Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Mashed Potato Balls

You can use leftover mashed potatoes for this recipe but seriously these are so good you will be making mashed potatoes just so you can make these delicious potato balls. They are good dipped in sweet chili sauce or in plum sauce. Some might prefer ketchup, it's your preference. This is a delicious side dish.
  • 1 egg
  • 1 cup panko crumbs
  • 2 1/2 cups mashed potatoes
  • 3/4 cup cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 4 slices bacon, fried crisp and chopped
  • 2 tablespoons chopped chives
  • 1 teaspoon sriracha hot chili sauce
  • Salt and pepper to taste, I used leftover mashed potatoes and they already had salt and pepper added.
  • Oil for deep frying
  1. In a small bowl beat 1 egg. Pour panko crumbs in another small bowl and set aside.
  2. In a medium sized bowl combine mashed potatoes, cheddar and Parmesan cheese, chopped bacon, chopped chives, sriracha, salt and pepper to taste if you haven't added salt and pepper to mashed potatoes. Mix until well combined.
  3. Using your hands roll mixture into 1" balls, making sure you roll them as firm as possible.
  4. Dip each ball into beaten egg, allow excess to drip off then roll in panko crumbs and place on a baking sheet.
  5. Once all balls are coated cook in batches of six in skillet of hot oil on medium high heat until golden and crispy, 2 to 3 minutes. Use just enough oil so that the balls float as they fry, keep moving them around so they turn an even golden color.
  6. Yield: 30 potato balls

Frosted Cauliflower

When I first got a microwave oven (a very long time ago), I took some complimentary microwave cooking classes that came with the purchase.  This cauliflower dish was one of the featured recipes at those classes and has been a favorite through the years.
  • 1 medium head cauliflower
  • 2 Tablespoons water
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup sour cream
  • 1/2 teaspoon salt (or garlic salt)
  • 1 teaspoon prepared mustard
  • 1/2 cup grated cheddar cheese
  1. Cut off leaves of cauliflower but leave the head whole.
  2. Cut a cone-shaped section from center core for more even cooking.
  3. Place cauliflower stem-side down in large casserole. Add water.
  4. Cover and microwave on high for 8-10 minutes. (It should be just tender). 
  5. Allow to stand for about 5 minutes.
  6. Combine mayo, sour cream, salt and mustard. 
  7. Place head of cauliflower on large serving plate and spread with sauce.
  8. Sprinkle with cheese.
  9. Microwave 1 minute or until sauce is hot and cheese is melted. 

Bread For The Journey

Last week when the dough was ready to be made into buns and my 7 year old granddaughter offered to do that for me.  It surprised me a bit to see that she was completely capable to get the buns on pans.

She has practiced a fair bit already and now it comes rather easily to her.  

Her joy in serving and helping is evident.  My own little boys and now my grandchildren want to help in the kitchen and it is somehow really rewarding to be able to see how they learn and are able to succeed in skills which they have practiced.  

If we are willing to teach and be taught, things that at first may seem awkward will become natural.  

Do we sometimes sit back and let others take on ministry opportunities because we think we are not good enough at some things?

I've been thinking that it is not too late for me to  learn to do something new.  
I've been asked to participate in something that I actually am nervous to try but  I know I can learn and maybe in trying, I'll find I'll be able to bless others who don't speak English and be blessed by spending time with people who are likely just as nervous as I'll be.   We will learn some things together.  They will learn a few cooking skills and I'll learn how to communicate and relate with a different culture. 

As I watch this young girl try and try again,  I'm encouraged that perfection is not a prerequisite for helping in a ministry.  

What is most important is a willing heart and a desire to be teachable and available.  

Let's not be afraid to say ...."yes, I'd like to help and I'll do my best."

Think about what we have in Christ: the encouragement he has brought us, the comfort of his love, our sharing in his Spirit, and the mercy and kindness he has shown us. If you enjoy these blessings, then do what will make my joy complete: Agree with each other, and show your love for each other. Be united in your goals and in the way you think. In whatever you do, don’t let selfishness or pride be your guide. Be humble, and honor others more than yourselves. Don’t be interested only in your own life, but care about the lives of others too.

Anneliese's Kitchen - then and now

Thirty years ago we built what people like to refer to as their forever home. Although I know it won't be that, I love that we have been blessed to make so many memories here! This photo was taken soon after we moved in, so you can see the original birch cabinets with the dropped cabinets over the peninsula, sunshine ceiling, almond appliances and country themed wallpaper.

Ten years ago we did a kitchen make-over. This time our oldest grandson, eating his bed time cereal just like our son used to, prompted me to take this photo. The biggest change was the removal of the cupboards over the peninsula - which we enlarged with an over hang - and the professionally painted cabinets with some glass inserts and antiquing added in the grooves. You can also see the change in back splash, granite counter, appliances, lighting and flooring. It was a huge change that was a mess to live through but so worth it! 

While I'm here, let me tell you of some of my favorite things in my kitchen. In the little alcove behind the fridge (to the left of the stove) is my original pantry cupboard. It opens as two doors, with shallow shelving attached on the inside of the doors for small things, such as teas, oil and vinegar bottles etc. (like a fridge) The deep shelves are adjustable and store cereals, snacks, baking ingredients and canned goods. Then, on the left of the fridge, we removed what was originally a broom closet and put in a second oven, with deep drawers underneath. 

 I was very happy with the changes and I still am.

The peninsula is often used for serving food buffet style, but here you see it
as a crafting table.

Often times it is the place the grand kids eat their snacks at 
or enjoy baking parties.

 It is also a great coloring table, close to where I am and can keep my eye on them while cooking.

Speaking of cooking, I like my gas stove. 
It's either on or off - no hot spots to watch for.
It cooks evenly, without splattering and is easy to clean up. 

Probably the kids would say that their favorite thing to come from Grammy or Mimi's kitchen is the jam. 
Maybe buns and jam. Maybe a few more things.

The oven is electric. I like that the door does not get hot.
Kids can touch it when I'm baking.

Did I already say something about baking parties?
We try to have cousin cooking classes every once in a while.
They are a highlight for them and they ask when the next one will be.

I like things neat and tidy, but as you know, cooking is not always that way.
I try. I teach them to put the bowl of batter in the sink. 

That way the spills and the stuff that flies goes into the sink. 

 Even so, the kitchen is a place to have fun . . .

and my favorite happy place to teach those I love
because I see how much they love it!

The kitchen is also a place to set a pretty table . . .
whether it's to welcome a new member to the family with a shower,
hosting a care group or just having friends over.

It is a place where we keep making room
even if it means extending the table into the next room.
It truly is the heart of the home.

I'm glad that 30 years ago we built with an open concept in mind.

Flashback Friday - Coddled Eggs

Saturday mornings we like to have a leisurely breakfast along with a big pot of coffee. For flashback Friday I'm taking you back to this post when I showed you my pretty little ceramic egg coddler cups along with the recipe for coddled eggs. One of our readers mentioned using small sealed mason jars in place of the actual egg coddler cups. I said I'd try it...and yes it works well, and I thought they were really pretty served in tiny mason jars. I just saved you a whole lot of running around and also spending money on egg coddlers. Now you have no excuse not to try these.
Recipe yields 2 mason jars.
  • 2 small mason jars, with lids
  • 1 teaspoon butter
  • 4 eggs
  • salt
  • pepper
  • dry basil
  • cheese, grated
  • ham, optional
  1. Place 1/2 teaspoon butter in the bottom of each jar. 
  2. Crack one egg into each jar.
  3. Sprinkle with a little salt and pepper and a dusting of dry basil.
  4. Add a little layer of cheese.
  5. Crack a second egg into each jar.
  6. Sprinkle with a little salt, pepper and a dusting of dry basil.
  7. Top with grated cheese.
  8. Spray lids with non stick spray or rub with a little butter so that the egg and cheese will release once cooked.
  9. Bring a pot of water to a boil. (should be enough water so that the jars are fully submerged) 
  10. I like to use a set of tongs to gently place seals jars into the water. Boil for 8 1/2 minutes. You can take one out of water, open and see if the egg is cooked to your likeness. If you want it cooked a little more just re seal and place back in pot for a few more minutes. 

Mulligatawny Soup

My daughter in law introduced me to this soup and when I asked for the recipe she told me she'd gotten it from our other daughter in law so there's no doubt that great cooks think alike.
After serving it for lunch today I realized I'd left out the cooked rice. 
 It was delicious even without it.

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 large clove garlic minced
  • 2 large boneless skinless chicken breast cut into 1/2" cubes
  • 1 1/2 teaspoon curry powder (or to taste)
  • 1/2 teaspoon chili powder
  • 3 whole cloves
  • 1/2 teaspoon ground cumin
  • 1 tablespoon grated fresh or frozen ginger
  • 1 1/2 cups canned diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon seasoned pepper (like Montreal steak spice)
  • 1/2 teaspoon salt (or to taste)
  • 1 large Granny Smith apple peeled and chopped fine
  • 1 cup unsweetened coconut milk 
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 cup cooked basmati rice
  1. Over medium heat, melt butter and add olive oil to your large soup pot.
  2. Cook onion, carrots and celery until they begin to soften.
  3. Add garlic and cubed chicken and cook until chicken is almost done.
  4. Add spices, tomatoes and chicken broth, salt and pepper and bring to a boil.
  5. Reduce heat to low and simmer for 10-15 minutes.
  6. Stir in apples and cook just until they begin to soften then 
  7. Add the parsley, rice, coconut milk and lemon juice and heat gently.
  8. Serve.

Tip: Instead of adding raw rice to the soup during the cooking, I like to add rice that's already been cooked at the end so that it doesn't absorb the broth and over-thicken the soup.

Macaroon Peach Jam Tarts

Found this recipe on a page ripped out from a magazine. I love the taste of coconut combined with almond flavoring and peach jam. You can use any jam of your choice, raspberry would be another good choice. You will want to use a firm jam, not too soft. The peach jam I used was a bit too soft, I would have liked more of the jam to show in the tart.
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/3 cup sugar
  • 3/4 teaspoon almond extract
  • 1 1/4 cup unsweetened shredded coconut, I like using angel flake
  • 1/2 teaspoon baking powder
  • 15 - 3" tart shells, placed on a baking sheet.
  • Peach jam, 1 teaspoon per shell
  1. Whisk together eggs, water, sugar, almond extract, coconut, and baking powder.
  2. Scoop 1 teaspoon of jam into each tart shell.
  3. Spoon coconut mixture over jam in each tart.
  4. Bake in a 425º oven for 10 minutes then reduce heat to 350º and bake for another 15 minutes until golden brown. They will puff up as they bake, then deflate a little as they cool.
  5. Remove from oven and allow to cool.
  6. These tarts are a nice treat to enjoy warm or you can freeze them for another occasion.

Lazy Man's Cabbage Rolls

This is really simple to put together and tastes every bit as good as the regular cabbage rolls. It doesn't photograph well but with colorful additions to the plate it looks quite appetizing. I served cheese toast and pickled beets as sides with this dish. These lazy man's cabbage rolls freeze well, double the recipe and package up a few meals to go in the freezer or share with another family.
My daughter Alison shared this recipe with me and I adapted it slightly.
  • 1/2 pound ground beef, you can use half ground pork if desired.
  • 1/2 cup Minute rice 
  • 1/4 cup onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 cups coleslaw mix
  • 1 1/2 cups tomato juice, I used V8 juice
  1. Mix together ground beef, rice, onions, salt, pepper, and garlic powder.
  2. Pour a thin layer of tomato juice on the bottom of a 8" square pan.
  3. Crumble half of the meat mixture over the juice. 
  4. Layer half of the cabbage mix on top of the meat mixture.
  5. Pour over 1/2 cup tomato juice.
  6. Repeat layers and pour over the rest of the tomato juice.
  7. Cover loosely with foil and bake in a 325º oven for 2 hours and 15 minutes. Check every 30 minutes, if it looks like it's getting too dry add extra tomato juice. I didn't have to add any.
  8. Serves: 4 to 6 depending on the appetites

Refrigerated Pizza Dough Gluten Free

A friend sent me a recipe that I modified to work for me.
Not only do I love this dough - in how it handles and  how it bakes up  - but I also love it because I can make the dough ahead. What a treat to make home-made pizza - on the spur of the moment -  with the dough already mixed,  risen and ready to use.

If you like thin-crust pizza this one wins the prize.
My grands also love it topped with only cheese  making it a quick, great snack!

  • 1 1/3 cups water
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast
  • 1/4 cup oil 
  • 1 tbsp honey
  • 2 large eggs 
  • 3 cups Julie's Flour mix 
  • 1/4 cup brown rice flour 
  • 2 tsp salt 
  • 1 1/2 tsp xanthan gum 
  • sweet rice flour for handling/rolling dough 
  1. Proof yeast with sugar in warm/hot water 
  2. In mixer bowl blend oil, honey, eggs 
  3. Add proofed yeast 
  4. Add blended dry ingredients, mix on low then beat on high speed until dough is smooth, fluffy looking and light - about 3-4 minutes
  5. Scrape dough into a bowl large enough to allow for at least a double increase in rise - cover and let - between 1-2 hours. 
  6. Do not stir down, but place covered in the fridge until you want to use it. This dough will keep for 5-7 days in the fridge. Recipe can be doubled. 
  7. When needed, scoop out a portion of the dough, place on dusted parchment paper (using sweet rice flour) and lightly work in JUST enough sweet rice flour to allow dough to be handled easily. You will be surprised how very little it takes considering that the dough seems quite 'wet' to begin with. 
  8. Roll dough thin on the parchment paper, cover with desired toppings and slide parchment and pizza onto baking pan. Dough handles well, but if you wish, you can cover dough with plastic wrap and roll over top, removing plastic wrap when dough is rolled thin enough. 
  9. Bake for about 20 minutes at 400 degrees -- or until crust is golden brown and toppings are bubbling.  Exposed parchment paper will turn color, but it is no problem.  You can trim the edges down after you slide it on the baking pan before baking. 
Note - you can add your favorite spices/flavours to this pizza dough - experiment! 

Bread for the Journey

Dressed Right

Isaiah 61:10
My soul rejoices in my God. For He has clothed me with garments of salvation and arrayed me in a robe of His righteousness. 

A few weeks ago during my quiet time with the Lord, I felt a flood of shame creep over me as the Holy Spirit gave light to an area of my life that I had been ignoring. I'm thankful that I didn't ignore Him, but admitted to Him my lack of obedience in that area of my life and asked for His forgiveness.  He's always faithful to forgive us our sins. He's such a good Father.

In Zechariah 3 we read about the prophet Joshua who was dressed in filthy clothes and God replaced those with rich garments. It's a beautiful picture of how God sees us in our filth, but forgives us and clothes us in His righteousness. 

As I sat with the Lord that morning I felt shame, but He lovingly reminded me that He wanted me to be fully clean. He knows best and if we are open to His discipline and correction in our lives and choose to obey Him, we can live without shame or guilt. It felt so good to take off that unattractive smelly garment and allow Him to reclothe me with the garment He desired for me all along. It's not restricting or uncomfortable, but fits so perfectly, because it's tailor made for me by my Father in Heaven who knows me best. 

Our Father is so good and often when He does some cleaning up in our lives He lovingly comes along side us with encouragement to help us keep on going on the right path. For me it came in the form of a word picture. My dear friend Julie emailed and said she was sending me a little gift box to open. Inside that imaginary box was the word FRAGRANCE, with the encouragement to apply daily. I thought about how I've been diligent each day to 'dress rightly' for the Lord, to allow Him to clothe me each day in garments of righteousness, and now added to that to be a sweet fragrance for Him. 

Isaiah 32:17 says, "The fruit of that righteousness will be peace: it's effect will be quietness and confidence forever." 

Do you see yourself as Christ sees you? Clothed in His righteousness? 
Peace, quietness, confidence! We can experience these fruits in our lives when we are dressed right.

Another look into Kathy's Kitchen

Welcome back to my happy place.
 The day I originally posted our kitchen renovation the window treatments were being hung. One of our commenters asked what we chose, so I thought I'd give you another look. We have a lovely view  from the large windows all across the back of our house and from the corner sink windows above the  sink which we wanted to maintain, but we also wanted the flexibility of privacy as well as energy efficiency. We chose Hunter Douglas top down bottom up pleated shades throughout the whole house. Some have a remote for easy use. As you can see in the photo they can be positioned at various heights, or all the same. It's been a good choice for all the needs we had.

Behind the wall of the fridge and oven is our dining area. This space fit the furniture we brought from our last home. We still have the room to add two leaves to the table and seat 12 comfortably. Since the living area is on this side of the table it allows us room to add an extension table to this end, giving us room to seat 16.

Not much else has changed since my previous post except that our home is becoming well seasoned with visits from family and friends.

Speaking of seasoning....
if you don't have salt and pepper mills, I recommend that a good set is well worth it.

Today I'd like to acknowledge one of our Mennonite Girls Can Cook blog sponsors.

Winks Home Garden and Gifts  is a beautiful shop in Chilliwack BC, and they carry these Peugeot pepper and salt mills in a variety of colours and sizes. Peugeot mills make a lovely gift, and at Winks you will always leave with your purchase beautifully gift wrapped.

 At Winks you will also find our cookbooks tucked into their beautifully merchandised shelves. From a heart of kindness, care and generosity Winks uses all proceeds from cookbook sales to help those in need.

Thank you for your ongoing support Winks!

Potato Flax Bread - Gluten Free

Flashback Friday -- I have previously posted a Potato/Flaxseed recipe here , but I have been working at improving it to come up with a recipe that is 'fool proof' in that it turns out the same every time and can be depended on to do so. Also to end up with a loaf that has good flavour , a dry crumb (important in gf bread, because the alternative can be moist/slimy), and a nice rise.

I think the following recipe meets those goals ...
  • 1/4 cup potato water (from boiling the potato - if no potato water, just use water) 
  • 1/4 cup water 
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast 
  • 1 tbsp molasses or honey
  • 1/2 cup milk 
  • 3 eggs 
  • 1/4 cup oil
  • 1/3 cup mashed potatoes 
  • 1 3/4 cups Julie's Flour 
  • 1/2 cup flaxseed meal 
  • 1 tsp salt 
  • 1 tsp baking powder 
  • 1 tsp xanthan gum
  1. Boil peeled cut- up potato until fork soft  (either on stovetop or microwave) - or use left-over mashed potatoes to make 1/3 cup.  Save the water.  
  2. Proof yeast and sugar in the 1/2 cup warm/hot water, until doubled
  3. Put potatoes, with eggs , milk, oil and  molasses in blender for a minute or so until perfectly smooth
  4. Pour liquids , including proofed yeast into mixer bowl and blend
  5. Mix together dry ingredients and add all at once to the liquids - blend on low, then beat on high for about 5-7 minutes.  Texture should be soft and fluffy looking - about the consistency of muffin batter. 
  6. Scrape into a parchment (bottom, long sides only) lined loaf pan (I like glass) and smooth top with a wet hand. Cover with plastic wrap (or cover with an inverted pie plate to avoid having to pull plastic wrap off the risen loaf. Let rise in a warm place until dough rounds the top of pan. 
  7. Bake at  400 degrees for 10 minutes, then for 40 minutes at 350 degrees ...  remove from pan and let cool on rack to room temp. before slicing.  It should be a nice rounded loaf without noticeable shrinking.  
  8. This bread is a good keeper and freezes well. 

Meatloaf- Bev's Favourite

My friend Delores submitted this meatloaf recipe to a church cookbook we assembled back in the 1980's and it's been my favourite ever since.(I will admit to tweaking the original recipe a bit.)
The grated carrot makes it very moist and is a sneaky way to get your children to eat their vegetables.
  • 2 eggs 
  • 1/2 cup milk
  • 3 slices brown bread crumbled
  • 1/2 cup finely chopped onion
  • 1/2 cup finely shredded raw carrot
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • 1/4 cup ketchup
  1. In a large bowl, beat eggs, add milk, bread, onion, carrots, Worcestershire sauce and salt and pepper.  Mix well until bread is mostly incorporated.
  2. Add ground beef and mix well, making sure all ingredients are evenly distributed.
  3. Pack into a glass or metal loaf pan or pan of your choice.
  4. Mix brown sugar and mustard in a small bowl.
  5. Add ketchup and mix again.
  6. Spread ketchup mixture evenly over the top of the meatloaf.
  7. Bake in preheated 350º F oven for about 1 hour.  
  8. Lift loaf out of pan onto serving plate and let stand 10 minutes before slicing and serving.

Roasted Tomato and Corn Soup (for two)

The only thing that takes a bit of time to put this delicious soup together is roasting the tomatoes, during which time your kitchen takes on a wonderful aroma. If you want to be able to get this soup ready in less than 15 minutes, have the blended, roasted tomatoes ready ahead of time.


  • 8 - 10 ripe, medium sized tomatoes. roughly chopped
  • 3 cloves garlic
  • 3 Tbsp olive oil. divided
  • 1/2 tsp cumin
  • 1/2 onion, finely chopped
  • 1 jalapeno, finely chopped (optional)
  • 1 cup frozen corn
  • 1 cup chicken broth or water with 2 rounded tsp better than bouillon
  • 1 cup milk
  • 1/4 tsp ground coriander
  • 1/8 tsp chili
  • 2 Tbsp chopped cilantro or green onions
  1. Preheat oven to 375 F. Spray roasting pan with cooking spray.
  2. Spread chopped or quartered tomatoes on pan along with peeled, whole garlic cloves. Drizzle with half the olive oil and sprinkle with cumin. Roast 30 - 45 min or just until tomatoes are soft and begin to brown on the edges. Cool
  3. To medium cooking pot, add the rest of the oil, the onions and jalapeno (if using). Cook until tender, about 5 minutes, then add corn and cook until it starts to brown. Add broth.
  4. Blend cooled tomatoes in blender, adding milk a little bit at a time. *
  5. Add tomato puree to pot, along with coriander and chili.  Bring to simmer. Adjust seasonings to taste.
  6. Top with chopped green onion or cilantro and serve with crusty bread.
* I'm not sure if this is the answer to stop a curdling problem, but it has worked for me. I use 2% milk. In general, whole milk or cream work best for any cream soups. Also, add any salt if needed, at the end.

How To Make Chocolate Covered Strawberries

Happy Valentine's Day!  

We all have those we can show love to today whether it be co-workers, neighbors, friends or family... or maybe even a sweetheart!  

If you haven't yet considered how to show love I'd like to offer you this very easy and quick but most delicious way of presenting your affection. 

  • about 1 pound chilled strawberries
  • about 250 grams or 1 cup chopped good quality dark chocolate
  • 1/2 cup white chocolate chips
  1. Wash and dry the strawberries.  Use a paper towel to make sure the strawberries are moisture free.
  2. Place chopped chocolate in a narrow measuring cup.  (easier to dip berries into deep chocolate)
  3. Place in microwave and heat on 50% power for about 2 minutes, stirring every 30 seconds until the chocolate has melted.
  4. Gather all the green stems together and use that to hold the strawberry.  Dip the strawberry and then let it drip off before placing on a parchment lined baking sheet.
  5. Place chocolate chips in a pastry bag.  Melt the white chocolate chips, again at 50% power for less than a minute.  Squeeze the bag to make sure all the chips are melted.
  6. Cut a little hole at the bottom of the pastry decorating bag and squeeze out a drizzle over all the strawberries.  
  7. Place in a refrigerator to set.  

Lemon Bars

These little bars have a flaky buttery crust topped with a lemon layer with just enough 'pucker power'.
If you've got a lemon lover, these just might be a perfect treat for your Valentine tomorrow.

Butter Crust:
  • 1 1/4 cup flour
  • 2 tbsp powdered sugar
  • 2/3 cup salted butter
  1. Place all three ingredients into a food processor and pulse until mixture is crumbly. Alternately, if you don't have a food processor, using a pastry cutter cut cold butter into dry ingredients until the butter is very fine.
  2. Press crust mixture into a 9x9 pan lined with parchment paper. Use the bottom of a cup to press crust really well into the pan. This is an important step. 
  3. Bake in 350º oven for 15 minutes.
  4. Make the lemon layer while the crust is baking, as you need to pour the lemon layer on when the crust is still hot.
Lemon layer:
  • 3 eggs
  • 1 1/2 cup sugar
  • 3 tbsp lemon zest (from 3 lemons)
  • 1/2 cup fresh squeezed lemon juice
  • 4 1/2 tbsp flour
  • 1/2 tsp baking powder
  1. Beat together eggs and sugar until frothy.
  2. Grate in lemon zest and then squeeze fresh lemon juice into a cup to measure 1/2 cup juice. Make sure there are no seeds in the juice. Add the zest and lemon juice into the egg and sugar mixture. Beat well.
  3. Add flour and baking powder and beat until incorporated.
  4. Once the crust has baked, immediately pour this mixture over the hot crust and put back into the oven to bake for another 20 minutes.
  5. Remove and let sit until cool. Once cool dust with powdered sugar.
  6. To cut, remove bars by carefully lifted the edges of the parchment paper and lifting the whole thing out of the pan. Cut bars to desired size.
You can store these in an air tight container for 3-4 days. 

This is my favourite grater/zester. It extremely sharp and gives a really nice delicate cut to the rinds of any citrus fruits. When grating citrus rind you only want to take off the outer skin, and not get down to the white layer of the fruit which is bitter to the taste.