I love lemons. It has always been a mystery to me how anyone could not like them. I love Lemonade, Lemon Bars. Lemon Icebox Desert, Lemon Drops (with and without alcohol) and Lemon Poppy Seed Cake just to name a few fine foods that have either graced this blog – or will in the not-so-distant future. I draw the line at cars that are lemons. I had a lemon – a car I mean – once. It was grim. I had one kid in a carseat and I was pregnant with a second, I was working full time, and I had a brand spankin’ new Mercedes SUV that was a total LEMON. I went back and forth to the dealer having it repaired. Each time I would have to remove and then re-install a carseat, all the while HUGELY pregnant, cranky and in desperate need of a lemon-based dessert. If only someone had made me a batch.
Lemon Bars (30 bars)
- 2 cups flour, sifted
- 1/2 cup powdered sugar
- 1 cup unsalted butter, firm
- 2 cups sugar (scant if you like a tart topping)
- 2 lemons, juiced and rind grated
- 4 tablespoons of flour
- 4 eggs, beaten
- pinch of salt
Preheat oven to 350 degrees.
Sift flour and powdered sugar together. Mix in the butter with a pastry blender until thoroughly blended (do not over-mix). Pat mixture into bottom of a greased 9x13x2 baking pan.
Bake for 20-25 minutes, or until lightly browned. Remove from oven.
To make topping mix flour and sugar, add to beaten eggs; add lemon juice and salt. Mix thoroughly. Pour topping over crust, return to oven for 20 minutes. Remove from oven, sprinkle with powdered sugar. Let cool before cutting into squares.