Lemon
Bars
Recipe courtesy of Evie Char
Volume
Serving: 9"X 13" baking pan
CRUST
- 1/2
lb. butter (2 blocks)
- 3/4
cup powdered sugar
- 1/4
tsp vanilla
- 2
cups all-purpose flour
Cream
together butter, powdered sugar, vanilla and
flour. Mix
ingredients until they hold together. Spread evenly in baking pan
and prick with fork. Bake in pre-heated 350 degree oven for 25-30
minutes or until light brown.
CREAM
CHEESE FILLING
- 12
ozs. cream cheese (1-1/2 blocks, 8 oz. size)
- 2-1/2
cups powdered sugar
- 2-3/4
oz. egg yolks (4 large egg yolks)
- 1
Tbsp lemon extract
Cream
together cream cheese, powdered sugar,
egg yolks and lemon extract.
When
smooth and creamy spread on partially cooled crust and bake 20-25
minutes or until light brown and center is set. Let cool while
preparing the lemon filling.
LEMON
FILLING
- 4
oz. whole egg (4 large eggs)
- 1-1/2
cups sugar
- 1/2
cup lemon juice (freshly squeezed)
- 4
oz. butter (1 block)
- 3/4
cup water
- 4
Tbsp cornstarch
In
a stainless steel* sauce pan mix eggs with sugar; then add lemon
juice and butter.
Bring
to a boil on medium-low heat, stirring constantly so the bottom
doesnŐt
burn.
Mix
together the cornstarch and water and add to the filling and stir
until mixture is thickened and corn starch is cooked. Spread
lemon filling evenly over the cooled cream cheese filling and refrigerate.
When cool sprinkle with powdered sugar and cut into bars.
*Aluminum
may discolor the filling. |
