Lemon Dreams Recipes

THESE LEMON COOKIES FROM TOP CHEF'S GAIL SIMMONS ARE A CITRUS DREAM

Steps:

• Preheat oven to 300˚F
• For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes
• Add oil, lemon juice and lemon zest and beat to evenly combine
• In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed
• Dough should be airy and not stick to the sides of the bowl
• Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet
• Bake until cookies show cracks in their surface, about 20 minutes
• Let cool completely on baking sheet
• Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth
• Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest
• Cookies can be stored in an airtight container for up to 5 days

LEMON DREAMS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Cover and refrigerate for 30 minutes or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool., Spoon 1/2 teaspoonful into each cookie. Dust with confectioners' sugar if desired.

LEMON DREAMS

Steps:

• In an electric mixer, beat on medium speed the eggs, margarine and the sugar until obtain a homogenous and creamy mixture. Add the lemon juice and the flour mixed with the baking powder and beat until a creamy mixture.
• Heat the oil in a skillet. Remove small portions of the dough with the help of a spoon and, fry them in hot oil. When they are fried, put them on a platter over absorbent paper.
• Coat them in sugar and cinnamon powder and serve.

LEMON DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees).
• In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
• In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
• To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.

GRANDMA ILA NELSON'S LEMON DREAM BARS

Steps:

• For Crust: In medium sized bowl, stir together flour and powdered sugar.
• Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
• For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
• For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
• Cut into bars & serve. Store covered.