I bought a bag of lemons recently and considering I had to almost re-mortgage my home to get them, I thought it prudent to actually use them for something as opposed to watching them disintegrate in my refrigerator. I have used a few of them in various dishes lately, mainly the peel as a flavouring.
I fancied making some biscuits today and after deciding what to make I realised that using up the lemons was probably more important right now than using up a bag of choc chips. So I revisited my recipes and this is what I came up with.
Buttery Lemon Bars
1 cup butter, at room temperature
1/2 cup plus 2 tablespoons powdered sugar
2 1/3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 1/2 teaspoons grated lemon peel
6 tablespoons lemon juice
4 large eggs
In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
Press dough evenly into a buttered and floured 22x33cm baking pan.
Bake in a 180C oven until golden, about 20 minutes.
Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
Bake until lemon mixture is no longer runny in the centre (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
Let cool completely in pan, then cut into 24 bars. Serves 24.