Lemon creme bars were the perfect option because not only are they simple to make, they are also delicious. The best part about this recipe is that the main ingredient is a symbol of the Mediterranean and Josephine is Sicilian, brilliant!
Recipe in hand, I hopped in my car and headed down the block to the grocery store. Yeah, the Green is Sexy girls (http://www.greenissexy.org/),would have some real issues with my wasteful use of fuel. In my defense it was brisk out and I was excited to get started and I didn't want to waste time walking. Now that I think about it though, I could have put on my Nike's and ran there; next time, I promise.
History
http://silviahartmann.com/background-tile/14a-fruit-background-tile2.ph |
The lemon wasn't always used for lemonade and Corona beer, in China and India it was used as an antiseptic and anti-inflammatory. Muslims considered the lemon sacred and used it as an antidote against poisons. Egyptians used lemons to embalm their mummies and Greeks used lemons as decoration and to scent linens. Lemons were introduced to Spain by the Arabs in the 11th Century, in 1150 Crusaders returning from Palestine brought lemons to the rest of Europe.
http://silviahartmann.com/background-tile/14a-fruit-background-tile2.php |
What's in a name?
The word "lemon" first came into existence around 1350-1400, from the middle English word limon. This is an old French word derived from the Italian limone. Limone dates back to the Arabic laymum or limuni derived from the Persian word limun.
Recipe
Lemon Creme Bars
1/2 cup cold butter
1 pouch (1lb 1.5 0z) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel (I like lemon so I grated approximately 2 lemons right over the mixture)
1/4 cup lemon juice(2 medium lemons should do it)
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows (makes 25 bars). Store covered in refrigerator.
I cut my bars into bite-size squares and served them in mini paper cups. Overall, this recipe was a hit, my parent's(Guiney pigs) found them sinfully delicious and Josephine and her family enjoyed them as well.
Happy baking,
Cin
http://www.limmi.it/content/view/78/156/lang,en/
http://www.thenibble.com/reviews/main/fruits/lemon-types.asp
http://www.bettycrocker.com/recipes/lemon-creme-bars/1435b0e7-210f-47f1-9be9-b9c7a0ca3d83?p=1
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