After cutting the bars, I package them in a little plastic clamshell like container (I get those at the Japanese dollar store too!). I label each contain with these stickers. I like the look of homemade goodies with a handwritten label. Kind of gives them a rustic, homemade, down home look. It wouldn't look the same if I were to print the labels out using a font.
Bags of lemons were on sale at QFC for $1.88! That's why I decided to make these. I put all of the necessary equipment to zest and juice the lemons on a big tray and placed it right on my husband's lap in front of the TV. I figured he might as well make himself useful if he is doing "nothing". Good job Larry.
This recipe calls for 1 teaspoon lemon zest. I always put 1 tablespoon. Maybe more. I like my lemon bars really tangy. I add a bit more juice than called for but not too much because I don't want to add so much liquid that it won't set up.
Check out the shortbread crust on these babies! The recipe says to bake the crust , without the filling, for 8 to 10 minutes, I bake it till it's golden, longer than 10 minutes. After the filling is poured into the hot crust, you continue baking it. I bake it on a high rack so the bottom does not get overdone but the end results is a very crunchy shortbread - no sogginess on the bottom at all.
Look at that lemon filling oozing out!
The Best Lemon Bars
1 cup butter, softened
2 cups flour
1/2 cup powdered sugar
2 cups sugar
1/4 cup flour
6 tablespoons fresh lemon juice
1 teasoon lemon zest
Spray a 9x13 pan with Pam - or line with foil & spray.
For crust: Cream together the butter and sugar. Add flour and salt until completely combined. Press dough into pan. Bake at 350 degrees for 8 to 10 minutes on until light golden brown.
For filling: Whisk together eggs & sugar. Add flour & combine until smooth. Stir in juice & zest. Pour into pan with crust. Bake for about 25 minutes or until the middle no longer looks liquidy.
Let cool completely and sprinkle with powdered sugar.