These are the lemon bars I mentioned in a previous post. My classmates seemed a bit hesitant to try them at first, but once the professor ate one and liked it, they were gone by the end of class. Not too sweet, not too sour, was the consensus. They are also very easy to make.
Ingredients
Shortbread base:
1 1/2 sticks butter (3/4 cup), cut into small pieces
2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. In a food processor, pulse all ingredients together until small lumps begin to form.
3. Put mixture into a 9x13 pan and flatten/press evenly into dish, using a spatula or your hands. Bake in middle of oven for 20 minutes until lightly browned.
Meanwhile, make lemon topping...
Ingredients
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice (from about 8-9 lemons, squeezed through a mesh strainer)
1/3 cup all purpose flour
Confectioners sugar, for sprinkling
1. In a bowl, whisk together eggs and sugar until well combined, then mix in lemon juice and flour.
2. When shortbread crust is finished, pour lemon mixture onto the crust (it will be very liquidy, but it will cook!) Reduce oven heat to 300 degrees and bake for 30 minutes, until center is set. Cool completely before cutting, and sprinkle confectioners sugar on top.
Crust:
Lemons/mixture:
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