Thursday, March 6, 2008
Sweet and Sour Lemon Bars
These were a result of a late night craving. Hehe. My Better Homes and Garden's Cookbook hooked me up.
2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter
4 eggs, lightly beaten
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3/4 cup lemon juice
1/4 cup half-and-half, light cream, or milk
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease foil; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of prepared pan. Bake for 18 to 20 minutes or until edges are golden.
2. Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set. Cool completely in pan on a wire rack. Grasping foil overhang, lift from pan. Cut into bars. Right before serving, sift powdered sugar over tops. Cover and store in the refrigerator.
3. Makes 36 bars