Lemon Bars

This is one of my mom's favorite treats.

Crust:

1 c. butter, softened

1/2 c. powdered sugar

2 c. flour

Dash of salt (only if you use unsalted butter)

Combine all ingredients and mix well. I use a pastry blender for all my crusts to make them extra soft and flaky. Press into an ungreased 9x13 inch pan. Bake at 350 degrees for 15 minutes of until lightly browned around the edges.

Filling:

4 eggs

2 c. sugar

1/4 c. flour

6 Tab. lemon juice

Beat eggs in a mixing bowl. Combine flour and sugar and add to eggs. Add lemon juice and beat until smooth and fluffy. Pour over slightly cooled crust. Return to oven and bake for 25 minutes or until set. The top will look golden brown. Do not over cook! Dust with powdered sugar while it s still warm. Cool completely before cutting into squares.

Lemon Blossoms

This is a Paula Dean recipe that was passed on by Bonnie Benjamin. They are so good! I could drink the glaze.

18.5 oz. pkg. yellow cake mix

3.5 oz. pkg. instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze

4 c. powdered sugar

1/3 c. fresh lemon juice

Zest of 1 lemon

3 Tab. vegetable oil

3 Tab. water

Preheat oven to 350 degrees. Spray two mini muffin tins with vegetable oil cooking spray.

Combine cake mix, pudding mix, egg, and oil; mix well. Drop small amounts of batter, filling each muffin tin only half way (important). Bake for 12 minutes (less if using dark non-stick pans). Turn out onto a tea towel.

Glaze: Sift sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with spoon until smooth.

Use your fingers to immerse the cupcakes into the glaze while they are still warm, covering as much of the cupcakes as possible.

Place on a wire rack with waxed paper underneath (to reduce clean up time) to cool and set. Store in an airtight container.

If you think they are good the first day, wait for tomorrow. . . if you can.