Sunday, June 13, 2010

Lemon Bars

2 c all purpose flour
1/2 c powdered sugar
2 TBS cornstarch
1/4 tsp salt
3/4 c butter
4 eggs, lightly beaten
1 1/2 c granulated sugar
3 TBS all purpose flour
1 tsp lemon zest
3/4 c lemon juice
1/4 c half-and-half, light cream, or milk
powdered sugar

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a bowl, combine 2 c flour, the 1/2 c powdered sugar, the cornstarch ,and salt. Using a pastry blender, cut butter into mixture until it resembles coarse crumbs. Press mixture into the bottom of the greased pan. Bake 18 to 20 minutes until the edges are golden brown.
Meanwhile, for filling, in a medium bowl, stir together eggs, sugar, 3 TBS of flour, lemon zest, lemon juice, and half-and-half. Pour the filling over the hot crust. Bake for 15 to 20 minutes or more til the center is set. Cool completely in pan on a wire rack. Sift powered sugar over the top. For easiest cutting, refridgerate first then cut into squares. Store in fridge. Should make 36 bars

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