It’s been a while since I posted a recipe shout out – but this one was definitely worth the recognition. I wanted to have something simple and sweet to cap off an evening with my brother and his wife. It was a beautiful day and evening – you know the real first beauty of the season…and you feel even more alive? So, something refreshing seemed apropros. Initially, I was thinking something Key Lime-esque, but since I lacked most, if not all the essential ingredients in my fridge and pantry and had no intention of spending such a gorgeous day going to the grocery – I regrouped and found an ample stash of lemons.
I then started to look for a quick and easy recipe and found one by Melanie…”a Midwest girl currently living in Nebraska with her husband and daughters.”
Spend with Pennies bills itself as a site geared toward easy home cooked comfort. If this recipe is a relative sample of what else is out there – it hits the mark.
Crust: 10 tbs butter – room temperature 1 1/4 cups flour 1/2 cup + 2 tbs powdered sugar 1/4 tsp salt
Filling: 3 large eggs – room temperature 1 cup granulated sugar 3 tbs flour 1 tbs lemon zest 1/3 cup lemon juice (2 lemons) 1/2 tsp baking powder
Method: Preheat oven to 350 degrees Fahrenheit and grease a 9×9 inch pan. (Note – I used an 8×8 inch pan and sprayed generously with Pam cooking spray, then inserted a sling made of parchment paper and sprayed that as well.)
Mix the flour, powdered sugar, and salt together. Cut the butter into the mix until crumbly and then press into the bottom of the pan. (I used a fork to do this).
Bake for 15-18 minutes until lightly golden. Meanwhile, make the filling.
Whisk all the ingredients for the filling together until combined. Pour over the cooled, cooked crust and place back in the oven for 17-20 minutes until filling is set. Cool completely, dust with powdered sugar and cut into squares.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
