My grandmother made these bars, my mother makes them and now I make them. I'm pretty sure the recipe is in the Lutheran church cookbook as is most of the recipes my mother made for us growing up. I usually squeeze fresh lemons, but if you use the stuff in the green jar, it's OK.
Lemon Bars
1 c. butter
2 c. flour
1/2 c. powdered sugar
4 eggs, well beaten
2 c. sugar
1/2 tsp. salt
7 tbsp. lemon juice
1 tsp. baking powder
4 tbsp. flour
powdered sugar
1. Melt butter and mix together with 2 c. flour and 1/2 c. powdered sugar. Press into a greased and floured 9x13-inch pan. Bake at 325°F for 20 min.
2. Combine eggs, sugar, salt, lemon juice, baking powder and 4 tbsp. flour. Mix well and pour over hot crust. Bake 30 min. at 325°F.
3. Cool and sprinkle with powdered sugar. Cut into squares.
I note that you use "fresh lemons" to make your lemon juice. I think fresh lemons have such a distinctive fragrance that bottled juice just doesn't match. Plus fresh lemons have all those healthy live enzymes.
ReplyDeleteWhere I live we don't have easy access to fresh lemons, so what I do is just go online (http://www.buy-lemons-online.com/ ) and order from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in North Dakota. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.
As Betty Wrenn Day likes to say, "The lemon is the quintessential fruit that makes food sparkle. It has become synonymous with the word refreshing."
Beverly,
Moorpark, CA
I had lemon bars tonight. They were absolutely delicious and I don't even like lemon. P.S. you are a super cool mom!
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