{"id":3597,"date":"2017-03-15T15:26:05","date_gmt":"2017-03-15T21:26:05","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3597"},"modified":"2022-12-13T13:36:39","modified_gmt":"2022-12-13T20:36:39","slug":"perfect-lemon-bars","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/perfect-lemon-bars.html","title":{"rendered":"Perfect Lemon Bars"},"content":{"rendered":"<p><em>This is a quite detailed \u00a0recipe of the Lemon Bars we all love!<\/em><\/p>\n<p><strong>Crust Ingredients:<\/strong><\/p>\n<ul>\n<li>1 3\/4 c all-purpose flour<\/li>\n<li>2\/3 c powdered sugar, plus extra to sprinkle on bars<\/li>\n<li>1\/4 c cornstarch<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>12 Tab butter (1 1\/2 sticks), at cool room temperature, cut into 1-inch pieces<\/li>\n<\/ul>\n<p><strong>Crust Directions:<\/strong><\/p>\n<ol>\n<li>Place an oven rack in the middle position and preheat the oven to 350\u00b0.<\/li>\n<li>Line a 9X13-inch baking pan with foil or parchment paper and lightly grease.<\/li>\n<li>Stir together the flour, powdered sugar, cornstarch, and salt.<\/li>\n<li>Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender,<\/li>\n<li>two knives until the mixture resembles coarse meal. (You might try freezing the<\/li>\n<li>butter and grating it into the dry ingredients on the large holes of a box grater)<\/li>\n<li>Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and<\/li>\n<li>about 1\/2-inch up the sides of the pan.<\/li>\n<li>Refrigerate for 15-30 minutes.<\/li>\n<li>Bake until golden brown, about 20 minutes.<\/li>\n<\/ol>\n<p><strong>Filling Ingredients:<\/strong><\/p>\n<ul>\n<li>4 large eggs<\/li>\n<li>1 1\/3 c granulated sugar<\/li>\n<li>3 Tab all-purpose flour<\/li>\n<li>2 tsps grated lemon zest, from 2 large lemons<\/li>\n<li>2\/3 c freshly squeezed lemon juice, from 3 to 4 large lemons<\/li>\n<li>1\/3 c milk<\/li>\n<li>Pinch of salt (about 1\/8 teaspoon)<\/li>\n<\/ul>\n<p><strong>Filling Directions:<\/strong><\/p>\n<ol>\n<li>Whisk together the eggs, sugar, and flour in a medium bowl.<\/li>\n<li>Then stir in the lemon zest, juice and milk to combine.<\/li>\n<li>Pour the filling onto the warm crust (it&#8217;s important that the crust is still warm!)<\/li>\n<li>Reduce the oven temperature to 325\u00b0.<\/li>\n<li>Bake for about 18-20 minutes until the filling feels slightly firm to the touch.<\/li>\n<li>Cool the bars to room temperature, sprinkle with additional powdered sugar.<\/li>\n<li>Cut into bars. Cut the 9 inch side into 6 and the 13 inch side into 8.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> Yield: Makes 9X13-inch pan of bars. 48 bars \u2013 1 x 1 1\u20442 inches.<\/p>\n<p><strong>Source:<\/strong> Mel&#8217;s Kitchen Caf\u00e9<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a quite detailed \u00a0recipe of the Lemon Bars we all love! Crust Ingredients: 1 3\/4 c all-purpose flour 2\/3 c powdered sugar, plus extra to sprinkle on bars 1\/4 c cornstarch 1\/2 tsp salt 12 Tab butter (1 1\/2 sticks), at cool room temperature, cut into 1-inch pieces Crust Directions: Place an oven &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/perfect-lemon-bars.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Perfect Lemon Bars&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[4],"tags":[58],"class_list":["post-3597","post","type-post","status-publish","format-standard","hentry","category-sweets-cookies","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3597"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3597\/revisions"}],"predecessor-version":[{"id":9475,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3597\/revisions\/9475"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}