Lemon Bars

This recipe comes from the beautiful At Table With Family and Friends cookbook from the (old) publishers of "Victoria" magazine. The pictures are inspiring, even if you don't cook! I've been known to just leave the book open to a particularly lovely picture on my cookbook holder, even if I'm not currently making that item.

Lemon Bars are just so springy to me! The evening Mops group that partners with our morning group is having their Tea and Treasures time this week. They've asked to borrow my "tea stuff" and requested some dessert ideas. This is one of the recipes I gave them to try. These, basic scones and the toffee bars are what I recommended.

The Hospitality Coordinator said she was thinking of making some shortbread cookies. She mentioned some I made my first year in Mops. Those are a wonderful recipe of Lavender Shortbread Cookies that look delightful cut out in little heart shapes. I made those when Pumpkin was about six months old and slept twice a day. I also made all the scones for the 100 women in the group. I had a lot more time then. I suggested the bars to her simply because they are easier and faster to make, but still are wonderful for tea.

Now that I've typed this recipe in, I'm tempted to go make a pan of these! I am however, not volunteering to bake for their event. One batch would be fine, four is more than I'm willing to do right now.

I really enjoy baking things for tea parties and used to even cater them, back when I was young and had no children. It's so hard not to just say, "Sure! I'll make everything for you!". Sometimes I think it may be harder to say, "No, I am unable to do that right now," than to just volunteer, but in the end I know it is the right choice for my family. I'll try to type in a few more recipes and time and energy and little boys allow this week.

Lemon Bars

3 cups all-purpose flour

2/3 cups powdered sugar, plus more for sprinkling

2 1/2 sticks cold butter, cut into small pieces

5 eggs

2 1/2 granulated sugar

1/4 cup lemon juice

3/4 tsp baking soda

1. Preheat the oven to 350 degrees. Combine 2 1/2 cups of the flour, the powdered sugar, and the butter. Beat at low speed for about 1 minute, then at medium speed until the mixture turns into crumbs. Press the crumbs into an unbuttered 15"x10" jelly roll pan.

2. Bake for 15-20 minutes, until the crust is firm, but not brown.

3. While the crust is baking, using clean beaters and bowl, beat the eggs, granulated sugar, and lemon juice until smooth. Mix the remaining 1/2 cup of flour and the baking soda together and add that to the egg mixture. Beat just until blended. Pour the filling over the hot crust. The pan will be very full.

4. Bake for 25 minutes, until the filling is set and lightly browned. The edges will begin to pull away from the sides of the pan Cool the pan on a wire rack.

5. Sprinkle the surface with the confectioners' sugar. Cut into 6 squares, then cut each square in quarters to make four triangles, making a total of 24 triangles. (Or just cut into 24 squares, if you prefer!)

******* I received an email recently from a gal who followed this recipe. She said she used the same size pan and it was too full and overflowed while baking. Be careful! Any ideas?