Donna's Favorite Recipes



Lemon Bars
Makes 1 and 1/2 dozen bars

Shortbread Bottom:
8 tablespoons unsalted butter (4 ounces)
2 tablespoons powdered sugar
2 tablespoons granulated sugar
1 and 1/4 cups all purpose four

Preheat oven 325
Prepare 8 x 8 x 2 inch baking pan, lined with aluminum foil

In a medium bowl, whisk together 2 tablespoons granulated sugar and 2 tablespoons powdered sugar
In a large bowl, cream the butter together with the sugars until light and fluffy
Mix the 1 1/4 cups flour in
Pat the dough in the prepared pan
Using a fork, prick the dough all over
Bake for 50 minutes until the edges are lightly brown and the top is a pale gold

Lemon Curd Topping:
4 large egg yolks
3/4 cup sugar
3 ounces lemon juice (about 2 1/2 large lemons)
4 tablespoons unsalted butter
1/8 teaspoon salt
2 teaspoons lemon zest
2 tablespoons powdered sugar

In a heavy saucepan, beat the egg yolks and sugar together until well blended
Stir in lemon juice, butter and salt
Cover over medium heat, stirring constantly, for about 6 minutes until thickened, and it turns yellow
Do not over cook or it will curdle
When the curd is thick, pour it into a strainer
Press through a strainer with a spoon until only the coarse residue remains. Discard the coarse residue.
Stir the lemon zest into the curd that ran out of the strainer

Change oven temperature to 300
Pour lemon curd mixture on top of shortbread
Bake in oven for 10 minutes
Cool completely
Cut into bars
Sprinkle with powdered sugar

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