Saturday, February 8, 2014

Lemon Bars

     I never quite understood the excitement over lemon bars. Don't get me wrong; I enjoy a good lemon bar. It's just that people seem to go nuts over them. If there's lemon bars on the table in the break room, people just go batshit insane like somebody is in there giving away gold ingots.
     Anyways, The Wife had a hankering for lemon bars, and I happened to find a recipe from Allrecipes in a magazine. As luck would have it, I had all the ingredients on hand. I just neglected to use them all. As I mention in the recipe, I'm pretty sure I forgot some flour. What I got was more like lemon curd on a crust. Don't get me wrong, it was pretty good. The addition of some lemon extract gave it a little extra zing. The Wife certainly liked it. She's been sneaking to the fridge and cutting off pieces at every opportunity. As always, any notes or changes are in blue.

Lemon Bars
via Allrecipes
  • 2-1/4 cups all-purpose flour
  • 1/2 cup confectioners' sugar, plus extra for dusting
  • 1 cup butter, softened
  • 4 eggs
  • 1-1/2 cup white sugar
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
  1. Preheat oven to 350F
  2. Mix 2 cups of flour and confectioners' sugar together. Cut in the butter. Mix well until the dough resembles pie crust consistency (no clue as to what that is supposed to look like. It was crumbly). Press the dough into a 9"x13" baking pan.
  3. Bake 15-20 minutes or until golden brown (we ended up cooking this about 25 minutes).
  4. Beat together eggs, sugar, 4 tablespoons flour (in retrospect, I'm fairly sure I totally forgot to add the flour here. It looked and tasted fine and nobody died. No harm, no foul), lemon rind and lemon extract for at least 1 minute. Pour the mixture over the baked crust.
  5. Bake the bars another 20 minutes or until the lemon topping has set (we went closer to 25 minutes). Dust with confectioners' sugar after the bars have cooled. 
Good times!

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