I make the best lemon bars in the south and I have to thank my Sister Bee for that because it’s her recipe. They should really be called “dilemma” bars because the dilemma is whether you can stop eating just one.
One of my pet peeves with lemon bars is if they have a gummy filling with a spongy top. They are supposed to have a lemon curd filling, with a crispy top and a buttery shortbread base. Well, the following recipe nets all of those requirements!
Heat oven to 350. Grease a 9×9 inch square pan.
In bowl cut with a pastry mixer or two knives blend 3/4 cup of cold butter, 1/3 cup powdered sugar and 1 1/2 cups of flour. It will take a bit of effort because at first it will be like pea sized dough and then just as you think it won’t come together, it will into a dough that you will then press evenly with your fingers in the bottom of your square pan.
Bake for 20 minutes.
While the shortbread is baking, mix in a bowl with a whisk 3 eggs, then add 1 1/2 cups of sugar, 3 TBL of flour, and 3 TBL of fresh lemon juice.
When the dough has come out of the oven, whisk egg mixture one more time, then pour evenly over the dough.
Put back into the oven and bake for an additional 20 minutes. You want it to slightly brown around the edges, but just slightly.
Let it set on a cooling rack until cool. My favorite way to eat these is when they are slightly warm. Oh, heavens.
These are perfect for anytime, but especially for a wedding or baby shower. I double dare you to just eat one!
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?