Spring is here!
They tell me that Easter is this weekend. The stores are filled with tulips and daffodils…though my garden is showing no signs of life. Quite frankly it’s still frozen solid, with a four foot layer of snow atop it. I think mother nature has here clock all messed up. Christmas was green, and mild…spring like really. Easter…well, our Easter will once again be white.
But that’s ok.
Becuase when life gives you lemons…
It doesn’t matter what holiday it is. I get to cook a great big turkey, a ham and all the fixings… and that folks. THAT makes me smile, You know why? Because holidays (no matter what they are) are about good food, good family and good friends. So knee deep in snow, or basking in the sunshine… I’m going to enjoy my Easter dinner.
The Perfect Easter Dessert – Lemon Squares!
After the dinner has been eaten, and the dishes cleaned up, I love to sit down with my family and enjoy a hot cuppa tea, and dessert. (I try to wait until after cleanup for dessert…that way I feel like I’ve earned it) After such a big meal, and large, rich dessert isn’t what I’m looking for. No… I want something light…pallet clensing. But smooth on the tongue. I spent some time looking for the perfect Easter recipes the other day, and on the Kraft Canada website I found this Creamy Lemon Square recipe.
- 1 cup Honey Maid graham crumbs
- 1/2 cup plus 2 Tbsp. flour,divided
- 1/4 cup packed brown sugar
- 1/4 cup cold non-hydrogenated margarine (I used butter)
- 1 pkg (250g) Philadelphia Light Brick Cream Cheese, Softened (I used regular…it’s what I had)
- 1 cup granulated sugar
- 2 eggs
- 3 Tbsp. lemon zest,divided
- 1/4 cup lemon juice
- 1/4 tsp. Magic baking powder
- 2 tsp. icing sugar
I love recipes like this… because most of the ingredients are things I keep on hand at all time! The only thing I had to pick up was the lemons.
For the full instructions on how to make these delicious squares, please head over to the Creamy Lemon Square recipe on the Kraft Canada page.
Tell me, what is your favorite Lemon recipe?
Disclaimer: I am a part of the Kraft What’s Cooking influencers program. All opinions are my own