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.
lovely history! your grandmother knows what it good! this lemon bars look amazing!
ReplyDeleteThis looks amazing. I want to make this tomorrow.
ReplyDeletePinned a year ago and finally making them today. They look delicious!
ReplyDelete