Sunday, February 21, 2010

lemon bars

I saw a recipe for lemon bars the other day that I wanted to try, but I didn't write down where I had seen it. I felt like making it, but I couldn't find it again, so we looked at a lot of recipes and I settled on this one from allrecipes because it had lemon juice and lemon rind and I thought that would give it a better flavor. We even doubled the amount of lemon zest. The lemon part was great. I loved it, but the cookie part was too thick for me. More edible in the middle, but the edges especially were too thick. I think I could get away with using 1/2 of the recipe, and I'm pretty sure I saw recipes online with 1/2 as much crust ingredients, so next time I'll try that.

  • 2 1/4 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
  3. Bake 15 to 20 minutes or until golden brown.
  4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
  5. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

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