French Lemon Squares

I had a friend
coming for a visit
she is a fantastic
baker and cook
I wanted something
fast and easy
I love lemon
in baking

French Lemon Squares

FOR THE CRUST:
⅓ cups Powdered Sugar
1-½ cup Flour (I used whole wheat)
¾ cups Butter Or Margarine (COLD)
_____
FOR THE FILLING:
3 whole Eggs
1-½ cup Sugar
1 teaspoon Flour (white)
3 Tablespoons Lemon Juice
Lemon Zest (optional)
Preparation Instructions
Preheat oven to 350F.
Now blend together the crust ingredients.I use a pastry blender or two knives to mix the crust ingredients, until it looks like crumbs. Once everything is combined, place crust into an ungreased 9 by 13 inch bar pan and press down into pan with the palms of your hands until firmly packed.

I was really nervous
this didn't look
like it would bake
very well

Bake for 20 minutes, or until top is golden brown.
I was still nervous
this still didn't
look right
but I carried on

While the crust is baking, in a bowl mix together the filling ingredients.

Once crust is finished baking, pour the filling mixture into the hot pan over the crust and bake for another 20 minutes.

Let cool and dust with powdered sugar to garnish and cut into squares.
I was very nervous
but this tasted
amazing
I served it
with some yummy
homemade spiced chai

Yummy Lemon Scones

First
I know the icing
is a crazy color
but the taste is
even crazier
these are YUMMY
and EASY
two of my requirements

The recipe is from
Tammy's Recipes
I've used a few of
Tammy's recipes
and always like them

Lemon Scones
Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) cold butter, cut
1 1/2 teaspoons lemon zest*
2 teaspoons freshly squeezed lemon juice
1/2 cup heavy whipping cream (I used half and half)
1 egg

Icing Ingredients:

3/4 cup confectioner's sugar
1 1/2 tablespoons freshly squeezed lemon juice
Yellow food color, optional (I used bright green)

Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter. I use two butter knives for this.


2. In a separate bowl, whisk together the lemon zest and juice, cream, and egg.


3. Stir egg mixture into dry ingredients, just until a dough starts to form. Knead a couple times until the dough holds together.


4. On a lightly floured surface, gently press dough into a circle, about an inch thick. Cut into 8 wedges (I use a pizza cutter to quickly and neatly cut the wedges!).


5. Place scones on an ungreased baking sheet, not touching each other, and bake at 350 degrees for 25 minutes, or until edges are lightly browned. Remove from oven and let rest on the sheet for 5 minutes.


6. Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency. Add a drop or two of yellow food color if desired.**

7. Drizzle or brush icing over warm scones. These scones are delicious hot, but I think they taste even better the next day, when the lemon flavor has permeated the scone even more


My family LOVED these
and they were so very easy
and fast to make
a yummy breakfast
I love lemon
in baking
it's good