Lemon Bars Hour 1

1 cup butter, softened

 1/2 cup white sugar

 2 cups all-purpose flour

 4 eggs

 1 1/2 cups white sugar

 1/4 cup all-purpose flour

 2 lemons, juiced

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. 

This recipe uses a mix between the muffin method and creaming method, which surprised me. The creaming method first starts by mixing together the butter and sugar. The sugar acts as an emulsifier and spreads and breaks down the butter in order to aerate the butter. Then eggs are added and/or other liquids and finally the dry ingredients. This will create a creamy like batter, except this was somewhat more like a dough..I started by making the batter/dough into a glass pan and let it bake. Then I mixed together the liquid portion and waited for the batter to be done baking. I the poured the liquid on top and stuck it back in the oven. I then let this bake for the said time and took it out of the oven when it was done. Once it was cooled, I sprinkled powdered sugar on them and cut them into squares. The bars ended up tasting delicious. They were tangy, but still sweet and had a really nice texture. They were also crumbly, which helped make them that much better. They also made my house smell really yummy and fresh.