Monday, September 6, 2010

Pucker Up Lemon Bars

One of the great things about doing a recipe blog (besides sharing my favorite recipes with all of you) is that it's a great way to archive my recipes. I must say that I often find myself looking up recipes on my own blog from time to time, just because it's easy and it's handy. But every once in a while, I'll search for a recipe that I haven't posted yet. I'll think "Wow, I really thought I posted that one already", but no, it's nowhere to be found.
 Such was the case with these awesome lemon bars. I had a request to make them for a party, so naturally I turned to my recipe archive. I looked them up. Nothing. I thought "How have I gone this long without posting this recipe?? It's one of the all time favorites!" Ah well. The important thing is that it's here now.
 I first made them years and years ago. The original recipe was from my favorite Mrs. Fields Cookie Book, but then I tweaked it a little. I wanted them to be more lemony, like SUPER lemony, and this was the result. Once you taste them, you'll agree that they're aptly named. You just can't help but pucker up! Now that they're finally in the archive, I hope you like 'em!

6 tbs chilled butter
1 cup flour
1/4 cup sugar

2 eggs
1/2 cup freshly squeezed lemon juice (approximately 2 medium lemons)
1 tbs grated lemon zest (approximately 1 medium lemon)
3/4 cup sugar
1/4 cup flour
3/4 cup white chocolate chips
powdered sugar

Heat oven to 350F.
To make crust, sift together flour and sugar. Using two knives, cut butter into sifted mixture until it resembles coarse crumbs. If you have a food processor, it's easiest just to throw everything in with a metal blade, and pulse it until it's well combined. Press firmly into an 8x8 baking pan, and bake for 20 minutes. While that is baking, make the filling.
Whisk together all filling ingredients excepts the chips and the powdered sugar. When the crust is done, sprinkle the chips evenly over it. (no need to cool the crust). Carefully pour the filling mixture over the chips. Bake for another 20 minutes or until set and slightly golden around the edges. Cool completely or chill before dusting with powdered sugar and then cutting into squares.

This recipe can be doubled and then baked in a 9x13 pan. They will be slightly thicker. Also try them with limes instead of lemons, and even add a little sprinkling of shredded sweetened coconut. Yum!

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