One of our favorite recipes is lemon bars, a recipe from my bubby Raleigh's grandmother Olive Batten.
Raleigh's mom shared the recipe with us a few years ago and it's been my 'go-to' recipe whenever I need to whip up something really delicious quickly. Over the years, the recipe has morphed into a tart. It started when I could not find my brownie pan one day.
It can be easily dressed up with some whipped cream and berries.
Lemon Tart*
*tweaked from original recipe of lemon squares by Olive W. Batten (Raleigh's grandmother)
Pulse in food processor till combined:
1 cup flour
½ cup butter
¼ cup powdered sugar
½ teaspoon salt
Press mixture into and up sides of an 8 ½ inch fluted tart pan* with removable bottom.
Bake for 15 minutes (till lightly browned)
Meanwhile, combine in a large bowl:
Zest of 1 lemon
1 cup granulated sugar (brown or turbinado sugar can be used to bake “brown sugar lemon tart”)
2 tablespoons flour
½ teaspoon baking powder
Pinch of salt
When tart crust is ready, remove from oven, set aside and add to the sugar mixture:
2 eggs
Juice of 1 lemon
Whisk to combine fully (mixture will fizzle a little) and pour into hot crust.
Return to 350F oven and bake for 20 to 30 minutes till set
Cool on wire rack till lukewarm. Remove from tart pan and cool completely on wire rack before slicing. Dust with powdered sugar and serve
*can be made in a regular square brownie pan
This looks yummy! My husband loves lemon bars, I will have to try this out! Thanks!
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