Follow me by Email

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.


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,


No comments:

Post a Comment