I make these at least once a month and never get tired of them. In fact, I crave them almost constantly and so does my family.
As of late I have been adding a nice giant raspberry on top of each piece for decoration but I also love the flavor with it.
CRUST:
1/2 cup butter
1/2 cup shortening
1/2 cup powdered sugar
1/2 tsp. salt
2 cups flour
Cream butter, shortening, and sugar. Add salt and flour-mix well. Pat into a 9x13 pan. Bake at 350 for 15-20 minutes
FILLING
4 eggs slightly beaten
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of a lemon
Mix all ingredients and pour over hot crust. Bake at 350 for 20-25 minutes or until center doesn't jiggle. When done, sprinkle with powdered sugar and cut when cool.
**Randi's Side Notes**
~ Make sure you keep an eye on these while they are in the oven. Some ovens are a little different and cook way faster. Try to not let it get browned on the top because that makes the bars less creamy in the middle which I like a little bit.
~ ps. it looks better to kind of sift the powdered sugar on top rather then just dump it all on...to me its common sense but it may not be to some others :)
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Can you make ahead of time and freeze?
ReplyDeleteI have never frozen these so I cannot say. If it were me, I personally wouldn't do it because it may change the texture of the lemon bar. But if you give it a try let me know how it turns out.
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