When life gives you lemons…

Lemon Bars Deluxe

~ Thanks to Ellen Wunder for this fabulous recipe! ~

2 cups flour
1/2 cup powdered sugar
1 cup butter or margarine

Grease sides only of a 9”x13” baking pan. In a bowl, mix together flour and sugar. Cut in butter until mixture is crumbly and begins to cling together. Press into prepared baking pan. Bake at 350° for 20-25 minutes or until very lightly browned.

4 beaten eggs
2 cups sugar
1/3 to 1/2 cup lemon juice
1/4 cup flour
1/2 tsp baking powder

Combine eggs, sugar, and lemon juice and beat together thoroughly. Combine flour and baking powder and stir into egg mixture. Pour over baked crust, return to oven and bake 25 minutes longer at 350°. Sprinkle with additional powdered sugar. Cool and cut into bars.

Meyer Lemon Humus

~ Mary Helen Seeger ~
1-2 cloves of garlic
1-2 Meyer Lemons
2 cups cooked garbanzo beans
1/4 cup roasted sesame butter (optional)

In food processor, blend garlic until finely minced.

Slice Meyer Lemons in 1/4” rounds, then remove seeds. Add whole lemons, including skin and flesh to garlic puree. Blend until creamy.

If desired, add 2 cups of garbanzo beans, drained. Blend just until smooth.

Add 1/4 cup roasted sesame butter and blend briefly until final mixture is smooth and creamy.

Enjoy on bread, crackers, chips or tortillas. Use fresh for best lemony flavor. Keep refrigerated.

FIND MORE GREAT CITRUS RECIPES AT www.fourwindsgrowers.com/recipes/

Meyer Lemon Pistachio Pesto

Pasta
1 Meyer Lemon
1 clove garlic
1/4 cup shelled pistachio nuts

Boil water for pasta.

Cut one Meyer Lemon in 1/4” rounds, remove seeds. Remove skin from garlic.

Place garlic and pistachios in food processor. Blend until coarsely ground. Add whole lemon including skin and flesh. Blend until homogenous.

Place pasta in boiling water with salt and olive oil. Cook until tender.

Prepare the rest of your meal - good with green salad.

Drain pasta, place in warmed serving dish, reserving 1/4 - 1/2 cup of pasta water liquid.

Immediately pour 1/4 cup pasta water over ingredients in food processor. Blend briefly, adding more liquid if desired for a more creamy consistency.

Immediately serve pesto over pasta. Serves two to four.

When life gives you lemons… Meyer Lemon Lore	Lemon Bars Deluxe ~ Thanks to Ellen Wunder for this fabulous recipe! ~ 2 cups flour 1/2 cup powdered sugar 1 cup butter or margarine Grease sides only of a 9”x13” baking pan. In a bowl, mix together flour and sugar. Cut in butter until mixture is crumbly and begins to cling together. Press into prepared baking pan. Bake at 350° for 20-25 minutes or until very lightly browned. 4 beaten eggs 2 cups sugar 1/3 to 1/2 cup lemon juice 1/4 cup flour 1/2 tsp baking powder Combine eggs, sugar, and lemon juice and beat together thoroughly. Combine flour and baking powder and stir into egg mixture. Pour over baked crust, return to oven and bake 25 minutes longer at 350°. Sprinkle with additional powdered sugar. Cool and cut into bars.
Meyer Lemon Humus ~ Mary Helen Seeger ~ 1-2 cloves of garlic 1-2 Meyer Lemons 2 cups cooked garbanzo beans 1/4 cup roasted sesame butter (optional) In food processor, blend garlic until finely minced. Slice Meyer Lemons in 1/4” rounds, then remove seeds. Add whole lemons, including skin and flesh to garlic puree. Blend until creamy. If desired, add 2 cups of garbanzo beans, drained. Blend just until smooth. Add 1/4 cup roasted sesame butter and blend briefly until final mixture is smooth and creamy. Enjoy on bread, crackers, chips or tortillas. Use fresh for best lemony flavor. Keep refrigerated. FIND MORE GREAT CITRUS RECIPES AT www.fourwindsgrowers.com/recipes/	Meyer Lemon Pistachio Pesto Pasta 1 Meyer Lemon 1 clove garlic 1/4 cup shelled pistachio nuts Boil water for pasta. Cut one Meyer Lemon in 1/4” rounds, remove seeds. Remove skin from garlic. Place garlic and pistachios in food processor. Blend until coarsely ground. Add whole lemon including skin and flesh. Blend until homogenous. Place pasta in boiling water with salt and olive oil. Cook until tender. Prepare the rest of your meal - good with green salad. Drain pasta, place in warmed serving dish, reserving 1/4 - 1/2 cup of pasta water liquid. Immediately pour 1/4 cup pasta water over ingredients in food processor. Blend briefly, adding more liquid if desired for a more creamy consistency. Immediately serve pesto over pasta. Serves two to four.
Copyright 2010 Four Winds Growers.