COOK SIMPLY

By Susan MYKRANTZ

When life hands you lemons, make Lemon Meringue Pie, Lemon Sponge Pudding, or Lemon Bars. And maybe some lemonade for a cool summer drink. Lemons not only add color and flavor to your recipes, but they have some healthy benefits as well. 

Lemons are among the world’s most popular citrus fruit. It is a hybrid of the original citron and lime. Lemons are about 10 percent carbs and water, mostly soluble fibers and simple sugars. Their main fiber is pectin which may help lower blood sugar levels. Lemons contain plant compounds, minerals and essential oils. Lemons are rich in vitamin C and B6 and a good source of potassium. 

Drinking lemon water is also beneficial because it may decrease stress, enhance immune function, and protect against diseases. Consuming lemon pulp as well as the lemon juice can also help improve digestive health. They can also help with weight loss. Lemons make a great addition to foods and drinks. This week, Cook Simply includes a collection of my favorites including Lemon Bars, Lemon Pudding Cake, Lemon Meringue Pie, Lemon Chicken and Lemonade. Any one of these recipes will kick your meal up a notch with a flavorful dish, guaranteed to win favor with even the toughest critic. So enjoy and until next time, simply cook. 

  Lemon Bars

 Crust

2 cups all-purpose flour

½ cup confectioners’ sugar, divided

1 cup butter

 Preheat oven to 325 degrees. Mix flour, ¼ cup confectioners’ sugar, and butter. Press firmly into the bottom of a 9 x 9 square pan. Bake for 20 minutes.

 Filling

2 cups sugar

¼ cup all-purpose flour

¼ cup fresh lemon juice

4 eggs, beaten

 In a large bowl, mix sugar, flour, and lemon juice. Add beaten eggs and mix well. Pour over hot crust and bake for 25 minutes. Remove from the oven and dust with the remaining powdered sugar. Cool completely before cutting.

Lemon Pudding Cake

4 eggs, separated

1/3 cup lemon juice

1 teaspoon grated lemon rind

1 tablespoon soft butter

1 1/2 cup sugar

1/2 cup flour

1/2 teaspoon salt

1 1/2 cup milk

 Beat together egg yolks, lemon juice, lemon rind and butter until thick and lemon colored. Combine sugar, flour and salt. Add to egg mixture, alternating with milk. Beat egg whites until stiff. Blend egg whites into batter using a low speed on the mixer. Pour into an 8 x 8 inch square pan or individual custard cups. Set the pan in a pan of hot water. Bake at 350 for 45 minutes or until set and golden. The time is slightly less for the custard cups. Serve warm. You can also garnish with fresh raspberries or strawberries. Serves 6. 

Lemon Meringue Pie (A family favorite from a well-worn Betty Crocker cookbook)

1 8” pie shell, your choice

In a saucepan combine

1 1/8 cup sugar

4 tablespoons corn starch

1 1/8 cup water

 Cook over moderate heat, stirring constantly, until the mixture thickens and boils. Boil 1 minute. 

 Slowly stir half the mixture into 2 large egg yolks. 

 Return egg mixture to sauce pan and beat into the hot mixture. Boil 1 minute, stirring constantly. Remove from heat, continue stirring until the mixture is smooth.

 Blend in

2 1/4 tablespoons butter

3 tablespoons lemon juice

1 tablespoon grated lemon rind

For meringue 

2 egg whites

1/4 teaspoon cream of tarter

4 tablespoons sugar

1/3 teaspoon vanilla

Beat egg whites and 1/4 teaspoon cream of tarter. Gradually beat in sugar, a little at a time. Beat egg whites until stiff and glossy. Pile the meringue over the filling, carefully sealing the meringue onto the edge of the crust. If you leave the filling open while baking, it may weep. Swirl the meringue to decorative points. Bake until delicately browned. Cool gradually, away from drafts which can cause the meringue to fall. If you bake the meringue too long or if the sugar is not blended completely, it will cause the meringue to weep. For a smooth, clean cut, dip your knife into hot water, shaking off the excess water.

 Lemonade 

In a medium saucepan combine

 1 cup sugar

1 cup water

rind of two lemons, grated

Stir over low heat until sugar is dissolved. Boil about 7 minutes. Cool.

 Add

1 cup lemon juice, about 5-6 lemons

4 cups ice water

 Pour over ice in tall glasses. 

(I like mine with a taste of mint. Place bruised mint leaves at the bottom of the glass. Add lemonade and garnish with mint.)