Lemon Icebox Bars

Ingredients
Crust:
14 whole-grain graham cracker squares (7 full sheets)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
Cooking spray

Filling:
1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup pasteurized egg product (such as egg beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons powdered gelatin
3 tablespoons boiling water

Directions
Make Crust:
Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling:
In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

{recipe and image via food network}

Blackberry Lemonade

Makes: 1 drink

Ingredients
2 ounces Blackberry-Lemon Syrup (recipe follows)
4 ounces chilled soda water
Lemon wheel for garnishing
Fresh blackberries for garnishing

Ingredients
Fill a tall glass with ice. Measure in the syrup and soda water. Stir. Garnish with a lemon wheel and a few fresh blackberries.

Blackberry-Lemon Syrup Ingredients
1 cup water
1/2 cup sugar
1/2 cup fresh blackberries, or substitute frozen
1 tablespoon thinly sliced lemon zest (see Note)
1 cup fresh lemon juice

Preparation
Combine the ingredients in a small heavy saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat. Strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids and let the syrup cool to room temperature. If not using immediately, cover and refrigerate, for up to 7 days, until needed.

Note: With a potato peeler, cut off only the yellow part of the lemon skin. Peel it off in long strips, then cut the strips into thin slivers (julienne).

{recipe and image via the nest}

Lemon Squares

Makes:twenty 2 by 2½-inch bars

Ingredients
1¾ cups all-purpose flour
¾ cup confectioners’ sugar, plus additional for garnish
½ pound (2 sticks) unsalted butter, cut into chunks

Lemon Filling
5 large eggs
1¾ cups sugar
¾ cup fresh lemon juice
¹⁄3 cup cake flour
1 tablespoon lemon zest
1 teaspoon baking powder
¼ teaspoon salt

Preparation
Preheat the oven to 325°F. Line a 9 by 13-inch baking dish with foil and spray lightly with nonstick cooking spray.

To make the crust: In a food processor fitted with the metal blade, mix the flour and sugar. With the motor running, add the chunks of butter and process just until a dough forms. Remove the dough from the bowl (it will be crumbly) and press into an even layer into the bottom of the prepared baking dish. Bake for 20 minutes, or until lightly golden. Remove from the oven and let cool to room temperature.

To make the filling: While the crust is baking, cream together the eggs, sugar, and lemon juice with an electric mixer. Add the flour, zest, baking powder, and salt and mix until smooth. Pour over the baked crust, return to the oven, and bake until the custard is firm and thick, 20 to 25 minutes.

Remove from the oven and sprinkle with additional confectioners’ sugar. Let cool on a rack completely, at least 2 to 3 hours, before cutting (4 x 5) into twenty 2 by 2½-inch bars. Or, make this a day or so in advance and refrigerate it uncut, without extra confectioners’ sugar on top. It cuts easier when cold. Finish with confectioners’ sugar after cutting. These freeze well for up to 1 month.

{recipe and image via the nest}