Lemon Bars

Lemon bars was brought to us by the company Betty Crocker.

Back in 1963 their crack food researchers came up with a recipe for the tasty treat. By the 1970’s lemon bars, or as they are often called lemon squares became a legitimate thing in American baking. But why not? They’re easy to make, looks pretty on the buffet table and are delicious.

It’s one of those cool combinations of sweet and tart that lot’s of people love.

Lemon Bars

8 by 8 glass baking dish

Crust
1 stick butter, softened
1 c flour
1/4 c sugar
1 pinch salt

Filling
3/4 c sugar
juice from 1 1/4 lemons
2 eggs
2 T flour
1/8 powdered lavender, optional
1 pinch salt

Crust
Preheat oven to 350 degrees. In a bowl add butter, flour, sugar and salt. Blend with electric mixer until combined. It will be crumbly. Press into glass baking dish. Bake 20 minutes or until crust is golden brown. Keep oven on.

Filling
Whisk filling ingredients together and pour into cooked baking dish over crust.

Bake 20 – 22 minutes, the center will still be a little wiggly, which will solify while cooling.

Let it cool for 15 minutes. Using a knife loosen edges of lemon bars. Cut into squares, remove from pan onto a cooling rack. Let cool completely, sprinkle with powdered sugar. Enjoy.

Peace,
CK