ICBC: Lemon


It was my week to pick the ingredient this week, and I thought lemons would be a lovely summery flavor. Plus, it gave me a reason to make lemon bars! I made some a long time ago from a Paula Deen recipe, but I thought they were too sweet. So, to correct this, I resorted to my Better Homes and Gardens New Cookbook.

Considering that this book was an old edition when I bought it for $2 at a Junior League rummage sale six years ago, I get an awful lot of use out of it. For quite a while, I was trying more and more complicated recipes, making a huge mess, and then getting upset because nothing was turning out quite like I wanted it. So, I decided to go backwards a little in the complicated-ness of things I cook. I’ve been working on my more basic cooking skills.

The lemon bars were really delicious. I didn’t have enough peel (my lemons were a week or so old and had gotten a bit soft. The juice was still fine but they were a bit difficult to try to zest.) Travis seemed to like them a lot as well, judging by how fast they disappeared.

I love that the texture was sort of like a chess square, with this thin sugar crisp layer on top. Yum.

Lemon Bars

1/3 cup butter or margarine
1/4 cup granulated sugar
1 cup all-purpose flour
2 eggs
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1/4 teaspoon baking powder

In a medium mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup granulated sugar; beat until combined. Beat in the 1 cup flour until crumbly. Press mixture into bottom of an ungreased 8x8x2 baking pan. Bake in a 350 degree oven for 15 to 18 minutes or until just golden.

Meanwhile, for filling, in a small mixing bowl combine eggs, the 3/4 cup sugar, the 2 tablespoons flour, lemon peel, lemon juice, and baking powder. Beat 2 minutes or until combined.

Pour filling over baked crust. Bake 20 minutes or till lightly browned around edges and center is set. Cool on a wire rack. If desired, sift powdered sugar over the top. Cut into bars. Makes 20 bars.

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