limao – Tia Maria's Blog

Lemon Bars with Maria Cookie Crust – Torta de Limão com Bolacha Maria

What an light and easy dessert for summer! I know most of you probably have the needed ingredients right in your kitchen pantry so go ahead and try it this weekend!

I don’t know anyone that doesn’t like lemon bars and I know everyone, will love these! Enjoy!

Filling:
6 large eggs

2 cups sugar

1/2 cup flour

zest and juice of 4 or 5 large lemons

powdered sugar (for decoration)

Crust:
1 package 7.05 oz Maria Cookies (coarsely ground) (I placed them in a ziplock and pounded with a kitchen mallet for a coarser ground)

1 tablespoon brown sugar

2 teaspoons cinnamon

5 tablespoons butter

Preparation:

Preheat oven at 350 degrees F.

Mix the crust mixture in a bowl using a fork until well incorporated. Press the crust mixture into bottom of a ceramic or glass deep baking dish approximately 7 x 11 inches and bake for about 15-20 minutes or until golden brown.

Meanwhile, whisk together flour, sugar and eggs in a bowl until smooth and creamy. Add the lemon zest and juice and mix until well blended.

Pour the mixture over the slightly cooled crust and bake for about 20-25 minutes at 350 degrees F, or until set. Let cool and refrigerate for at least 2 hours before serving.

Dust with powdered sugar and cut into desired squares. Enjoy!

chicken / Main Dish / Photo Gallery / Recipes

June 15, 2016

Limonchello Chicken

You will love this lemony flavored chicken! The recipe is simple to make and takes very little time to prepare.

I served the chicken with my recipe for Green Bean Rice which pares perfectly with lemony sauce.

Serves 4-8

Ingredients:

4 boneless chicken breasts (cut in half and pounded to 1/4-1/2 inch thick)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup all purpose flour

1 cup chicken broth (or 1/2 chicken bouillon cube and 1 cup water)

1/4 cup Limonchello liquor

Zest of 1 lemon

Lemon slices

1/2 teaspoon dry oregano

1/4 cup olive oil

1/2 stick margarine or butter

Preparation:

Season the chicken with the salt, pepper and garlic powder. Coat with flour and set aside.

Heat 1/2 of the olive oil and 1/2 of the butter in a saute pan until hot. Cook 1/2 of the chicken in the oil for about 5-8 minutes turning chicken over on each side until golden brown. Set cooked chicken aside. Add the remaining oil and butter and cook the rest of the chicken and set aside.

Deglaze the pan with the chicken broth and limonchello and cook for about 3 minutes on high for the liquor to evaporate.

Place the chicken back into the pan. Add the lemon zest and simmer for about 5 minutes until the sauce thickens. Add the oregano, cover and let sit on low heat until ready to serve. Top with fresh lemon slices and serve.