I love lemons. I really do. I normally have a bag of lemons hanging around. I like them in my tea, in water, to cook with, to clean with, you name it and lemons can come to the rescue!
For a while now I’ve wanted to make lemon bars and I’ve had ideas in my head of how I thought they should be and what should go in them. These didn’t turn out as I expected, but that isn’t a bad thing! They turned out great! Just the right punch of tart, with a pinch of sweet. Perfect!
These little babies are going to work with Jamison tomorrow for his pot luck. Any that are left I’ll feed to my dad this weekend since he’s always wanting to snack on when he’s here. That is if I don’t eat them first! ;oP
What You’ll Need For The Crust:
2 cups of unbleached all purpose flour
1/2 cup of organic cane sugar
1 teaspoon of sea salt
2 stick of butter, cut into pats
1/3 cup of heavy cream
Preheat oven to 325 F.
Place flour, sugar and sea salt in the bowl of your food processor and process until well mixed. Add butter and heavy cream and process until mixture is pebbly:
Press crust mixture in to a 13 X 9 inch dish that has been sprayed with non-stick spray:
Bake for 20-25 minutes until crust is like a big sugar cookie.
Let cool for 10 minutes. Make the filling while the crust is cooling slightly. (See below.)
What You’ll Need For The Filling:
3 cups of organic cane sugar
1 cup of lemon juice (usually 4 or 5 lemons)
1/2 cup of unbleached all purpose flour
Powdered sugar for dusting
While the crust is cooling begin making your filling. Leave oven on at 325 F.
In the bowl of a mixer beat eggs and sugar for 5 minutes on high.
Slowly add lemon juice and mix until incorporated. Next add flour and stir until mixed well. Pour mixture on top of the baked crust:
Bake for 30-35 minutes until golden brown:
The center will still be sightly gooey.
Let cool to room temperature and sprinkle with powdered sugar:
Cut into squares and serve.
Notes: You can serve these straight up or you cant add a dollop of whipped cream or even some blueberry sauce!