Lemon Bars
(from Cockeram’s recipe box)
Refrigerate up to one week. Can be frozen between layers of parchment or waxed paper; defrost and serve. From Joan’s on Third in L.A.
Source: What Chefs Feed Their Kids
Prep time: 15 minutes
Cook time: 40 minutes
Categories: untried
Ingredients
- 1/2 cup butter, melted
- 1 1/4 cups flour, divided
- pinch salt
- 1/2 cup sugar
- 1/2 tsp baking powder
- 2 eggs slightly beaten
- 3/4 cup honey
- 2 tsp lemon zest
- 5 tbsp fresh lemon juice
- powdered sugar
Directions
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eheat oven to 350.
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To make the crust, combine the melted butter with 1 cup flour, salt and sugar in a medium bowl and mix until a dough forms.
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Press dough into an 8-inch square pan, leaving a thicker edge to contain the filling.
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Bake until lightly browned, about 18 minutes.
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Remove from the oven to cool, but leave oven on.
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For the filling, mix together the remaining 1/4 cup flour and baking powder in a medium bowl.
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In another bowl, beat together the eggs, honey, lemon zest and lemon juice.
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Whisk the egg mixture into the flour mixture until combined.
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Pour into the baked crush and continue baking 20-25 minutes until the filling is set.
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Remove and cool.
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When cooled completely, dust with powdered sugar and cut into bars.