Lemon Bars
Delicate and tangy lemon bars are a lunch-box and picnic favorite. Try substituting lime juice for half of the lemon juice for a twist on an old classic. Serve these with brownies for a great flavor combination.
INGREDIENTS | YIELDS 16
- 2 cups plus 6 tablespoons all-purpose flour
- 1 cup powdered sugar
- pinch salt
- 8 tablespoons unsalted butter, softened
- 2 eggs
- 2 cups sugar
- 3 ounces fresh lemon juice
- 1 tablespoon grated lemon zest
- powdered sugar for garnish
Preheat oven to 350°F. Butter an 8″ × 8″ baking dish.
Combine 2 cups of the flour with the powdered sugar and salt in a bowl. Cut the butter into the dry mixture with 2 knives or a pastry cutter to make a crumbly mixture.
Pat this into the bottom of the buttered pan. Bake this crust for 15 minutes. Remove from oven and set aside.
Combine eggs, sugar, 6 tablespoons of flour, lemon juice, and lemon zest with a whisk in a bowl and pour the mixture over the baked crust.
Bake filling and crust for 25 minutes.
Cool completely, cut into 16 squares, and dust with powdered sugar.
Ice-Cream Sandwiches
Cookies such as gingersnaps, chocolate chip, oatmeal raisin, and peanut butter make good homemade ice-cream sandwiches. Simply put a scoop of ice cream on one cookie, press another one on top of the ice cream, and roll the sides in crushed cookie crumbs, nuts, or mini chocolate chips.
