Lemon Bars

Pictured to the right are Pumpkin Spice Bars. That recipe can be found in the September/October issue of Cypress Magazine.

Set up your favorite foods, invite your friends, and turn on your favorite team’s game to have a mini tailgate at home! Let us know what you think about our Lemon Bars!

Ingredients:

Cake Layer:

1 cup of flour

½ stick of butter at room temp

¼ cup of confectioners’ sugar

⅛ teaspoon of salt

Topping:

1 cup of sugar

3 Tablespoons fresh lemon juice

2 large eggs, slightly beaten

½ teaspoon of baking powder

⅛ teaspoon of salt

Confectioners’ sugar

Directions:

Preheat oven to 350

Cake Layer:

Combine, stir to blend and scrape into greased 9-inch square pan. Press the mixture down with your fingers. Bake 20 minutes.

Topping:

Combine and beat until fluffy. (I might double the filling, they seemed a little thin compared to what we usually like.) When the cake layer is baked, pour topping over hot layer and spread evenly with rubber spatula. Bake 20 minutes longer. Cool. Dust with confectioners’ sugar. Cut into 1x2-inch rectangles. Let “firm” up about 1 hour in open air before serving.