A Lemon Tea

Doesn't this just look so fresh for a Summer tea?

Villeroy & Boch's fresh china pattern, "French Garden Fleurence", is the inspiration for this "Lemon Tea Table" -- with a simple and easy centerpiece you can put together in only one minute. Here the china colors of yellow, green, and white (accented with blue and pink), are used to create a pretty setting for a summer tea party. A tablecloth in white or green will show off this china to best advantage. No big flower arrangement here. Instead, a platter of lemons is placed in the center of the table. A few leaves are added for color, for a beautiful centerpiece in about one minute. Other fruits that would look pretty include oranges, apples, pears, and peaches. Pick up the fruit color in your napkins and candles (here in a pretty lemon yellow). If you prefer flowers for the table, some good choices would include yellow roses, mini-carnations, daffodils, daisies, green hydrangea blooms, yellow freesia.... With a themed table setting like this one, the food could easily be coordinated into the theme. For example, the menu for this lemon theme table might include lemon tarts, lemon bars, or lemon meringue pie. Platter garnishes could be lemon slices or wedges set on fresh green leaves. Use your imagination to incorporate colors, themes, and menu choices to create a memorable tea party of your own.

~East Lemon Bars~

Ingredients: 2 sticks (8 ounces) butter 2 cups flour 1/2 cup confectioners' sugar 4 beaten eggs 2 cups sugar 4 tablespoons flour 1/4 cup lemon juice 1 tablespoon finely grated lemon peel sifted confectioners' sugar

PREPARATION: Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel.

Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

~Lemon Cookies~

INGREDIENTS: 3 cups all-purpose flour 1/2 teaspoon baking soda dash of salt 1 1/2 cups sugar 3/4 cup (6 ounces) butter, room temperature 1 large egg 1/4 cup lemon juice 2 tablespoons finely grated lemon peel

PREPARATION: In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour. Preheat the oven to 375°.Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes. Cool the cookies on a rack and store in an airtight container.Makes about 5 to 6 dozen lemon icebox cookies.

Summer will be here before we know it!