Saturday, April 23, 2016

Lemon Bars

This past week, mom and dad left to ride the White Rim, a 100 mile bike ride in Southern Utah (I know they're crazy).  So I was left to run the kitchen for the day, yay! I turned up my tunes and threw an apron on over my running shorts and sweatshirt. As I was searching through my mind (and the fridge) on what I should create, I saw the lemons and instantly thought, "LEMON BARS. Oh goodness yes!" These beauties are amazing! 

Here's a step by step process ^^^

In my family, I'm known as the texture freak. I hate things that have bad texture! Like yogurt plain gags me so bad. So, because of this unfortunate quality I have, most of the lemon bars I've had trigger that gag reflex hah! Something about the pudding-like quality of the lemon filling or something. BUT these lemon bars are the BEST! They are so so sooooo good! The crust and the nut topping gets rid of any unwanted texture. And let me just tell you. THEY TASTE SOOO GOOD!

These lemon bars are known for being hidden in various places in the house boat on our family Lake Powell trips. Because you just can't help hording these things, hah! 

After I made these beauties, I ate an entire row out of the pan and (luckily) only went back snacking on them like every hour ;) SO when mom and dad crawled through the door late at night after riding all day, they feasted their eyes (and mouths) on these things and ate the rest of the pan. I'm sure they tasted even better after 100 miles of desert heat!

Without further ado, here is the very best Lemon Bar recipe in the entire world! Good luck staying away from these goodies!

Lemon Bars
1 cup butter (soft)
2 cups flour
1/2 cup powdered sugar

4 eggs
2 cups sugar
2 large lemons
1/3 cup (6 Tablespoon) lemon juice from lemons above^^^
1 Tablespoon flour
1/2 teaspoon baking powder
1 1/2 cup chopped nuts (pecans or walnuts)

1) Preheat oven to 325° Fahrenheit. For the crust, mix all ingredients (butter, flour, powdered sugar) until fluffy. Press into a greased 9 x 13 glass pan and bake for 15 minutes. Let lightly cool.
2) For the filling, blend eggs and sugar together. Stir in the zest of the 2 lemons, the lemon juice from those lemons, the flour, baking powder, and chopped nuts.
3) Pour prepared filling into baked crust and return to oven for 35 minutes. Remove from oven and let cool. Sprinkle powdered sugar on top for garnish (optional).

1 comment: