Not long ago I mentioned that I have myself pretty convinced that I hate lemons in my chicken piccata post. I figured out that it’s because everywhere I go people try to put lemons in my sweet tea and I don’t care what anyone says, lemon totally ruins sweet tea.
This past week I found myself with a bag of lemons. They were on sale. I just couldn’t help myself. It was time for me to get over my lemon thing.
I’ve never had a lemon bar but I figured it was a safe place to start. These were delicious. The super tart lemon with the sweet pastry crust was perfect. I’m almost ashamed to admit that I ate the entire pan. Almost.
from: Taste of Home
1-1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
3/4 cup butter, softened
3 eggs, lightly beaten
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
Additional confectioners’ sugar
In a small bowl, combine flour, sugar and butter until crumbly; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes.
Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust.
Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into squares.