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Brooklyn Norrell

These lemon meringue muffins are great for breakfast and an easier twist on the pie.

As the temperatures rise and the snow melts away so do the heavy ingredients of winter to allow something new and lighter to take their place.  Ingredients such as lemon help spruce up the drab tastes of winter with something sweeter and more tangy.

Lemon Bars

Crust

• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1/4 cup confectioners’ sugar

Filling

• 2 large eggs
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel

• Additional confectioners’ sugar

Directions

1. In a bowl, combine the flour, butter and confectioners’ sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.
2. For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars. Yield: 9 servings.

Courtesy of Taste of Home.

Lemon Meringue Muffins

Ingredients

• 6 tablespoons butter, softened
• 1 cup sugar, divided
• 2 large eggs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/4 teaspoon lemon extract
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large egg whites

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.
2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°.
3. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
4. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
5. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Courtesy of Taste of Home.

Lemon Drop Cookies

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 tablespoon half-and-half cream
• 1 teaspoon grated lemon peel
• 1-1/2 cups all-purpose flour
• 1/2 cup finely crushed lemon drops
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Courtesy of Taste of Home.