Sunday, June 7, 2009

Lemon Bars

Now I'm not a big lemon custard/curd girl because I'm not a huge tart person. But a friend of mine made lemon bars for the Memorial Day BBQ, and I've been craving them insanely ever since. I was stumbling around the other day and came across Bumbleberry Cakes and was drooling pretty much instantly. And lo and behold, a lemon bar recipe!

I tried to stick to the recipe, I really did. But I accidentally (wear to God) added about 1 1/3 cups of white sugar to the "dough". It didn't seem to affect it too much, but it did seem to make it a bit more of a crumble and less of a dough. However, I liked it and no one else has complained.

Submitted by: Elaine, modified by GOURMETMOMMY (and screwed up by me)

1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup unsalted butter or margarine, softened
1 cup white sugar (this is the part I mussed up so totally optional)

6 eggs

1 3/4 cups white sugar
6 tablespoons all-purpose flour
1 cup lemon juice

1/3 cup confectioners' sugar for decoration

1. Preheat the oven to 350 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

2. Combine the flour, 2/3 cup confectioners' sugar, 1 cup white sugar and butter. Pat dough into prepared pan.

3. Bake for 15 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Add 3 drops yellow food coloring. Pour this lemon mixture over the hot crust.

4. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

1 comment:

  1. Lemon bars are one of my few sweet weaknesses. Them and brownies.


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