Thursday, February 16, 2017

Nee food - Lemon Bars

The lemon bars were deemed to "lemony".  Next time, the pastry should bake longer, but they came out ok.  I snagged the recipe from here.

Lemon bars
For the pastry base
  • 1 cup cold butter cut in small pieces
  • 1/2 cup sugar
  • 2 cups flour
For the lemon layer
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 4 eggs
  • zest of two lemons very finely chopped
  • cup juice of 2 lemons about 2/3 to 3/4 juice

To make the pastry base

Using a pastry cutter or in a food processor blend together the butter sugar and flour.
Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.
For the lemon topping
Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.

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