Taste of sunshine in lemon bars, pie

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Lemon ranks among the most refreshing flavors I know. Whether it’s a glass of lemonade or a slice of lemon pie, the delightful tart flavor almost always hits the spot.

Jenny Ann Boyer shares two lemon desserts that are sure to brighten almost any dessert table.

“I have made [this recipe for] lemon squares many times and it is so easy. I’ve made it with half more filling for a thicker topping,” Boyer writes.

The recipe is from ReaLemon.

Lemon Squares

1 ½ cups PLUS 3 tablespoons

flour, divided use

½ cup confectioners’ sugar,

plus more for dusting

¾ cup margarine

4 eggs, lightly beaten

1 ½ cups granulated sugar 1 teaspoon baking powder ½ cup bottled lemon juice

such as ReaLemon

Heat oven to 350 degrees. Coat the bottom of a 9-by-13inch pan with nonstick spray.

In a bowl, combine 1 ½ cups of the flour, the confectioners’ sugar and margarine. Mix until crumbly. Press mixture into the bottom of the prepared pan. Bake 15 minutes.

In a separate bowl, combine the eggs, granulated sugar, remaining 3 tablespoons of flour, baking powder and lemon juice. Mix well. (Boyer uses a food processor.) Pour over crust. Bake 20 to 25 minutes or until lightly browned around the edges and set. Dust with confectioners’ sugar. Store in refrigerator.

“Martha Kolb’s Lemon Icebox Pie is really good. It is baked so the eggs are cooked and it would be great with the Mile-High Meringue [in the May 9 Idea Alley],” Boyer writes.

The recipe is from a church cookbook.

Lemon Icebox Pie

3 egg yolks

½ cup lemon juice 1 (14-ounce) can sweetened

condensed milk

1 (9-inch) graham cracker

crust

Heat oven to 350 degrees. Whisk together the egg yolks and juice. Stir in condensed milk. Pour into graham cracker crust. Bake 15 minutes.

Top as desired with meringue or cool and top with Cool Whip, as Boyer does.

Kats, the Idea Alley recipe coffers are running low. If you’ve tried something new lately or rediscovered an old favorite, tell us about it. Recipes don’t have to be original.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.