Recipes for Lemon and other Citrus

Many types of citrus grows well in the south. We are lucky to have several mature trees on our property. Here in southeastern Louisiana the harvest begins in October and continues through December or until we have a hard freeze. Satsumas, Lemons and Kumquats are often used as edible decoration on our Thanksgiving table.

Besides being attractive, fresh citrus fruit is delicious in baked goods and other recipes. I've included a few of our favorite recipes using citrus fruit. We hope you enjoy making and eating them.

Lemon squares photo Creative Commons

I love lemon cookies and other lemony sweets. This recipe for Lemon Squares is quick, easy and delicious. Both kids and grown ups will enjoy this old-fashioned bar cookie.

Lemon Squares

1 cup all purpose flour
1/2 cup butter or margarine
1/4 cup confectioners' sugar
2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Heat oven to 350 degrees F. Measure flour by dipping method or by sifting. Blend flour, butter and confectioners' sugar thoroughly. Press evenly in square pan, 8x8x2". Bake 20 min. Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do Not Over Bake! (The filling puffs during baking but flattens when cooled.) Makes 16 squares.

Lemon Meringue Pie Recipe Card by MouseCountry

Lemon Meringue Pie was the first pie that I learned how to make and I still love it today. We make it with our fresh Meyer's Lemons and with the lemon like grapefruit that we grow. Both are delicious in this easy to make pie.


1 crumb or baked pie pastry
1 1/3 (15 oz can) Eagle Brand Condensed Milk
1/2 cup lemon juice
1/4 teaspoon juice
1/4 teaspoon lemon extract (or 1 teaspoon grated lemon peel)
2 egg yolks

Meringue
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

In a medium size mixing bowl blend Eagle Brand Sweetened condensed milk, lemon juice, lemon peel (or extract) and egg yolks until thickened. Turn into pie shell.

Meringue
In a small bowl whip whites with cream of tarter until they hold a soft peak. Gradually whip in sugar, whip until whites hold firm peaks. Pile onto pie filling and seal to inside edges of pie shell. Bake at 325 degrees F (slow) oven until top is golden brown, about 15 minutes. Cool.

Here's a recipe that the whole family will enjoy and since it's made with orange juice, it's higher in vitamin C than most cookies.

Orange Drop Cookies

2/3 cup shortening
3/4 cup sugar
1 egg
1/2 cup orange juice
2 tablespoons grated orange rind
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Heat oven to 400 degrees F (moderate hot). Mix shortening, sugar and egg thoroughly. Stir in orange juice and rind. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend in. Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned on edges. Frost with Icing. Makes 4 dozen 2" cookies.



Orange Butter Icing

2 1/2 tablespoons soft butter
1 1/2 cups sifted confectioners' sugar
1 1/2 tablespoons orange juice
2 teaspoons grated orange rind in place of cream and vanilla.

Blend butter and sugar together. Stir in orange juice and grated orange rind until smooth. Makes icing for 4 dozen cookies.

You can find this and other mouth watering cookie recipes in the Betty Crocker's Cooky Book shown below.