I recently made Southern Living Luscious Lemon Bars (featured in the March 2010 issue) and let me tell you - they are worth the effort! This recipe is great because it is composed of ingredients you already have on hand (I only had to buy 3 lemons) - and the end results is a lemon drop meets shortbread miracle in your mouth!
They make a lovely hostess gift and freeze beautifully. Enough said....ladies.....start your ovens.....
Ingredients
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugard
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
Directions:
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 25 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.
My Advice
They seem jiggly when you first take them out of the oven and I was worried the custard top would not set - that is where the "cool completely" instruction (difficult for an inpatient baker like myself!) comes in handy - be sure to cool them a few hours before trying to slice or you will end up with a runny yellow mess! Happy Baking!
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