Lemon Bars

Pucker up because these are tart, sweet and delicious!  Many times I see these out and they have come from the Krusteez  Lemon Bars Box.  They are yummy and fast.  But now looking at the ingredients, you find every Yellow # on the planet it seems, Palm Oil, and Partially Hydrogenated oils.  Here is how to make some yummy ones from scratch using real food!

Lemon Bars

yield 24

Crust:
3/4 cup frozen butter
1 and 3/4 cup AP flour
3/4 cup powdered sugar
3/4 tsp. kosher/coarse salt

Filling:
4 eggs
1 and 1/3 sugar
3 T AP flour
1/4 tsp. kosher/coarse salt
3/4 cup fresh lemon juice
1/4 cup whole milk

1.  Take a 9×13 pan (I used pyrex) and butter it (not with the frozen butter, but fresh stuff).  Then line with parchment paper.  Turn the oven to 350 degrees.
2.  Take a cheese grater with large holes or use the food processor and grate the frozen butter.  It doesn’t take nearly as long with the food processor.  Put in a small bowl.
3.  In a large bowl, mix the flour, powdered sugar and salt together for the crust.  Throw the butter in there and toss to combine and becomes big crumbs.
4.  Press the butter/flour mix into the pan.  Freeze 15 minutes.  Bake 16-18 minutes.
5.  In another large bowl (or the same one you just cleaned out for crust!):  mix up the eggs, sugar, flour and salt.  It should be smooth and not clumpy.  Add juice and milk.  Dump onto the hot crust.
6.  Bake at **325** degrees for about 18 minutes or golden brown and bubbley.  Let cool and cut into squares by lifting out the parchment.  Store in fridge up to 2 days.

Recipe from “Martha Stewart Cookies”