Lemon Love Notes Recipes

LEMON LOVE NOTES

Steps:

• 1. Make the crust. Mix all crust ingredients well and pat into a 9" x 13" or quarter sheet pan. Bake 12-15 minutes at 350° until lightly golden. Remove to wire rack.
• 2. Make the filling. Mix together the sugar, 1/4 C flour, and baking powder. Beat together the eggs, the freshly squeezed lemon juice and fresh lemon zest. Add egg mixture to dry ingredients and beat well.
• 3. Pour onto the pre-baked crust and then bake another 25 minutes until the filling has firmed. Tap lightly with your fingertip to test. Cool then dust with powdered sugar.You can also add some more lemon zest to the top if you like.
• 4. *I have used both Namaste and Domata brands recipe-ready Gluten Free flour to successfully to replace the all purpose flour.

LEMON LOVE NOTES

Steps:

• Preheat oven to 350.
• Grease 9x13 baking pan.
• Combine flour& salt in medium bowl.
• Beat butter with confectioner's sugar in large mixing bowl until light and fluffy.
• Beat in the egg.
• At low speed gradually beat in flour mixture until blended.
• Stir in coconut and lemon peel.
• Spread in prepared pan.
• Bake 30 minutes until deep golden brown.
• Make glaze by stirring confectioner's sugar and lemon juice in a bowl until smooth.
• Spread glaze over warm cookies in pan.
• Sprinkle with coconut.
• Cool completely& cut into 2" triangles.

LEMON LOVE NOTES

Steps:

• Combine butter, flour and powdered sugar n bowl, mix until crumbly.
• Press into ungreased 8-inch square pan.
• Bake 350°F - 8 minutes or until golden brown.
• Cool in pan on rack.
• Combine sugar, 2 tbsp flour & baking powder in bowl.
• Add eggs, lemon juice & rind. Mix well.
• Pour evenly over baked, cooled crust.
• Bake 350°F for 25 minutes.
• Top will puff-up while baking but will fall when cooling.
• Cool in pan on rack & cut into 2-inch squares.
• Sprinkle with powdered sugar.
• Makes 16.

LEMON LOVE NOTES

Steps:

• 1. Combine butter, 1 cup flour and confections sugar in bowl; mix until crumbly. Press into ungreased 8-inch square pan. Bake in 350 oven for 8 minutes or until golden brown. Cool in pan on rack.
• 2. Combine sugar, 2 tbsp. flour and baking powder in bowl. Add eggs, lemon juice and rind. Mix well. Pour evenly over baked, cooled crust.
• 3. Bake in 350 oven for 25 minutes. (Top puffs up in baking, but falls in cooling.) Cool in pan on rack and cut into 2-inch squares. Sprinkle with confectioners sugar.