lemon bars

I spent part of yesterday morning looking for a picture~ and came across these lemon bars. Then I found a whole folder of stuff I made and never posted. This whole week has been like that. I went to the store without my wallet, then went shopping and forgot what I was supposed to buy.  Three times this week I have had to “go back out” because I “forgot” something.

I decided I am totally going to blame it on the pain. No, not rain… you Mili-Vinilli fans out there. Blame it on the pain. I am way too preoccupied with how to move comfortably than with what I need to do. To be blunt this sucks. And, I am going to the doctor. Today. I’d go now if I could but… they’re not open and I’m in my jammies.

So, I chose lemon bars… because well, they’re yummy and Lemon fits my expression right now.

I made these for a Foodbuzz 24 event it was the ultimate lemonade stand and, looking back at the post, I see my old dog that died earlier this year, and how much my girls have grown…

I got a thank you calendar from the charity the other day in the mail… but I never got the certificate with my kids’ names. Oh well…

Anyway these lemon bars are great for summer, they are tart and sweet and cool and creamy… hmmm.

Hey, I almost wrote lemon bras.  But, you didn’t need to know that. It made me chuckle so I shared.

Mmm, lemon bras.

I mean bars.

lemon bars
Author: adapted from The Fannie Farmer Baking Book
  • Crust:
  • 1 stick butter, softened
  • 1/4 c powdered sugar
  • 1 teaspoon lemon zest
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Filling:
  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons flour
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. Preheat oven to 350
  2. Beat the butter and powdered sugar together in a bowl, then add the flour, salt, lemon zest and vanilla.
  3. Press into an 8×8″ pan and bake for 20 minutes.
  4. Set aside to cool.
  5. For the filling, beat together the eggs, sugar, flour, lemon juice and zest and vanilla. Don’t over beat.
  6. Pour over crust and bake for 20-25 minutes.
  7. Don’t over bake- the filling should be soft.
  8. Allow to cool and cut into squares.



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