Luscious Lemon Bars

Luscious Lemon BarsCourtesy of Lory Utz

• Preheat oven to 325 degrees
• 9 x 13 metal pan.

Crust:
• 1 ½ cups flour
• ½ cup powdered sugar
• 1 ½ sticks cold, unsalted butter

• Mix all three ingredients in food processor till like cornmeal.
• Press on bottom and slightly up the sides of pan.
• Bake at 325 degrees for 20-25 minutes.
• Turn oven down to 300 degrees.

Mix together:
• 6 eggs
• 3 cups sugar
• 1 cup + 2 Tbsp. fresh lemon juice (about 6-8 lemons)
• ½ cup flour, added slowly with whisk to blend thoroughly.

• Pour lemon mixture onto crust. (It is not necessary for crust to be cool). Bake at 300 degrees for 40 minutes or until set.

Must be COLD before cutting to get a clean edge. Freezes well in air-tight container.

To serve, either cut as cookies or use as dessert (3” x 3” is a good size)

When served as dessert:
• Sometimes I put a lemon square on a plate and serve with grated chocolate and powdered sugar shaken over the bar and the plate, and sometimes I add a chocolate leaf or two.

• In the summer, I often put fresh berries on top of the bar or next to it on the plate, perhaps with mint leaves or a summer flower.

• Another presentation is to puree some raspberries and serve the bar on top of a raspberry coulis, perhaps with a few blueberries on top.

• Another idea is to shake toasted pistachios (chopped) over the bar or toasted coconut shards. Perhaps put a nasturtium or two on the plate.