Meyer Lemon Triangles

If it's true what they say and we are what we eat, than tonight I am a lemon. I baked these lemon traingle bars for a get together we had at my sister's house this afternoon. I thought that since tomorrow is the first day of summer and the weather is so bright and warm this time of year that lemons would be a perfect way to kick things off. Originally, I was going to bake a lemon pound cake, but the 1 1/2 hour baking time just wasn't going to fit into the schedule. These lemon bars are a sinch to make and can be finished in under an hour, prep time included. They were excellent, from the delicate crust to the rich lemon filling to the powdered sugar on top. Personally, I could not stop munching on them. And that is why tonight ...I am a lemon.

Meyer Lemon Bars

Adapted from Sugarcrafter

1 cup flour
1/2 cup powdered sugar

1 teaspoon Kosher salt
1/2 cup butter, melted

1 cup granulated sugar
2 tablespoons flour
2 eggs
1 teaspoon pure lemon extract
3 tablespoons lemon juice (about 3 Meyer lemons)
2 teaspoons lemon zest (from about 2 of the Meyer lemons)

Powdered sugar, for dusting

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour, powdered sugar and salt. Stir in the melted butter and then press the dough into a greased 8x8 inch pan. Bake for 15-20 minutes or until the crust turns light brown.
3. Reduce the heat to 300 degrees.
4. In another medium bowl, mix together the sugar, flour, eggs, lemon juice, and lemon zest.
5. Pour the lemon mixture over the crust and bake for 20-25 minutes.
6. After removing from the oven, lightly dust the top with powdered sugar.
7. Cool completely and then cut into squares. Then cut each square diagonally to form triangles.

Lemon Cream

 

Continuing  with the Tuesday night baking tradition, I whipped up a batch of lemon cream cupcakes. The cupcakes themselves had a delectable cake like texture and the perfect hint of lemon flavor with every bite. The frosting had more of a lemon zing so I was careful not frost them too heavily, even though in my opinion the frosting is the best part of any cupcake!

Lemon Cream Cupcakes

Adapted from All Recipes

Cupcake:

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp grated lemon peel

1 tsp pure vanilla extract

1/4 tsp pure lemon extract

3 1/2 cups AP flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups sour cream

Frosting:

3 tbsp butter

2 1/4 cups confectioners sugar

2 tbs lemon juice

3/4 tsp vanilla extract

1/2 tsp grated lemon peel

2 tbsp milk

1. Preheat oven to 350 F and paper line about 30 muffin cups. In a mixing bowl, cream butter and sugar. Beat in eggs one at a time. Add grated lemon peel, vanilla extract, and lemon extract. Mix well. 

2. Combine dry ingredients; add to creamed mixture alternately with sour cream. Batter will be thick (and tasty).

3. Fill muffin cups about 1/4 full and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and remove to wire rack to cool completely.

4. For frosting: Cream butter and sugar in a mixing bowl. Add lemon juice, vanilla, and milk. Beat until smooth. Add more milk as needed for spreading consistency. 

5. Frost cupcakes! 

6. Eat cupcakes!!