We went over to a friend's house Friday night. She had made some lemon bars, which are one of my husband's favorites. On our way home, he asked if I could make him some lemon bars some time soon. Being the dutiful, obedient wife that I am (I'll wait for you to stop laughing. No really, I've got all day here..) I decided it would be a good blog post.
I found a recipe in my Better Homes & Gardens Cookbook:
Luscious Lemon Bars
2 c. all purpose flour
1/2 c. sifter powdered sugar
2 TB cornstarch
1/4 tsp. salt
3/4 c. butter
4 slightly beaten eggs
1 1/2 c. granulated sugar
3 TB all-purpose flour
1 tsp. finely shredded lemon peel
3/4 c. lemon juice
1/4 c. half-and-half, light cream, or milk
- Let the butter rise in temperature a little, but don't soften completely. Cut into small chunks to make cutting it into the dry ingredients easier.
- I have never owned a pastry blender. I use a fork. It works just fine.
- I didn't have a lemon peel to shred, so I left it out. It really adds more to the visual than the flavor.
- I used Fat Free half-and-half because it's what I have on hand.
The result.............YUM! The crust has a shortbread flavor and texture. The filling set perfectly.
I think I'll go have one with my coffee this morning. I'm starting to learn that fruit can, in fact, make delicious desserts. Yes, I know pastry chefs around the world have known this little tidbit of information for decades, but I'm a die hard chocaholic. My personal growth through this experience is astonishing, don'tcha think?
Thanks for reading! On to the next baking adventure......