Jacob and I snaked some lemons from his parent’s backyard tree, so I made lemon bars today. Lemon bars are like a slice of baked sunshine. If you buy your lemons in Utah, your sunshine will cost you about 50 cents a lemon. Mine was free.
You will need:
- 2 cups all purpose flour
- ½ cup powdered sugar
- 2 tablespoons corn starch
- zest of one lemon
- ¼ teaspoon salt
- ¾ cup butter
- 4 eggs
- 1 and ½ cups granulated sugar
- 3 tablespoons all purpose flour
- zest of second lemon
- ¾ cup lemon juice (each lemon will give you about ¼ cup juice, so about 3 medium sized lemons.)
- ¼ cup milk or light cream
Directions:
Combine the 2 cups flour, ½ cup powdered sugar, cornstarch, zest of one lemon, and salt. Cut in the butter with a fork or pastry blender until mixture resembles coarse crumbs. Press flour mixture into bottom of greased 13x9x2 inch baking pan.
Bake at 350 for about 18-20 minutes, until crust looks light gold. While crust bakes, stir together eggs, sugar, 3 tablespoons flour, zest of second lemon, lemon juice, and milk. Pour mixture over hot crust and bake for an additional 15-20 minutes, or until center is set. Allow to cool before sprinkling with powdered sugar. Remember to store in the fridge.
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