Hi Sugar Bee Crafters!! This is Danielle. I blog over at detrimentalbeauty.
One Thanksgiving, my Aunt made these lemon bars and I think I ate
the whole panhalf of them. They were so good. I was elated to find out that they had been passed down a few generations from our Nanny. She gave me the recipe (which I tweaked because that’s just what I do.) Nanny’s Old Fashioned Lemon Bars: *Note: This recipe makes two 13×9 pans or one large jelly roll pan. Crust: 2 Cups Butter or Margarine (I used margarine) 1 Cup Confectioners’ sugar 4 Cups Flour Filling: 8 Beaten Eggs 4 Cups Granulated Sugar 1 Cup FRESH squeezed Lemon Juice 3 + tbsp. Lemon Zest 4 tbsp. flour Confectioners’ Sugar to dust final product. Preheat oven to 300 degrees. Spray pan(s) with Pam or grease lightly. For the crust, mix Margarine, confectioners’ sugar, and the 4 cups of flour until combined. Pat into pans. The crust will be a little thick (and lovely) and that is why we are going to bake it in the oven for 10 minutes while we make the filling. *Note: If your crust is thinner, you can skip the 10 minutes in the oven. I love the thick crust. For the filling, mix together remaining ingredients (I like to use the whisk attachment on the good ol’ stand mixer). After the crust has baked about 10 minutes, take it out of the oven. Pour filling over the crust and return to oven for 20-25 minutes. At this point, I like to add some granulated sugar to left over zest. It’s pretty so I sprinkle it over the top after the confectioners’ sugar. Let cool, but cut the bars while still warm. Dust with confectioners’ sugar (Get festive if you like with stencils and/or sugared zest!)and try to share. It’s the reason we made the “gathering” size. I hope to see over at detrimentalbeauty. I just know you’ll love my Crock Pot Cinnamon Almonds or maybe you’d like to fancy up an old pair of shoes with my Glittered Shoe tutorial. Thanks so much for letting me share with you!!
Thanks for letting me share with you! xo. Danielle
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