My kids have wondered why lemons are ripe in the winter and yet lemonade is something you usually drink in the summer...things that make you go hmmm. The secret to making fabulous lemon bars is home grown lemons, if you can get them. I've been lucky enough to have lemon trees at a couple of my houses. And sure enough, they're always ripe in December, just in time to make lemon bars for Christmas and if I'm feeling ambitious goodie plates for my friends. A Vorte Sante
1/3 cup butter
1/4 cup sugar (granulated or raw)
1 cup unbleached flour
3/4 cup sugar (granulated or raw)
2 Tbsp unbleached flour
2 tea finely shredded lemon peel
4 Tbsp lemon juice
1/4 baking powder
In a medium bowl beat butter and sugar until combined. Add 1 cup flour until crumbly. Press mixture into the bottom of a 8x8x2-inch baking pan. Bake in a 350 oven for 15-17 minutes (or until just golden).
In a small mixing bowl, combine eggs 3/4 cup sugar 2 Tbsp flour, lemon peel, lemon juice and baking powder. Beat 2 minutes or until combined.
Pour filling over baked layer. Bake another 20 minutes or until slightly browned around the edges.
Sift powdered sugar over the top, cut into squares.