Everyone has a go-to dish for different events. Our daughter has been making these lemon bars for as long as I can remember. She’s shown how to make them to non-cooks, and delivers them happily to new moms, birthday folks, and as hostess gifts. She’s figured out that they taste OK when done gluten free, to please her aunt.
This recipe is written in pencil on a small yellow index card from my first go at organizing my recipes (and those that were given to me by friends). I share it with you as a fail-proof, yet always yummy treat, regardless of the time of year. Although best when made with freshly squeezed lemon juice, they have been made many times with lemon juice from a bottle (no point in pretending we’re perfect, that jig was up long ago!)
Makes One 9” x 13” Pan
1 c butter, cut up into 1” cubes
½ c icing sugar
2 c flour
4 eggs (free range give the best colour)
1½ c sugar
¼ c flour
1 t baking powder
½ c freshly squeezed lemon juice (or from a bottle in a pinch)
pinch of salt
Preheat the oven to 350°
Pulse the crust ingredients in a processor until no piece of butter is larger than a pea. Or do it in the pan, as Sheila does, and break the butter into the flour with your fingers (no need to grease the pan either way).
Bake for 10 minutes.
While the crust bakes, mix up the filling.
Pour into a spouted bowl or measuring cup.
Return to the oven and continue to bake for another 25 minutes longer.
Cut into squares. Store in a covered container in the fridge for up to 5 days.
For Gluten Free, just replace the flour in the filling with cornstarch, and the flour in the crust with Cup 4 Cup flour.