Friday, January 9, 2009

The Perfect Lemon Bar

One of my favorite sweets to offer to clients are lemon bars. I have been using my mom's recipe for many yeas, but I am always searching for new recipe that has just the right 'gooyness' yet firm enough not to fall apart when you pick it up. This can be challenging since I usually double or triple the recipe.

I needed lemon bars for a client's Christmas party so I pulled out a few of my cookbooks and began looking for a recipe. One of the cookbooks was Texas Tapestry, by the Houston Junior Woman's Club. I was given this cookbook and a gift bag of "all things Texan" (says the girl who flies the Texas flag at her home in Georgia) while attending a cousin's wedding in Houston. You know the kind of cookbook, tried and true recipes of the club members.

Well I do believe that I have found the perfect lemon bar recipe from this cookbook; sorry Mom
.
Here is the recipe as printed. Any changes I made follow the recipe.


Lemon Bars

Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup

Filling:
2 cups sugar
4 beaten eggs
1/3 cup lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Powdered sugar

In large bowl, sift flour and sugar; cut in butter until mixture clings together. Press into a 13x9x2-inch pan and bake at 350 degrees for 20-25 minutes or until lightly brown. For filling, beat eggs, sugar, and lemon juice; add flour and baking powder. Pour over baked crust and bake 25-30 minutes at 350 degrees. Sprinkle with powdered sugar. Cool completely.
Yield: 30 bars

I spray the baking pan with non-stick spray and line it with parchment paper. Once baked, I let the entire pan cool and then lift out onto a cutting board for easier cutting. Once cut I sprinkle each bar with powdered sugar. You can also cut these into fingers, especially if you are serving several desserts.

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