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Wednesday, June 15, 2011

Ultimate Lemon Bars

Hi all...I'm a little late in posting this recipe for those WEEC listeners.  Thank you for you patience with me, and your perseverance in checking in for my recipes.



TRIPLE LAYERED LEMON BARS


Crust
1/2 c. butter
1 tsp. vanilla
1/4 c. confectioners sugar
1 c. all purpose flour

Cream butter and sugar. Add vanilla, then flour. Press dough into 8 x 8 pan.
Refrigerate crust 30 minutes. Prick crust with fork; then bake 30 minutes in a preheated 325° oven for 20-30 minutes or until brown.
Cream cheese filling
1 (8-oz.) pkg. cream cheese, softened
1 egg
1-1/2 c. powdered sugar
1 tsp. lemon extract

Beat cream cheese and sugar until smooth. Add egg and lemon extract. Spread evenly over crust. Top with lemon curd.

Lemon curd
4 egg yolks
1 T. cornstarch
3/4 c. water
3/4 c. sugar
2 tsp. lemon peel, grated
1/4 c. fresh lemon juice
2 T. butter, softened
Blend egg yolks with cornstarch. Place on low heat and whisk in water and lemon juice. Increase heat to med-low and cook, stirring constantly until mixture thickens enough to cover the back of a spoon.

Remove from heat. Add lemon peel and butter; cool for 10 minutes. Spread lemon curd evenly over cream cheese layer. Bake 30-40 minutes or until edges begin to turn light brown.

Cool to room temp. Chill 1 hour before cutting. Dust top with confectioners sugar.

Note: These are the ultimate lemon bar. When recipes call for eggs, use large eggs unless otherwise noted. Large eggs are the standard in baking. Also 1 large egg usually = 1/4 cup (4 tablespoons), so you can successfully half a recipe that calls for 1 egg by beating the egg, measuring and removing half.

"Confectionately" Yours,

Sue

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