Creamy Lemon Bars

This is a REALLY yummy treat I served at our 4th of July barbeque. I had lots and lots of requests for the recipe & really wish I had doubled the recipe. By the end of the party, there was one, lone lemon bar left on the plate. Fortunately, three friends came up with a non-violent way to share it amongst themselves.

Mom, I think you should definitely try these. They aren’t as “egg-y” as other lemon bars, so I think you’ll like them.

Creamy Lemon Bars

Creamy Lemon Bars
from Our Best Bites

20 Nilla Wafers, finely crushed
1/2 cup All-Purpose flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)

In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.

Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you’ll have leftovers!)


Miriam’s Lemon Dessert Sauce

I remember first sampling this yummy treat as a young girl on hot summer evening at my cousin’s house while taking a break from the pool. She served it over cake, and it was the perfect refreshing treat.

Now, it is true that I LOVE desserts, but lemon desserts are my very most-est favorite-est! YUM!

With this sauce, I actually lick my plate clean–as long as no one is looking. Let’s just keep that our little secret, k?

Miriam’s Lemon Dessert Sauce

6 T butter
2/3 c sugar
1/3 c light corn syrup
dash salt
2/3 c evaporated milk
1/3 c lemon juice, freshly squeezed

In small saucepan, melt butter. Add sugar, corn syrup and salt. Cook over low heat, stirring constantly for 3-4 minutes until mixture becomes opaque. Remove from heat.

Gradually stir in evaporated milk. Add lemon juice & beat vigorously.

Serve hot or cold over cake, ice cream, etc.

Lemon Mousse

My mom made this a lot during the summertime when I was growing up. I love it because it is such a cool and refreshing treat during a hot day. I made it last weekend when some of our friends from out of town came to visit, and it was quickly gobbled up. Even my hubby, who claims he’s not a sweets guy, loved it! 🙂

Lemon Mousse

1 – 12 oz can evaporated milk
1 c sugar
1/4 c fresh lemon juice (about 2 lemons)
1-1/2 c graham cracker crumbs, reserve 1/4 c for topping

Pour milk into mixing bowl. Chill in freezer until icy (about 30-45 minutes) but NOT frozen solid.

While milk is in freezer, press graham cracker crumbs into two pie plates, reserving about 1/4 c of the crumbs for later sprinkling.

Once milk is icy, remove bowl from freezer. Whip milk until stiff. Fold in sugar and lemon juice until combined.

Pour lemon mix into the two prepared pie plates. Top with remaining crumbs. Return to freezer and chill or freeze for several hours until firm.

Yield: Two 10-inch desserts

Notes: Because of the citrus, I prefer to use glass pie plates instead of metal pie tins. I also prefer freshly-squeezed lemon juice over the pre-packaged stuff. The latter tends to give the Mousse a bitter aftertaste, and we don’t want that.

Lemon Whippersnappers

This is a family favorite that comes from my husband’s Grandma Nell. Apparently, she was diligent at keeping her cookie jar well stocked, but this was always the favorite and most sought after cookie among the grandkids.

I can certainly understand why! They’ve become a favorite within my family now, too. My niece calls them “Lemon Whippersnapper Cookies.” Apparently, adding “Cookies” to the name is of the utmost importance. 🙂

This cookie uses a cake mix, so it is extra soft and chewy. It is also extremely easy and requires less than a handful of ingredients.

Special thanks to my SIL, Julia, for letting me borrow her picture since mine didn’t turn out.

Lemon Whippersnappers
Yields: about 2 dozen cookies

1 lemon cake mix
2 c. Cool Whip
1 egg
Powdered sugar

Mix cake mix, Cool Whip, and egg until combined. (I also like to chill the dough for 1 – 2 hours).

Drop each scoop of dough into bowl of powdered sugar (I like to use my Pampered Chef medium-sized scoop and then use two forks to coat). Roll around in sugar, and place onto parchment-lined cookie sheets.

Bake at 350 for 11-15 minutes. Cool on rack.

Note: I usually sprinkle additional powdered sugar onto the cookies after they finish baking using my Pampered Chef shaker, but it isn’t necessary.