Lemon Bars - 2 Recipe - Cooking Index
Lemon Bars - 2 Recipe - Cooking Index
| Pastry dough | ||
| 1 cup | 198g / 7oz | Butter - at room temperature |
| 1/2 cup | 99g / 3.5oz | Powdered sugar |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| Pudding mix | ||
| 4 | Eggs (large) | |
| 2 cups | 396g / 13oz | Granulated sugar |
| 1 | Salt - a few grains | |
| 5 teaspoons | 25ml | Grated lemon rind - fresh |
| 6 tablespoons | 90ml | Fresh lemon juice |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| Garnish | ||
| 2 tablespoons | 30ml | Powdered sugar - (2 to 4) |
Butter and flour a 13x9x2 inch cake pan. In large bowl, beat butter until creamy. Beat in 1/2 cup confectioners sugar then work in the flour to make a smooth dough. Press dough in pan. BAKE 350F for 15 minutes (more or less) until top is light brown.
Beat eggs, add sugar and salt, lemon peel and juice and the remaining flour. Pour into the baked crust. Bake at 350F for about 30 minutes, until egg mixture is set and has a thin slightly brown crust. Remove from oven and run knife around edge. Sift 2 Tbs of powdered sugar over top. Let cool before cutting into 24 bars.
TIP: If you substitute salt-free butter, increase salt to 'a dash' or just let the bars bake a little longer. Use fresh lemon juice; you need the pectin in fresh.
Source:
Dorothy; Pat in the Jones Family Reunion Cookbook (1993)
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