Tuesday, June 11, 2013

Resurrected Recipe - Lemon Bars and More

After all that healthy broccoli rabe and parsley pesto, I always need a good hit of something sweet. Not a lot. Just enough to say,
"Dinner is over; it's time to move on." You know, right? So, when I came across this old recipe just before dinner a few nights ago, it seemed perfect for quick salvation. Jeesh, I think the boys were in elementary school, the last time we had these. Whipped it all up in a few and tossed into the oven - twice. They were cooled and ready to go, just when the mood struck.
There are so many recipes online, but here's one for starters.
Preheat oven to 350 degrees

Step One:

3/4 c. soft butter
2/3 or less confectioners or granulated sugar
1 1/2 c. flour

Cream butter and sugar well; gradually add flour, continuing to beat. Press into Pam-sprayed 13 x 9-inch pan.
Bake for about 20 minutes or till golden.

Step Two:

3 eggs
1-1/4 c. granulated sugar
1/4 c. lemon juice (fresh is better)

Beat, beat, beat till frothy and pour onto hot crust. Bake another 20 or so minutes longer, till lightly browned.
Cool on rack and cut into bars.

Original recipe calls for a hit of confectioners sugar, but I had whipped vanilla icing with lemon juice and toasted coconut in the freezer, enough for a glaze. I'm seeing berries baked into the custard, in this dessert's future. Yes?  
And while you have that canister of sugar on the counter, how 'bout this: