Lemon Bars

Monday, December 24, 2007





It's no wonder that my students love me.

Very easy to make and perfect for large classes. One is usually enough- two induces cavities.

This is a classic recipe from Paula Dean that I doctored up a bit.

Crust
2 cups flour
1 cup brown sugar
1 tablespoon corn starch
a pinch of salt
2 sticks butter

Filling
4 eggs
2 cups sugar
2 tablespoons corn starch
the zest and juice of two lemons
1 tablespoon lime juice

Heat the oven up to 176 degrees Celsius (350 degrees F) Grease any pan you want to make the lemon bars in. I used two bread pans and a tart pan. Mix the crust mixture- rub the flour and butter until it resembles course meal. Press the crust mixture into the pan and back for 20 minutes- the top should be lightly tan. Mix the filling mixture. ADD the corn starch separately by adding a little bit of hot water to it and forming a slurry. Pour the filling mixture on top of the crust and bake for 25 minutes.

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