FINALLY! LEMON BARS THAT I LOVE!
This is the best (finally!) recipe for lemon bars that I've tried. And I've tried a LOT of them over the years. This is the winner hands down! Found in a very old Good Houskeeping cookbook that I picked up at a garage sale! (I still changed it a little, but very minor changes.) Photo by Boomette.
Provided by Kelly Williams
Categories Fruit Desserts
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray. In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk. With pastry blender, cut in butter until mixture resembles coarse crumbs. When that gets frustrating, just keep pinching the butter and tossing to coat. Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly onto bottom. Bake 15-17 minutes until lightly browned. Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes. (Use whisk attachment.)Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour. Beat (with paddle attachment), until blended, scraping sides and bottom of bowl occaisionally. Pour filling over warm crust. Bake 15 minutes, or until filling is just set and golden around the edges. Transfer pan to wire rack. Sift powdered sugar on top over warm filling. I use a LOT. (At least a 1/4 cup or more til well coated.) Cool completely in pan on wire rack. When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface. When cool, cut into bars. Makes 24-36 bars.
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