Lemon Bars

There's nothing better than a dessert baked from scratch. Normally my daughters like to help me bake but they were off doing some type of coloring craft project. So, I was left to fend for myself. No worries. This dessert was in and out of the oven in no time. I love anything with lemon and these are wonderful lemon bars. This recipe comes from the cookbook, Tate's Bake Shop Cookbook by Kathleen King. If you like baking, this is a great cookbook to have in your collection.

6 Ingredients - How easy is that?

Dot's Lemon Bars

Recipe from Tate's Bake Shop Cookbook

BASE

1 cup salted butter, softened to room temperature

2 cups all-purpose flour

1/2 cup confectioners sugar

LEMON TOPPING

4 large eggs

1 3/4 cups sugar

Grated zest of 1 lemon

4 tablespoons all-purpose flour

1/2 cup lemon juice (about 4-6 lemons)

Preheat oven to 350 degrees

To Make the Base: In a medium bowl, mix the butter, flour and sugar with your hands till the mixture is well blended. Place the mixture in a 9 x 13-inch pan. Pat the mixture evenly on the bottom of the pan. Bake for 30 minutes.

To Make The Topping: While the base is baking, beat the eggs. Add the sugar and lemon zest. Mix thoroughly. Add the flour and mix it till it is incorporated. When the base is baked, remove the pan from the oven. Add the lemon juice to the sugar mixture and mix. Pour it over the warm base and bake it for 20 minutes.

When it is cool, cut it into squares. Dust it with more confectioners sugar, if desired.

Enjoy!

Mom's Cooking Club Lesson: How to store lemons? I've always stored my lemons in the refrigerator because they last longer. But the last batch I bought, I put in my fruit bowl. I got much more juice when they were at room temperature. Unfortunately, they don't stay as fresh as those stored in the refrigerator. So, my conclusion.....if you're going to use up your lemons in a week or so, keep them out in a bowl (it's pretty that way too) but if you want to keep them fresh longer, then put them in the refrigerator.