peeling the rind from the lemon, place the pieces of lemon
peel and the 1 1/4 cups sugar into the processor
or blender. Blend together with metal chopping blade until
the peel has been finely chopped and mixed well with the sugar.
Sugar will turn a yellowish hue.
food processor? No worries!
Grating the lemon rind by hand is just fine!
LEMON/SUGAR MIXTURE ASIDE...
together: the 1 cup softened butter, 1/2 cup powdered
sugar, and the 2 cups flour. Press evenly into ungreased 9
x 13 inch pan.
15-20 minutes or until golden brown.
crust is baking...PREPARE FILLING:
the eggs, lemon peel, 1 1/4 cups sugar (or
the lemon-sugar mixture), lemon juice, and the 1/4
cup flour. Blend well. When crust is golden brown, pour filling
over top of baked crust.
oven temperature to 325° Fand
bake 25 minutes or until firm to the touch.
to cool. Sprinkle with powdered sugar and cut into bars.
Makes 24 lemon bars.
lemon squares need to be refrigerated after they've cooled.
Always wait until baked goods have cooled completely before
covering with plastic to avoid condensation, which results
in SOGGY baked goods! And no one likes soggy baked goods!
wash the surface of the lemons (or any fruit/veggie) before
cutting! After washing and drying 2 fresh lemons, peel the
rind away with a knife or vegetable peeler, being careful
NOT TO INCLUDE the white part beneath the peel, since that
part has a bitter taste! You only want the peel closest
to the surface!
food processor really helps in this recipe! It makes the
lemon rind so fine, that it's almost imperceptible in the
finished product! AND it makes a snap out of preparing the