Lemon Bars
1 1/2 C. Butter
3 C. Flour
3/4 C. Powdered Sugar
3 C. Sugar
6 Eggs
9 Tbsp. Flour
6 Tbsp. Lemon Juice
1 1/2 tsp. Baking Powder
1 Lemon Rind,Zested
Put flour and powdered sugar in a bowl. Place softened butter in bowl and use a pastry blender to cut in butter. I have gone to the new modern way of adding butter. I put it all in my Cuisinart and give it a few pulses until it is well blended. Be careful, it turns to mush very fast.
I learned a trick about making crusts in the bottom of pans. Pour the dough into a large cookie sheet that has sides. Put a piece of Saran wrap over the crust. Place your hands on the saran wrap and use it to push the crust around as needed.
Bake at 350 degrees for 20 minutes or until edges start to brown. While crust is baking, make the lemon filling on top.
Beat eggs well. Gradually add sugar one cup at a time and then lemon juice. Add flour, baking powder and rind to sugar mixture. Pour on hot crust and back an additional 20 - 25 minutes longer at 350. I like to dust with Powdered Sugar right when it comes out of the oven. Let cook and then slice cleaning your knife in between each pass so it does not gum up with stuff so each cut is a clean cut. Enjoy!
This is my new toy! I love this microplane. It make zesting lemons a breeze.
