The picture is from Lemons, A Country Garden Cookbook
by Christopher Idone
I love lemons.
Lemons are always a part of each tea party I prepare.
Lemons are also a part of my everyday cooking.
Recently I bought a large bag of lemons and
then didn't use them as I normally would do.
Now I am thinking about lemon recipes to
use the lemons.
Friends have told me you can freeze lemon curd;
so there are two batches now in my freezer.
I wonder how long they will be there, yummm!
Then there were Lemon Verbena Cookies and
By now I decided I better refer to my favorite lemon cookbook
mentioned above. There are beautiful lemon pictures in the cookbook too. The best lemon recipes from Limoncello to Lemon Pizza are in the book.
Today I will make the Lemon Bars and share the recipe with you.
3-1/2 cups all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
38 tablespoons (3-1/2 sticks) unsalted butter,
cut into bits
6 large eggs
3 cups granulated sugar
1 tablespoons grated lemon zest
1/2 cup lemon juice
2/3 cup all-purpose flour
1 teaspoon baking powder
Confectioners' sugar for dusting
Preheat oven to 350 degrees F. In a large bowl, sift together the flour, sugar, and salt. With a pastry blender cut the butter into the mixture until it is the consistency of cornmeal. Press dough into a baking sheet 17-inches by 12-inches by 1-inch. Bake for 15 minutes or until crust is lightly browned.
In a large bowl, beat the eggs until blended and beat in the sugar. Add the zest and gradually fold in the lemon juice. Sift the flour and baking powder into the egg mixture and blend until smooth. Pour the mixture over the crust and bake for 25 minutes. Cool in the pan on a rack. Using a sharp knife, carefully cut into squares and dust with confectioners' sugar. Makes 4 dozen squares.