EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 37
This classic lemon bar is not fancy. It’s just a simple shortbread crust topped with
a creamy, lemon filling. However, there’s something about these bars that will have
you craving more. Unlike most recipes for lemon bars, this one is not too tart, and
the crust is slightly chewy rather than crisp and crunchy. They’re also a nice change
of pace from the typical brownies and chocolate chip cookies that often crowd the
tables at bake sales and potlucks.
LIST of INGREDIENTs: crust
LIST of INGREDIENTs: filling
1 cup flour
1/4 cup confectioners’ sugar
1/2 cup salted butter, softened
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice
confectioners’ sugar, optional; for topping
method of crafting
1. Preheat oven 350 degrees Fahrenheit.
2. To make the crust: Whisk together the flour, salt, and confectioners’ sugar. Work in the
butter with a large fork until it’s evenly distributed; the mixture will be crumbly. Press the
crust into an ungreased 8 x 8 pan. Make sure to cover the bottom of the pan evenly. It’s not
easy but try to get some to stick to the sides too.
3. Bake the crust at 350 degrees for 20 minutes, or until it’s golden brown.
4. While the crust is baking, make the filling: Combine the eggs and granulated sugar; beat
filling ingredients on medium for about 3 minutes or until light and fluffy. Add the baking
powder, salt, and lemon juice; whisk until thoroughly combined. Allow the filling to sit while
the crust is done baking. Bubbles should (mostly) disappear.
6. Pour the filling onto the hot crust. Bake for about 25 minutes or until they appear set and
relatively dry on top.
7. Remove bars from the oven, and allow to cool completely. Just before serving, sprinkle
confectioners’ sugar on top of the bars.