THE
WIFESMITH

Lemon Bars

Forget the Lemonade stand I want some Lemon Bars! Or maybe Lemonade and Lemon Bars. Uh, OK maybe there is such a thing as too much lemon. Gasp, I don’t know I love lemon everything…the above mentioned, lemon cookies, lemon pie, lemon water, lemony hummus, big bite of lemon wedge! Yums! I’ve had this recipe for a while now and can not remember where I got it from. Spring and summer always reminds me of it and thus begins the struggle not to make it every weekend. It’s so gooey and yet crumbly…sweet and yet tart. If you guys try it, let me know what you think!

Crust

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

Gooey Lemony Goodness

4 eggs
1 1/2 cups white sugar
4 tbs all-purpose flour
2 lemons, juiced


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

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