Lemon Bars Recipe
Buck Bannister
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I used to have a friend and co-worker who made the most amazing lemon bars. We demanded them for every occasion at the office and it was always the choice in lieu of cake for birthdays. Unfortunately, I don't have her recipe but this one is a pretty close second!
As you know if you read this blog even rarely, I love all things lemon. In fact, I was discussing with my doctor this week my love of lemon going back to childhood when I was known to suck on a cut lemon as a snack. Yes, I am warped. But, I must also attest to the healing powers of citrus.
A few months ago during my physical I was found to have a one centimeter stone in my right kidney. That helped explain some of the intense lower back pain I'd been having. Since there were some other pressing concerns about osteoporosis we put off doing much about the stone for a couple months. In the meantime, I decided to keep extra hydrated with lots of lemon. I drank water with lemon juice and organic lemonade made from real lemons constantly. Long story short, we got around to doing an ultrasound in preparation for a urology consult a couple weeks ago. By that time, I'd noticed the pain was gone and sure enough there was no stone on the ultrasound! Yes, the lemon juice and water had helped dissolve it and allow my body to reabsorb the stone. So, I heartily recommend lemon.
So, here we go with some great lemon bars that will have your mouth watering and help (maybe) keep the urologist away!
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup butter softened
- 1/4 cup powdered sugar
- 2 eggs
- 1 cup granulated sugar
- 2 tsp. grated lemon peel (optional)
- 2 tbls. lemon juice
- 1 tsp. lemon extract (if you like a lot of lemon flavor - but optional)
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Directions:
Preheat oven to 350 degrees. Mix flour, butter, and powdered sugar together and press into 8x8x2 pan (or 9x9x2 pan) making sure to build up edges to about 1/2 inch. Place in oven and bake for 20 minutes.
Mix remaining ingredients together until creamy and light (about 3-4 minutes). Pour over hot crust and return to oven for about 25 minutes or until center of bars do not leave an indention when lightly touched. Remove from oven and allow to cool. Dust with a bit of powdered sugar and cut into squares.
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