This
recipe takes lemon bars, that lunchbox and bake sale favorite, to whole new
levels. I served them at a New Year's Party dessert buffet, and everyone
declared them a favorite (they even beat out cheesecake and chocolate tarts!).
I like the combination of lemon and boysenberry but you can use any flavor
of preserves you like. Lemon is one of those flavors that goes with most
anything so don't be afraid to experiment. Try this recipe for your next
bake sale and clean up!
2 C flour
1/2 tsp. nutmeg
1/2 C confectioner's sugar
1 C butter, softened
Filling
1/3 C boysenberry preserves (or flavor of your choice)
4 eggs
1 3/4 C sugar
6 T lemon juice
2 T grated lemon zest
1/3 C flour
1 tsp. baking powder
1/4 tsp. salt
additional confectioner's sugar for topping
Makes about 2 dozen bars
Preheat oven to 350 degrees F. To make the crust, mix flour, nutmeg and sugar
in a large bowl, cut in the butter until crumbly (a food processor makes
quick work of this process). Press the crust mixture into the bottom of a
9-inch square baking pan. Bake for 30 minutes, remove from oven and let cool
for at least 20 minutes.
Reduce oven temperature to 325 degrees F. Beat eggs with an electric mixer
until foamy, add remaining filling ingredients and beat until well combined.
Spread the preserves over the cooled crust, then pour the lemon mixture over
the preserves. Bake for 35-40 minutes until set. Remove from oven and sprinkle
with a layer of confectioner's sugar. Let stand until cool before cutting
into bars.
Cheri Sicard is the editor
of FabulousFoods.com, a content rich online cooking community. She lives
in Los Angeles.
http://www.fabulousfoods.com
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