After another tough week of daily blogging, how about a break (I asked myself)? Go for it, I said. How about another recipe? I needed to look it up anyway, so. . .
The Meyer lemon tree has cooperated this year, so if all goes well, this will be my contribution for Thanksgiving. We love these!
Rancho Del Sol Meyer Lemon Bars (adapted from a recipe in The Joy of Cooking)
1 c. all-purpose flour
1/2 c. powdered sugar
1/2 c. butter, melted
1 c. granulated sugar
1/2 tsp. baking powder
2 eggs, lightly beaten
6 T. Meyer lemon juice
1 T. Meyer lemon zest
1/4 c. powdered sugar
Preheat the oven to 350. Grease an 8 x 8-inch baking pan.
The crust: Sift together the flour and powdered sugar. Add the butter and mix well. Press into the prepared baking pan. Bake for 20 minutes.
The filling: Combine the granulated sugar, baking powder, eggs, lemon juice and zest; blend well. Pour over the warm baked crust and bake for 25 minutes. Let the bars cool to room temperature, then refrigerate until chilled.
To serve, cut into 2-inch squares. Sift the powdered sugar over the tops.
Yields 16 squares.
|Step one: go outside, pick lemons, stop to smell the rose.|