Friday, December 3, 2010

Lemon Bars

(Another amazing recipe I'll write more about later..I just had to get it online, for the time being.)

Dino’s Yummy Lemon Bars

1-cup soft butter
½ cup powdered sugar
2-cups unbleached flour

Cream butter with sugar and add flour ½ cup at a time until all 2 cups are added…. You may need to add a little more or less… what you want is crumbly dough… not like pea size… but more like walnut sized.

Press firmly into a lightly buttered 13x9 baking dish and bake at 350 degrees for 20 minutes or until the top is lightly toasty brown…

4 extra large eggs
1 ½ cups sugar
3 Tablespoons flour
the zest from 2 Meyer lemons
¾ cup lemon juice (from the Meyer Lemons, if they don’t produce enough juice, use more to make up the difference… you can also use concentrated lemon juice… )
¼ cup milk (not skim, whole milk or ½ and ½)
dash salt

Beat the eggs till fluffy… add sugar and beat till nice and creamy… add flour and lemon zest… beat for a minute… then add the milk… and slowly add the lemon juice so it’s a nice almost custard like consistency…

Remove the hot crust from the oven and pour the filing immediately on the hot crust… turn down the oven to 300 degrees (leave the door open while you are pouring the filling to slightly cool off the oven) and return to the oven for 20 minutes or so… the bars are done when the filling is set… feeling firm to the touch, but not giggly…

Cool on a rack for at least one hour, then cool in the refrigerator for an hour or so. Cut into interesting bars and dust with powdered sugar.

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