Sunday, January 08, 2006

It's The Attack of the Lemons!

Many thanks to Mark for the bushel of Meyer lemons. More like a TON. I've made Lemon Bars, Candied Lemon Peels, Lemon Pie, Lemon Muffins, Lemon Glazed Pound Cake, and Limoncello. These lemons are wonderful as a mixer for Margaritas. Then we have the Lemon Chicken, Lemon Shrimp, as well as all the other many culinary uses. The rest are getting squeezed and the juice frozen in ice cube trays for future use.

From the Eagle Brand website here's a lemony dessert, something to serve when you have a TON of lemons and are running out of new ways to use them.

LEMON DESSERT SQUARES - adapted from Eagle Brand
1 can 14oz. Eagle Brand Sweetened Condensed Milk
3/4 cup fresh lemon juice

1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dry oatmeal, quick cooking
1/4 teaspoon lemon zest, finely grated
Powdered sugar

Preheat oven to 350 degrees. Whisk lemon juice and Eagle Brand in a bowl and set aside. Cream butter and sugar together in a large bowl. Add flour, baking powder, salt, oatmeal, lemon zest and combine with two knives or a pastry blender, mixing well. Reserve 1/4 cup of mixture. Spray an 8x8 baking pan and line with parchment paper. Press crust mixture into pan, then pour in the reserved lemon filling. Sprinkle the reserved crust mixture evenly over the filling. Bake for 35 to 40 minutes, until the edges are slightly browned. Cool in pan for 30 minutes, then cover and refrigerate for two hours before cutting. When ready to serve, gently lift out of pan, cut into 8 squares and lightly dust with powdered sugar. Makes 8 servings.

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