LEMON FRENCH TOAST

2 eggs

2 egg whites

1 Tbsp. milk

1 tsp. vanilla

Zest & juice of 1 lemon

Mix ingredients together.  Dip bread slices in mixture.  Cook until golden brown.  Top with Caramel Bananas if desired. (Sauces & Gravies Section)

LION HOUSE LEMON BARS

Crust:                                     Filling:

1 1/4 cups butter                     4 eggs

2 1/4 cups flour                       2 cups sugar

1/2 cup powdered sugar         6 Tbsp. lemon juice

                                                4 Tbsp. flour

                                                1 tsp. baking powder

CRUST: Preheat oven to 350º.  Put butter in mixer bowl and beat until softened.  Add flour and powdered sugar and mix on low speed until just combined.  Spread dough evenly in a 9 x 13-inch pan.  Bake for 10 minutes or until the corners are light golden brown.  Remove from oven and pour filling on top of crust.

FILLING: In a small mixing bowl, mix together eggs, sugar, lemon juice, flour, and baking powder with a wire whisk or on low speed of a mixer for just a few minutes.  (It is important not to mix a lot of air into the filling.)  Pour on top of partially baked crust and bake for 30-35 minutes.  Allow to cool slightly and dust with powdered sugar.  Cut into small bars.

LEMON BLUEBERRY CRUMB BAR

Base

3 cups all-purpose flour

2 cups rolled oats

1 2/3 cups packed brown sugar

1 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. grated lemon zest

1 1/4 cups butter or margarine, softened

1 egg, beaten

Topping

1 egg

1 can (14 oz.) sweetened condensed milk

2 tsp. grated lemon zest

1/2 cup lemon juice

2 Tbsp. all-purpose flour

3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish.  Preheat oven to 375º.

1. Base:  In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest.  Using a pastry blender, cut butter in until mixture resembles coarse crumbs.  Set 2 cups aside.  Add egg to remaining mixture and mix until just combined.  Spread evenly in prepared dish.  Bake in preheated oven for 10 minutes.

2. Topping:  In another bowl, beat egg, condensed milk and lemon juice until smooth and blended.  Blend in flour and lemon zest.  Stir in blueberries.  Spread evenly over base.  Bake 40 to 45 minutes longer or until lightly browned.  Place dish on a rack to cool completely, then cut into bars.