetening options)

6 fresh lemons, juiced (about 1 cup)

2 quarts water (8 cups)

1/2 c. sugar or more (dissolved in a little hot water first) OR

1/3 c. honey (dissolved in hot water) OR

1 tsp. liquid Stevia (vanilla or lemon drop flavor) for sugar free

1 cup ice cubes

Slice lemons in half, squeeze out juice into a bowl; remove seeds. Add juice to a large pitcher. Add 2 quarts of water, then stir in sweetener. Refrigerate; serve over ice. 

Even though this simple recipe doesn't actually have lemon juice in it, lemon lovers will find this moist 3-ingredient dessert irresistible.

LUSCIOUS LEMON SHEET CAKE 

1 box (18 ozs) lemon cake mix

4 eggs

1 can (15 ozs) lemon pie filling

Preheat oven to 350. Grease 15" x 10" x 1" jelly roll pan (cookie sheet with sides). In large mixing bowl, beat cake mix and eggs until well blended. Stir in pie filling and beat until smooth. Pour into prepared baking pan and spread evenly. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Remove from oven; cool; frost.

CREAM CHEESE FROSTING

1/2 c. butter or margarine

4 ozs (lite) cream cheese, softened

2 c. powdered sugar

1-1/2 tsp. vanilla (or lemon) extract

chopped toasted pecans, optional

In small mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Blend well. Spread over cooled cake. Sprinkle with pecans if desired. Store leftovers in refrigerator. Yield: 24 - 28 servings.

Optimist: Someone who isn't sure whether life is a tragedy or a comedy, but is tickled silly just to be in the play. ~Robert Brault