Easy and Delicious Desserts

Here are two dessert recipes. The first is a Lemon Tart. At least that's what I call it. It's a Lemon Squares recipe that was given to me by my friend Jeannie Talley many years ago and has always been a favorite. I prefer to bake it in two smaller tart pans. If I use a round pan I call a Lemon Tart and if I use a square tart pan it is called Lemon Squares. So you do it the way you want. It always comes out delicious no matter what the shape. And the good thing is I usually have all the ingredients on hand.

The second is a Cream Puff Pie. Again, the original recipe calls for a 9 X 13" cake pan and is called a Cream Puff Cake, but I like to make two smaller ones in spring form (cheesecake pans) and call them pies. Besides, "Cream Puff Pie" is more fun to say. And that way I can serve one and give one away. If you like cream puffs, this is the dessert for you. It's probably my family's favorite of all time. It's a little more involved, but I promise, so worth the effort. This one came from a tea room in Salado.

Lemon Tart

Crust:
1 cup butter
2 cups flour
1/2 cup powdered sugar

Mix together and press into the bottom of two pans. Bake 15 minutes at 350 degrees.

Filling:
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
7 tablespoons lemon juice

Beat together and pour over baked crust. Bake at 350 degrees for 25 minutes. Let cool, sprinkle with powdered sugar. (For this cute little finishing touch, lay a plastic fork and spoon on top before sprinkling with powdered sugar.)


Cream Puff Pie

For the cream puff:
1 cup water
1 stick butter
1 cup flour
4 eggs

Boil water and butter. Remove from heat and add flour and mix well with an electric mixer until ball forms. Add eggs one at a time and beat well. Spoon mexture into two 8 or 9" spring form pans that have been sprayed with Baker's Joy. Bake at 400 degrees for 30 minutes. Remove from oven and cool. (If it's puffed up really high, smash it down with the back of a spoon.)

For the filling:
1 8-ounce package cream cheese, softened
1-1/2 cup milk
2 large packages instant vanilla pudding
1 8-ounce tub Cool Whip
1 jar Smuckers Hard Shell Chocolate (found with ice cream toppings)

Beat cream cheese slowly and add milk, beating until smooth. Add the two packages of vanilla pudding mix and beat for one minute. Let mixture stand approximately 15 minutes. (It will be very thick.) Spoon into crust. Spread Cool Whip over the pudding mixture and then dribble entire jar of hard shell chocolate on top. Refrigerate until ready to serve.

So there you have it...cool, refreshing desserts for the last draggin' hot days of summer. Enjoy!