Aunt Ella's Lemon Bars

Crust
  • 2 sticks (1 cup) butter
  • 2 cups flour
  • ½ cup confectioner's sugar
  • ½ teaspoon salt
Filling
  • 4 eggs
  • 1½ cups cane sugar
  • Zest of 2 lemons
  • 1/4 plus 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  1. Heat oven to 350 degrees. Stir together the flour and confectioners' sugar in a 13-by- 9-inch baking pan lined with parchment paper; add the melted butter, mixing lightly to combine. Press butter crust down into the pan evenly. Transfer to the middle rack of the oven. Bake until light golden, about 18 minutes. Remove from oven; set aside to cool.
  2.    Whisk the eggs in a large mixing bowl;      whisk in the cane sugar, zest and lemon juice; set aside. 
  3.   Stir together the flour and baking powder in a small bowl; whisk into filling just until blended. Spread filling over crust.
  4.  Bake until firm and top beginning to brown, about 25 minutes. Dust top with confectioners' sugar. Cool on wire rack 5 minutes; cut lemon bars into 1 1/2-inch- by-2- inch squares.
  5. Remove from pan; cool completely on rack. Makes about 2 dozen.
Aunt Ella's Lemon Bars

Crust
  • 2 sticks (1 cup) butter
  • 2 cups flour
  • ½ cup confectioner's sugar
  • ½ teaspoon salt
Filling
  • 4 eggs
  • 1½ cups cane sugar
  • Zest of 2 lemons
  • 1/4 plus 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  1. Heat oven to 350 degrees. Stir together the flour and confectioners' sugar in a 13-by- 9-inch baking pan lined with parchment paper; add the melted butter, mixing lightly to combine. Press butter crust down into the pan evenly. Transfer to the middle rack of the oven. Bake until light golden, about 18 minutes. Remove from oven; set aside to cool.
  2.    Whisk the eggs in a large mixing bowl;      whisk in the cane sugar, zest and lemon juice; set aside. 
  3.   Stir together the flour and baking powder in a small bowl; whisk into filling just until blended. Spread filling over crust.
  4.  Bake until firm and top beginning to brown, about 25 minutes. Dust top with confectioners' sugar. Cool on wire rack 5 minutes; cut lemon bars into 1 1/2-inch- by-2- inch squares.
  5. Remove from pan; cool completely on rack. Makes about 2 dozen.
Aunt Ella's Lemon Bars

Crust
  • 2 sticks (1 cup) butter
  • 2 cups flour
  • ½ cup confectioner's sugar
  • ½ teaspoon salt
Filling
  • 4 eggs
  • 1½ cups cane sugar
  • Zest of 2 lemons
  • 1/4 plus 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  1. Heat oven to 350 degrees. Stir together the flour and confectioners' sugar in a 13-by- 9-inch baking pan lined with parchment paper; add the melted butter, mixing lightly to combine. Press butter crust down into the pan evenly. Transfer to the middle rack of the oven. Bake until light golden, about 18 minutes. Remove from oven; set aside to cool.
  2.    Whisk the eggs in a large mixing bowl;      whisk in the cane sugar, zest and lemon juice; set aside. 
  3.   Stir together the flour and baking powder in a small bowl; whisk into filling just until blended. Spread filling over crust.
  4.  Bake until firm and top beginning to brown, about 25 minutes. Dust top with confectioners' sugar. Cool on wire rack 5 minutes; cut lemon bars into 1 1/2-inch- by-2- inch squares.
  5. Remove from pan; cool completely on rack. Makes about 2 dozen.

 Family Reunion Cooks: Recipe Tips

Skillet Diary™
​Tips for Spring Ingredients:
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Pears

​​​Growing up with two giant pear trees in our back yard, my mother learned from a neighbor how to hasten pear ripening for pies, cobblers and snacks.

“Place the hard pears in the same small brown paper bags you use to pack your kids’ lunch,” Miss Williams had said, adding, “Add a ripe apple or banana and punch a few holes in the bag to let the fruit ripen in a few days.

Mom, a teacher always teaching, explained to her little girls that ripening took place because of an exchange of ethylene gas released from the ripe fruit. We called it, “magic”.

Herbs​​


Consider planting your favorite herbs in small pots to have a vibrant supply available for special holiday recipes. My sister’s Egyptian pots alway include basil. My bedroom window sill (chosen because it has the best light) is where I grow my Italian parsley, thyme and sage. The traditional exchange of fresh and dried herbs in recipes is three to one. Since there are three teaspoons in a tablespoon, if an oyster dressing recipe calls for 1 teaspoon of dried thyme, add 1 tablespoon of minced fresh thyme.


Softer Rolls…

 Instead of a sheet pan, I place unbaked dough circles close together in a round, buttered cake pan or pie pan to bake into puffy, softer rolls.