Lemon Bars Deluxe

I love these lemon bars. These are constantly requested for parties and events.

I took pictures of most of the steps but not all of them. Its pretty easy. If I can handle it, you can too.

Go now and preheat your oven to 350 F. Don't forget and realize when you go to bake...not that I would ever do that.



In a medium bowl stir together 2 cups of all-purpose flour and 1/2 cup of sifted powdered sugar. Yes, it looks like a small amount but thats because I'm using a huge bowl. I can't seem to follow directions.



Pull out 2 sticks (1 cup butter). I use the regular salted kind. Cut it into little pieces and throw it in the flour mixture.



Pull out your pastry cutter and start cutting the butter in. This means you press and press until the butter breaks up in the flour.



Lets talk for a moment about pastry cutters. I love this one, it is solid and easy to use.



I used to have this one and HATED trying to cut butter into flour. Its something akin to using a whisk. If you don't have either you can do a few things. Many food processors have a pastry attachment that is plastic. You can use that just until the mixture clings, put it back into a bowl and cut it up with a knife a bit. Or you can buy a pastry cutter. Or you can try and use your whisk. OK, don't do that.

Don't just throw it in a regular food processor. The blades will break up the butter too much. We want pieces of butter as that will create a more flakey crust/ base.



Keep pressing until the mixture clings together.



Toss the whole mixture into a 13 x 9 x 2 inch baking pan. Press it down into the pan. No need to make it perfect or pack it into a brick.

Put it in the oven for 20-25 minutes. If your oven runs hot or uneven start checking at about 15 minutes. We want it lightly browned.



Clean your bowl out, dry it and throw in 1 1/2 cups granulated sugar, 4 eggs and 1/3 cup of lemon juice. Beat it.

Where is the lemon juice? Oops.



Zest a few lemons until you have 1-2 teaspoons of zest. I usually do a large 2 teaspoons.



Juice those nekkid lemons until you have 1/3 cup of juice. I like when my one third cupeth overflow-eth.

Lets take a moment to admire my moms old school lemon juicer.

Throw that in (like you should have already) with the eggs and sugar and beat it again. I meant the juice, not the juicer. OK, not the seeds either.



In another cup mix together 1/4 all-purpose flour and 1/2 teaspoon of baking powder. Add it to the egginess and mix it in. I just put my handmixer on the lowest setting.



Toss in the lemon zest and mix it in. The mix gets a bit frothy, its the reaction of the baking powder with the acid don't worry about it.



Pull out the crust and inhale. Ah, yes. Those little holes are from the butter. They are holes of love.



See how its lightly browned? We don't want it too done because its going back into the oven.



Pour the eggy, lemony mixture over the top while the shortbready crust is still hot.



Now put it back into the oven for another 25 minutes. Don't forget to turn the timer back on. You wouldn't want to over cook it....



Like some people do. Actually it was just fine. The parts that look burnt on the side are actually just the bits that sloshed up as I was putting it in the oven.

See how the top has a nice "crust" on it. If you touch the top of yours and its a bit smooshy or slushy underneath its just fine. I actually prefer it that way. Of course I play with it, like a water bed or jello under there. It'll solidify as it cools.

Place it on a wire rack to cool. If you can't wait, put it in the fridge.



I cute mine into squares first and then go across it at a diagonal to make triangles. You know how I like leetle pieces. Your friends and family will eat 10 each.



Now sift some powdered sugar over them. Don't be shy friends. You want to be able to tell who has been eating them by the powdered sugar all over their shirts.

Enjoy!