Raising the bar…

Always having an abundance of lemons, we have long-enjoyed lemon bars.  Years ago, when they were the new favorite dessert on the block, I tried many iterations of the classic recipe.  This one with the taste of sweetened fresh lemons became our favorite*.  However, the flaky shortbread crust remained difficult to remove in neat rectangles from the bottom of the baking dish.  Refrigerating before cutting was helpful.  This past week, making another batch for a family celebration, I decided to use parchment paper.

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Viola!  After refrigerating overnight the entire slab raises from the pan…

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the paper can be carefully pulled away from the edges…

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and the bars cut easily to size.

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Small pieces of parchment keep the sticky treats separated and fingers cleaner.

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Dust with powdered sugar and enjoy!

*Lemon Bars

Shortbread crust:  mix 1 cup softened butter with 2 cups flour and 1/2 cup powdered sugar.  Press into bottom of 9 x 13 inch pan lined with parchment paper.  Bake at 350 degrees for 15 minutes.

Lemon filling:  mix 2 cups sugar with 4 tablespoons flour and 1 teaspoon baking powder.  Add four slightly beaten eggs, 6 tablespoons lemon juice and grated zest of 4 lemons.  Pour onto baked crust and bake an additional 25 minutes until filling is set.

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Filed under Family history, Food

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