Lemon Bars
Line a 12″ Dutch oven with baker’s parchment. Blend the following:
2 cups flour 1 cup soft butter 1/2 cup powdered sugar Dash of saltCombine:
6 eggs, beaten 3 cups sugar 1 cup flour 1/2 cup lemon juice (or try lime juice or half and half) 1 Tablespoon lemon rind, chopped fine (try lime rind)Pour over cookie crust. Bake for 10 min. remove oven from bottom heat. Add bottom briquets to top. Continue cooking with top heat until mixture sets up, 15-20 minutes or until toothpick removes clean. emove lid. Sprinkle with powdered sugar. Let cool. Cut into wedges.
Doug Darling
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