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Lemon Bars Recipe

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This recipe for Lemon Bars, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Paul
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks (8 oz.) unsalted butter, softened
2 1/4 cups unbleached all-purpose flour
1/4 c. plus 1/3 c. confectioner's sugar
6 tbsp. fresh-squeezed lemon juice
1/2 tsp. baking powder
Grated rind (zest) of one lemon

Directions:
Directions:
1. Preheat oven to 350 with rack in center position.
2. Spray a 13" x 9" inch baking pan with vegetable spray or coat with butter.
3. Mix butter, 2 cups of the flour, and 1/4 cup of the confectioner's sugar in a food processor or electric mixer (or by hand) until dough forms ball. Do not overmix.
4. Press dough into prepared pan, forming a 1/2" rim around baking pan. Bake dough for 15 minutes or until light brown.
5. Mix together (in processor, mixer or by hand) eggs, granulated sugar, lemon juice, the remaining 1/4 cip flour, baking powder and lemon rind until smooth. Pour over top of cooked dough and smooth to edges.
6. Bake for another 30 minutes or until filling has set and edges are golden.
7. Cool to room temperature and then sift 1/4 cup over top and cut into bars. (Can use a fine-mesh strainer to sift if you don't have a sifter)

Number Of Servings:
Number Of Servings:
24 bars
Preparation Time:
Preparation Time:
30 minutes plus baking time.
Personal Notes:
Personal Notes:
For new cooks: A lemon zester is a great tool to have in your kitchen. It looks like a liitle like a peeler with an end that has small holes across the top that you run across the surface of citrus. If you don't have one, you can cut the lemon peel with a paring knife, cut it into tiny strips, then dice them. You don't want to use the pith (white part) of the peel.

 

 

 

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