LEMON-Y Lemon Bars

Dear Melissa,

I know that you have had a long history with these... a love/hate relationship if we take a moment to be honest.  They turn out just fine; then they DON'T turn out "just fine" and don't set.

I am writing you this letter (on a recipe blog) to let you know that I have experimented multiple times over these 8 long years of being separated by a 2 day drive (why is Texas so big???) AND NOW... I think I have the kinks worked out.

Please try this again, one more time!

Here's the thing... you have to pinky-promise to NOT skip any of the weird things that I have noted on here to do.

GOOD  LUCK!   ❤️ LOVE  YOU  FRIEND!  :O)

Sure miss cooking for you and then talking for hours while our kids played... someday soon (I hope!)  I will be back!

Love,  Your Jo

LEMON-Y  Lemon  Bars 

Crust

2  cups all-purpose flour

1/2  cup powdered sugar

1  cup (2 sticks) butter, softened to room temperature 

Filling

4  large eggs at room temperature 
( - FOR THIS: PUT THE EGGS IN A BOWL, RUN HOT WATER OVER THEM FOR A FEW MINUTES, and set aside in the warm/hot water)

1/4  cup freshly squeezed lemon juice, strained of pulp & seeds

1  teaspoon baking powder

1/4  cup all purpose flour

2  cups white sugar

Glaze

(zest a whole lemon, sprinkle zest on bars before you glaze)

1  cup powdered sugar

3  TABLESPOONS strained freshly-squeezed lemon juice

Preheat oven to 350. 

Mix together the flour and powdered sugar and then cut in the butter with a pastry blender until the mixture is crumbly. 

NOTE:  Then cut in the butter, flour, powdered sugar AGAIN until it starts to form a ball.

Lightly press into the pan and bake for 15  minutes, or until light golden brown around the edges.  Remove from oven.

During the last few minutes of the shortbread’s baking time: 

Prepare the filling:  mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer until combined.  

NOTE:  Once combined, mix on HIGH speed for 3 minutes. 

The mixture should be frothy and a very, very pale yellow. 

Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on the top. 

NOTE:  Check the bars at 20-23 minutes to make sure the top isn’t getting too dark.

Remove the pan from the oven and allow to cool completely. (...Can take up to 4-5 hours.) 

When the bars are cooled, cut into squares.

Then whisk together the glaze ingredients until smooth and gently spread over the bars. 

Leave in your baking pan until ready to plate and refrigerate for at least 2 hours.  (...Over night is preferred by all the Davis food snobs in my house.)

Make about 36 bars. 

This is what it needs to look like after your
SECOND time cutting the butter into the flour and powdered sugar.  

Use the back of a large spoon to press down the
outer edges of your crust so that it doesn't burn.

Then use the spoon again to smooth out the top.

Bring your eggs to room temperature using lukewarm,
then warm then REALLY warm water.
Finish with HOT WATER.
NOTE:  this has to happen Melissa (and all y'all!).  
I promise it will work out; I think this is the kink. 

Set your 3 minute timer ONLY when you have the
filling ingredients mixed and looking like this.

The filling will be a bit puffy - GOOD NEWS.
It should be.

ONLY when cooled - slice into squares. Or rectangles.
Or eat the whole thing by yourself and don't slice it at all...

Whisk the glaze ingredients together 

until smooth and then gently spread over the bars. 

Leave in your baking pan until ready to plate 

and refrigerate for at least 2 hours.  

(...Over night is preferred by all the 

Davis food snobs in my house.)

(I save all the edges and corners for myself...
:0)  they are my favorite.)

Blog LINK:  Home Grown and Handmade By Dr. D

Thanks to the Handsome Bret Sr.,
someday (hopefully spring 2020!) soon
I will be able to have lemons from my own lemon tree
to make this family favorite!

Click Link FOR:  Mama Jo's Recipe Blog TABLE OF CONTENTS