Lemon Crinkle Cookie

1/2 c. butter, softened
1 c. sugar
1/2 tsp. vanilla
1 egg
1 tsp. lemon zest
1 T. lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1-1/2 c. flour
1/2 c. powdered sugar (roll in prior to baking)

350*
9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transfering to cooling rack. 

Lemon Tart Filling

 4 eggs
1 1/2 cup sugar
1/2 cup orange juice
1/2 cup lemon juice
1 lemon, zest grated
1 orange, zest grated
1/4 cup heavy cream


Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Slowly pour the filling into tart shells {Nana uses pre-made tart shells} as high as possible without overfilling.  Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling. Cool to room temperature before serving.

Cheesy Broccoli

3 bunches broccoli
2 TBS lemon juice
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 10 oz. can cream of chicken soup

Cook broccoli. Drain and arrange in greased baking dish. Combine the rest of the ingredients. Pour over broccoli. Bake uncovered 350* for 30 minutes.

Lemon Bars

2 cup flour
1 cup butter
3/4 cup powdered sugar

Mix and pat into bottom of a 13x9 pan. Bake 350* until light brown {around 15 minutes}

4 eggs
2 cup sugar
5 T flour
1 tsp baking powder
1/4 cup lemon juice
Dash of salt

Mix well. Pour over baked crust and bake 15-20 minutes. Sprinkle powdered sugar over top.