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.
