Posts Tagged ‘summer dessert’

Tuesday Recipe: Classic Lemon Bars

Tuesday, July 22nd, 2014

Lemon Loaf Jar CandleWe all have memories of our favorite lemon bars. Rekindle nostalgia for warm summer days and creamy lemon desserts with this classic recipe.

Classic Lemon Bars


For the Crust:

  • Vegetable oil, for greasing
  • 1 1/2 sticks unsalted butter, diced
  • 2 cups all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 cup confectioner’s sugar, plus more for garnish
  • 1/4 teaspoon salt

Lemon Fruit

For the Filling:

  • 4 large eggs, plus 2 egg yolks
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour, sifted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh lemon juice (about 8 lemons)


Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt Dog With Lemonade Printin a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners’ sugar before serving. Enjoy!

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Tuesday Recipe: All Fruit Popsicles

Tuesday, June 3rd, 2014

As the weather turns warmer, cool down with easy to make (and healthy) frozen treat options like these all fruit, all delicious, all so simple popsicles.

Citrus Fruits


  • 1 ripe peach, skin removed, diced
  • 1/3 cup fresh or frozen blueberries
  • 3/4 cup mandarin orange segments
  • 1 cup fruit juice of choice

You can substitute just about any fruit that you like. Get creative and try new combinations, like tropical inspired with pineapples or an all-berry blend. This quick to make recipe will do wonders when it is warm outside this summer!

Blueberry Braided Chair Pad
Orange Felted Wool Birdhouse Directions

  1. Divide orange segments, blueberries and peaches equally between 7 or 8 dixie cups or 6 standard-sized popsicle molds. You can even use leftover yogurt cups!
  2. Nestle popsicle sticks down into the bottom center of the molds and fill with juice of your choice.
  3. Place close together in a loaf pan or other small pan and freeze until set – at least 4 hours.
  4. Remove molds and eat immediately. Store leftovers in the freezer in a freezer-safe bag.

How simple is that? Let us know if you try other fruit combinations for these versatile pops.

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