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Lemon-Tree Lemon Bars




Source of Recipe


internet/Hallmark magazine


Recipe Introduction


One whiff of a lemon and I imagine myself right back up on my grandfather’s shoulders, picking the biggest, most perfectly shaped lemons from his backyard tree. I was in charge of squeezing every last drop of juice from the lemons so that my grandma could make these amazing lemon bars. To honor my grandmother during the holidays, I now bake her bars with the help of my 5-year-old son—and it almost makes me cry to see my husband hoist him to pick the best lemons from the tree in our own backyard.--Kristin Hayne, La Verne, California

Total time: 1 hour 10 minutes.
Hands-on time: 20 minutes.


List of Ingredients




CRUST
2 cups flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoons

TOPPING
4 large eggs
2 cups granulated sugar
1/4 cup flour
1 teaspoon baking powder
1/2 cup lemon juice (3 large lemons)
Confectioners’ sugar, for dusting

Recipe



1. Preheat the oven to 350°F.

2. Make the crust: In a large bowl, with an electric mixer, blend together the flour, confectioners’ sugar and butter until crumbly. With lightly floured hands, press the mixture evenly into the bottom of an ungreased 9 x 13-inch pan. Bake for 20 to 25 minutes, until light golden brown.

3. Meanwhile, make the topping: In a large bowl, lightly beat the eggs. Mix in the granulated sugar, flour, baking powder and lemon juice. Set aside until the crust is done.

4. Remove the crust from the oven, quickly remix the lemon topping and pour it over the warm crust. Return it to the oven and bake for 25 to 30 minutes, until the top is a light golden brown. Let cool in the pan on a wire rack.

5. Just before serving, sprinkle the top with confectioners’ sugar through a strainer. Cut into 36 bars, 1-1/2 inches by 2 inches.

Makes 3 dozen bars