Today’s Eye Candy comes to you (literally) on a silver platter! Yesterday a friend and I had a nice hour sitting on the terrace, having a chat and sampling these delicious lemon bars after I was finished with a photo shoot.. As it has been a while since I posted a recipe I thought this one would be a fitting start to summer. Let me know what you think!
Lemon bars on a silver platter
The platter is a lovely neoclassical design, and just like a little black dress can go from formal to casual settings without a care in the world. For full details, more photos or to purchase, click here.
Almost forgot the recipe!
Tangy Lemon Bars (click on title for a printer-friendly version)
- 1 cup flour
- 1/4 cup confectioners sugar
- 1 stick butter
- 2 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 2 tbsp. flour
- 1/2 tsp. baking powder
Preheat the oven to 350℉. Lightly grease an 8 inch square baking pan.
For the crust: Put the flour, sugar, and butter in a food processor and mix until it is a fine crumb, almost a sandy texture. Pour the crumbs into the prepared pan, pat down to make an even layer and then bake for 20 minutes. Keep the oven on.
For the filling: While the crust is baking, mix together the eggs and sugar. Beat them with a whisk until the mixture turns a pale yellow. In a separate bowl mix together the lemon juice, flour and baking powder. Once the crust has finished baking, pour the lemon juice mixture into the egg mixture. Stir together with a spoon until thoroughly mixed. (I don’t like to whisk this last step as it makes the mixture too frothy. When the mix is all frothy the batter just doesn’t cook to the right consistency)
Place the filled pan into the oven and bake for 25 minutes. Cool and slice. Delicious the next day.