Lemon bars

 Crust

1 c soft butter

1/2 c powdered sugar

Pinch salt

2 c flour

Mix until forms a ball. Press into a greased 9x13 pan Bake for 15 minutes at 350*

Filling

4 eggs beaten

1/4 c flour

2 c sugar

6T fresh Lemon juice

Lemon zest of one lemon

Combine sugar and flour. Mix in beaten eggs and lemon juice. Pour over COOLED crust. Bake at 350* for 25 mins. until the center is set. Cool and sprinkle with powdered sugar.

Lemon Pie

Sally’s shortbread crust 

1 cup (230g; 2 sticks) unsalted butter, melted

1/2 cup (100g) granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon salt

2 cups + 2 Tablespoons (265g) 

all-purpose flour

Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned.

Filling ~Betty Crocker  recipe (Double if you have a large pie dish)

1 ¼ cups granulated sugar

¼ cup cornstarch

1 ¼ cups water 

2 teaspoons grated lemon zest

1/3 cup fresh lemon juice

3 egg yolks

3 tablespoons butter, cut into pieces

Topping

2 oz cream cheese, softened

1 ½ cups heavy whipping cream

1/3 cup powdered sugar

½ teaspoon vanilla
1tsp lemon juice

Decoration

1 teaspoon grated lemon zest

Steps

1.   In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat. 

2.   In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.

3.   When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.

Expert Tips

One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

Leftover citrus peel or juice? Store tightly wrapped in the freezer for another recipe.

To quickly soften cream cheese, remove amount needed from wrapper, and place on microwavable plate; microwave uncovered on High about 10 seconds or just until softened.

Want to make this dessert at the drop of a hat? Make your sugar cookies ahead, and store in a plastic zip-top bag in your freezer, so all you have to do is grind them up and go.

Cream cheese helps stabilize the creamy topping, so you can make this pie ahead without worrying about the topping deteriorating.

Shortbread Lemon Bar

A Sally’s recipe found here

1 cup (230g; 2 sticks) unsalted butter, melted

1/2 cup (100g) granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon salt

2 cups + 2 Tablespoons (265g) 

all-purpose flour

Lemon Filling

2 cups (400g) granulated sugar

6 Tablespoons (48g) all-purpose flour

6 large eggs

1 cup (240ml) lemon juice (about 4 lemons)

Instructions

Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned.

Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.

Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.

Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.

Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.