Pucker Up for the Best Lemon Bars

My co-worker “Hey, Donna” has a fab lemon tree and she is nice enough to share her bountiful crop of lemons with us.  She even makes lemon marmalade — I know — and she gave me a jar!  I can’t wait to slather it on a toasted English muffin.  I haven’t made my sister’s lemon bars in a while and used the fresh-picked lemons for the recipe.

While they are cooking in the oven, I thought I would share Sister’s recipe…Pucker Up Lemon Bars

Preheat oven to 350 degrees

Put 3/4 cup of cold butter, 1/3 cup powdered sugar, and 1 1/2 cups of flour in a medium-sized mixing bowl.  With a pastry cutter (which is much easier than using a fork), blend the dough. It will be crumbly at first, but just keep mixing it until the dough starts to come together. Press into a 9×9 baking dish (I prefer a glass baking dish because it seems to keep the corners from burning).  Bake for 20 minutes.

Meanwhile, whisk 3 eggs until frothy.  Add in 1 1/2 cups of sugar and the juice of 1 lemon (which yields about 3 tablespoons).  Pour on top of baked cookie dough.  Return to the oven and bake for an additional 15-20 minutes.

Let cool, sprinkle with powdered sugar, and I double dare you to not eat more than one.  Save the center piece for yourself…it’s the best.

One must-have tool for your new year kitchen, is this lemon press from Williams-Sonoma.  It’s uber cool and easy peasy lemon squeezy to press lemons and limes.  It inverts the lemon half and gets every drop of liquid gold out.  And it has a strainer, so no seeds get into your juice.  It’s a steal at $13.Lemon Press

Whoever said yellow was mellow?

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