I made lemon brownies today and decided to experiment with a larger pan, using a 9 x 9-inch square instead of the 8-inch square. Well, this recipe is indestructible. The brownies turned out great, even a little fudgier than the original. Even an amateur baker can’t mess this up. I’ve made these easy lemon brownies with all purpose flour, with whole wheat pastry flour, once when I was out of yogurt I used sour cream instead and no matter what, they always turn out. And it’s one bowl!
It’s one of my most popular recipes because they are so easy to make. There is no mixer, almost no cleanup, and they are so darn delicious. If you haven’t tried it yet, or even if you have, you can now make it in an 8 by 8 or 9 by 9 pan. Click here for the recipe. – Jenny Jones
Here is my summer gift to all the bakers. My lemon meringue pie will spoil you forever because there is nothing that compares to homemade lemon meringue pie. And when it’s healthier and easier than all the other pies, it’s a true gem. This lemon meringue pie is healthier because the crust is made with extra light olive oil, no butter or shortening, and it’s easier because you can make the whole thing, from scratch, in an hour. That includes the easiest crust ever, from scratch, and a foolproof luscious lemon curd that will never fail you.
I make all my pies with an oil crust to avoid saturated fat and they are so much easier (and healthier) than the butter or shortening kind. Oil crusts can be patted into a pie pan or rolled between wax paper and simply placed into the pan. The beauty is that if there’s a crack or opening in the crust, you can just grab some dough from somewhere else and patch it. I love that. I make mine with extra light olive oil but you can use canola or any vegetable oil of your choice.
As for the lemons, it helps to have a juicer but you do have to make fresh lemon juice. And don’t even talk to me about bottled juice! So now you have a healthier, easier way to make one of the great American classic summer desserts, lemon meringue pie. Click here for the recipe. – Jenny Jones