Wednesday, August 3, 2011

Award Winning Lemon Bars

I love when there is a work party. Sign up sheet for food items? Yes please! I usually always volunteer to bring dessert, if possible. I have to hurry so all the slots are not filled up. Its OK, usually the first to go are plates, napkins and utensils. :) I don't mind. These are the perfect opportunities for trying a new recipe. This particular event was a DESSERT PARTY. Um, hello, welcome to my calling! All the chocolatey items were already called for, so I decided to make these delicious lemon bars. They are the perfect amount of tart and sweet and buttery crusty. I know that did not make sense. Also, yes, you caught me. I have made these before.... it was a long time ago though. So really its fine. It seemed really fine with everyone else too. I received several compliements on these being not too tart and not too sweet. The biggest tell-all? The pan was empty! :) I love when I don't have to take home any leftovers.

These are pretty perfect for a summer BBQ, just make sure you allow enough time for them to cool before cutting and serving. I've done that before and it just does not work out.

Last little note, this recipe is actually from I have to admit that that is not the first place I would go to look for a recipe these days, but I had this from a while ago and I knew it was fab! :)

Award Winning Lemon Bars
Adapted from
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups + 4 TBSP all purpose flour, divided
  • 1/2 cup powdered sugar
  • pinch of salt
  • 4 eggs, slightly beaten
  • 1 1/2 cups sugar
  • 1/2 cup fresh lemon juice (I used 6 lemons)
  • zest from 1 lemon
  • powdered sugar for sifting on top
Preheat oven to 325. In a large bowl, blend together butter, 2 cups flour, powdered sugar and salt until combined. Press into lightly greased 13x9 pan. I used a metal pan because this pan had a lid, but in the future I would use glass since its easier to get out of. Or line your pan with a foil basket first. Poke holes with fork all over pan. Bake 20 minutes, until the crust has a little color. 

For the filling, beat Mix eggs, sugar, lemon juice, 4 TBSP flour and lemon zest. Pour over baked crust and return to oven for 25 more minutes, until filling sets and does not appear liquidy. 

While warm, loosen the edges and sift powdered sugar on top. Cool completely before cutting into squares.

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1 comment:

  1. I LOVED the french bread french toast... was a hit at my house this weekend. Can't wait to try these out, I'm sure they're tasty!


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