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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
2 cups flour
1/2 tsp nutmeg
1/2 cup confectioners sugar
1 cup butter, softened
Preheat oven to 350. Combine first 3 ingredients in the food processor, pulse in butter until crumbly. Press mixture into the bottom of a 9 inch square pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes. Reduce oven temperature to 325.
Filling
1/2 cup boysenberry preserves, or flavor of choice
4 eggs
1 3/4 cups sugar
6 tbsp lemon juice
2 tbsp grated lemon zest
1/3 cup flour
1 tsp baking powder
1/4 tsp salt
Additional confectioners sugar for topping
Beat eggs until foamy, add remaining filling ingredients, except preserves and beat until well combined. Spread the preserves over the cooled crust, the pour the lemon mixture over the preserves. Bake for 35-40 minutes or until set. Remove from oven and sprinkle with a layer of confectioners sugar. Let stand until cool before cutting into bars.
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LEMON BARS - ULTIMATE
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
2 cups flour
1/2 tsp nutmeg
1/2 cup confectioners sugar
1 cup butter, softened
Preheat oven to 350. Combine first 3 ingredients in the food processor, pulse in butter until crumbly. Press mixture into the bottom of a 9 inch square pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes. Reduce oven temperature to 325.
Filling
1/2 cup boysenberry preserves, or flavor of choice
4 eggs
1 3/4 cups sugar
6 tbsp lemon juice
2 tbsp grated lemon zest
1/3 cup flour
1 tsp baking powder
1/4 tsp salt
Additional confectioners sugar for topping
Beat eggs until foamy, add remaining filling ingredients, except preserves and beat until well combined. Spread the preserves over the cooled crust, the pour the lemon mixture over the preserves. Bake for 35-40 minutes or until set. Remove from oven and sprinkle with a layer of confectioners sugar. Let stand until cool before cutting into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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