Monday, August 30, 2010

Lemon Bars

There is something classic about a good lemon bar...they are light, yet satisfying.  They are a perfect blend of sweet and tart, creamy and slightly crunchy.  Growing up, they were one of may favorite desserts (along with apple pie, sugar cookies, snickerdoodles.  Yeah, I have a bit of a sugar problem....)  I have come to the conclusion about lemon bars that the more "homemade" they are, the better.  I do have a slight aversion to artificial ingredients and most pre-made store-bought food.  There is a simple delight when you make something completely from scratch.  So, push up your sleeves, gather your pantry items, and whip up a batch of these!  You will enjoy them!


Lemon Bars
Source:  Get-Togethers with Gooseberry Patch

2 cups flour, divided
1/2 cup powdered sugar (I used regular granulated sugar)
1/4 tsp. salt
3/4 cup butter (1 1/2 sticks), softened
4 eggs
1 1/2 cup sugar
1/2 cup lemon juice (4 lemons will yield that amount)
powdered sugar, for garnish

Directions:
For crust, combine 1 1/2 cups flour, powdered sugar, and salt in a medium bowl   Cut in butter with a fork until mixture resembles coarse crumbs.  (I used my food processor!)  Press into a greased 9x9 baking pan in an even layer.  Bake at 350 degrees for 15-18 minutes, until just golden at edges.

To make filling, whisk together eggs and sugar in a medium bowl until smooth.  Stir in lemon juice, then remaining 1/2 cup of flour.  Pour filling over baked crust.  Reduce heat to 325 degrees; bake 25-30 minutes, until filling is just set.  Let cool for 30 minutes.  Cut into 2-inch squares; sprinkle with powdered sugar.

3 comments:

  1. Can I come to your house today for afternoon tea? I sure could use a lemon bar, but just don't have the time/energy to whip them up today. These looks delicious, and my mouth is watering just thinking about them!

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  2. I really love tart desserts and so these have appealed to me FOREVER as well. Homemade and unprocessed is definitely the way to go! Great recipe.

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