Melting Moments Lemon Bars |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 36 |
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I'm so excited - after 2 months of not posting, I have a new recipe (and many more to follow!). I made this for my mother's 90th birthday celebration this past weekend, and they were delicious. The recipe came from my sister-in-law's mother, so kudos to her! Read more ! Since I've recently become addicted to lemon, I pumped up the lemon in the recipe to suit my taste for tart. The base reminds me of the delicate melting moment cookies made with powdered sugar - the sweet base and the tart filling make a great combination. Enjoy! Ingredients:
base |
2 cups flour |
2/3 cup powdered sugar |
1 cup butter, softened but not melted |
filling |
4 eggs, beaten until frothy |
6 tablespoons fresh squeezed lemon juice |
1/4 cup flour |
1 teaspoon baking powder |
2 cups white sugar |
2 tablespoons fresh grated lemon rind |
glaze |
1 cup powdered sugar |
1 teaspoon vanilla extract |
1 tablespoons butter, melted |
enough fresh squeezed lemon juice to make it into a glaze |
Directions:
1. Mix together the base ingredients with a pastry blender or food processor (the mixture should resemble crumbs).
2. Firmly pat it into a lightly sprayed 9x13 baking dish.
3. Bake at 350 degrees for 20 minutes.
4. While the base is baking, prepare the filling by beating the eggs together in a medium sized bowl.
5. In a separate small bowl, mix together the lemon juice, flour and baking powder to make a smooth paste. Add some of the beaten eggs if necessary, to make it smooth and runny.
6. Add the sugar and grated lemon rind to the beaten eggs, then stir in the flour mixture. Mix ingredients together until smooth and well blended.
7. Pour filling over the hot base and return pan to oven.
8. Bake an additional 25 minutes, until filling is set.
9. Prepare the glaze by mixing all ingredients together until smooth and runny enough to drizzle over the filling.
10. When the bars are removed from the oven, immediately use a fork to poke several holes in the filling with the fork tines, then quickly pour the glaze over the top of the bars and let it soak into the top and into the tiny holes made by the fork tines.
11. Cool bars completely before cutting into squares.
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