Fellow blogger Cafe Pasadena kvells about Europane's lemon bars here. I have been known to sneak off to Auntie Em's between classes and devour a monster-sized lemon bar without sharing one crumb. But the best? The absolute best? Home made. Melting shortbread topped with a tangy layer of meyer lemon sunshine, still faintly warm from its time in the oven. Gentlemen, (and ladies) start your juicers! (Or preheat your oven, to 350 degrees)
Into one cup softened unsalted butter beat one half cup powdered sugar. Gradually mix in two cups of flour. Spread dough across the bottom of a 13 x 9 pan. Bake for 25-30 minutes until light brown.
As the crust finishes baking, pour 2/3 cup fresh lemon juice into two cups of sugar. This dissolves the sugar wonderfully. Beat four eggs, add 1 tsp baking powder, 1/2 tsp salt, then pour in the lemon sugar mixture while blending. Pour the mixture on top of the hot crust, and return to the oven. Bake for 15 minutes or until bubbly and lightly browned. Cool completely on rack, sprinkle with powdered sugar.
Another recipe of mine whose origins are from a women's magazine, long, long ago. Wanna get fancy? Grate some lemon zest into the shortbread as you mix it.
For the price of one upscale bakery lemon bar, you've got an entire batch. These lemon bars also have mystical properties. They definitely win friends and influence enemies.
We're ready for our taste test.
ReplyDeleteI tried one at the pot-luck - good stuff. Gonna' make these when the Meyers are ripe soon. (And I'd like to do a taste comparison with the recipe from Julienne's, another great source for the lemon bar.)
ReplyDeleteJust lettuce know when they're outta de oven, then. At the very least, post a pic of your creation!
ReplyDeleteBlt, btw, I've had those EP/LAT, lemons bars warm outta de oven.
Mystical lemon bars. Hmmmm.
ReplyDeleteI mean ummmmm.
ReplyDeleteI can attest to the fact that these are better than the ones at Euro Pane.
ReplyDeleteNow that I've recovered from the stuffing I endured over Thanksgiving, YES I am ready for a taste test--bring it on!
ReplyDeletePS: Those of you (AH) interested in the ingredients for Eton Mess--I'm going to use meringue cookies from Trader Joe's in place of meringue nests--or making it myself.
I luv lemom bars, when I find the few that are any good, so I gotta do a taste test!. Looks like it should include 1 or 2 homemade bars from those who think their bar is really hot!
ReplyDeleteSo, lemme know when you plan your next batch, Restless!
I think it's time for a lemon bar smack down.
ReplyDeleteYeah, SC, we just need a couple of homemade chefs to create their special lemon bars!
ReplyDeleteBtw, how are you gals with Cream Puffs?
CO: Terrible confession to follow-I have NEVER made a cream puff--
ReplyDeleteYum again!
ReplyDelete