Friday, June 28, 2013
Bake Sale Lemon Bars
I was on the docket to make cookies for the social hour after church last Sunday. I'd signed up weeks before and carefully picked the date, considering what I knew we had going on. We'd be back from our fishing trip, hay making should be over, no company visiting, no parties to attend. Perfect. No stress timing.
Trouble was, we were right smack dab in the middle of making hay. We had lots of volunteer helpers who needed food and drink. And granddaughter Emma wanted to come visit and help with hay. So, I got up extra early Saturday morning and started baking these lemon bars.
I chose the lemon bars because a new magazine, Taste of Home, had just come, and these just grabbed me. I love lemony things; Mr. Rosemary doesn't. He's a chocolate, peanut butter and nuts fan. I like those, too, but I also crave something lighter and tangy once in a while. The church social is a great excuse to get to make something I want to sample.
But something about the date kept nagging at me. Maybe it was next Sunday, I worried, not tomorrow! I checked the calendar on my iPhone. (I'm really surprised at how much I really use the phone for more than phone calls and games!)
Yep. Said it was next Sunday all right. But still I don't trust myself. Maybe I entered it wrong. So I called a woman from church who assured me it was indeed the following Sunday.
So I had lots of extra cookies to share. My volunteer farmhands were happy. And I think I'm going to be making these again. On the right Sunday.
Bake Sale Lemon Bars
from Taste of Home, June-July 2013
contributed by Mildred Keller, Rockford IL 1996
3/4 cup butter, softened
2/3 cup confectioners' sugar
1 1/3 cup plus 3 tablespoon all-purpose flour, divided
3 eggs, lightly beaten
1 1/2 cup sugar
1/4 cup lemon juice
Additional confectioner's sugar for dusting
Preheat oven to 350 degrees F. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1 1/2 cup flour. Press into bottom of greased 13 X 9 baking pan. Bake 18- 20 minutes or until golden brown.
Meanwhile,, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy. Pour over hot crust and Bake 20-25 minutes or until topping is set and lightly browned.
Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.
Makes 4 dozen (if you cut them that small!)