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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tanner's Lemon Bars Recipe

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This recipe for Tanner's Lemon Bars is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the shortbread crust:
1 cup all purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioner's sugar
¼ tsp. vanilla extract
¼ tsp. salt

For the lemon layer:
2 large eggs
1 large egg yolk
1 cup white sugar
2 T. all purpose flour
¼ cup freshly squeezed lemon juice
1 T. freshly grated lemon zest
1 tsp. confectioner's sugar
Directions:
Directions:
Place an oven rack into middle position in oven and preheat oven to 350º F.
Lightly oil an 8x8 baking dish.
Place 1 cup flour and butter in a mixing bowl mash with back of a wooden
spoon until thoroughly combined.
Mix in ¼ cup confectioner's sugar, vanilla extract and salt and mash
mixture together until mixture looks like a slightly crumbled
cookie dough.
Moisten your fingers with a little water and press dough into bottom of
prepared baking dish. Use a fork to prick holes all over the crust.
Bake crust until edges are barely golden brown, abt. 22 minutes.
Beat eggs and egg yolk together in a bowl, whisk in white sugar and
2 T. flour until smooth. Add lemon juice and lemon zest, whisk for 2 min.
Pour lemon custard over crust.
Bake until custard is set and top has a thin white sugary crust, abt. 25 min.
Let cool completely before cutting into bars. Dip knife into very hot water
run around the edge and cut into 16 squares.
Dust cookies with 1 tsp. confectioner's sugar.

 

 

 

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