Friday, April 1, 2011

Sassy Sweets: Lemon Bars

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Lately, life has been handing me a heck of a lot of lemons, beyond just this spring cold that won't dissipate.  I'm not going to get into it all here, but the funny thing is it is not just one aspect of my life but seemingly all of them, except family and John, which is something I am hugely grateful for.  It would be hard to get through the rest if they weren't behind me, but they are and so loving and supportive.  From graduate school decisions to finding a new job to watching programs near to my heart get cut in our hometown, I feel like I'm constantly fighting lately.

I've always been a fighter, so when life handed me lemons, I got baking!  I'd never made lemon bars before, and it wasn't something I'd grown up with.  But, they look so delicious when you see them on other blogs, I just had to try them.  There's another reason I have a lot of lemons lately...but it's going to be another week or so before I can share that one with you!  Just stay tuned because over the next few weeks lemons are going in EVERYTHING!  Also check out my new sidebar which is featuring springtime recipes! 

A few notes about the recipe.  It's originally adapted from Ina Garten's.  What I hate about it is the vague things; the recipe says "chill".  But never how long!  "Let cool" but never says to room temperature, etc.  So, I guessed a little along the way.  My guesses came out pretty good so I'm hoping you can benefit from them.
Lemon Bars adapted from Smitten Kitchen
Serves:  24 bars (12 people)
1/2 pound salted butter, at room temperature (2 sticks)
1/2 cup granulated sugar
2 cups flour
4 eggs at room temperature
1 2/3 cups granulated sugar
1 cup freshly squeezed lemon juice
2/3 cup flour
2 tablespoons confectioners sugar

Make the crust first.  Beat together the butter and sugar.  Then, add the flour and beat until just combined.  Using your hands, roll into a ball in the bowl and place into a well-greased 9x13 baking pan.  Using (clean) fingers, spread the crust evenly in the pan.  Chill while the oven preheats.  Preheat the oven to 350 degrees F.  When the oven reaches desired temperature, place the crust into the oven and cook for 25 minutes, until lightly golden brown.  Meanwhile, combine the eggs, sugar, lemon juice, and flour together.  When the crust is slightly cool to the touch, pour the lemon mixture over the top and bake in the 350 degree oven for an additional 20 minutes, until the center is set.  Let cool to room temperature before cutting into bars.  Serve with confectioners sugar over the top of the bars.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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