Generous Kitchen

Sunday, August 29, 2010

Lemon Bars

I have a Baking Buddy. . .

She is beautiful and smart and a GREAT baker.
She just graduated from a University in Texas
and is waiting for the perfect teaching job to open up.
O.K., she's waiting for ANY teaching job to open at this point.

As many of you know,
California isn't exactly bubbling with new opportunity in the education department these days. However, that just allows my sweet "Baking Buddy"
to live at home for a while longer until "real life" sets in.

I don't mind one little bit.

Today, she has whipped up
some of the most beautiful and delicious
you will ever taste.


2 cups all purpose flour
1 cup confectioners' sugar
1/4 cup cornstarch
1/4 tsp salt
2 sticks room temperature butter

Crust: Combine flour, confectioners' sugar, corn starch and salt in a large bowl.
Mix dry ingredients thoroughly.
Cut in two sticks butter.
Use pastry cutter OR your own clean hands.
It should look like this:
Press firmly into a 9x13 that has been sprayed with cooking spray.

Bake @ 325 (Convection Oven) or 350 (Conventional Oven) for 20-25 minutes.

As your crust bakes, assemble the filling.
4 eggs
2 1/4 cups granulated sugar
6 Tbs all-purpose flour
1/4 cup fresh lemon juice
1/3 cup heavy whipping cream
zest of one lemon
dab of yellow food coloring

Cream eggs and sugar together.
Add remaining ingredients and mix until smooth.

Pour mixture over warm crust.

Reduce oven heat to 305 degrees (convection) or 330 degrees (conventional) and bake 20 - 25 minutes.

Remove from oven and immediately sprinkle generously with confectioners' sugar.

Let cool for 40-60 minutes before cutting.
(I know, that's a long time to have to wait.)

Cut, share, enjoy!

You are loved ~

No comments:

Post a Comment