Lemon Bars

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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.

Until now.

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.

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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.

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Print Print Recipe

Lemon Bars

Ingredients:

1 1/3 cup AP flour
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

Directions:

Preheat oven to 350 degrees
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

Peace be with you,

Veronica

 

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8 Responses to “Lemon Bars”

  1. #
    1
    Jessica Adams — June 23, 2014 at 7:30 am

    Hey, how much lemon juice do you need? The recipes doesn’t specify.

    Reply

    • vgantley — June 23rd, 2014 @ 6:10 pm

      3/4 cup the recipe has been changed

      Reply

  2. #
    2
    Marcia — June 23, 2014 at 7:32 am

    How much lemon juice please. Thank you.

    Reply

  3. #
    3
    Mary — June 23, 2014 at 3:55 pm

    If we don’t hear back, i would estimate it about 1 cup.

    Reply

  4. #
    4
    FatCatAnna — June 23, 2014 at 7:09 pm

    Hi Veronica – glad you’ve come over to the other side … the tart SWEET side :)
    Curious – I live in Canada – and not sure what you mean by ” AP flour “. I know our flours differ from the States – so hopefully you can clear up any confusion. In the meantime, I’ll try asking some other American cooking mates if they know what you mean by the “AP”.

    Reply

    • Jessica Adams — June 24th, 2014 @ 5:53 am

      All purpose. :)

      Reply

  5. #
    5
    vgantley — June 24, 2014 at 5:54 pm

    Thanks Jessica. I am not sure how I missed that question.

    Reply

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