Disclosure: I am being compensated to share a series of 5 posts about the Cans Get You Cooking program. All comments are 100% my own. Canned foods help reduce the amount of food we waste, saving us time and money, and reducing our impact on the environment.
- According to recent studies, most Americans throw away spoiled fruits and vegetables two times a week on average, wasting approximately 15 percent to 20 percent of fresh fruits and vegetables each year.
- Canned food portion sizes are suited to both individuals and families and most recipes are designed around these sizes.
- Metal cans are endlessly recyclable and in fact, are the most recycled containers in America today, keeping metal out of landfills and saving significant energy. Nearly 80%-90% of all steel that has ever been produced is still in use today!
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I have been dying to use Nestle Carnation Sweetened Condensed Milk for one of my “Cans Get You Cooking” posts because you can use it in so many yummy desserts! I can usually find it at Hannaford’s, Market Basket, Stop and Shop, and Price Chopper. For today’s post, I want to share my favorite Lemon Bars from meals.com. (The Best from Nestle Kitchens) I’ve tried different Lemon Bar recipes over the years and I didn’t like how they set up or felt like they didn’t have enough lemon flavor. But this recipe firms up nicely so when you cut them into bars, they keep their shape and they have a nice lemon flavor. After reading the reviews for this recipe on meals.com, several people thought it needed more lemon zest, so I added an extra tablespoon of lemon peel and I’m really happy with them. I cook them until an inserted tooth pick comes out clean, so I highly recommend that you do the same. Check them out!
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup (2 sticks) butter or margarine, softened
- 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 4 large eggs
- 2/3 cup lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 drops yellow food coloring (optional)
- 2 tablespoon grated lemon peel
- Sifted powdered sugar (optional)
- PREHEAT oven to 350° F.
- COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
- BAKE for 20 minutes or until an inserted tooth pick comes out clean.
- BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in grated lemon peel; pour over crust.
- BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.
- *In the original recipe, it calls for 1 tablespoon of grated lemon peel. I think 2 tablespoons is better.