When I’m not drawing or painting, I dabble some in gardening. I have a Meyer lemon tree that I’ve managed to keep alive, and its lemons are just ripening. I like Meyer lemons since they’re larger than regular lemons, and not as tart.
I made lemon bars for the first time this weekend, and they are awesome! Let me know if you give them a shot!
½ c. butter, softened
¼ c. white sugar
1 c. all purpose flour
¾ c. white sugar
2 tbsp. all purpose flour
zest of 1 large lemon
juice of 1 large lemon (appx. ¼ cup)
- 1. Preheat oven to 350 degrees F
- 2. In a medium bowl, blend together softened butter, 1 c. flour, pinch of salt, and ¼ c. sugar. Press into the bottom of an ungreased 8×8 inch pan.
- 3. Bake for 20-25 minutes until firm and golden. It’s better to slightly over bake the crust than under bake it.
- 4. In another bowl, whisk together the remaining ¾ c. sugar and 2 tablespoons flour. Whisk in the eggs, lemon zest, and lemon juice. Pour over the baked crust.
- 5. Bake for an additional 25 minutes in the oven. Bars will firm up as they cool.
I wind up having them sit under the broiler for a minute or two when they’re done to create just a little bit of a burnt sugar crust on the top. Enjoy!