The first thing I had to make was my family's favorite Lemon Bars. I use my mom's friends recipe that I've been eating since I was a babe... with some modifications, of course!
adapted from Betty Siegal
Preheat oven to 350 degrees F.
In a 9 x 13 pan mix together by hand:
1 cup butter, softened
1/2 cuper powered sugar
2 cups flour
Press crumbly mixture until flat.
Bake 15 min or until slightly brown.
Beat together in a medium bowl:
2 cups sugar
1/3 cup fresh lemon juice
zest of one lemon (I use this for zesting, my FAV kitchen tool!)
Mix together in another medium bowl:
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
Pour liquid mixture slowly into dry ingredients whisking as you pour! (This will help avoid lumps.)
Pour onto crust.
Bake 25 min, then turn down heat to 325 F and bake another 10 minutes. This step is KEY as it helps to caramelize the sugar, especially around the edges, which are ALL.MINE!
There are still TONS of lemons left... I've got a jar of Moroccan Preserved Lemons started, they won't be ready for a month, and I look forward to finding ways of incorporating them into our fall dinners!
Shaker Lemon Pie for our weekend guests! What would you make if life (or a dear friend) sent you 10 pounds of lemons?