EVEN MORE!

The recipe for lemon squares was shared with me by Dorothy Newton. ( # 342 phase 1)   It reads thus:

                                     LEMON SQUARES

1 cup of all purpose flour  (250 ml)
1/2  cup soft butter (125 ml)
1/3 cup ground almonds (75 ml)
2 Tbsp ( 30 ml) granulated sugar

Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is combined.  Press into a 8 inch (21) square pan and bake at 350F ( 180 C) for 15-20 minutes. Cool.


8 oz. (250 gr) pkg. cream cheese, softened
1/2 cup ( 125 ml) icing sugar
1/2 tsp. (2ml) vanilla extract
1 cup whipping cream, whipped (250 ml)

 Beat the cream cheese, icing sugar and vanilla together until smooth. Fold in HALF the whipped cream. Spread over the cooled crust.

7.5 oz ( 212 gr) pkg Sherriff Lemon Pie filling mix
2 egg yolks
1/3 cup cold water
2 Cups boiling water
1/4 cup (50 ml) sliced almonds, toasted.

Prepare the pie filling according to the pkg. instructions, OMITTING the butter. Cool to lukewarm, stirring occasionally.
Spread over Cheese layer.  Refrigerate until cold.

Spread the remaining whipped chream over the lemon layer. Refrigerate. Garnish with toasted almonds just before serving.

Enjoy!








 These are photos of the bridge construction provided by Paulie...our great builder here at Chemainus Garden.

It is a pleasure to walk the Butterfly Pond now! Just hoping that all the dirt doesn't end up covering the gravel before grass is able to come up!







Thanks, Paulie!!