Double Lemon Bars

• 30 July 2008

Once you've tasted the real deal with lemon bars, you'll find it difficult to go back to the boxed mixes. The perfect mix of tang and sweetness you find in the homemade versions is addicting. I can attest to that fact! I just ate one at 9:19 in the morning. That good. If you are like me and often buy the big bags o' lemons at Costco, this is the perfect use for them once ripened.

After cutting the bars I placed them in white chinese takeout boxes with squares of parchment paper in between each bar to avoid a big sticky mess. Unfortunately I forgot to sift powdered sugar atop the bars before delivering, but I'm optimistic they'll hold their own despite it all :)


Double Lemon Bars
Bon Appetit, 1991, Lana Sills

1 1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar

Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving :)



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