Daily Archives: November 20, 2015

the sweeter side of lemons…

november19lemon cookie

i love lemon.  lemon anything.

sweet lemon cakes, cookies and bars.  savory lemon chicken and fish.

lemon in my sun tea.

lemon in my hair (okay, that was when i was in college.  no more of that.).

i found this yummy site.


and i think she has the same passion for lemon (and food in general) as i do.

go take a peek at her blog.  you will love it.  she’s brilliant.  and you can get the recipe for the photo above on her site.


in honor of “i love lemon” day (self proclaimed, just saying it needed a day of it’s own), i’m sharing a few of my favorite lemon treats below.  recipes only.  photos are on my old phone.  yep, still trying to figure out how to retrieve them.



1 box white cake mis (i like betty crocker)

2 eggs, divided

5 Tblsp. melted butter

1 c. sweetened flaked coconut

8 oz. cream cheese, softened

1 Tblsp. fresh lemon juice (yes, from a real lemon)

3 tsp. finely grated lemon zest

1/2 c. sugar

butter and flour a 9×13 pan.  i like to use the foil, disposable pans.  they cook real even in them.  just a preference of mine.  i’m sure professional bakers would not agree.  hey, i’m just a mom and an artist and an occasional cake baker.  what do i know?

preheat oven to 350.  mix cake mix, 1 of the eggs, butter and coconut together.  it will be crumbly.  reserve 1 c. of the mixture for the topping and set aside.  press remaining dough into prepared pan.  bake for 12 minutes.  remove from oven.  while crust is baking, mix cream cheese and lemon zest.  add lemon juice, sugar and the other egg.  spread over crust.  sprinkle remaining mixture on top.  bake for 25 more minutes or until golden on top.  cool on counter.  refrigerate until ready to serve.  so yummy if you make them the day before your event and they are cold and chewy.  omG… i want one right now!




1 c. flour, 1/2 c. chopped walnuts, 1/2 c. butter, softened, 2 Tblsp. sugar

mix and spread into lightly greased 9×11 pan.  bake at 350 for 10 minutes.  cool completely.


1 c. cool whip, 8 oz. cream cheese, softened

whip together and spread over crust.


2 small packages instant lemon pudding, 2 3/4 c. 2% milk.

mix together on medium speed until thick.  spread over frosting.


1 large container cool whip.

cover the filling with cool whip.  then refrigerate for at least two hours.

ok, here’s the deal… i like to make 2 small ones in 8×8″ pans.  they are thinner but this method is worth it if you want the majority of the cake for yourself….  i keep one (covered in foil) in the back of the refrigerator since nobody in my family looks back there, and the other in the front (covered in clear wrap).  you can use your imagination.  yes, midnight, when all are asleep, sneak to kitchen, eat directly out of your own in the back with a spoon.  ahhhhhhhhhhhh.  you will thank me for this tip.



1 c. butter

2 c. flour

1/2 c. powdered sugar

4 eggs

3 Tblsp. fresh squeezed lemon juice

4 Tblsp. flour

2 c. sugar

2 tsp. lemon rind

1 tsp. baking powder

powdered sugar for dusting on top


preheat oven to 350.  combine butter, flour and 1/2 c. powdered sugar.  mix well.  pat into a 9×13 pan.


while crust is baking, mix together eggs, lemon juice, flour, sugar. lemon rind and baking powder.  as soon as crust comes out of oven, pour mixture over top and return to oven for 25 min longer.


when lemon bars are finished baking, immediately dust with sifted powdered sugar.  cool.  cut into squares.  refrigerate.

special note:  i like mine frozen.  they get sticky, ewey gooey and firm.  a great summer treat!


that’s it.

i’m sure i could share more.

but you guessed it… i have to take my kid to baseball.

happy thursday.


p.s.  if you want more recipes, email me at tfisherart@Comcast.net and request a cookbook.  they are $15 each (plus $4 for shipping).