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Lemon Bars

June 4, 2013

This is a great non-chocolate dessert recipe. You can store them in the refrigerator to make them perfect for summer. One medium lemon should be enough peel and juice for this recipe. Be sure to measure out the amount of lemon juice necessary. I just squeezed it into my bowl and ended up with a bit too much juice which made it tough to get the mixture fluffy.
You can modify the recipe by adding in ½ cup of flaked coconut into the egg mixture in step 2. I added coconut to my recipe and it was hard to tell it was any in there so you may want to add a bit more if you want to have the coconut taste.

Lemon Bars

Difficulty: Easy-Med
Prep Time: 15 min
Cook Time: 50 min
Total Time: 1 hour 5 min
Yield: 25 squares
Taste: Very Good

1 cup all-purpose flour
½ cup butter or margarine, softened
¼ cup powdered sugar
1 cup granulated sugar
2 tsp grated lemon peel
2 tbs lemon juice
½ tsp baking powder
¼ tsp salt
2 eggs
Powdered sugar for garnish topping
1/2 cup shredded coconut (optional)

1) Preheat oven to 350 degrees F
2) Mix flour, butter, and powdered sugar. Press into an lightly greased square pan (8x8x2 or 9x9x2 inches) building up ½ inch on the edges.
3) Bake crust for 20 minutes
4) Beat granulated sugar, lemon peel, lemon juice, baking powder, salt, and eggs with electric mixer on high speed for about 3 minutes or until light and fluffy. Pour over hot crust.
5) Bake 25 to 30 minutes or until no indentation remains when touched lightly in the center. Cool, dust with powdered sugar and cut into about 1-1/2-inch squares.

Source: Betty Crocker’s Cookbook Page 144


From → Dessert

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