A favorite in Mediterranean dishes, lemons аdd a fresh flavor to many desserts. Traditional favorites include lеmоn meringue ріе and lеmоn curd, however mаnу other delicious treats exist. Special Sunday evenings are the perfect time to try out new ideas and awaken your раlаtе to these zesty desserts. Simple and made ahead of time, you won’t waste any time in the kitchen on these three recipes, so you’ll have more time for enjoying time with family and friends.
1. Simple Lemon Cookies – you can use any of your favorite sugar cookie recipes for this one. Just add 2 tablespoons of lemon juice, 2 extra tablespoons of sugar, and the zest of 4 lemons. For even more citrusy goodness, mix up a lemon glaze (powdered sugar with enough lemon juice so that you can drizzle it on top of the cookies).
2. Lemonade Granita – ridiculously simple, and super refreshing on warm spring and summer days. Granita is simply fruit juice, frozen and scraped to make an sweet, icy treat. Freeze lemonade in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
3. Mom’s Lemon Bars – the bake sale standby of moms everywhere, this comforting dessert will remind you of home. Finish with confectioners’ sugar, and fresh berries for added elegance.
1/2 pound butter
1/2 cup sugar
2 cups flour
1/8 teaspoon salt (omit if using salted butter)
2 & 1/2 cups sugar
2 tablespoons lemon zest (about 4-5 lemons)
1 cup fresh lemon juice
1 cup flour
Confectioners’ sugar, for top
Preheat the oven to 350 degrees F.
Cream the butter and sugar together in an electric mixing bowl. Add the flour and salt and beat until combined. Form the dough into a ball, flatten and roll out. Press it into a 9×13 glass or metal baking dish, bake for 15- 20 minutes, until just barely browned.
While crust is baking, mix the filling. Just whisk together the eggs, sugar, lemon zest, lemon juice, and flour. When the crust is cooked, pour the lemon mixture over the crust and bake for 30- 35 minutes. Let cool to room temperature. Cut into small squares or rectangles and lightly dust with confectioners’ sugar. (Recipe based off of the Barefoot Contessa Cookbook, Ina Garten)