Pink Lemonade Bars

Pink Lemonade Bars

Pretty in pink lemon squares are a sweet-tart addition to any dessert table. When I make these they're devoured in no time and everyone always wants the recipe. These are great sellers at bake sales, as well. The youngest noseminer seemed to want these the other day after watching someone get sacked on MasterChef, so I dutifully made up a batch today. Let's see if she keeps me.

Pink Lemonade Bars

Hands-On Time: 15 minutes
Ready In: 1 hour 15 minutes
Yield: Makes 24 bars

Ingredients:

Crust:

1 cup (2 sticks) unsalted butter - softened
1/2 cup granulated sugar
1 teaspoon lemon zest
2 cups flour
Pinch of salt

Filling:

6 large eggs
1 cup freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 cups granulated sugar
1/2 cup flour
Several drops of red food coloring
Powdered sugar for dusting

Directions:

For Crust:

Preheat oven to 350 F degrees and line a 9 x 13 baking pan with parchment or waxed paper.
Rub lemon zest into sugar until well combined and fragrant.
Cream together butter and 1/2 cup granulated sugar.
Stir flour and salt together and add to butter.
Stir with a wooden spoon until a soft dough forms.
Press dough evenly into the bottom of the prepared pan.
Bake for 20 minutes.
Remove from oven and cool.
Reduce oven heat to 325 degrees.

For Filling:

Rub lemon zest into sugar until well combined and fragrant.
Blend eggs and sugar until lemon-yellow and smooth.
Add lemon juice and food coloring until the color of pink lemonade.
Add flour slowly, stirring constantnly so lumps do not form.
Bake for 35 to 40 minutes or until firm. To check for firmness, give the pan a small shake -- if  there is little movement in the center of the filling, it's done.
Cool completely and dust with powdered sugar before cutting.

Lemon Dishes

I love lemons. I think they're beautiful to look at and the uses for both the juice and rind are endless. They're easily used in both savory and sweet dishes, and I don't know of many people who don't appreciate them.

We recently had a meal that was lemon-based and absolutely delicious. We started with a salad made of simple endive drizzled with a dressing of POM Wonderful 100% Pomegranate Juice and lemon before moving on to a lemon and garlic-roasted chicken and lemon orzo. We ended with my favorite cupcakes, making a fully fabulous sunshiny-lemon meal.

Lemon Curd-Filled Lemon Cupcakes

Recipe for Cupcakes here: http://family.go.com/food/recipe-576799-fairy-cakes-t/

Recipe for Lemon Curd here: http://cookingwithanne.blogspot.com/2005/09/tea-anyone.html

Pomegranate and Lemon Dressing
Makes 1 cup
Printable Recipe

8 ounces POM Wonderful 100% Pomegranate Juice
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon minced shallots
1 teaspoon honey
salt to taste

Reduce pomegranate juice to 3/4 cup by simmering gently for 15 minutes. Add remaining ingredients and chill well before serving.

Lemon and Garlic-Roasted Chicken
Serves 4-6
Printable Recipe

One 5-6 pound roasting chicken
1 whole lemon
6 whole cloves garlic
olive oil
salt & pepper to taste

Loosen breast skin on chicken by slowly working the handle of a wooden spoon under skin on both sides. Slice lemon thinly and slide slices under breast skin. Toss any extra lemon and the garlic cloves into the cavity of the bird. Brush bird with olive oil, sprinkle with salt and pepper and roast, uncovered, until desired doneness is reached. Usually 350 degrees F for 1 1/2 to 2 hours is sufficient.

Lemon Orzo
Serves 4
Printable Recipe

1 cup dry orzo, cooked until al dente (about 2 cups cooked)
2 Tablespoons minced shallots
1 Tablespoon lemon zest
1 Tablespoon lemon juice
2 Tablespoons olive oil
salt & pepper to taste

Combine all and heat through.

R,S,C #33 Recipe

I'm cheating and just posting this one here today.

Please go and visit Dalene's blog, From the Mixed-Up Files of a Middle-Aged Mind.
Her recipe looks delicious!

Scallops and Sugar Snap Peas in Lemon Butter Sauce

1 cup chicken broth
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots

1 Tbsp unsalted butter
1 Tbsp flour

(3 sticks) unsalted butter

1 teaspoon salt
1 teaspoon white pepper
2 Tbsp lemon juice
1 tsp. grated lemon peel

Reduce the first four ingredients by half in a small saucepan.

In a separate saucepan, melt one tablespoon of butter in the saucepan.
Stir in the flour with a metal whisk until well mixed (but not
browned).

Slowly add the reduced mixture to the roux, stirring quickly.

Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a
time. Add lemon juice, salt, and white pepper. Add some more broth if
the sauce is too thick.

While the sauce is thickening prepare the scallops however one does
scallops. Steam generous amount of sugar snap peas.

Toss the peas and the scallops with the lemon sauce. Serve with rice
or pasta along a side of nice fresh greens salad.

Ready, Set, Cook! #33

Please click the link above to read rules of play BEFORE submitting a recipe.

Our three for today are:

1 lemon
1 lb sea scallops
sugar snap peas (any amount)

Have fun~see you next week!