I Love Lemon Bars!

The day before yesterday one of the limbs from our limone (hybrid of a lemon and lime = bigger juicy limes with no seeds) tree broke off due to it's heavy fruit burden. It just so happens that on the same day I was blog surfing and found myself looking at some lemon bars over on Angry Chicken. They looked pretty darn good and I got to thinking about them more and more and decided what the heck, I have a zillion limones and plenty of butter...and I have a sweet tooth, so I made limone bars. Now, this is a recipe that I have adapted from several different ones. Mainly "Citrus Bars" from Martha Stewart's Baking Handbook. And Amy Karol's favorite recipe


These are really gooey lemon bars. You are going to want to keep them in the fridge to firm up. The consistency is similar to Lemon Merange pie (without the merange) and a really nice shortbread crust. I don't have a food processor, so I take my rings off and mix it by hand. So, without further ado....my version of Lemony Goodness....



CRUST


3 Cups of flour (all purpose)
1 Cup of Powdered Sugar
1.5 tsp Salt
3 sticks butter

squish all that together with your fingers...unless you have a food processor and if you do use that. it will be the consistency of dusty peas. Press into a big baking pan (I use my 13.5 x 9.5 x 2 baking dish. I am limited in size due to the fact that I live in government housing in the middle of Australia and I have a hilariously small oven. You will do better if you have a bigger baking dish and a phat Viking Gas oven....but you may be like real me instead of fantasy me, so the glass corning casserole dish will do just fine) Put it in a preheated 350F oven and bake for about 30 minutes.


FILLING


8 large eggs
4 Cups of Sugar
3/4 cup of all purpose Flour
1.5 cups of fresh squeezed Lime/Lemon juice
About a tablespoon of zest from lemons or limes (whatever you used)

Wisk all together and Pour over mostly cooled crust and bake for about 15 minutes. I put crumb topping on mine to soak up some of the filling. then put back in the oven for another 30 or so minutes (I say the same thing below...I hope my redundency is not too confusing)

Crumb Topping

3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) chilled unsalted butter

Squish or process this until it is gritty. You will sprinkle this over the top of the lemon bars after they have been baking for about 15 minutes. Then you will put the pan back in the oven for another 20 minutes. When the buzzer goes off check to see if the filling is firm in the center. Cool it completely and sprinkle with Powdered sugar and try not to to gorge yourself with this goodness. As a matter of fact have some skinny friends lined up to share with.

This is my new mostest favoritest bag. I a wild for this combo!

xo

Tia