Lately I have been seeing a lot about a two-ingredient lemon bar concept. Reading numerous comments regarding the challenges of making the bars, the confusion surrounding the recipe, and the reviews of the taste of the product, had me wondering. The thought that this would work seemed kind of crazy to me, so I decided to challenge the idea in the What’s Cooking test kitchen. Well, I have concluded my own study and am here to share it with you.

With only two ingredient how can you go wrong? I mean seriously? My thought is that many people simply do not follow instructions. One of the first rules of cooking that I was taught, is when using a recipe, read through the entire recipe from beginning to end before starting. It is very important to make sure you understand what it is you are trying to accomplish.

Also many of us have preconceived notions of what a dish should taste like based on past experiences. If you are trying a different recipe for a potato salad, remember that it might taste different that the one your mother used to make. No one said it would taste the same as Mom’s.

In our test kitchen we found that the lemon squares are actually quite good, and will turn out great if you follow the instructions. These lemon bars, do not replace the ones that everyone loves around the holidays, but no one said they would. They are more “cake like” than the originals with a “spongy texture”, and do not have a shortbread crust on the bottom. But they are super easy to make, full of flavor, and honestly pretty good. They also contain a fraction of the calories of the holiday bars (that should tell you something right there). I do however think they would be perfect for a summer picnic or as a quick last-minute dessert. I would not suggest to take them to a holiday party. Even though they look about the same, you probably would disappoint those reaching for the lemon bars in their minds.

Print

Lemon Squares

Lemon bar that are reminiscent of the decadent lemon bars but much lighter

Course Cakes, Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 box angel food cake mix
• 1 can lemon pie filling

Instructions

• Heat oven to 350° F. Prepare a 13 x 9 cake pan by greasing the bottom and sides.
• Place the cake mix in a mixing bowl. Do not add water, eggs oil or any other ingredient, just the dry powder from the box.
• Add lemon pie filling. Nothing else.
• Mix by hand just to moisten cake mix. Do not beat with a mixer, just stir until combined. (Batter will be a bit sticky).
• Spread the lemon mixture evenly into the baking pan. The batter is a bit thick but will spread out with a bit of coaxing.
• Place the pan in the hot oven and bake for 25 – 30 minutes or until the top is golden brown.
• Dust with powdered sugar if desired (I know, I know, that makes three ingredients).
• Allow to cool completely before attempting to cut and remove the lemon squares from the pan.

Notes

I called these lemon squares simply because they are not the lemon bars I know and love. But, they are not claiming to be. The squares are reminiscent of the flavor of the holiday classic. If you do not read anything more into this recipe than explained, they will turn out just fine.

I have also seen this idea made with a spice cake and a can of pumpkin…………..hmmmm?

There is something almost magical about cooking salmon on a cedar plank. The aroma of the smoldering cedar adds a subtle flavor that works in perfect harmony with the fish. The result is an unbelievably moist, tender mouthwatering filet.

Thought to have originated in the Pacific Northwest, cedar plank cooking was a preferred method for Native Americans. Due to its abundance, the early cooks utilized cedar planks over open flames to capture the essence of the wood as a seasoning in fish and other meats.

Cedar planks are readily available at most retailers that carry grilling supplies, and also in cooking stores. The planks usually are about 7″ x 15″ in size, and about ¼″ thick. The planks come in packages of four to six and each one can usually be used several times. (Cedar shingles should not be used as many are treated with a fire retardant chemical, therefore I would strongly advise against their use). 

Print

Cedar Plank Salmon

Moist and flaky salmon picks up the smokey flavor of cedar.  Served with dill butter and lemon, this one is a winner.

Course Main Course

Cuisine American, Healthy

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4

Ingredients

• 2 lbs salmon
• compound butter dill ¹
• lemon
• salt and pepper to taste
• cedar plank

Instructions

• Soak cedar plank in salt water for at least 2 hours.
• Heat the grill using all burners. Once hot reduce heat to medium low.
• Wash the salmon under cool water and pat dry. Lightly season with salt and pepper. (Season just before cooking to avoid the salt from drying the fish)
• Place the soaked cedar plank in the center of the grill directly over the fire. Allow the plank to heat for about 4 minutes and then turn.
• Place the salmon on the plank skin side down and top with some slices of compound butter. Arrange lemon around the fish and close the grill. This method uses moist heat and smoke to cook the fish so resist opening the grill.
• Cook with the lid closed for 15 to 18 minutes. Fish should be slightly wet but flaky when done. Cooking time will vary depending on size of fish and your grill. This salmon weighed 1.5 pounds and cooked in 15 minutes. It is good to keep a spray bottle of water around in case your cedar plank catches on fire. When properly soaked the plank will smolder and smoke, but not turn to flames.

Making compound butter

• ¹ Compound butter or maître d’ butter is made by blending together softened butter with lemon, wine, herbs, or seasonings. It is served as an accompaniment to fish, poultry, and meat. For this dish I mixed chopped dill with the softened butter and then formed it into a roll on wax paper. By placing this butter in the freezer for about 15 minutes I was able to slice pieces to place on top of the fish.

Notes

I plan 8 oz of salmon per person. I find I get the best results grilling one large piece of fish and cutting into individual portions after cooking. Use a good quality fish. Remember a dish will never be better than the ingredients that go in to it.