69: Lemon Bars
Thursday was a crappy, rainy day, and I’d been out in the weather much too much. I decided I wanted to bake something, but I’ve had a lot of desserts recently and didn’t really want anything too rich. I went for sweet and bright instead.
I decided to make the Lemon Bars recipe out of my 2000 Betty Crocker Cookbook.
I used however much lemon zest I got off of a single lemon, and got 2 tablespoons of juice from it as well. I baked mine a few minutes longer because I didn’t think they’re done. I used a 9-inch square pan and cut 16 squares.
This is my first successful time baking lemon bars (I tried years ago with a recipe that just didn’t quite work out). I had a few while warm, but I prefer mine cold. These are tasty, a good standard recipe. They taste bright, and the shortbread is nice and crisp. This is a good enough recipe. That said, I love lemon. I’ve already found a recipe that takes more lemon juice, and I’m betting it’s going to be the one I really enjoy.
adapted from the Betty Crocker Cookbook
- 1 cup flour
- 1/2 cup butter (softened)
- 1/4 powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon zest (if desired)
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- Powdered sugar for dusting
Mix flour, butter, and 1/4 cup powdered sugar. Press in an ungreased square pan, 8×8 or 9×9, building up 1/2 inch edges. Bake for 20 minutes at 350F. Remove from oven.
Beat granulated sugar, lemon zest, lemon juice, baking powder, salt, and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
Bake 25-30 minutes or until no indentation remains when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar.