Apr 6, 2011

Recipe of the Week: Miss JoAnn's Lemon Bars

A while back, I posted a recipe for Parker House Rolls, which was shared by a very gracious lady from South Carolina. Another "keeper" recipe of hers is this one - it's a family favorite that seems most fitting in the warm months of the year. One word of advice: these bars are very rich, so cut them small for serving.

Miss JoAnn's Lemon Bars

Crust Ingredients
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter

Filling Ingredients
2 eggs
1 cup sugar
1/8 cup flour + 2 tablespoons
1 teaspoon baking powder
1/4 cup lemon juice

Heat oven to 350.  Sift together flour and powdered sugar.  Cut in butter (it can be slightly softened, but it shouldn't be room temperature) until crumbly.  Press in bottom of 8x8 pan (I like lining mine with parchment to make it easier to lift and cut these bars.)  Bake at 350 for 20 minutes or until brown.

In the meantime, beat eggs until frothy, add sugar and incorporate well. Whisk in flour and baking powder until there are no lumps. Add lemon juice and stir thoroughly.  Pour over crust as soon as you remove it from the oven.

Return to the oven for another 25 minutes or until the filling is just set (it will still be soft.)  Sprinkle with powdered sugar and let cool completely before cutting.  (Or cut warm and enjoy them while they're still gooey.)

Note:  Store the bars at room temperature for up to a day, or in the refrigerator to keep them fresh longer.  You can also double this recipe and bake in a 10x15 pan.  I've even quadrupled it and baked it in a parchment-lined jelly roll pan.

Happy baking,