Recipes: Lemon Squares

LEMON SQUARES

Makes 16 bars.

Note: A rich bar cookie with a sweet pastry crust and a tart lemon custard filling. These are best the day they are made. For a crowd, double the recipe and bake in a 9- by 13-inch pan. From "The Fannie Farmer Baking Book," by Marion Cunningham.

Crust:

• 8 tbsp. (1 stick) butter, softened

• 1/4 c. powdered sugar

• 1 tsp. grated lemon zest

• Pinch of salt

Filling:

• 2 eggs

• 1 c. granulated sugar

• 2 tbsp. flour

• 1 tsp. grated lemon zest

Directions

Preheat oven to 350 degrees and get out an 8-inch square baking pan.

To make the crust: Beat the butter and powdered sugar together until blended, then add the lemon zest, flour and salt, and mix thoroughly. Press the mixture evenly in the bottom of the baking pan and bake for 20 minutes. Remove from the oven and cool on a rack.

To make the filling: Beat together the eggs, granulated sugar, flour, lemon juice and lemon zest until thoroughly blended. Pour over the crust and return to the oven to bake for 20 to 25 minutes, until the top is dry and barely browned around the edges -- don't overbake; the custard filling should remain soft.

Nutrition information per serving:

Calories150Fat6 gSodium68 mg

Carbohydrates21 gSaturated fat4 gCalcium7 mg

Protein2 gCholesterol39 mgDietary fiber0 g

Diabetic exchanges per serving: 1 1/2 other carb, 1 fat.

Makes 16.

Note: Dense chocolate brownies, rich and moist, almost candylike. They are easily mixed in a saucepan. From "The Fannie Farmer Baking Book," by Marion Cunningham.

• 4 oz. (4 squares) unsweetened chocolate

• 8 tbsp. (1 stick) butter

• 1 tsp. vanilla extract

• 11/4 c. sugar

• 1/4 tsp. salt

• 1/2 c. flour

• 1 c. chopped walnuts

Directions

Add the vanilla, eggs, sugar and salt to the chocolate mixture and beat until thoroughly combined. Add the flour and mix well, then stir in the walnuts. Spread the batter evenly in the prepared pan. Bake for about 45 minutes, until the top is dry and a toothpick inserted in the center comes out barely clean.

Remove from the oven and cool on a rack. Cut the brownies into 2-inch squares.

Nutrition information per serving:

Calories220Fat15 gSodium97 mg

Carbohydrates22 gSaturated fat7 gCalcium20 mg

Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 3 fat.

CREAM OF TOMATO SOUP

Makes 7 cups.

Note: From a column in 1999 that Marion Cunningham wrote for the Star Tribune. She noted that this recipe is her homemade version of Campbell's specialty in a can. The baking soda in the recipe is to temper the acidity of the tomatoes so they don't curdle the milk.

• 5 tbsp. butter

• 4 tbsp. flour

• 4 c. milk

• 1/2 bay leaf

• 11/2 tsp. sugar

• 11/2 tsp. salt

•3 c. tomatoes, about 6 medium, chopped

Directions

Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring until the onion is softened but not browned.

Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk; add the bay leaf, sugar and salt, and continue to cook and stir until slightly thickened, about 5 minutes.

Stir the baking soda into the tomatoes. Add the tomatoes to the milk mixture, and bring just to a simmer.

Nutrition information per 1 cup serving:

Calories180Fat11 gSodium740 mg

Carbohydrates15 gSaturated fat7 gCalcium180 mg

Protein6 gCholesterol33 mgDietary fiber1 g