I love anything lemon flavored. Lemons are so clean and citrusy, as well as delicious. Some of my very favorite desserts are from the lemon family. When I was a child, Luvel had a lemon flake ice cream that I adored. It had flecks of lemon drop candy in the yellow-tinted vanilla ice cream. Lemon ice box pie is my all time favorite. My friends and family really seem to enjoy my lemon bars, as well as my lemon blueberry bread with a lemon glaze.
In addition to being a delicious flavor, lemons also have many uses around the house.
• For a sore throat — and bad breath — gargle with some lemon juice.
• Clean discolored utensils with a cloth dipped in lemon juice.
• Toss used lemons in your garbage disposal to keep it clean and smelling fresh.
• Remove scratches on furniture by mixing equal parts of salad oil and lemon juice and rubbing it on the scratches with a soft cloth.
• Rub kitchen and bathroom faucets with lemon peel. Wash and dry with a soft cloth to shine and remove spots.
• Create your own household air freshener. Slice some lemons and cover with water in a boiler. Let this simmer for about an hour. This is also good to clean aluminum pots and pans.
• Fish and onion odors on your hands can be removed by rubbing them with fresh lemons.
• To get odors out of wooden rolling pins, cutting boards, and bowls, rub them with fresh lemons. Let dry while the wood absorbs the lemon juice.
• To get a beautiful shine to your hair, mix the juice of one lemon with 8 ounces of warm water. After shampooing, rinse with lemon mixture and rinse again.
Just a bowl of lemons in a glass or wooden bowl makes a great centerpiece or addition to your home’s décor.
I hope you will give this week’s lemon recipes a try. You’ll be glad you did. Thanks for reading.
LEE ANN’S LEMON BARS
2 cups plain flour
½ cup powdered sugar
1 cup butter (2 sticks)
Soften butter and add dry ingredients until well mixed. Spray a 9-by-12-inch baking dish with Pam, and pat dough in the bottom of the pan. Bake at 350 degrees for 20 to 30 minutes or until lightly browned.
Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
2 teaspoons baking powder
¼ cup flour
Mix these ingredients together and pour evenly over baked crust. Put pan back in hot oven, and bake for an additional 30 minutes until lightly browned. Sprinkle additional powdered sugar over the top after removing from the oven. Cool and cut into bars.
LEMON FOUR LAYER DESSERT
First layer:
2 cups flour
2 sticks butter
1 cup chopped pecans
Mix well and press into a 9-by-12-inch baking dish and bake at 300 degrees for 25 minutes.
Second layer:
1 cup powdered sugar
1 cup Cool Whip
1 (8-ounce) cream cheese
Mix well, and stir over cooled crust.
Third layer:
2 (4½-ounce) package instant lemon pudding and pie filling
3 cups cold milk
Mix according to package directions. Pour over second layer.
Fourth layer:
1 (8-ounce) Cool Whip
Spread this layer for the top. Grate some lemon rind on top for decoration.
Keep refrigerated.
LEMON CHICKEN
4-6 boneless chicken breasts
1 cup lemon juice
2 sticks butter
2 teaspoons poultry seasoning
2 teaspoons garlic salt
1 teaspoon pepper
Melt butter in sauce pan, and add lemon juice and seasonings. Place chicken in a lightly greased 9-by-12-inch baking dish. Pour sauce over chicken, and bake at 350 degrees for an hour. Occasionally baste with sauce. Serve on a bed of rice with additional sauce drizzled over the top.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
