Last week, I was offered fresh lemons from a co-worker's tree. Shoot...they're like 89 cents a piece at some grocery stores, so of course I gathered them up eagerly.
Not having any sort of yard with potential to yield anything edible (save a sad tomato plant that's somewhat reminiscent of Charlie Brown's Christmas tree), I'll take whatever I can get.
Coincidentally on that same morning, I received a slew of recipe e-mails geared towards lemony desserts. Thank you summer.
I had some eggs that were threatening to go bad if I didn't use them soon (did the water test )so I hurriedly scoured my recipe collection and decided to make lemon bars. Simple. Buttery. Tart. Let's go.
Recipe courtesey "Best Lemon Bars" from Allrecipes.com by Patty Schneck
::gathering my raw materials::
Ingredients:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
3 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. I find the best way to do this is to use a flat bottomed glass.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.
Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
5. After the pan has cooled, cut into uniform 2 inch squares garnish with powdered sugar if desired. Enjoy!
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