Wednesday, February 24, 2010

Lemon Bars

So I could write a very detailed entry about this fiasco of lemons but I'll make it short. My husband told me we needed 100 cookies for a church function at 9:30pm, after I had already been to the store and picked up dinner. Since I had been gone for over an hour I just wanted to eat and figured, ok I'll just make something. So after a spoiled attempt at a double batch of lemon bars and a somehow flattened batch of chocolate chip cookies I headed to bed. In the morning I just couldn't live with the lemon bars. So I rushed home after church and whipped up another double patch. PERFECT!! Anyway, when I arrived at the church my husband asked me if I put the food with the rest of the snacks " What other snack?" 

Let me say briefly I was not a happy camper, neither was my husband when I was done with him, when I entered the room and found over 4 13x9 pans of cake, boxes of cookies, 6 gallons of juice and 2 huge buckets of ice cream. I lost sleep to be out done by boxed cake!!! You have got to be kidding. So being the big person I am, I avoided the event and silently set up all the desserts and drinks neatly across the tables.

In the end I learned never to trust my husbands estimates and ended up wit ha great lemon bar recipe! And that is what I will gladly share with all of you!! ENJOY!!

Note: These bars are nice and lemony. For lovers of lemon you might want to add maybe a tablespoon or two more of juice. Be sure to add a couple pinched of flour to accommodate the extra juice. If you barely like a lemon taste make it 6 tablespoons of juice and 4 tablespoons of flour.

Yummy Lemon Bars

  • 1 cup butter, softened
  • 2 2/3 cups all-purpose flour
  • 1/2 cup white sugar
  • 4 eggs
  • 1 1/2 cup white sugar
  • 5  tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 8 tablespoons lemon juice
  1. Preheat oven to 350 degrees F (180 degrees C). 
  2. Grease 13 x 9 pan with butter and line with parchment paper. (Makes it easier to remove when done and it's easier to clean  your pan)
  3. Crust: Mix together the butter, 2 2/3 flour and 1/2   cup sugar with a fork until crumbly. Press into prepared 13 x 9 pan and bake for 20 minutes. Crust will look white. Do not brown!
  4. Combine the eggs, 1 1/2 cups of sugar, 5 tablespoons flour, baking powder and lemon juice ( I love my Cuisinart hand mixer for this!). Blend until well mixed. Pour over pre-baked crust.
  5. Return to oven and bake an additional 20 minutes. Remove from oven  and let bars cool completley. When cooled sprinkle with powdered sugar and cut into squares of bars.


rachelspiers said...
This comment has been removed by the author.
rachelspiers said...

These lemon bars are DE-Lish! Seriously, A. What would I do without you and your wondrous baking skills?!