Source: Joe
Here's my T & T lemon bar recipe. I don't think they'd freeze well because of the custardy topping, but I've never tried. This calls for an 8" square pan and makes 16 bars. A double recipe fits in a 9x13” dish. A triple fits a jelly roll pan. The only trick to these is to pour the topping onto the hot crust as soon as it's done, preferably in the oven. This keeps it from getting soggy.
Mix together in a food processor:
1 cup sifted flour
¼ cup powdered sugar
½ cup butter chilled unsalted butter, diced
A pinch of salt (if butter is unsalted)
(Mixture will stay powdery if your butter is cold)
Press into 8 x 8-inch pan. Bake at 350ºF. 20 minutes, or until lightly golden.
Meanwhile, beat together:
2 eggs
1 cup sugar
3-4 tbs. lemon juice
½ tsp. baking powder
Pour onto hot crust immediately after it is done. Bake 25 minutes more, or until topping is firm and lightly browned. Let cool before cutting. Cut around the edges so all bars will have 4 cut sides. (Enjoy the edge munchies yourself).
Sprinkle with powdered sugar. Store airtight for a few days, or longer in the refrigerator. Sprinkle again before serving.
Here's my T & T lemon bar recipe. I don't think they'd freeze well because of the custardy topping, but I've never tried. This calls for an 8" square pan and makes 16 bars. A double recipe fits in a 9x13” dish. A triple fits a jelly roll pan. The only trick to these is to pour the topping onto the hot crust as soon as it's done, preferably in the oven. This keeps it from getting soggy.
Mix together in a food processor:
1 cup sifted flour
¼ cup powdered sugar
½ cup butter chilled unsalted butter, diced
A pinch of salt (if butter is unsalted)
(Mixture will stay powdery if your butter is cold)
Press into 8 x 8-inch pan. Bake at 350ºF. 20 minutes, or until lightly golden.
Meanwhile, beat together:
2 eggs
1 cup sugar
3-4 tbs. lemon juice
½ tsp. baking powder
Pour onto hot crust immediately after it is done. Bake 25 minutes more, or until topping is firm and lightly browned. Let cool before cutting. Cut around the edges so all bars will have 4 cut sides. (Enjoy the edge munchies yourself).
Sprinkle with powdered sugar. Store airtight for a few days, or longer in the refrigerator. Sprinkle again before serving.
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