Lemon Snowbars
Submitted by frick on May 30, 2012 at 7:04 pm

Good old lemon bars
Yield: 16 squares

Shortbread crust
1 cup flour
¼ cup sifted conf. sugar
½ cup butter

Filling layer
2 eggs
¾ cup sugar
3 Tbsp. lemon juice
2 Tbsp. AP flour
¼ tsp. baking powder

Additional conf. sugar for top of bars

For Shortbread Crust:
Whisk flour with confectioner's sugar. Cut in butter.

Pat into 8 X 8” pan. Bake at 350F for 10-12 minutes until light golden brown. Meanwhile, prepare filling which will be poured atop shortbread when it comes out of the oven.

For lemon layer:
Whisk baking powder with flour and set aside. Beat eggs, sugar and lemon juice in mixer 8-10 minutes until thick and smooth. Gently stir in flour mixture and pour over hot shortbread crust. Bake at 350F 20-25 minutes.

Cool completely. Sift confectioner's sugar over top. Cut into bars or squares. Makes 16 two inch squares
Note: I am considering adding powdered citrus or True Lemon to bump up the lemon without adding liquid juice which then would require more eggs to thicken.

comments

Submitted by --jej on Mon, 2012-06-11 19:00.
frick... another question: I rarely make lemon bars, as my DH doesn't profess to really liking them. So I don't have a 'tried and true' recipe.

Now, I have a friend who continually makes them to bring to funeral luncheons or other occasions where they are needed or appropriate. However, they never look appealing at all. Always look like the little sisters of the poor, don't come out of the pan easily, just look terrible, even before they are cut. I've never ever had one of hers, because I just don't have the stomach to try one. She's a good old egg, though, but just doesn't seem to have the knack for turning out my kind of baking, I guess.
So, is this a pretty dependable recipe? I love its name, and will take your suggestions and advice. Many thanks. --jej