Hoping to return soon

Editor’s Note: On behalf of Mrs. Farr she would like all of her readers to know that she has been ‘under the weather’ these past couple of months. She wants to also thank everyone for checking in on her. Mrs. Farr is looking forward to a better new year. The following article is from the archives:

Here’s to wishing all of you a happy Thanksgiving. I have had many request for a lemon dessert to help cut some of the rich food consumed during the holidays. Here are a few that you might consider for last minute. Always remember a good drink is water spiked with lemon. I’ll be seeing you around. -Agnes

Lemon Tart

Crust:

3/4 cup butter, at room temperature

1/2 cup white sugar

1/2 teaspoon vanilla extract

1 pinch salt

1 3/4 cups all-purpose flour

Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes. Preheat oven to 350 degrees F. Bake crust until light golden brown, 15 to 20 minutes.

Filling:

1 1/2 cups white sugar

3 large eggs

1 tablespoon lemon zest

1/2 cup freshly squeezed lemon juice

1/2 cup all-purpose flour

1 teaspoon confectioners’ sugar, or to taste

In a bowl, whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning. Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners’ sugar. ALL RIGHTS RESERVED © 2017 Allrecipes.com

Lemon Pie Bars

2 1/4 cups all-purpose flour

1/2 cup confectioners’ sugar

1 cup butter, softened

4 eggs

1 1/2 cups white sugar

1/2 cup lemon juice

1 tablespoon lemon zest

Preheat oven to 350 degrees F. Mix 2 cups of flour and confectioner’s sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9×13 inch baking pan. Bake 15 to 20 minutes or until golden brown. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner’s sugar when cooled. ALL RIGHTS RESERVED © 2017 Allrecipes.com

Lemon Cheese Cake

1 and 3/4 sticks butter

2 cups sugar

1cup milk

1 teaspoon vanilla

3 cups plain flour

2 teaspoon baking powder

1/4 teaspoon soda

1/4 teaspoon salt

6 egg whites, beaten

Add vanilla to milk and set aside. Sift dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Add flour and milk mixtures and beat well after each addition. When all is mixed well, fold in egg whites, making sure that all is mixed well. Bake in 3 or 4 greased and floured layer cake pans at 375 degrees for 20 minutes. Remove from pans and cool.

Icing

3 cups sugar

1/2 cup flour

6 egg yolks

1 cup warm water

1/2 to 3/4 cup lemon juice

1/4 cup (1/2 stick) butter

Sift sugar and flour together and set aside. Beat egg yolks with lemon juice and beat in the sugar/flour mixture along with the warm water. Cook until thick and transparent. Stir in the butter. Let partially cool and put on cake layers and sides.

NOTE: If you want a fancy cake, do not put the icing on the sides of the layers and put a seven minute frosting on the outside of the layers. You can put a little grated coconut on the frosting. This will give you a different look and taste.

Lemon Custard Pie

1 baked pie shell, cooled

1 cup sugar plus 2 tablespoons

3 tablespoons cornstarch

1 cup boiling water

4 tablespoons fresh lemon juice

2 tablespoons butter

4 egg yolks

Pinch salt

Grated rind of 1 lemon

Combine cornstarch and sugar. Add water slowly, stirring constantly until thick and smooth. Add beaten egg yolks, butter, lemon rind, lemon juice and salt. Cook 2 to 5 minutes or until thick. Pour into baked pie shell.

Meringue

4 egg whites

3 tablespoons sugar

Beat whites until stiff, gradually adding the sugar as you beat. When stiff, pour over pie making sure that the meringue completely covers the pie. Bake in a preheated slow oven until meringue is light brown. (About 15 minutes) Cool to room temperature before moving to the refrigerator.

Something to Ponder:

During the Holidays when I tend to become a stressed, I think of the following quote that was told to me years ago by a very wise and learned man. Hope that it will be of some meaning to you. “Man, what a week! Didn’t think that things could get worse. Just as I thought I saw the light at the end of the tunnel, I realized it was a train headed toward me.”