sweets for every tooth.

Tuesday, April 6, 2010

Life...Lemons...Lemon Bars

When life gives you lemons, make Lemon Bars.  Not that I've had many lemons in my life lately, but that doesn't mean I can't live be that mantra anyway.  So lemon bars it is!

Going to a cast party tonight for the wrap of my most recent show.  By last name, I was assigned to bring "Appetizers (chips, dips, veggies, etc). " Hahahahaha people crack me up!  Caity attending a party and not bringing a dessert?  Unheard of.  And, frankly, given my recent track record of sweets brought to the theatre, I don't think anyone will mind if I venture outside my assigned category.  Thanks to Joy of Baking for the following recipe.  I always love it when a lemon bar has a good crust and is not too sweet.  This one definitely hits the spot, especially if you follow the rule of using fresh lemon juice!  Don't buy that evil little plastic bottle of pre-squeezed stuff!  Resist the temptation!  I have faith in your ability to squeeze your very own lemon juice!  Here's what you'll need:

Shortbread Crust

1/2 Cup (1 stick) Unsalted Butter, room temperature
1/4 Cup Powdered Sugar
1 Cup Flour
1/8 teaspoon Salt

1. Preheat oven to 350 Degrees Fahrenheit.  Grease the bottom and sides of an 8x8 inch pan with butter or cooking spray.
2. Using a stand-up or hand mixer, beat butter and powdered sugar until creamy.  Add flour and salt and mix until just combined.

 3. Press dough evenly into prepared baking pan and bake at 350 for 20 minutes, until top is golden.  Remove from oven and cool on baking rack as you prepare the lemony goodness.

Lemony Goodness

1 Cup Sugar
2 Eggs
1/3 Cup Lemon Juice (From fresh lemons please please please!!!  About 2 large lemons.)
2 Tablespoons Lemon Zest (From those same 2 lemons)
2 Tablespoons Flour

1. Beat sugar and eggs until fluffy.  

2. Add in lemon juice and zest and mix until just combined.

3. Gently fold in flour until just combined.

4. Pour mixture on top of shortbread crust and bake at 350 for 20 minutes until lemony goodness is set.  Cool on cooling rack at least 30 minutes before slicing.  Sprinkle top with powdered sugar to make 'em all pretty before serving.

 My cute little camera ran out of batteries and I didn't have my charger with me (sliced these bad boys at the theatre), so sadly this is the only phot I got of the final product.  Apologies for the awkward shadow across the lemon bar, and the poor angle that doesn't show off the DeLiCious shortbread crust.

No comments: