1. Lemon Bars:
Lemon Bar Ingredients:
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
2 large eggs
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon
1/4 cup fresh lemon juice
Instructions:
Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
In a bowl, mix 1 cup of flour, softened butter, and powdered sugar until a soft dough forms. Press the dough evenly into the prepared pan.
Bake the crust in the preheated oven for 15-20 minutes, or until it's lightly golden.
In another bowl, beat the eggs, granulated sugar, 2 tablespoons of flour, baking powder, salt, lemon zest, and lemon juice until well combined.
Pour the lemon mixture over the baked crust and return the pan to the oven.
Bake for an additional 20-25 minutes, or until the lemon topping is set.
Let the lemon bars cool completely before dusting with powdered sugar and cutting into squares.
2. Lemon Pound Cake:
Lemon Pound Cake Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Zest of 2 lemons
1/4 cup fresh lemon juice
Instructions:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan or Bundt pan.
In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients.
Stir in the lemon zest and lemon juice.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optionally, you can drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
3. Lemon Meringue Pie:
Lemon Filling Ingredients:
1 pre-baked pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, lightly beaten
Zest of 2 lemons
1/2 cup fresh lemon juice
2 tablespoons unsalted butter
Meringue Ingredients:
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions:
Preheat the oven to 325°F (165°C).
In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Reduce heat and let it simmer for 2 minutes, then remove from heat.
Gradually whisk about 1/4 cup of the hot mixture into the beaten egg yolks, then pour the egg yolk mixture back into the saucepan, stirring constantly.
Cook and stir for an additional 2 minutes until the mixture is thickened.
Remove from heat and stir in lemon zest, lemon juice, and butter until smooth.
Pour the lemon filling into the pre-baked pie crust.
In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form and the mixture is glossy.
Spread the meringue over the lemon filling, making sure to seal the edges of the pie.
Bake in the preheated oven for about 15-20 minutes, or until the meringue is golden brown.
Let the pie cool completely before serving.
These recipes should provide you with a wonderful selection of lemon desserts to choose from. Whether you're in the mood for bars, cake, or pie, you'll be able to enjoy the zesty and refreshing flavor of lemon in each bite. Enjoy your baking journey!