Glazed Lemon Brownies / For lemon lovers only
ING cup regular or whole wheat pastry flour 3/4 cup sugar 1/4 teaspoon salt
1/4 tsp b/soda 2 eggs 1/4 cup plain Greek yogurt - or sour cream 3 Tb veg oil
(can use avocado oil) zest of 2 lemons 2 Tbl lemon juice
Glaze: cup conf, zest of 1 lemon about 2-4 Tb fresh lemon juice
Stir ing adding juice gradually until glaze is spreadable.
METHOD Foil or parchment line 8 or 9x9" square pan, leaving extra for “handles.”
Stir ing by hand until smooth (about 30 sec). Spread batter in pan; bake 350 deg 20 min.
Cool in pan 5-10 minutes. Lift out of pan and spread glaze over warm brownies.
I used to make this every year for the birthday of a neighbor who requested it:
Roy’s Butterscotch Pie
First, make a pastry for a 1-crust Pie:
1 C. sifted all-purpose Flour
1/3 C. plus 1 T. butter
½ tsp. Salt
2 to 2-1/2 T. ice water
Sift Flour with Salt into medium bowl. Cut in Shortening until mixture resembles coarse corn meal.
Quickly sprinkle ice water, 1 T. at a time, over flour mixture. Mix gently until just moist enough to hold together. Shape into ball, wrap or cover, and refrigerate until ready to use.
Roll the dough out between sheets of wax paper to fit into a greased pie plate. Pierce bottom with fork. Bake at 450 for 12 to 15 minutes or until golden.
Cool completely on wire rack before filling.
Filling:
In a small saucepan, combine
¼ C. cornstarch
¾ C. light brown Sugar
¼ C. granulated sugar
½ tsp. salt.
Mix well, then stir in 2-1/2 C. milk.
Over medium heat, bring to boil, stirring. Boil 1 minute, stirring constantly, and remove from heat. Stir half of hot mixture into 3 egg yolks that have been lightly beaten.
Mix well, and return this mixture to the saucepan.
Bring back to boil, stirring. Boil 1 minute longer and remove from heat. Stir in 2 T. Butter and 1 tsp. vanilla. Pour immediately into pie shell. Meanwhile, preheat oven to 400.
3. Meringue:
3 egg whites at room temperature
¼ tsp. cream of tartar
6 T. granulated sugar
Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar, 2 T. at a time, beating well after each addition. Continue to beat until stiff peaks form.
Spread meringue over warm filling, sealing to edge of crust.
Bake 7 to 10 minutes, or until meringue is golden. Cool on wire rack, away from drafts, at least 1 hr. before serving.