Thursday, December 13, 2007
This is one of the best Lemon Bar recipes I have ever made, if not the best. A butter-cookie like crust (think: cookies in tins that come in all shapes and with big grains of sugar on them), a nice lemon filling and a very light cookie-ish topping.
There are only two parts: The crust and the topping. The flour in the topping rises to the top while baking and creates the third part. At least that's how it worked for me. The top burner in our oven is not working so that might have been part of it but I assume it'll be the same when I make it again later this week ;)
Lemon Bars
1 cup butter (I used only a stick and a little bit more, melted)
2 cups flour
1/2 tsp salt
1/2 cup sugar
Mix the above ingredients to make the crust. Pat in 13x9 pan and bake at 350 for 15-20 minutes.
4 eggs
6 Tbs lemon juice
6 Tbs flour
1 1/2 cup sugar
Mix the above together and pour on top of hot crust right out of the oven. It says in the book to put it on top "at once," but I don't know if that means pour it on right after you mix it, or just make sure you pour it on as soon as the crust is done (and still hot). In any case, I waited to beat in the flour and sugar until just before the crust was done and then poured it on as soon as it got out of the oven.
Put back in the oven and cook for 20-25 minutes. It kind of puffed and the edges got just a little bit brown. The top sank as soon as it got out of the oven.
Cool and enjoy :D
There are only two parts: The crust and the topping. The flour in the topping rises to the top while baking and creates the third part. At least that's how it worked for me. The top burner in our oven is not working so that might have been part of it but I assume it'll be the same when I make it again later this week ;)
Lemon Bars
1 cup butter (I used only a stick and a little bit more, melted)
2 cups flour
1/2 tsp salt
1/2 cup sugar
Mix the above ingredients to make the crust. Pat in 13x9 pan and bake at 350 for 15-20 minutes.
4 eggs
6 Tbs lemon juice
6 Tbs flour
1 1/2 cup sugar
Mix the above together and pour on top of hot crust right out of the oven. It says in the book to put it on top "at once," but I don't know if that means pour it on right after you mix it, or just make sure you pour it on as soon as the crust is done (and still hot). In any case, I waited to beat in the flour and sugar until just before the crust was done and then poured it on as soon as it got out of the oven.
Put back in the oven and cook for 20-25 minutes. It kind of puffed and the edges got just a little bit brown. The top sank as soon as it got out of the oven.
Cool and enjoy :D
