Lemon Bars

It’s book club tonight. We’re discussing The Elegance of the Hedgehog by Muriel Barbery. I’ll fill you in on the discussion tomorrow.

I love hosting book club. It means I get to put all those foods on the island buffet that I might not make otherwise. Tonight’s menu includes lemon bars.

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LEMON BARS DELUXE

2 c. all-purpose flour
1/2 c. sifted confectioners sugar
1 c. butter or margarine

4 beaten eggs
2 c. granulated sugar
1/3 c. lemon juice
1/4 c. all-purpose flour
1/2 tsp. baking powder

Sift together the 2 cups flour and the confectioners sugar. Cut in the butter or margarine till mixture clings together. Press in 13x9x2 inch pan. Bake in 350 degree oven for 20 to 30 minutes or slightly browned.

Beat together eggs, granulated sugar, and lemon juice. Sift together the 1/4 cup flour and the baking powder; stir into egg mixture. Pour over the baked crust. Bake in 350 degree oven for 25 minutes longer. Sprinkle with additional confectioners sugar. Cool.

Cut into bars. Makes 30.

This recipe is from Calling all Cooks published in 1985 by the Bishop Kelly High School Parents club in Tulsa, Oklahoma.

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When you make lemon bars for the first time, you can’t believe the egg custard will ever amount to anything more than a puddle on your shortbread crust. Have a little faith. It all works out very nicely.

I guess I better get these made before I take a shelving care package to son #2. They are his favorite.

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A little truth in baking:

My first round of these today were a flop! I blame 1) softening the butter in the microwave (I know, DIL, I know) and 2) not making the little pea-sized balls before patting it all in the pan.

Don’t worry, though. Son #2 will plow through the first batch with a spoon if he must.

The second batch is in the oven. I took a picture to show you what I meant to do the first time!