Lemon Meringue Pie

Ingredients

Crust
3/4 cups (175g) Graham Cracker crumbs
1/4 cup   (50g)   Sugar
6 tbls butter

Lemon filling

1 cup white sugar
2 tbls flour
3 tbls cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbls butter
4 egg yolks beaten

Meringue topping

4 egg whites
6 tbls white sugar

Directions 

• Preheat oven to 350 degrees. 
• Mix crust ingredients and press into glass pie shell.
• Bake pie crust for 10 minutes. 
• In a saucepan, whisk together sugar, flour cornstarch, salt, water, lemon juice and zest.
• Cook over medium-high heat stirring, until mixture comes to a boil.  Stir in butter.  
• Place egg yolks in bowl and gradually whisk in hot sugar mixture. when fully mixed with a cup of hot sugar mixture,  add it back to saucepan. Continue stirring until thick. 
• Pour into pie crust. 
• In mixer beat the egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks from. 
• Spread over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes or until meringue is golden brown. 

Lemon Squares

We have an abundance of lemons on the lemon tree this year.  So tried this Lemon Squares recipe and decided it was a keeper.

Lemon Squares 

(from My Nepenthe, by Romney Steele) 

Crust

1 cup flour

1/4 cup confectioners' sugar

pinch of salt

1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces

Lemon Filling

1 1/4 cups granulated sugar

1/4 cup of flour

4 eggs

2 teaspoons finely grated lemon zest

2/3 cup freshly squeezed lemon juice

Confectioners' sugar for dusting. 

Directions

Preheat oven to 350.  Line a 9 inch square baking pan with overlapping foil. 

For the crust, combine the flour, confectioners' sugar and salt in the bowl of a processor.  Add the butter in pieces and pulse until it resembles coarse meal.  Scrape into the pan and press evenly onto the bottom.  Bake until the crust is golden brown and thoroughly cooked. (20 minutes) Remove from the oven and cool 5 minutes. Reduce the heat to 300. 

For the filling, whisk the granulated sugar and flour in a medium bowl.  Whisk in the eggs, one at a time, until smooth.   Stir in the lemon zest and juice. 

Pour the filling onto the still-warm crust.  Bake for 25 minutes, until the filling sets and no longer jiggles in the middle. Cool completely in the pan and on a rack.  Gently life out the foil liner and trasfer to a board.  Cut into small squares using a sharp knife.  Dust with confectioners' sugar just before serving. 

Lemon Garlic Grilled Chicken

This was a real simple way to use some of the lemons from out lemon tree.


Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped fresh oregano
• 2 tablespoons minced garlic
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 1/3 cup olive oil
• 4 boneless skinless chicken breasts
• 2 lemons, cut crosswise into 1/3-inch-thick slices

Process

Preheat the grill to 350. Plan on cooking the chicken away from the burner.

Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking. Divide in half.

Coat the chicken breasts with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.

Place the chicken breasts on aluminum foil large enough to wrap two breasts in a closed pouch. 

Coat the chicken breasts with 1/2 of the lemon juice and oil mixture. 

Close the pounce and place on the grill away from the heat. Let cook for 20 minutes then open the ouch and place the chicken over the heat for 10 minutes to a side to get nice grill marks on the chicken.  During the last 5 minutes grill the lemon slices two to three minutes per side.

When removed from the grill dip into the other 1/2 of the lemon oil mixture. Garish chicken with lemon slices when plating.

Serve.

Lemon Tartlets

Printed from COOKS.COM

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1 1/2 cups flour
1/2 tsp salt
1/4 cup Crisco
4 tablespoons butter
1/4 cup (scant) cold water

In a medium bowl, mix together salt and flour. Blend in butter and Criso (remove butter from refrigerator and leave at room temperature 20 minutes before beginning).

Sprinkle with water, a little at a time, and stir together lightly with two forks, lifting as you go. Press gently into a ball. Do not over mix or dough will be tough.

Refrigerate 15 minutes. Roll out on a lightly floured surface to 1/8" thickness. Using a floured cookie cutter or glass, cut into 3 1/2" to 4 inch rounds, large enough to cover the bottom of small muffin tins.

Bake rounds in a preheated 450 degree oven 10-12 minutes or until lightly golden.

Remove from oven and cool.

Prepare filling:

1/3 cup butter
1 cup sugar
1 teaspoon grated lemon rind
1/3 cup lemon juice
1/4 teaspoon salt
4 egg yolks, slightly beaten

Combine all ingredients in the top of a double boiler and stir over boiling water 10 minutes, stirring constantly. Continue to cook until thickened. Cool.

Fill tartlet shells. Served chilled.

Variation: Can be topped with meringue.