Monday, July 14, 2014

When life gives you lemons...

...or more like when you buy a bag of lemons because the individual ones are looking bad, and then you realized "wow, now I have a lot of lemons to use up!"  This isn't nearly as exciting as when I was harvesting my own Meyer lemons (unfortunately, both trees bit the dust this past winter, and I seemed to miss the window when plants were on sale at the local garden centers).

Oh well - time to whip up some lemon bars!  Here they are, fresh outta the oven, and before their dusting of powdered sugar!

Let's hope these yummies go over well at work today!


anne marie in philly said...

OMB, WANT!!!!!

recipe, please?

Jeph said...

Sitting here at work and needed a code break. I thought "hey, how hard can be it for me to quickly find this particular lemon bar recipe on line."

Ha ha ha.

Ok, so there are a ton of different lemon bar recipes out there. After looking at maybe 20 and realizing they weren't right, I figured I'd just wait til I got home and type it in. Then I wondered if there was something quirky about the bake sale cookbook I've got, which made me wonder if it's still in print. You CAN still find it on Amazon:

Annnnd I see someone in the comments mentioned the lemon bars by their particular recipe name - Best Loved Lemon Bars. Ah ha - that worked! Google to the rescue!

Or, if you want it here:

1 c. (2 sticks) butter, softened
1/4 tsp. salt
1/2 c. powdered sugar
2 1/4 c. all-purpose flour, divided
4 eggs, slightly beaten
1 tbsp. grated lemon peel
5 tbsp. lemon juice
2 c. granulated sugar
Powdered sugar for dusting
Combine butter, salt, 1/2 cup powdered sugar and 2 cups of the flour to make a soft dough. Press evenly into ungreased 9x13 inch pan. Bake 15 to 20 minutes until golden.
Meanwhile, combine eggs, lemon peel, lemon juice, sugar and the remaining 1/4 cup flour. Mix until smooth. Pour over baked crust. Reduce heat to 325 degrees and bake 25 minutes until firm. Cool. Dust with powdered sugar. Slice into 3 dozen bars.

I used three lemons to get the required measurements - and they weren't particularly big or juicy. And note that that 2 1/4c flour is DIVIDED. I have a bad habit, if a recipe doesn't split the flour into the two separate measurements or say "divided" like it does here to just dump it all in the first place it's called for. Then $#!% I realize later that I was supposed to split it. Oops!

Enjoy - get to baking!

anne marie in philly said...

smooches! and thanks!