Best Lemon Bars

thepioneerwoman.com

Emily Abry Barre

subheading: FOR THE CRUST:

2 c. flour

½ c. sugar

¼ tsp. salt

2 sticks (1 cup) salted butter, cut into small cubes

subheading: FOR THE FILLING:

1 ½ c. sugar

¼ c. flour

4 whole large eggs

Zest and juice of 4 medium-sized lemons

Powdered sugar, for sifting

For the crust: Preheat the oven to 350°. Grease a 9-by-13-inch pan with butter. (Use an 8 x 10 pan if you'd like the layers to be a little thicker.)

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

This gives you some idea about the size of lemons. The reason I mention it is that I never remember to measure the lemon juice so I can tell you an actual cup measurement…but if you stick to small/medium lemons, 4 is a good number. Also, I press/roll the lemons on the countertop before I slice them in half, just to make sure I get most of the juice outta there.

Put parchment paper down on greased pan and slightly grease the parchment.

3 big lemons yielded ½ cup juice. It was perfect.

Awesome with lime!!!

7x5=35 pieces. 34 CBV. 2.4 TBS canna oil. 13.6 TBS coconut oil (6.8 ounces) 35mg THC per piece

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