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May 1, 2020

Lemon Bars Recipe


During this stay-at-home order, we've been baking a lot.  It's been especially great because it keeps my daughter busy and she's learned quite a bit in regard to measuring ingredients.  Who knew there were so many videos on the difference of measuring wet and dry ingredients?  And that there is a correct way to measure flour?  Yes, I've been doing it wrong for like 30 years!

Her latest baking project was lemon bars which was perfect because our neighbor has a lemon tree and always shares with us.  There are about a bajillion lemon bars recipes online, but I like to first check my trusty Hawai'i's Best Local Desserts book by Jean Watanabe Hee.  

First, start off making the crust.  Combine 1 1/2 cups flour (measure the correct way and spoon into measuring cup) and 1/2 cup powdered sugar.  Next, cut in 3/4 cup cold butter until you get a crumbly dough.  Grease a 9x13 pan and press dough into pan.  Bake for 15 minutes at 350 degrees.  Your crust should be a golden brown.

For the topping, combine 4 eggs (slightly beaten), 1 1/2 cup sugar, 1 teaspoon baking powder, 3 tablespoons flour, and 1/2 cup lemon juice.  Mix well and pour over baked crust.  She notes, "no need to let crust cool."  This is why I love this recipe book!  Bake for 20-25 minutes and cool before cutting into bars.  Finish off by dusting with powdered sugar.  The recipe yields 24-36 bars.

We halved this recipe and baked in 9x9 pan.  Turned out great.  We loved it!



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