Archive for August 2014 | Monthly archive page

Best Lemon Bars – I love lemon bars and have searched high and low for a good recipe.   I found one that I liked and “tweaked” it to get the bars the way I like them.   I hope you will enjoy this too :

8” SQUARE PAN,  ENOUGH FOIL TO LINE.   TURN THE PAN UPSIDE DOWN. PLACE THE FOIL OVER THE TOP (SHINY SIDE UP) AND PRESS AROUND PAN TO MAKE SHAPE. PLACE SHAPED FOIL ON INSIDE OF PAN AND PRESS TO GET AS SMOOTH AS POSSIBLE LEAVING ABOUT 1” EDGE OVER SIDES.

CRUST 1/2 CUP BUTTER (OR MARGARINE)- ROOM TEMPERATURE 1/3 CUP CONFECTIONER’S SUGAR – UNSIFTED 1 TSP VANILLA 1 CUP ALL-PURPOSE FLOUR – UNSIFTED

INSTRUCTIONS :

CREAM BUTTER (MARGARINE) UNTIL LIGHT.    ADD CONFECTIONER’S SUGAR AND VANILLA.   CONTINUE BEATING UNTIL WELL INCORPORATED INTO BUTTER. ADD FLOUR ON LOW SPEED UNTIL INGREDIENTS JUST COME TOGETHER FORMING A SOFT DOUGH.   PRESS DOUGH INTO 8 “ X 8” SQ PAN LINED WITH FOIL. PRICK ENTIRE SURFACE OF DOUGH WITH A FORK . CHILL FOR APPROX 1 HOUR.    BAKE AT 325 DEGREES FOR APPROXIMATELY25- 30 MINUTES UNTIL LIGHT GOLDEN IN COLOUR.

LEMON TOPPING :

(3) LARGE LEMONS (THIN SKINNED)- WELL WASHED   (3/4) CUP SUGAR (3) LARGE EGGS (EGG BEATERS)                                             (4) TSP CORN STARCH (3) TBLSP MELTED BUTTER (OR MARGARINE)                   1/4 TSP SALT

WHILST THE CRUST IS BAKING, CUT THE LEMONS IN HALF, REMOVE THE SEEDS AND CUT INTO QUARTERS.   PUT THE CHUNKS OF LEMON INTO A FOOD PROCESSOR WITH SUGAR.   PULSE UNTIL LEMON LOOKS LIKE A SLURRY.    ADD EGGS (EGG BEATERS), CORNSTARCH, SALT AND MELTED BUTTER (MARGARINE). BLEND UNTIL WELL INCORPORATED.

REDUCE OVEN HEAT TO 300 DEGREES. POUR LEMON FILLING OVER HOT CRUST AND BAKE FOR 22-23  MINUTES.

REMOVE PAN FROM OVEN AND LET COOL COMPLETELY. ONCE COOL, REMOVE FROM PAN USING FOIL OVERHANG, CUT INTO SQUARES AND SIFT POWERED SUGAR OVER TOP BEFORE SERVING.

RECIPE MAY BE DOUBLED. BAKE CRUST FOR 30 – 35 MINUTES AND LEMON FILLING 22-25 MINUTES.

ENJOY!