Recipe: Luscious Lemon Bars
I honestly have never had an interest in citrus: I don't like oranges and the only way I like my lime is squeezed into a Tecate beer ;) but, thanks to my neighbor and amazing baker, Louise, I have become completely addicted to Lemon Bars!!! After trying a recipe Bakerella posted recently (and not being impressed), I realized that the Meyer Lemons from my tree in my front yard as well as the added lemon zest to this recipe is what makes it truly decadent and irresistable. If you don't have access to Meyer Lemons, make sure you use fresh lemons from a local Farmer's Market for the best results, not that bottled stuff!
Recipe: Luscious Lemon Bars (thanks to Louise!)
2 Cups flour
1/2 Cup powdered sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
3/4 C butter, cold and cut into small cubes
4 eggs, beaten
1 1/2 Cups sugar
3 Tablespoons flour
1 teaspoon finely shredded lemon zest
3/4 Cup lemon juice
1/4 Cup whole milk
Preheat oven to 350 degrees.
Grease (with Crisco or butter) and then, flour a 13x9x2 baking dish.
In a medium-sized bowl, wisk together the first four ingredients. Using a pastry cutter (or a fork!), cut in the butter until mixture is crumbly. Pour this mixture into your baking dish, gently spread to an even layer and then, press down all over to flatten as level as you can. Bake 20 minutes.
While the crust bakes, in another medium-sized bowl, stir together the final 6 ingredients: the eggs, sugar, 3 tablespoons of flour, lemon peel, lemon juice and milk. After crust has baked 20 minutes, remove from oven and immediately pour the lemon juice mixture ontop of the warm crust. Place back in the oven for 15-20 minutes until the center is set and springs back to your touch.
Remove from oven and cool in pan on a wire rack for several hours until completely cool! Sift a little bit of powdered sugar ontop, cut into squares and store in the fridge.
Recipe: Luscious Lemon Bars (thanks to Louise!)
2 Cups flour
1/2 Cup powdered sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
3/4 C butter, cold and cut into small cubes
4 eggs, beaten
1 1/2 Cups sugar
3 Tablespoons flour
1 teaspoon finely shredded lemon zest
3/4 Cup lemon juice
1/4 Cup whole milk
Preheat oven to 350 degrees.
Grease (with Crisco or butter) and then, flour a 13x9x2 baking dish.
In a medium-sized bowl, wisk together the first four ingredients. Using a pastry cutter (or a fork!), cut in the butter until mixture is crumbly. Pour this mixture into your baking dish, gently spread to an even layer and then, press down all over to flatten as level as you can. Bake 20 minutes.
While the crust bakes, in another medium-sized bowl, stir together the final 6 ingredients: the eggs, sugar, 3 tablespoons of flour, lemon peel, lemon juice and milk. After crust has baked 20 minutes, remove from oven and immediately pour the lemon juice mixture ontop of the warm crust. Place back in the oven for 15-20 minutes until the center is set and springs back to your touch.
Remove from oven and cool in pan on a wire rack for several hours until completely cool! Sift a little bit of powdered sugar ontop, cut into squares and store in the fridge.
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