Lemon Bars

This recipe is from Lion House Recipes, First Edition.

{Lemon Bars}

Ingredients:

Crust:

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  1 1/4 cups butter
  
  
  

{We used sweet cream butter; you may want to as well if you care at all about your happiness}

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  2 1/4 cups all-purpose flour
  
  
  
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  1/2 cup powdered sugar
  
  
  

{Marvelously textured dough}

Filling:

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  4 eggs
  
  
  
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  2 cups sugar
  
  
  
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  6 tablespoons lemon juice
  
  
  
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  4 tablespoons all-purpose flour
  
  
  
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  1 teaspoon baking powder
  
  
  
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  Lemon Zest from 1 large Lemon
  
  
  

 {Real lemons; sigh}

Make crust first: *Preheat oven to 350 F.*

 Use room temperature butter, if its not room temperature, put it in the microwave for 5 seconds at a time, just until the side gets a bubble. You don't want it to be melty, so be certain to watch it carefully. Mix your (room temperature butter) until creamy. Add flour and powdered sugar and mix on low speed until combined. This creates the most marvelously textured dough that is so buttery and delightsome you will weep. Spread (pat, pound, and proud) dough evenly in a 9x13-inch pan. Bake10 minutes or so, until the corners are golden bubbly.

Remove from oven and pour lemon filling on, while crust is still hotsy totsy.

{Golden Bubbly dough}

{Pouring filling onto dough}

Make filling while the crust is baking away.

 Mix together eggs, sugar, lemon juice, flour, baking powder, and zest at a low speed for a few minutes.  Pour on top of partially baked crust and bake for 30 to 35 minutes.

Allow to cool slightly and dust with powdered sugar.

{Lemon bars, un-dusted}

I feel like now would probably be a good time to tell you that these turned out miserably, but they had potential. What happened was that I doubled the recipe so I could bake them in a jelly roll sheet (as per their directions) only the jelly roll pan could not fit into my mothers oven, so the filling all fell to one side, and wasn't very thick. (If you do double it, I still wouldn't suggest a jelly roll pan; its too large)

Sometimes there are variable that you didn't foresee, or maybe that you ignored. Either way, try not to get too discouraged, and keep cooking!

-Love, Lucy