Saturday, February 05, 2011
This is a recipe that has been around for years and years. It is a creamy baked lemon curd with a buttery shortbread crust. I needed to make these for a tea last weekend and couldn't find my mom's recipe, so I decided to use this one from All Recipes. It was very close to what I remember of my mom's. (I altered it just a tad.)
2 cups all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
2/3 cup lemon juice
1. Preheat oven to 350º. Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15-20 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 20 minutes or until bars are set. Allow to cool completely before cutting into bars.
Bake the crust at 350º for 15-20 minutes.
Prepare the filling and pour into the crust.
After the first batch was tricky to cut, I lined the baking dish with aluminum foil. After it cools, you can remove it and cut it into very neat squares. Clean-up is easier, too.
Bake until the filling is set, and a very light golden brown, which will be about 20 minutes.
They are so good. And I'm not a fan of citrus.
But I love these.