What began as an early morning making proper Lemon Squares became a later morning of tossing together Lemon Speedies.
Yes, I admit that I made the recipe up as I went along – but sometimes that works out pretty well.
1 pkg cake mix
1/4 cup butter, melted
1 dollop (or two) vanilla extract
2 10-oz jars lemon curd
- Preheat oven to 350*
- Spray two 8X8 square baking pans with Bakers Joy, or other non-stick spray.
- Combine cake mix, melted butter, egg and vanilla in large bowl and mix until well blended. It should form a soft dough.
- Halve dough and roll out between two sheets of waxed paper or press evenly into pan. repeat with the second pan.
- Bake for 15 minutes, or until just beginning to brown.
- Remove from oven, allow ample time to cool. When cool, spread one jar lemon curd (or peach, strawberry, cherry preserves?) per pan of baked dough.
- Return to oven for 15-20 minutes, or until edges of dough become golden brown.
- Remove from oven and allow to cool before cutting into squares and generously dusting with powdered sugar.
- Store in fridge.
As you can see, I opted to make one 8X8 pan with lemon curd – but used homemade peach preserves on the second pan. I will be delivering each dessert to different places, so thought it might be nice if everyone had some variety.
When the sun scorches and the breeze is nothing more than moving dust, the following recipe can be relied upon to bring some much needed blizzard-cold refreshment.
(It is also a perfect ending to a rich meal, or a light lunch.)
3 cups water
1 1/2 cups sugar
1 tablespoon finely grated lemon rind
3/4 cup lemon juice
Bring water to a rolling boil.
Add sugar, stirring until completely dissolved. Remove from heat, allow to cool.
When cool, add lemon rind and juice.
Freeze in metal tray or bowl – or cake pan.
To serve, use fork to shave ice, scoop into cold individual serving dishes – serve immediately.