My Fave Lemon Bars

I really like lemons just like my mom. So, I love to make lemon bars and I've taken them places and these are always complimented. I hope you may like them too.

Ingredients for Crust:
2/3 cups butter or margarine
1/2 cup granulated sugar
2 cups all-purpose flour
2 teaspoons vanilla pudding(optional)

Ingredients for Topping:
4 eggs
1 1/2 cups granulated sugar
4 tablespoons flour
4 teaspoons finely shredded lemon peel
6 1/2 tablespoons lemon juice
1/2 teaspoon baking powder
Powdered sugar(optional)

First:
In a medium bowl, beat butter/marg. with an electric mixer on medium speed for 30 seconds. Add sugar and beat until combined. Beat in the flour and vanilla pudding (I say the vanilla pudding is optional because I use this in recipes a lot since I have canned in my food storage, you don't have to use it but I like the taste & texture it adds to the crust) till crumbly. Press mixture into the bottom of an ungreased 9x13 inch baking pan. Bake in 350 degree oven for 15-18 min. until just golden.

Second:
For filling, in a small mixing bowl, combine eggs, sugar, flour, lemon peel, lemon juice, and baking powder. Beat on high 2 min. until combined.

Third:
Pour filling over baked layer. Bake 20 min. more until lightly brown around the edges and the center is set. Cool before serving. As desired, sift powdered sugar on top(I like this on it). Cut into bars and serve. YUMMY!


----------------
Now playing: John Denver - Sunshine On My Shoulders
via FoxyTunes

Raspberry Lemon Dessert

1 box lemon cake mix
1 box cook and serve lemon pudding
fresh raspberries
fresh lemons
fresh mint leaves (optional)

Prepare lemon cake mix according to package directions. Bake in muffin tins for the degree and according to the time on the package.
While the lemon cupcakes are baking, prepare the lemon pudding according to package directions.
Be sure to carefully wash, rinse and pat dry the raspberries as needed. Cut the lemons in thin slices and at the bottom of the circle cut a line so that you can swirl the lemon as pictured. Prepare the mint leaves.
To assemble the dessert, put a warm lemon cupcake upside down on the plate. Cover with the warm lemon pudding. Place raspberries and mint leaves on top and lemon slice on the side. We like these best warm but you could make them ahead and serve them cooled as desired.
My husband, Jared, developed this dessert.