Summery Lemon Bars

These are just the best and always wonderful for a group of women get together!! Rich and lemony, they just melt in your mouth... and Easy!!

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

Filling:
4 Eggs
2 cups granulated sugar
1 tsp. baking powder
4 Tablespoons flour
6 Tablespoons lemon juice
Powdered sugar for dusting
 Mix crust ingredients. Press into a greased and floured 9x13 inch, glass baking dish, leaving edges higher than center. Bake at 350 degrees for 20-25 minutes or until crust begins to brown.

To make filling: combine all ingredients in large bowl and mix well with beater. Pour into baked crust and bake 20-25 minutes more at 350 degrees. Bars are done when fairly firm to the touch. Chill. Dust with powdered sugar and cut into squares.

Lemon Mousse with Strawberry/Raspberry Sauce

It's another great recipe from the cookbook "Past and Repast" put out by the Missouri Mansion Preservation Committee in the 1980's. Just made this in my cooking class last week and already one of the girls is making it for a special dinner this weekend. It is light and lucious and you can do it ahead. All of the proceeds from this cookbook went to restore the Governor's mansion in Missouri and the then first lady, Carolyn Bond was instrumental in it's production. This is a true Springtime/ Summer dessert!

Mousse:

4 Eggs

3 Eggs, separated

9 TBLS. sugar, divided

2 envelopes unflavored gelatin

3 TBLS. lemon juice

3 TBLS. water

Grated rind of 1 lemon

1/4 cup frozen lemonade concentrate, defrosted

2 cups heavy cream, whipped

Beat eggs, the 3 egg yolks and 6 TBLS. of sugar until thick and smooth.

In a heatproof measuring cup, soften gelatin in lemon juice and water for 5 minutes. Place cup in simmering water and stir until gelatin dissolves, add to egg mixture with lemon rind and lemonade. Fold in whipped cream. Beat the 3 egg whites and remaining 3 TBLS. of sugar, until stiff peaks form. Fold into mousse.

Pour into a straight-sided crystal bowl, with fairly high sides. Smooth top with a spatula, chill 6 hours or overnight until firm. Serve with Strawberry/Raspberry sauce.

Strawberry/Raspberry Sauce:

1 10 oz. package sweetened frozen strawberries, defrosted

1 10 oz. package sweetened frozen raspberries, defrosted

2 teaspoons cornstarch

1 teaspoon water

1 teaspoon lemon juice

1/3 cup currant jelly

1 TBLS. Kirsch

1 teaspoon Frambois

Place strawberries and raspberries in a food processor or blender, puree. Strain through a sieve with very small holes or a sieve lined with cheesecloth. Dissolve cornstarch in water. Combine cornstarch and puree in a saucepan, cook over low heat until mixture begins to thicken. Add lemon juice and jelly, stir until jelly dissolves. Remove from heat, cool. Blend in Kirsch and Frambois. Chill in refrigerator.