Lemon Butter Chews Food

SWEET-TART LEMON CHEWS CANDY

Steps:

• Prepare a 9 x 5-inch loaf pan by lining it with foil and spraying the foil with nonstick cooking spray.
• Combine the butter, corn syrup, and granulated sugar in a medium saucepan over medium-high heat. Stir until the butter and sugar dissolve, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer .
• Cook the candy, stirring occasionally until the thermometer reads 245 F (118 C). It's very important not to overcook this candy, as even slight overcooking can cause it to harden and lose its wonderfully chewy texture.​
• As soon as it reaches the proper temperature, remove the pan from the heat and stir in the lemon extract, citric acid, and yellow food coloring. Stir until the ingredients are well dispersed, then pour the candy into the prepared pan.
• Allow the candy to set at room temperature until it cools and sets completely at least 4 hours or overnight.
• Once set, remove the candy from the pan using the foil as handles and flip it upside down on a cutting board. Carefully peel the foil off the back. Use an oiled chef's knife to cut the candy into small 1-inch squares to serve.
• Because Lemon Chews are soft and chewy, they will gradually lose their shape if left alone at room temperature. We recommend wrapping them in waxed paper to make them easy to save and handle. Individually wrapped Lemon Chews can be stored in an airtight container at room temperature for up to two weeks.

LEMON BUTTER CHEWS

Steps:

• 1. Combine cake mix, 1 egg and butter. Spoon into an ungreased 9 x 13 baking pan. Press evenly into the bottom of the pan.
• 2. Combine cream cheese, 2 eggs and powdered sugar and beat at least 3 minutes or until smooth. Spread over cake batter.
• 3. Bake at 350° for 45 minutes. Cool and slice into squares before serving.

LEMON CHEWSIES (CHEWY LEMON BARS WITH LEMON FROSTING)

Steps:

• Cream together butter, sugar, salt, and baking soda; then blend in the remaining bar ingredients.
• Spread in well-greased and floured 15x10" pan.
• Bake at 350°F for 20-25 minutes or until light golden brown.
• Combine all frosting ingredients, and beat until smooth and creamy, adding more juice if necessary.
• Frost bars while still hot.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

LEMON BUTTER CHEWS BARS

Steps:

• Preheat oven to 350°F Line a 9 x 13-inch baking pan with nonstick foil.
• Combine cake mix, 1 egg, and butter with a large spatula or wooden spoon. This will give your arm a workout, but if you keep folding it over and pressing to mix, it will eventually come together into a dough that resembles children's play-dough.
• Using your fingers, press dough evenly into the bottom of the prepared pan. Sprinkle with the white chocolate chips and gently press a bit into the dough so they do not roll around.
• In a medium bowl, beat cream cheese and 2 eggs for 30 seconds. Stir in sugar just until combined, then beat on medium speed for 3 minutes until smooth.
• Spoon the cream cheese mixture evenly over the bottom layer. Sprinkle with graham cracker crumbs.
• Bake 30 to 35 minutes, until center is set. Remove from oven and let cool on rack to room temperature. Slice cookie bars into squares to serve.

LEMON BUTTER

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.