Lemon Pie Bars - Recipe, and GF Alternative

 Lemon Pie Bars

I'm writing this in the evening, and it's probably a very good thing that there's not a pan of lemon pie bars on my kitchen counter.

This is an easy way to get a lemon pie-like dessert when you don't feel like rolling out a crust.

Lemon Pie Bars - Recipe (regular or gluten-free *)

Base:
1 pkg. Pillsbury Plus Lemon Cake Mix (has pudding in the mix)
1/4 c. butter, softened
3 egg yolks (reserve whites)
1 c. coconut

Meringue and filling:
3 egg whites
1/2 c. sugar
22 oz. can lemon pie filling (I used 2  15.75 oz. cans) Never hurts to have a little extra pie filling.
(Homemade lemon pie filling recipe is at the bottom of this post.)

Heat oven to 350 degrees. In large bowl, combine cake mix, butter, egg yolks and coconut. Mix at low speed (or pulse in food processor) until crumbly. Press in a 9 x 13 cake pan, ungreased (actually, I used Pam. I don't like taking chances and ending up using a chisel to get the bars out).Bake at 350 degrees F. for 10 minutes.

Meanwhile to make meringue, beat the egg whites (helps to have them room temp) until foamy. Gradually add the sugar; beat until soft peaks form, about 3 minutes.

Remove base from oven and spread evenly with lemon pie filling. Spread meringue over pie filling, making sure to reach the edges of the pan. Return to oven and bake an additional 15-20 minutes or until meringue is light golden brown.

Cool completely and cut into generous squares.

NOTE:  Do NOT cover after baking. It makes the merinque squishy. I did refrigerate it because I made it at night and wanted to serve it the next noon. I let it cool down to room temp before putting it in the refrigerator. I did lay two paper towels over the top, but nothing else.

I have no idea where the recipe came from originally, but I know it was photocopied from a magazine and given to me in a hospital x-ray waiting room. True story.

The meringue

Next time I'll make my own lemon pie filling. Here's the recipe from my trusty, old Betty Crocker cookbook. I'm using 1 1/2 times the amount that is used for a 10 inch pie, because I'll be using the 9 x 13 cake pan.

Area of a 9x13 cake pan:  9x13=117    Area of a 10 inch pie plate: 78.5
SO, 1 1/2 times that amount should be just about right for the 9x13 cake pan. Here are the recipes for the filling and the meringue, both for the 10" pie and the 9x13" cake pan.

Let me know if my math is wrong.

Lemon Pie Filling:

9x13          10" Pie
(2 2/3)       1 3/4 c. sugar
(3/4)          1/2 c. cornstarch
(6)             4 egg yolks, slightly beaten (Reserve the whites for the meringue)
(2 2/3)      1 3/4 c. water
(6 T.)        1/4 c. butter
(2 T.)        1 T plus 1 t. grated lemon peel
(1 c.)        2/3 c. lemon juice

Stir together sugar and cornstarch in medium saucepan. Blend egg yolks and water; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, and lemon juice.

Meringue:

9x13        10" Pie
(6)           4 egg whites
(3/8)       1/4 t. cream of tartar
(3/4)       1/2 c. sugar
(1)          2/3 t. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 T at a time, continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

***

* For the Gluten-Free variation, use 1 or 2 Betty Crocker GF Yellow Cake Mixes instead of the Pillsbury one. It takes 2 BC GF Cakes Mix to equal 1 regular cake mix, but since you're using it only for a crust, 1 might be sufficient.

If you have a favorite lemon pie filling recipe that you'd like to share, I'd love it you'd leave it as a comment. We're all dying to make these bars - but this time, without using canned lemon pie filling.

***

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GF Chicken Sausages and Sweet Potatoes, Recipes

A quick and easy dinner!

When we were visiting our daughter and family in Indiana, she served us grilled chicken sausages. I couldn't imagine sausage of any kind sitting well in my stomach, and I questioned her on it. She  said they were gluten free and didn't have any poisonous additives and preservatives. Nevertheless, I proceeded cautiously. To my delight, they tasted great and I didn't get a headache or any of the other nasty symptoms that come from poison in my food.

The brand is Alfresco.

This link will give you the nutritional information.

I just signed up for the Alfresco newsletter in order to get free coupons. Info on the newsletter is in their FAQ section.

The sausages pictured in the first photo are actually ones we had for dinner the other night. I didn't want to take time to get the grill ready*, so I sliced them in half and pan fried them in a little olive oil.

The Sweet Potato and Yukon Gold Fries were simply sliced thin, then tossed in a ziploc baggie with a little olive oil and spread out on a jellyroll pan. I sprinkled the minutest amount of brown sugar on them, and then sea salt and pepper, then baked in a 450 degree oven until tender but crispy on one side. I've done this before without the brown sugar and liked it better then. The brown sugar idea was from The Barefoot Contessa. She's got a ton of good ideas, but I didn't think this was one of them.

The salad was a combination of cherry and regular garden tomatoes, fresh basil, fresh oregano, and fresh zucchini, pared and cubed, (oops, I guess that was the next night!) then tossed with a tiny bit of olive oil and sprinkled with sea salt.

I loved this dinner and would be happy to make it a regular!

*As good as these were pan fried, they taste way better on the charcoal grill.

P.S. Update: I scheduled this more than a week ago. The boys go home today. It has been a sweet and fun (albeit a bit exhausting) time with them. I will miss the funny things the 5 year old says, the sweet hugs and kisses from the 2 year old, and the knowledge that the 8 year old is perfectly capable of ruling the world, or at least a John Deere dealership. 

Bridger and Misty will spend the next two days sleeping.

***

'English Rose'

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My Favorite Dinner - Grilled Chicken with Basil Pesto Fettucini

Grilled Chicken With Basil Pesto Fettucini

Buttered Green Beans

Corn on the Cob 

I think this is my all-time favorite dinner. I love the way it looks on the plate, and it tastes amazing! I originally got the recipe from Candace, who, like many of my blogger friends, has a whole murder of recipes* up her sleeve!

My basil, as of yesterday, July 4, 2012

Basil Pesto, upper right

In a couple days, I will be making this for dinner (again), using my own homemade basil pesto. My basil, as you can see in the photo above, is finally amounting to something. I planted a lot of seeds in late May, watered them faithfully, and with this heat wave, the stuff is growing like crazy.

Grilled Chicken with Basil Pesto Fettucini, Recipe:

In a baking dish, sprinkle boneless chicken breasts with McCormick's Perfect Pinch Mediterranean Herb seasoning.

Poke holes in the chicken breasts and pour a generous amount of Newman's Own Olive Oil and Vinegar over them.

Marinate at least 30 minutes. Half a day would be better. Grill chicken breasts until just done.

Cook fettucini (GF, as in Tinkyada brand). Drain. Add homemade basil pesto (recipe below) or Classico Traditional Basil Pesto to it. Also, add fresh spinach, sundried tomatoes and crushed red pepper to the pasta before serving.

Slice the chicken breast and serve on top of the pasta.


Basil Pesto Recipe:
From Simply Recipes: 

'Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

    * 2 cups fresh basil leaves, packed
    * 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
    * 1/2 cup extra virgin olive oil
    * 1/3 cup pine nuts or walnuts
    * 3 medium sized garlic cloves, minced
    * Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Makes 1 cup.'

Have you seen the price of pine nuts lately???  I'm liking walnuts better all the time, although they've really gone up in price too. What to do.

* I think 'a murder of recipes' should be an apt term for many killer recipes.

It works for crows.

'Clover Blossom'

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