Friday, April 1, 2011
Ok time for Lemon bars! When I told my friend that I made lemon bars she was not very impressed. I then mentioned not from a box. It was from scratch, I went out side and picked lemons from the tree kind of scratch! She then had the reaction I was expecting, from a girl who loves lemons as much as her. I tripped this recipe today for our party tomorrow! I found if you take the lemon mixture and increase by half again it's super yummy!
For the crust, it's just a short bread recipe. This can be used again later for Christmas cookies of make a few and cover in chocolate. There is a lot you can do if you get this basic recipe.
1/2 cup icing or powder sugar
100g of butter (US 1 stick)
1/8 tsp of salt.
The butter should be right out of the fridge. We placed ours in the freezer for about 8 mins because it was so hot out today. Put all the ingredients into a bowl and mix till its small and pebbly. The flower and sugar should be well incorporated into the butter, but not smooth. The butter should still have clumps.
1 cup of caster sugar
2tbs of flower
1/4 cup of fresh lemon juice
1/8 tsp of salt
2 or so tbs of lemon zest (yellow is a better color than green for this recipe... sigh)
Mix it all together and pour over the short bread crust. It's ok for the crust to still be hot. Give it a shake to get it all over the crust and then right back into the oven for another 15 mins. Once finished the lemon mixture should be still when the pan is shook. Now the hard part is DON'T TOUCH IT! It has to cool before it can be cut or dust it in powder sugar. It doesn't cut very well other wise. Mine took about 20 mins to cool, but it was a hot day. After all the waiting is done cut into squares move to a cooling rack, that is sitting on top of wax paper. Take a sieve or a spoon and just dust them with powder sugar. If you want to be fancy and have a paper doily or cut outs you can make shapes on them as well. Be creative!