Lemon bars are super pretty, aren’t they?
Turns out they’re super easy besides! I bought some lemon pie filling the other day as a back-up in case I couldn’t find lemon curd. The lemon curd was found at Safeway, so I had a jar of lemon pie filling pining away to BE something bigger than itself. It even provided a handy recipe idea on the inside of its label. Only 5 ingredients to create lovely lemony yumminess–how could I resist?!
- 1 cup flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1-23 oz jar Private Selection Lemon Fruit Filling
- 2 eggs
Preheat oven to 350 degrees F.
Mix flour, butter and powdered sugar in a bowl. I use a pastry cutter to incorporate the butter evenly.
Use fingers to press in ungreased 8×12 pan (recipe says 9×9 pan), building up 1/2 inch on edges. Bake 20 minutes.
Meanwhile, beat eggs and lemon filling until light and fluffy.
Pour over hot crust.
Bake 25 minutes or until surface bubbles thoroughly. Cool.
Sprinkle with powdered sugar (use a small sieve to distribute evenly), and cut into squares and serve! Refrigerate any leftovers.
Yummy! Lemon bars are the perfect light dessert–not overly sweet, and the perfect finish to dinner. Enjoy them plain or dress them up with a raspberry sauce made with fresh berries, lemon zest and a bit of sugar….and possibly a splash of raspberry liqueur–oh my!