I've had a couple people ask for this recipe so I thought I'd share it with everyone. This is an amazingly yummy lemon dessert that's easy to make. My friend's call me the lazy ninja baker...so I always look for ways to keep things simple. I recommend that you use baker's sugar if you can find it, and DEFINITELY use Meyer lemons. These are sweeter and smaller than the average table lemons and it usually takes three to make one batch. They are little more expensive but well worth it. If you absolutely cannot find baker's sugar or meyer lemons don't let that stop you...you can still make a superlicious treat. If you live outside the US you'll need to convert the measurements. Grease an 8x8x2 inch baking pan. CRUST Beat 6 tablespoons of butter for 30 seconds. Add 1/4 cup sugar and 1/4 teaspoon salt (beat until fluffy). Stir in 1 cup of flour. Dough will be crumbly. Pat into bottom of baking pan by hand, making sure to evenly distribute crust. Bake in a 350 degree (fh) oven for 15 minutes. FILLING Lightly beat 2 eggs. Add 3/4 cup sugar, 3 tablespoons flour, and 1/4 teaspoon baking powder. Add 1 teaspoon finely shredded lemon peel and 5 tablespoons lemon juice. Beat for 3 minutes or till slighty thickened. Pour over baked crust in baking pan. Bake in a 350 degree (FH) oven 25 minutes. Edges should be golden brown and center set. Sift powered sugar over top after baking if desired. Cool thoroughly before cutting into squares. Makes 9 to 16 servings depending on the size of squares you cut (regardless of cutting small or large you'll be eating several). When I make this for a party I always make a double batch. INGREDIENTS 6 tablespoons butter 1/4 cup granulated sugar (or fine grain baker's sugar) 1 cup all-purpose flour 2 large eggs 3/4 cup granulated sugar 3 tablespoons all-purpose flour 5 tablespoons meyer lemon juice 1/4 teaspoon shredded lemon peel 1/4 teaspoon baking powder Oven: 350 degrees Fahrenheit Here is an alternate lemon bar recipe with step by step photos. As a side note, you can top the lemon bars with sprinkled powered sugar once they cool but you don't have to. I don't normally do this as I like them tart. I find that too much sugar kills the great lemony flavor and then they end up bland. Also, it's important to let them completely cool before cutting otherwise they'll be too gooey to hold up. Enjoy!
I like that. I might steal that for something. I'll reference it back to you though. That recipe looks really yummy. I might have my gf make that this weekend. Who knows I might go on a cooking tear this weekend and make them.
You gotta give me a link to my new food site if ya use it kay? I actually tried to get the domain lazyninja.com but it's already taken. I've been tossing that name around for the last four years (when I started taking judo). It's sort of evolved into other areas of my life. Also...ROB....I'm sure if you gave your wife an FBM she'd make these for you. PS: who are you calling Kris?
Yeah I searched for a number of ninja related sites. Not a problem. My gf has been bothering me for a long time for an online cooking show. She said “I even want you to be the guest host†Guest host, it’s my kitchen. If I could be the lazy ninja chef I’d be more inclined to get out all the lights, audio, and video equipment and shoot it. I've got to get my site up and I've got to shoot a bunch of my own stuff so I don't know if she'll get her show.
Yea man!!! Doooo it!!! I'll feature it on my site. It's not up yet but the domain is Noshzilla.com. We're going to need a lazy ninja chef....I'm really just a baker.