It’s the infamous Lemon Bars & Lemon squares! As seen in who knows how many community cookbooks over the years. This variation came from The Wanderers: Assumption Church Folk Group 1984.
No discussion or posting of a recipe variation can happen without a callout to Just Hood who originally posted on reddit.
Baker Family Lemon Bars
Cook Time 1 hour hr 9 minutes mins
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: le’mon
Author: Baker Family
Cookie ½ lb. butter softened ½ cup confectioner's sugar 2 cup flour ¼ tsp salt Topping 2 cup sugar 4 Tbsp. flour 4 Tbsp. lemon juice confectioner's sugar Topping Mix and pour over baked mixture.
Return to oven and bake at 325° F for 25 minutes.
Cool, cut into squares and sprinkle with confectioner's sugar
Lemon Bisque
Course: after church coffee hour, Brunch, Dessert
Keyword: le'mon
Author: unknown
1 pkg lemon gelatin 1 ¼ cup boiling water ⅓ cup honey or ½ cup sugar 3/8 tsp salt 3 Tbsp lemon juice or grated lemon rind ½ lb vanilla wafers crushed 1 13 oz can of milk (evaporated?) Dissolve gelatin in the boiling water.
Mix the rest of the ingredients (except milk and wafers) together.
When mixture begins to thicken whip the can of milk and add the gelatin mixture, continuing to whip it.
Sprinkle ½ lb of crushed vanilla wafers in the bottom of the bisque pan.
Layer the lemon bisque,
Sprinkle some crushed wafers on top.
Printer-friendly copies:
Lemon Crisps
Prep Time 3 hours hrs 20 minutes mins
Cook Time 12 minutes mins
Total Time 4 hours hrs 32 minutes mins
1 cup butter softened 1 1/4 cup sugar ½ tsp lemon extract ½ tsp vanilla extract ground peel of one lemon 1 egg 3 cups flour sifted 1 tsp baking powder ½ tsp baking soda ½ salt ½ cup sour cream 2 cups rolled oats Beat butter until creamy.
Beat in sugar.
Add lemon, extracts and lemon peel. Beat well.
Sift flour, baking soda, baking powder and salt.
Add dry mixture alternatively with sour cream to the creamed mixture and blend well.
Beat in oats.
Cover dough and chill 2 to 3 hours.
Roll out dough on floured board.
Cut rounds and place on lightly greased sheet.
Sprinkle with granulated sugar.
Bake 10-12 minutes at 375°
Lemon Bisque
Course: Dessert
Keyword: le'mon
Author: Susan Mann
1 13 oz can evaporated milk 1 pkg lemon gelatin 1 1/3 cups water boiling 1/3 cup honey 1/8 tsp salt 3 tsp lemon juice 1 lemon grated rind 2 12 cups vanilla wafers crushed Chill can of milk thoroughly.
Dissolve gelatin in boiling water, add honey, salt, lemon juice, and rind.
When congealed slightly, whip milk until stiff, then whip gelatin mixture into it.
Place layer of vanilla wafer crumbs on bottom of serving pan. Put lemon filling over it, Place layer of crumbs on top.
Printer friendly copies of Lemon Bisque
I found another version of this recipe in my collection of recipes- this copy was found in a pile of photocopied papers-
lemon bisque from another random source
Lemon Squares
Servings: 3 dozen
Author: Holiday Recipes from National Fuel Gas
Bottom Layer 1 cup flour sifted 1/4 cup confectioners’ sugar 1/2 cup butter Top Layer 1 cup sugar 2 tbsp flour 1/2 tsp baking powder 2 eggs slightly beaten 3 tbsp lemon juice 3 tbsp confectioners’ sugar Bottom Layer Mix together flour and confectioners’ sugar.
Cut in butter, as for pastry, until mixture resembles a coarse meal. Mix well.
Pat into a 9″x9″x2″ pan.
Bake at 350º for 15 minutes.
Top Layer Combine all ingredients except confectioners sugar and pour over baked bottom layer.
Bake at 350º for 25 minutes.
While warm sprinkle top with confectioners’ sugar and cut into 1 1/2″ squares.
random stuffs mostly vintage and found
