Saturday, April 23, 2011
Before Easter dinner, I will be taking the children to church for an Easter breakfast and egg hunt. For the breakfast, the parishioners bring baked goods to share. I have decided to make lemon bars. I figured if I was indulging in chocolate in the evening, I would go with something light for breakfast.
These lemon bars are very traditional with simple ingredients. You probably have everything in your pantry except perhaps the lemons. Make a quick trip to the grocery store and you are all set. You can cut the squares small and get 20 or cut them medium and get about 15. The only thing I did different from the traditional recipe is cut back on the sugar. You need a good amount of sugar to off set the tartness of the lemons, but the called for three cups seemed a little much. I scaled it back and they are still lemony and sweet.
2 sticks softened butter
1/2 c. sugar
2 c. flour
1 tsp. vanilla
In a large mixer, cream together the sugar and butter until light and fluffy. Add vanilla and flour until dough just comes together. On a floured surface, mound the dough into a ball. In a lightly greased 9x13x2 pan, press the dough into the bottom of the pan evenly. Refrigerate for 30 minutes. In a preheated 350 degree oven, bake the crust for 15 to 17 minutes, until lightly browned. Set the pan on a cooling rack and prepare filling.
6 extra large or jumbo eggs, room temperature
2 1/4 c. sugar
2 tbsp. lemon zest, 4 to 6 lemons
1 c. freshly squeezed lemon juice, 6 to 9 lemons
1 c. flour
powder sugar and berries for garnish
Whisk together eggs, sugar, lemon zest, lemon juice, and flour. Make sure all the ingredients are completely combined. Pour over crust and bake for 30 to 35 minutes, until the filling is just set. Let cool to room temperature.
Dust with powder sugar and berries before serving. Refrigerate any leftovers in an airtight container.