Lemon Bars: An Old Homestead Recipe

old homestead recipe
There are plenty of old recipes that take us back to our wanton youths. 

How can it be that a simple flavor or a smell can transport us to when we were ten-years-old, standing in the kitchen with the solemn job of licking a spoon clean of batter, waiting for the desserts to be ready? 

As adults, that wonderful feeling becomes a reclamation of innocence and wonder that the world isn't so big after all, and things are going to be just fine. It's magical, almost transcending to something divine.

old homestead recipeLemon bars are one such recipe for us. The sweet and tart mix of fresh-squeezed lemons with a soft pastry flake, rich eggs, butter and the softness of confectioner's sugar on our lips. 

This recipe takes no short-cuts, relying on a sweetened pastry base and rich filling made from scratch.

It is certainly one of our favorites, and we trust you will enjoy it as well.

Lemon Bars: An Old Homestead Recipe

For the Crust:

* 1 3/4 Cup All Purpose Flour

* 2/3 Cup Confectioner's Sugar

* 1/4 Corn Starch

* 1/2 tsp Salt

* 12 Tbs (1 1/2 Sticks) Unsalted Butter

* 1 Large Egg Yolk

For the Filling:

* 1/2 Cup All Purpose Flour

* 2 1/4 Cups Sugar

* Zest of 1 Lemon

* 1 Cup Fresh Lemon Juice (5-6 Lemons)

* 6 Large Eggs plus 1 Egg Yolk

* 1/8 tsp Salt

* Confectioner's Sugar for Dusting

old homestead recipe
Preheat oven to 350 degrees (F). Grease a 9x13 inch standard pan and line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overlap on both sides.

For the pastry: This is a sweetened version (minus the lard) of our simple plain pastry recipe. Using a food processor, pulse the flour, confectioner's sugar, corn starch and salt together. Pulse in butter until it is the consistency of course meal. 

Now, pulse in the egg yolk. Press the pastry dough evenly into the base of the pan, about 1/4 inch thick, then place in freezer for 15 minutes. Once out, bake in the oven for 20 minutes, rotating after 10 minutes, while you prepare the filling.

For the filling: Mix the flour and sugar, then whisk in the lemon zest and juice. Whisk in the 6 eggs, the egg yolk, and the salt. Pour this lemon mixture over the baked pastry and reduce the oven temperature to 300 degrees (F). Bake for 30 minutes. Remove from oven and let cool completely, at least one hour. Dust the top with confectioner's sugar and cut into preferred sizes.

We love sharing our homesteading life and trusted recipes with you all, and truly love it when we hear back from you. Please share your favorite baking memories with us by joining the conversation below.

Comments

WT, I do love a good lemon bar! Lemon is just about my favorite flavor in the world--not that crazy about chocolate. Yum!
WT Abernathy said…
I'm not a huge chocolate person, either. At least, the fancy kind. I'll still enjoy a baby ruth candy bar now and then:)