Lemon Bars
Jul. 21st, 2003 10:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
asdr83A while back I had a fit of making lemon squares, which turned out to be fairly popular. Several people asked for the recipe and I don't remember who it was besides ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
tpau so I'm just going to post it here and hopefully everyone who wanted it will get it and maybe others will find enjoyment from them too. The source is "The Fine Arts Cookbook II" from the MFA 1981 pg. 127
Lemon Bars
crust:
1 cup flour; 1/2 cup (1 stick) butter and 1/4 cup of powdered sugar. Mix ingredients together thoroughly and press into an 8X8 glass pan.
Filling:
2 eggs, beaten slightly; 1/2 tsp. baking powder; 2 tbsp fresh lemon juice; grated rind of 1 lemon; 1 cup of sugar; 2 tbsp flour. Combine all pour on to crust and bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar when cooled if desired.
I have made this recipe many times and have just noticed that I have never pre-baked the crust for 20 minutes at 350 degrees and then cooled before adding the filling and baking as the book actually says to do. I have found that my crust works well, though it does tend to be crumbly and come away from the filling easily, I don't know how pre-baking would change the crust.
tpau so I'm just going to post it here and hopefully everyone who wanted it will get it and maybe others will find enjoyment from them too. The source is "The Fine Arts Cookbook II" from the MFA 1981 pg. 127Lemon Bars
crust:
1 cup flour; 1/2 cup (1 stick) butter and 1/4 cup of powdered sugar. Mix ingredients together thoroughly and press into an 8X8 glass pan.
Filling:
2 eggs, beaten slightly; 1/2 tsp. baking powder; 2 tbsp fresh lemon juice; grated rind of 1 lemon; 1 cup of sugar; 2 tbsp flour. Combine all pour on to crust and bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar when cooled if desired.
I have made this recipe many times and have just noticed that I have never pre-baked the crust for 20 minutes at 350 degrees and then cooled before adding the filling and baking as the book actually says to do. I have found that my crust works well, though it does tend to be crumbly and come away from the filling easily, I don't know how pre-baking would change the crust.
no subject
Date: 2003-07-21 10:34 am (UTC)