Monday, May 30, 2011

Lemon Love Notes



This recipe can be doubled in a 9" x 13" pan.  I sometime use the lesser amount of sugar, but the bars set up better with the full one cup.  Yummy any way you slice them.

Crust:
1/2 Cup Unsalted Butter, softened
1 Cup Unbleached Flour
1/4-Cup confectioner's Sugar
1 Tsp. Vanilla
1 pinch salt

Filling:
¾-1 Cup Sugar
2 Tbsp. Unbleached Flour
1/2 Tsp. Baking Powder
2 Eggs, beaten
3 Tbsp. Lemon Juice
1 Tsp. Lemon Peel, grated

Preheat oven to 350 degrees F.
For Crust:  Cream butter and confectioner's sugar together until light.  Mix in flour and vanilla.  Pat mixture into 8" square pan with your fingertips.  Bake unfilled crust for 15-20 minutes and cool on rack.
For Filling:  Combine sugar, flour, and baking powder.  Add liquid ingredients and mix well.  Pour into pre-baked pie shell and bake for 20-25 minutes.
Cool on rack and cut into squares.  Sift more confectioners' sugar over top.
Cut in squares and store between sheets of waxed paper in a tin box.

Cool on rack and cut into squares.  Sift more confectioners' sugar over top.


Cut in squares and store between sheets of waxed paper in a tin box.

This recipe makes 16 bars.


Love lemons?  Check out the cookbooks.


         

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