Happy Cookbook Feature Friday! Today’s post is all about the tart, cold and sugar-dusted lemon bar. Featuring one of Paula Deen’s latest cookbooks, Southern Baking, these bars are super easy to make and serve as the perfect treat when you want a little something sweet.
I was outside in my front yard the other day, when my neighbor approached carrying a tray of several bottles of freshly squeezed lemon juice. She has a big Meyer lemon tree, and just before the fruit expired, she had to come up with a way to use up all the lemons that hadn’t been picked. She gifted several neighbors with the juice, and I put it to good use right away! What a sweet gesture.
- Using fresh meyer lemon juice from my neighbor’s lemon tree to make these!
- The tart and sweet balance of this dessert
- You can eat them cold or warm and they’re Some Kinda Good either way
- The recipe requires only 7 ingredients.
- Baking with parchment paper. If you’re impatient like me, the paper is a pain to peel off the baked goods. I’d rather use baking spray and forgo the parchment paper.
- These take a while too cool.
From the Southern Baking Cookbook by Paula Deen
- 2 1/4 cups all-purpose flour, divided
- 3/4 cup confectioner’s sugar
- 1 cup cold butter, cubed
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup lemon juice
- Garnish: confectioners’ sugar
Pre-heat the oven to 350 degrees. Spray a 9 x 13-inch baking pan with baking spray. Line the pan with parchment paper, letting the excess extend over the sides. In the workbowl of a food processor, pulse together 2 cups flour and confectioners’ sugar until combined. Add cold butter; pulse until mixture is crumbly and just holds together when pressed with fingers. Firmly press mixture into bottom of prepared pan. Bake until edges are golden brown, about 15 minutes.
Meanwhile, in a large bowl. whisk together eggs, granulated sugar, lemon zest and juice and remaining 1/4 cup of flour until smooth. Pour onto hot crust (crust must be hot).
Bake until filling is set, 20 to 25 minutes. Let cool in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Garnish with confectioners’ sugar if desired.
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Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.