Tofu Lemon Bars

Egg free, Protein Rich, Good reviews.
I have not made these but would like to try.



1/2 c coconut oil, melted
1/4 c sugar
1/4 c salt
1 tsp vanilla extract
1.5 c whole wheat pastry flour


1/2 c silken tofu
3/4 c cane sugar
1 tbsp grated lemon zest
1/4 c lemon juice
1/4 tsp baking powder
2 tbsp whole wheat pastry flour


  1. Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
  2. Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
  3. Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners’ sugar and cut into squares.


This is a recipe for a one layer pavlova. It is made of meringue, lemon curd, whipping cream, and fresh strawberries. This is not something that makes good leftovers, so assemble only when you are ready to serve. Otherwise it will get mushy and ruined. It takes a long long long time to make, but it tastes great and isn’t particularly difficult. The meringue is high protein, no fat, and super healthy. The lemon curd is moderately healthy. The whipping cream is not healthy at all, so use it sparingly. Note that you will need parchment paper for this recipe. And a Kitchenaid mixer.



4 egg whites
pinch of salt
1 c sugar
2 tsp cornstarch
1 tsp white or rice wine vinegar
a few drops vanilla extract
a few drops rose extract


  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper. Trace a 9 in circle on it.
  3. In kitchenaid, blend egg whites, salt until stiff peaks. Then add sugar. Fold in cornstarch, vinegar and extracts in the end.
  4. Place the meringue on the 9 in circle and shape into a flat disk.
  5. Lower oven heat to 300 F and bake meringue for 75 min.
  6. After 75 min, turn off oven and let meringue cool while in oven.



4 large egg yolks
1.5 c sugar
1/2 c fresh squeezed lemon juice, and zest of the lemons you used for the juice
6 tbsp butter
1/8 tsp salt


  1. Combine yolks, lemon zest, lemon juice, and sugar in small saucepan. Whisk. Stir over medium heat constantly for around 5 min, until mixture is thick enough to coat the back of the wooden spoon.
  2. Take off of heat.
  3. Add butter, stir until smooth.
  4. Transfer to medium bowl, cover with a sheet of plastic. Fridge until cool, at least one hour.
  5. Note: if the yolks curdle and mixture becomes lumpy, use a strainer to get rid of the curdled part.
  6. Note: the lemon curd lasts for 5 days in the fridge. You can also freeze it to use later.



1 pound strawberries, hulled and quartererd
1/4 tsp vanilla extract
2 tbsp sugar
pinch salt


  1. Mix well. Let sit for 15 min to 2 hours at room temperature. I like to put it in a pyrex bowl with a lid.



1 pint whipping cream (this is the same as 2 cups)
1/4 tsp vanilla extract
some lemon zest


  1. In kitchenaid on high, mix until stiff peaks form.


  1. Take the meringue off the parchment paper. Put on cake stand over a cute doily (they sell disposable ones at Walmart).
  2. Crack the top of the meringue with a spoon
  3. Option: You can mix the lemon curd with whipping cream, and THEN put it on the meringue. Or you can have two separate layers.
  4. Top with lemon curd, then whipping cream, then strawberries. Serve immediately.

TIP: You can buy lemon curd if you don’t want to make it. Or lime curd, passion fruit curd, grapefruit curd, or orange curd. (In that order of yumness). You can find rose extract in an Indian grocery store. If you don’t like rose, you can skip it altogether.


Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).


  1. 1/2 c cubed fresh ripe mango
  2. 1/4 tsp tamarind paste
  3. 1 tsp Cholula hot sauce
  4. 1/2 tsp salt
  5. 1/2 c water
  6. juice of 1/2 lemon

Enjoy on ice.


Lemon Sweet Crackers

Recipes from a German Grandma

Makes fragile, light, tender lemon cookies


3 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. Bakers’ Ammonia
1/2 cup butter
1 cup sugar
1 egg white
1/2 cup milk
2 1/4 tsp. lemon extract


  1. Preheat oven to 350 F.
  2. Line cookie sheet with silpat.
  3. Thoroughly combine the flour, salt and Bakers’ Ammonia. Set aside.
  4. Cream butter and sugar well.
  5. Add egg white and beat until light.
  6. Add flour mixture to shortening mixture alternately with milk.
  7. Add lemon extract.
  8. Roll out and cut into 3″ squares.
  9. Bake about 8 minutes.

Yield: 6 dozen thin cookies.

NOTE: Recipe is easily halved or quartered.


Lemon Crackers

Adapted from Scotland County(NC)Cotton Pickin’ Recipes


½ oz (2 tbsp) Ammonium carbonate (baker’s ammonia)
1 c milk
½ c butter
1 ¼ c sugar
1 egg well beaten
1 tbsp lemon oil (optional)
2 tbsp lemon extract
5 c flour


  1. Pulverize ammonium carbonate with rolling pin, add milk, let stand ½ hour or until dissolved, stir often.
  2. Cream butter and sugar; add egg, lemon flavoring, add milk mixture.
  3. Stir in flour and chill.
  4. Roll ¼ inch thick of floured surface.
  5. Cut into 3 inch squares. Prick with floured fork.
  6. Bake on silpat at 375F for 15 minutes until lightly browned.
  7. Makes 3 ½ dozen.

NOTE: The crackers are crispy because of the baker’s ammonia.

NOTE2: You can add cracked black pepper to make great soup crackers.

NOTE3: This recipe can easily be halved or doubled. It is easily frozen as a dough or as a finished cracker. This is just a low maintenance, old timey recipe. It makes a great snack. This vintage recipe was used by pioneers on the Oregon Trail for something hearty and healthy to eat during their long travels. I suppose in that case it’s a great thing to bring along on airplane journeys these days 🙂


Lemon Butter Cookies


1 cup butter, softened
1 1/2 cups sugar
1 egg
Juice of of 1/2 lemon
Zest of 1 lemon
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2 1/4 cups flour

Lemon Glaze
1 1/2 cups powdered sugar
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp milk
1/4 tsp vanilla



Preheat oven to 350 degrees F.

In a large bowl, cream butter and sugar together.

Add egg and beat in well.

Add lemon juice, lemon zest and vanilla and mix until well blended.

Add salt, baking powder and flour and mix until well incorporated.

Use 1 inch cookie scoop, place cookie balls 2 in apart on nonstick cookie sheet (on silpat). You can get 12 cookies on one cookie sheet. That’s half the dough. Save the other half of the cookie dough for another time.

Bake at 350 degrees F for 12 minutes or until lightly golden on the edges of cookies.


Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed.

Drizzle as much as desired over slightly warmed cookies and let finish cooling completely before eating.

NOTE: Yum! Soft and delicious, perfect cookie to serve with tea. Tastes excellent without frosting. Nice balance of lemon and butter. The amount of lemon I used is in parenthesis above.

Lemon New York Style Cheesecake

Lemon New York Style Cheesecake

Amended from Junior’s Cheesecake Recipe


2 packages Honey Maid graham crackers
2 tbsp sugar
pinch salt
6 tbsp butter, room temperature


1. Pulverize the above ingredients.

2. In 9 inch springfoam pan, line bottom and two inches up the side with the crust mixture.


4 8 oz packages Philly Cream Cheese (FULL FAT, NO SUBSTITUTIONS)
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
1 tsp pure lemon extract
3 eggs
3/4 cup heavy whipping cream
1 big lemon – all the zest, all the juice (filtered)


1. Put all ingredients into a Kitchenaid, and mix well.

2. Stir in the Oreos, don’t crush them though.

3. Pour batter into springfoam pan on top of crust.

4. Preheat oven to 350 F.

5. Place deep pan (like a broiler pan) into the oven. Place the springfoam pan inside of it. Fill the broiler pan with hot not boiling water until it half covers the springfoam pan. This is to keep your cheesecake from cracking.

6. Bake cheesecake for 1 hour, until top is golden, outside edge is firm, and middle of cheesecake is still jiggly.

7. Take the cheesecake out of the water bath and set it on the counter. Let it sit for two full hours. Leave it alone and don’t touch it. It will continue to cook and the middle will stop being jiggly at the end of those two hours.

8. Refrigerate the cake overnight. It tastes better that way.

Your cheesecake is finished. ENJOY!!

Frosted Lemon Pie

1 lemon

1 c sugar

1.5 c milk

3 eggs

2 tbsp flour


Beat yolks, add flour, juice and rind of the lemon.

Beat all together, add a little of the milk, and sugar. Beat. Then add the rest of the milk.

Line a plate with crust. Pour this mixture and bake, being careful not to let it whey when it is done.

Beat the whites of the eggs to a stiff froth, add 2 tbsp sugar, spread over the top, set in the oven to brown.