Chewy Lemon Cookies

I've been receiving lemons from several friends lately. The lemon farmers must be doing great. Lemon desserts are one of my favorite types. The lemons give a freshness taste to the dessert.

I made chewy lemon cookies from a recipe from a fellow blogger. These cookies are covered in powder sugar once they are out of the oven. I tried one without the powder sugar, and one after to taste the difference. The powder sugar makes it better. If you like your lemonade sweet, don't skip the powder sugar.


Chewy Lemon Snowdrops
from sophistimom.com
(makes about 24)
1 3/4 all purpose flour
pinch of salt
1 stick of butter (8 tablespoons)
zest of 2 lemons
2/3 cup granulated sugar
1/4 cup honey
1 teaspoon baking soda
2 tablespoons lemon juice
about 1 cup powder sugar for coating

Preheat oven to 325 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk flour and salt together. Set aside.

In an electric mixer with the paddle attachment, mix butter, lemon juice, zest and honey until smooth.


Combine lemon juice and baking soda. With the mixer on low speed, add lemon juice and flour mixture. Scrape down sides and mix with a spatula to make sure all ingredients are evenly distributed.


Roll cookie dough into 1 inch diameter and bake 10-15 minutes. (Mine were done in 12) Let cool for a few minutes and toss into powder sugar while cookies are still warm. The powder sugar seems to stick to the cookies better while they are warm.


And enjoy some fresh chewy lemon cookies!

When life gives you lemons, make lemon custard pie

Last Thursday I attended Fresno's Food Expo. It featured produce, food products and beverages from the central valley. It's amazing at how many things come from the valley: fruits, vegetables, cheese, milk, tortillas, beef, and wine. I came home with Buddy's Farm Fresh Lemons from Trinity Fruit Sales.

I went back to my Taste of Home pie recipe cards and found a Lemon Custard pie recipe. I used two lemons from the pouch of lemons. The pie lemon taste is not very strong; it is sweet enjoyable.

Lemon Custard Pie

unbaked pie shell

1 cup sugar

1 tablespoon butter, softened

2 eggs, separated

1 cup milk

3 tablespoons flour

1/8 teaspoon salt

1/4 cup lemon juice

2 teaspoons lemon zest

whipped cream, lemon and mint, optional

Beast sugar and butter until well blended.

Add the egg yolks, one at a time, beating well after each.

Add the milk, flour and salt; mix well.

Stir in lemon juice and zest; set aside.

In a clean bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.

Pour into pie shell. Bake at 325 degrees 45 minutes to an hour or until lightly browned and a knife inserted the center comes out clean.

Cool. Garnish. Enjoy!