The lemon orgy continues around here. I made these lemon bars on Sunday and they were gone by Monday. They had a shortbread-like crust and a rich lemon curd filling. Here’s how I made ’em.
- 1 1/2 c flour
- 1/4 c powdered sugar
- 12 Tbs butter
- 6 eggs
- 2 1/2~ c sugar
- 1 c or so of lemon juice
- 1/2 c of flour
Preheat the oven to 325 degrees.
Sift together 1 1/2 cup flour and the powdered sugar. Cut the butter into small pieces. With your fingers, start to work the butter into the flour until the entire mixture is the size of small peas.
Press the mixture into a 13X9-inch baking pan. Make sure to cover the bottom and along the side of the pan to avoid leakage, like so:
Back the crust for 20-30 minutes until it is starting to turn golden brown. Remove from oven and reduce to 300 degrees.
Meanwhile, make the filling. Mix together sugar and eggs until the sugar is dissolved. Add the lemon juice.
Taste the filling, then sift 1/2 cup flour into the mixture and stir until smooth.
Pour the filling into your crust and bake 35 minutes until it is set. Cool and cut into rectangles. Enjoy!