I was never fond of Lemons. They kind of made me pucker. So if there was something other than a lemon type of dessert available I would almost always go for that.
It all started with a jelly donut. The hubster bought two donuts that day. My usual apple filled donut and his lemon filled one. I reached into the bag after he got into the car and took a big ol bite of what I thought was my donut. I got a pleasant surprise. The burst of lemon make me go ooooooh. Hubster looks at me and smiles. This begins my love of all things Lemon custardy.
These Lemon Bars remind me of the Donut. Just like the donut, this is not the pucker lemon that I am not fond of. This is a sweet kind of tart in a really good lemony way. It is the kind that when you are done eating it, you are licking your fingers. You want another one, and then another one. Before you know it the whole pan is gone and you were wishing for more. Well, I did not eat the whole pan, but it was gone by the end of the day. So between the Hubster and Monkey Girl these Lemon Bars didn’t have a chance.
1 1/3 cup AP flour Preheat oven to 350 degrees
5 tablespoons brown sugar
8 tablespoons butter cut into pieces
4 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
3/4 cup lemon juice
2 teaspoons lemon zest
powdered sugar for dusting
Mix flour brown and brown sugar in a food processor. Process until blended. Add butter to processor and pulse until the mixture resembles small peas. Press crumb mixture evenly into a 13X9X2 inch pan. Place pan into the oven and bake fro 20 minutes or until golden brown.
In an electric mixer beat the eggs. Add the vanilla and powdered sugar. Mix well to combine. Add lemon juice and zest.
Remove the pan from the oven and reduce the temperature to 300. Pour lemon mixture on top of crust and return back to the oven. Bake for another 30 minutes. Cool completely before cutting into bars
1 1/3 cup AP flour
Preheat oven to 350 degrees
Peace be with you,