If you’re looking for the perfect recipe for lemon bars try these. They are exceptional. Because they can be cut into small bars they are ideal for bridal or baby showers. For a flavor change, try different varieties of limes. Persian or key limes taste very different. Enjoy!

Lemon Bars: makes 78 small bars

Crust
3 cups flour
3/4 cup powdered sugar
1 1/2 cups plus 3 more tablespoons cold, unsalted butter, cut into 1/2 inch pieces

Preheat oven to 350ºF. Line a 17 X 12 X 1 inch rimmed baking sheet with parchment paper. In the bowl of a food processor fitted with a metal blade, add flour and powdered sugar. Pulse several times to combine. Add cold butter pieces and pulse until the mixture looks like sand. Pour mixture onto a rimmed baking sheet and spread into an even layer. Compress crust by pressing with your fingers or use the bottom of a measuring cup. Bake 12 to 15 minutes. Crust will be a cream color. Remove from oven and pour filling on top.

Lemon Filling
3 cups granulated sugar
1/4 cup all purpose flour
1/2 teaspoon baking powder
7 large eggs
3/4 cup fresh lemon juice plus zest from all lemons used
Garnish: powdered sugar
Preheat often to 350ºF. Mix sugar, flour and baking powder together. Add eggs, lemon juice and zest. Mix with a mixer until well blended and frothy. Pour filling on top of hot crust. Bake 30 to 35 minutes. Filling will be set when gently shaken and crust will be covered with light brown dots. (Don’t worry we’ll cover those dots with powdered sugar!) Cool on a wire rack until completely cooled (1 to 2 hours). Refrigerate until cold (I usually refrigerate overnight- it makes them easier to cut.) Using a knife cut 1/8 inch off each edge and discard. Then cut bars with a bench scraper into 1-7/8 inch X 1-1/8 inch bars. Makes 78 small bars. Place bars decoratively on a tray. Garnish with sifted powdered sugar.

Published in The News and Neighbor on September 16, 2015