Lemon Finale Recipes

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

LEMON FINALE

Steps:

• Combine sugar, and lemon zest with whipping cream in a heavy saucepan.
• Bring to a boil over medium high heat, stirring constantly.
• Reduce heat and simmer, stirring occasionally for 3 minutes.
• Remove from heat.
• Stir in lemon juice.
• Cool slightly.
• Pour into 4 wine glasses.
• Cover and refrigerate overnight or until set.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

EASY LEMON CAKE

Steps:

• Combine gelatin mix and cake mix. Mix well.
• Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
• Bake according to instructions on back of cake box.
• To Make Frosting: Combine confectioners' sugar and lemon juice.
• When cake is done, and while still hot, ice with frosting.