Gotta love those Paula Deen goodies. This one only requires two sticks of butter and a little extra to grease the pan. I made these once before for Rosette’s family and they have been dying for us to make them again. So, we had a cooking and crafting Sunday night with the Bears on in the background (yes, they lost).
To make the crust:
- 2 cups flour
- 1 cup sugar
- 2 sticks of butter, and more for greasing
For the lemony center:
- 4 eggs
- 2 cups sugar
- 6 Tbsp. flour
- 6 Tbsp. lemon juice (fresh lemons are best)
- Powdered sugar for dusting
Start by preheating the oven to 350 degrees Farenheit and greasing a 13″ x 9″ baking dish (preferably glass, the dark metal pan overcooked the crust the first time).
Next whip together the crust flour and sugar ingredients in a large mixing bowl. With a fork, take the room temperature butter and mash it into the flour/sugar combo until it becomes light and crumbly.
Press the crust compound into the pre-greased baking pan, pressing up the sides about an inch or so. Bake for 15-20 minutes (but watch it. It tends to overcook).
In another bowl, combine the eggs, sugar, flour and lemon juice.
Pull the pan out of the oven and pour in the yellow hodgepodge of ingredients.
Place back into the oven for a remaining 25 minutes. (I took mine out early, so check it at 15 min. and again at 20 min.).
Let cool. Sprinkle with powdered sugar and cut into squares.
These gel-like lemon bars have a few textures. Initially, you sink your teeth into a soft, sticky gelatin that brings a rush of sweet tang . Next your bottom pearly whites help the top ones to crunch into a semi-soft crust cradling the citrus insides in a sweet, flaky melt-in-your-mouth carbohydrate.
Rosette’s mom bugged us until we finally went upstairs to cook she was so excited to have these. They are that heavenly. Bring them to your holiday gatherings this year for dessert.