--> Privacy Policy Cookie Policy

Advertisement

Lemon Bars

Daniel Lee Gray




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.

Comments