* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON BARS
 Categories: Desserts
      Yield: 24 Servings
 
           Crust---
      1 c  Unsalted butter, at room
           Temperature
    1/2 c  Confectioners' sugar
        pn Salt
      2 c  All purpose flour
           Filling---
      2 c  Granulated sugar
    1/4 c  All purpose flour
      4    Eggs
      6 tb Fresh lemon juice
 
  1.  Line 13x9x2 inch baking pan with foil; coat with cooking spray. 2.
  Crust: Blend butter, sugar and salt in bowl until smooth.  Stir in
  flour. Scrape into pan, pressuring level. 3. Bake in preheated 350
  oven for 20 minutes or until golden. 4. Filling: Beat sugar, flour,
  eggs and lemon juice in bowl until smooth. Pour over crust. 5. Bake
  in 350 oven for 25 minutes, until no imprint remains when lightly
  touch in center. Cool on rack.  Remove from pan,  Cut into squares.
  Dust with confectioners' sugar.
  
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON MUFFINS
 Categories: Breads
      Yield: 12 Muffins
 
MMMMM---------------------------SYRUP--------------------------------
    1/3 c  Juice, fresh lemon
    1/2 c  Sugar
      2 tb Water
MMMMM--------------------------MUFFINS-------------------------------
      2 c  Flour
    1/3 c  Sugar
      2 tb Lemon zest; grated
      1 ts Baking power
      1 ts Baking soda
    1/2 ts ;salt
    1/4 c  Butter; melted & cooled
           -slightly (1/2 stick)
      2 lg Eggs; lightly beaten
      1 c  Yogurt, lemon-flavored
    1/4 c  Milk; or heavy cream
 
  Preheat oven to 350 degrees.  Grease 12 standard size muffin pan cups.
  
  To prepare syrup, in a small saucepan, mix together lemon juice,
  sugar, and water.  Bring to a boil, stirring; boil for 2 minutes. Set
  aside.
  
  To prepare muffins, in a medium bowl, mix together flour, sugar, lemon
  zest, baking powder, baking soda, and salt.
  
  Mix together melted butter, eggs, yogurt, and milk.
  
  Add yogurt mixture to flour mixture; mix with a fork until dry
  ingredients are evenly moistened.  Do not overmix.  Spoon batter into
  prepared pan, filling cups almost to top.
  
  Bake muffins until golden brown and a toothpick inserted in center
  comes out clean, 20 minutes.
  
  Using a toothpick, pierce top of each warm muffin 8 to 10 times.
  Immediately spoon some syrup over each muffin.  Transfer to a wire
  rack to cool.
  
  
  Baking Tips:  Be sure to add syrup while muffins are still warm so it
  is absorbed more easily.  For a simple variation, use vanilla yogurt,
  or try other fruit-flavored yogurts, such as cherry, strawberry or
  raspberry. 
 
MMMMM
 
  
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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