May 282011
Luscious. Simple. Make them. Today.
P.S. They taste better than they look.
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- Soften me in the microwave.
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- Add a dash of salt.
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- Measure 1/2 cup powdered sugar.
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- Add 2 cups flour. Try to get it all over the counter.
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- This is a pastry blender. Best. Invention. Ever.
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- Cut butter into dry ingredients. Don’t use a spoon. Really. You need a pastry blender. Or a couple of butter knives if you’re desperate.
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- Now it’s all crumbly and soft. Perfect.
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- Pour the crust into a 9×12 pan.
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- Press it down firmly with your fingers.
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- Yeah, like that. I hope you washed your hands. Bake it in the oven for 15 minutes at 350 degrees.
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- While the crust bakes, start the filling. Put 2 cups sugar in a mixing bowl.
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- Add 1/4 cup flour.
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- Crack 4 eggs into a separate bowl.
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- Beat them senseless.
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- Add 6 tablespoons lemon juice. Mine is bottled. You can squeeze yours fresh if you want. I don’t want.
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- Pour the egg mixture into the dry ingredients.
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- Mix them all together with a hand mixer. You can use a whisk if you’re really strong and a little masochistic.
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- Ding! Pull the crust out of the oven. All the finger marks made little browned ridges. I meant to do that. Yeah, that’s it.
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- Let the crust cool for a few minutes, then pour the filling on top. Bake for 25 minutes at 350 degrees. Pull it out and let it cool.
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- Sprinkle powdered sugar on top, cut into squares, and watch your hips grow. If you want your topping to look better than mine, shake the powdered sugar through a sifter or sieve. Showoff.
If you can’t read the captions/instructions, you’re probably seeing this blog through email or a blog reader. I’m trying out the gallery function, but it’s temperamental. Click to the actual blog, and they should show up. I could fix it, but it would mean redoing the post and frankly, I’m not that motivated at the moment. I think I ate too many lemon bars.
