Recipe courtesy of Alpineberry.
I have always been a lemon fan and though only having them occasionally, lemon bars are one of my favorite lemon treats. I found this recipe online with the delicious photos and immediately ran to the store to get some lemons. The recipe calls for a 8x8 pan, but I only had a 13x12 pan, so I had to make some adjustments. Though the bars were thinner than I thought they would be (due to my inexact adding), they still came out delicious. Crust was flaky with a touch of buttery goodness and the gooey, lemony filling was firm, but still jiggly- like jello! It'll probably take a few more tries to get my adjustments right for a 13x12 pan, but these came out amazing. A bit more sweet than tangy, but you can't really escape the sweet in a baked good :).
These are now waiting on the kitchen table for my sister to come home. She was skeptical at first when I said I would be baking some lemon bars; she claims she "hates" them. Can't wait to see her face when she sees these babies!
This is the crust. And there's my old-fashioned mixer, but it gets the job done! My mom's been hinting that she's going to get me an electric mixer, but I'm not holding my breath on that promise.
Tip: when patting the crust into the pan, I found it easier to use my hands. Spoons and spatulas would just get stuck to the crust. Also, make sure it's as even as possible or else the crust will be crooked and when you pour on the filling, more of it will be at one end of the pan.
Here's the filling. Again, due to my approximated adjustments, it was a little watery. If yours gets watery, just add a small spoonful or so of flour until the thickness is to your liking. But remember, it's good if it's a little watery because after it comes out of the oven it will set and become thicker than it is.
On that note, I will leave you one last drool-worthy photo of these lovely lemon bars.
Love,
Aves Grey
