Here's my pick for the recipe from this week's Taste section in the Dallas Morning News.
Super Lemon Bars , Alicia Ross
There was a recipe for Real Banana Pudding too, but I've posted my recipe for the Best of the Best Banana Pudding. I've tried many recipes and I'm convinced that mine is truly the best Banana Pudding!
So, I chose to post the Super Lemon Bars.
1 stick of butter, room temperature
1/4 C powdered sugar, plus more for dusting
1 1/2 C flour, divided
pinch of salt
1 C sugar
1/2 C freshly squeezed lemon juice
1 TBS lemon zest
butter the bottom of an 8"x8" pan.
The recipe recommends that you cut two pieces of parchment paper that rises over the sides and cut to fit the edge to prevent fire, buttering both sheets of paper. It helps to lift the bars out of the pan.
I simple grease the pan with my Pan Release recipe and cut & serve the bars from the pan. Choose which method you prefer.
Preheat oven to 350 degrees
In a Stand Mixer, cream:
butter and 1/4 C powdered sugar, with the paddle attachment.
With the mixer on low, add 1 C flour and salt, combine until just mixed
Using floured hands, shape the dough into a ball and press into the pan, spreading to the edges.
Place in the Freezer for 10 minutes
Bake 20 minutes
Remove from oven and leave the oven on
While crust is baking, use the whisk attachment and whisk the eggs and 1 C for two minutes on high until light and fluffy.
Reduce speed to medium - low, add lemon juice, zest and remaining 1/2 C flour. Mix well.
Pour filling over crust and bake for 20 - 25 minutes.
Cool to room temperature on a rack
If using the parchment paper liner, lift the bars from the pan, using the paper.
If not, cut the bars and remove to a serving platter.
Using a small sieve, dust the tops of the bars with powdered sugar before serving.
Peace in the Kitchen!