Wednesday, May 4, 2011

Supa Dupa Easy Lemon Bar Recipe

       These lemon bars were soooo hard to photograph! I don't know what was up with the weather,location and massive glares but I about gave up. I am a huge fan of natural light and don't care to much for the stark sterile lightbox photos but sometimes it's hard to get the picture you want! 

I happily put up with the frustrations of the photos because these babies were worth it! I was chatting on facebook about how much I love having the time now to bake desserts I never had time/or thought to make before...lemon bars being one of them. As much as I love lemon desserts, this was my first time baking and eating a lemon bar! Wow have I been missing out! the yummie shortbread crust goes so well with the not overly sweet or tart lemon filling. The boys went nuts over them and my husband ate half the batch in one sitting!! needless to say, his co-workers won't have alot to eat at this weeks meeting.

These bars couldn't be more simple..I don't make hard things people so give these a shot! Thanks to In Erika's Kitchen for a fantastic recipe that will be made again for sure!

Easy Lemon Bars

Bottom Layer:

1 cup Flour
1/2 cup Powdered Sugar
1/2 cup Butter, melted
Pinch of Salt

Filling :
1/8 cup Flour
2 Eggs
1 cup Sugar
1/2 tsp. Baking Powder
1/4 cup Fresh Lemon Juice
2 Tbsp. Powdered Sugar

Preheat oven to 350 or 180 celcius. Spray a 9x9 inch pan with baking spray, then line with foil making sure to extend over the sides slightly to create handles wich will be used to lift the bars out later on. Spray the foil with nonstick spray and set aside.

To make the bottom layer, combine the flour, powdered sugar, melted butter and the pinch of salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and up the sides by 1/2 inch. Bake the crust about 15 minutes or until it just startes to turn golden.

While the crust is baking prepare the filling by whisking together the 1/8 cup flour, eggs, sugar, baking powder and lemon juice. Pour lemon mixture over the warm crust and return to the oven. Bake for another 30 minutes, or until the center no longer jiggles when you shake the pan.

Cool the bars in the pan for 30 minutes, then refrigerate atleast 2 hours before cutting ( this allows you to get a nice clean cut with even edges) Lift the bars out of the pan; Cut into 9 bars or like me into much smaller pieces to feed more people. Dust the bars with the 2 tablespoons of powdered sugar just before serving.

Source: In Erika's Kitchen

Yields: Depends on what size you cut the bars.