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Archive for the ‘Bars’ Category

Lemon Bars

These lemon bars were super sweet and I didn’t love the shortbread crust.

Lemon Bars (Epicurious.com)

Ingredients:
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
hot shortbread base
3 tablespoons confectioners’ sugar

Directions:
Preheat oven to 350°F.
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners’ sugar over bars before serving.

Shortbread Base

Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Directions:
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

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Lemon Bars

We have a Eureka Lemon tree in our backyard and the lemons are ready for harvest. So today, I made us some delicious and easy lemon bars.

Lemon Bars (from alpineberry.blogspot.com)

Crust:
1 cup all purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:
2 large eggs
1 cup superfine or bakers’ sugar + 2 tablespoons (only add the extra tablespoons if you used eureka lemons like I did)
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated meyer lemon zest
1/4 cup freshly squeezed meyer lemon juice

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust:
Combine flour, confectioners’ sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it’s okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners’ sugar if desired.

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