As you may know, I have been on a “Retro” binge for a few weeks.  And I’m not sure these lemon recipes from Toni qualify, but it sure seems they have been around for a long time!  I should wait  to post these till lemon season, but I never can wait!  A lot of us in Arizona have lemon trees and search for new citrus recipes every year, so hide these away till later if you don’t want to pay premiums for the fruit.  When lemons ARE plentiful,   I juice them and freeze the juice in ice trays, drop into a zip lock baggie after the cubes are frozen and I always have lemon juice for cooking.  (FYI:  One normal ice cube is 2 tbs. lemon juice).  But I can never wait to post a recipe when I get a good new one, so here are two!  (Thanks Toni)

ARIZONA SUNSHINE LEMON PIE

1 large lemon

4 large eggs

1 stick melted butter

1 tsp. vanilla

1 1/2 cups sugar

1 unbaked piecrust

preheat oven to 350 degrees.  Cut the lemon into small chunks.  Leave the peel on! Remove seeds.  In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. (it will be runny).  Pour into unbaked pie shell.  Bake at 350 degrees for about 40 minutes.  (if crust gets too brown, put a little foil on it and finish baking.)  Serve with fresh whipped cream.

LEMON CREAM LOAF CAKE

1 pkg cream cheese, softened

1 stick (1/2 cup) softened butter

1 1/4 cups sugar

2 large eggs

5 tsp. lemon juice (divided)

1 tsp. lemon zest

2 1/4 cups flour

3 tsp. baking powder

1/2 tsp. salt

3/4 cup milk

1 cup powdered sugar

Preheat oven to 350.  In an electric mixer, beat together cream cheese and butter till creamy.  Add sugar slowly till incorporated.  Add eggs, zest and 1 tsp. lemon juice. Add dry ingredients slowly till mixed, then add milk.  Pour batter into two loaf pans and bake about 45 minutes, or till a toothpick comes out clean.  While it’s baking, add the remaining lemon juice to the powdered sugar and mix till smooth (can add a little water if too thick).  When the loaves come out of the oven, pour the glaze over them while hot. (I like to poke some holes to get the lemon throughout).  Also note:  I added a Tbs. lemon juice instead of a tsp. cause we really like lemon!