Sunday, September 25, 2011

Creamy Lemon Bars


A few times a month I usually receive a small envelope with two to three different recipes cut out from the newspaper.  Also in this envelope is a handwritten note from my grandmother letting me know she found a few recipes she thought I may like to try.  I just love picking up my mail after a long day of work and tearing open an envelope with my grandmother's handwriting, knowing that what's inside will brighten my day.


These lemon bars will surely brighten anyone's day.  This was my first attempt at lemon bars and I think the recipe is just lovely.  The bars are smooth and creamy, but most importantly they are not overly sweet nor too tart.  They have a very subtle hint of lemon which is just the way I like lemon bars. 

Creamy Lemon Bars
adapted from Bev Bennett
(3 PointsPlus per serving)

Ingredients

For the crust:
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup powdered sugar
1/4 tsp salt
1 cup cake flour

For the filling:
2 eggs
1 cup white sugar
1 Tbsp cornstarch
1/3 cup fresh lemon juice (about 1 large lemon)

Optional for garnish:
Sliced strawberries, raspberries, blueberries, or blackberries
Powdered sugar

Directions

Turn the oven to 350 degrees F.  Cream the butter and powdered sugar in a bowl of an electric mixer.  Stir salt into flour.  Add flour, 1/4 cup at a time, to the creamed butter.  Pat the dough into an 8-inch square pan.  Bake for 13 minutes or until the edges are lightly browned.

While the crust is baking go ahead and make the filling.  Beat the eggs in a medium bowl.  Add the white sugar and beat again.  Stir together the cornstarch and 2 Tbsp of the lemon juice in a separate bowl.  Pour this into the egg mixture.  Add remaining lemon juice and stir.

Once you remove the crust from the oven, let sit for about 5 minutes.  Pour the filling mixture over the crust.  Return the pan to the oven for another 30 minutes or until the top is firm when gently pressed.  Remove from the oven and let cool completely in the pan.  Store in the refrigerator (for up to one week).  When you're ready to serve, remove from the refrigerator and slice into 21 piecesIf desired, sprinkle with powdered sugar and top with whatever berries you have on hand.  (1 bar = 1 serving, 3 PointsPlus per serving)

3 comments:

  1. lovely history! your grandmother knows what it good! this lemon bars look amazing!

    ReplyDelete
  2. This looks amazing. I want to make this tomorrow.

    ReplyDelete
  3. Pinned a year ago and finally making them today. They look delicious!

    ReplyDelete