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Mamma Newman's Traditional Lemon Bars

My big sister and her family came to stay with us last weekend.  She brought me gifts of sweet potato breakfast hash and some lemons.  Breakfast hash, yes, I get that, but lemons? What on earth do I do with lemons?  Oh, me oh, my, they were for lemon bars.  LEMON BARS!  I love lemon bars.  I adore lemon bars.  They're so crumbly and sweet and sticky and tart and fresh and, oh! SO DELICIOUS!

So without further ado, here is the traditional Newman Family recipe that my sister snagged from my mom before driving down with her strange offerings and delightful offspring. 

Traditional Lemon Bars

CRUST: 

1 c. butter, chilled well (or, better yet, frozen)
2 c. flour
1/2 c. powdered sugar

Preheat the oven to 350F.
Mix flour and sugar together in a medium bowl.  Grate (yes, like with a cheese grater) butter into bowl. Stir lightly with fingers to distribute butter evenly - but do not over-stir. 
Press this mixture in to the bottom of an ungreased 9"x13" cake pan.
Bake 15 - 20 minutes until the edges begin to become golden.

FILLING:
4 eggs
2 c. white sugar
6 T fresh lemon juice
6 T flour

Mix 1/4 c. flour, 1 1/2c sugar eggs, lemon peel, and lemon juice together in a medium bowl.  Whisk until combined.  Pour over crust. 

Bake 18 - 22 minutes more until the center is set and the edges are golden brown. 

FROSTING:

There are two ways to do this... you can sprinkle with powdered sugar once the bars cool, or you can make your own delicious and wonderful frosting. 

For the Frosting:  Cool the lemon bars to room temperature.  Mix 1 cup powdered sugar in a bowl.  Slowly mix in lemon juice in 1 tablespoon increments.  Once the mixture is thin enough to drizzle (but not too thin, think the consistency of shampoo) it is ready to go on to the bars.  I like to drizzle horizontally, then go over it vertically... I think it's pretty and it distributes the frosting well. 

Enjoy!