3 Jun 2011, 10:08pm
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  • Citrus Bliss

    Oh my, if you’re a fan of homemade goodies, and crisp flavors this recipe is a must.  Next to my all time favorite, Julia Childs, Paula Deen is pretty much sharing that first place prize.  Don’t even remember how I got stuck on her but it was years ago and she has given us fabulous dinners since.  Everyone, by now, knows what a horrible baker I am and how my tendency to make anything sweet, because it involves flour, eggs and an oven, is not very great and quite rare. 
    For some reason, though, this recipe totally works for me.  Well, actually, the first time I made it I didn’t let it cool for long enough and it slid all over my guests’ plates.  SO embarrassing.  Thank God, I gave them a disclaimer beforehand so they weren’t too appalled. 

    These lemon bars are so good.  Really, anything that has two sticks of butter can’t be anything but great.
    I know you’ve seen them before…but here is the recipe.  And it is too good to say no.

    Melt the butter and mix in the flour, confectioner’s sugar and salt
    Use your hands to mix and fold everything in and then make it into a nice round ball, like this.  
    Start pushing it out toward the sides until it covers all 9×13 square inches of your pan.
    Stick it in the oven for 15 minutes.  While you’re waiting for the crust, zest your lemon.  If you zest it good, you can get just three tablespoons of zest. (my zester is totally an antique and needs to be sharpened…can you sharpen a zester?? probably not)
    Then, take six happy eggs
    An insane amount of sugar, your zest, a half cup of lemon juice(which is approximately two lemons squeezed to their deaths), even more powdered sugar and mix it all up!
    Then pour that lemony goodness over the lightly cooked crust.
    Stick it back in the oven for another 30-35 minutes, then let it cool and top it off with some powered sugar.  Oh, holy yum.
    Have a zesty, great weekend and make sure these lemon bars find a place on your table soon!
    Lemon Bars    Courtesy of Paula Deen
    makes 24 large or 48 small bars
    Crust:
    1 cup (2 sticks) butter, melted
    2 cups all-purpose flour
    1 cup confections’ sugar
    1/8 teaspoon salt
    Pre-heat the oven to 350.  Spray a 9×13 inch pan with vegetable oil cooking spray.
    To make the crust: Combine the butter, flour, confectioners’ sugar, and salt in a glass bowl.  Mix with spoon or fingers until well combined.  Shape into a ball and pat into the prepared pan.  Bake for 15 to 20 minutes, until set and just beginning to turn color.
    Filling:
    6 eggs
    3 cups granulated sugar
    3 TB grated lemon zest
    1/2 cup fresh lemon juice
    1 cup all-purpose flour
    Additional confectioners’ sugar for dusting
    To make the filling: While the crust is baking, using an electric mixer at medium speed, beat together the eggs, granulated sugar, lemon zest, lemon juice, and flour.  Pour over the baked crust and bake for an additional 30 to 35 minutes, until golden brown.  Let cool completely, then sift confectioners’ sugar over the top.  Cut, then cover with plastic wrap and refrigerate until serving.

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