Dallas Morning News Recipe of the Week!

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 Confectioner's Sugar, plus more for Dusting
1 1/2 C Flour, divided
pinch of Salt
4 Eggs
1 C Granulated 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  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

Crust:
In  a Stand Mixer
Cream:
Butter
1/4 C Confectioner's Sugar.

With the Mixer on Low, with a Paddle Attachment:

Add:
1 C  Flour
Salt
Mix just until combined well.

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  Granulated Sugar for two minutes on High ,until Light and Fluffy.

Reduce speed to Medium  Low.
Add:
Lemon Juice
Zest
Remaining  1/2 C Flour.
Mix well.

Pour Filling over Crust.

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.
Cut into Bars.

If not, Cut Bars and remove to a Serving Platter.

Using a small Sieve, dust the tops of the Bars with Confectioner's Sugar before serving.

Enjoy!
Peace in the Kitchen!