EASY LEMON BARS

Down our way Lemon Bars are to the dessert table what potato salad is to the sides—they just have to be there.  Everybody has a terrific recipe for Lemon Bars—from Mama, our Auntie Louann or Mrs. Reston of church supper fame.  Those closely guarded recipes often involve more than a few pots and pans, some magic lemon prep and very precise timing.  But some of us need a quicker recipe, almost fool-proof, and almost as deliciously palate shattering, to enjoy on a more regular basis.  This might be it!  These are thinner, more delicate bars than some recipes.  Makes about 2 dozen—the lavender buds are optional.

Crust:

• 2 sticks butter, softened
• ½ cup sugar
• 2 cups flour

Filling:

• 3 cups sugar
• 6 extra-large eggs, room temperature
• 1 cup fresh lemon juice
• Grated lemon zest from 5 lemons
• 1 cup flour

Make crust by creaming butter and sugar—then add flour.  Beat until just mixed.  Work the dough with your hands into a loose ball—then press smoothly into a 9X13 baking pan.  Push the dough up all 4 sides to make a ½” border.  Prick the bottom of the crust many times with fork tines, so steam can escape and crust will stay flat.  Chill for 15-20 minutes.  Make the filling by whisking all ingredients until smooth and well combined.  Bake the chilled crust in a 350’ oven until lightly browned—reduce oven temperature to 325’.  Let the crust cool for 15 minutes—then pour in filling.  Bake bars in 325’ oven for 30-35 minutes—until filling is set.  Let cool before cutting.

The Kitchen Hive