Lemony Bars

This kind of feels like I’m cheating, in that this recipe is almost identical to the one provided on the back of many condensed-milk cans, but I do so adore citrus desserts. You’ll just have to bear with me.

Also, apologies for the horrid photo quality.

Ingredients:

2 cups AP flour

1/2 cup powdered sugar

1 cup butter, softened

1 1/2 teaspoon vanilla

2 tablespoons finely grated lemon peel, divided

1 can (14 oz.) condensed milk.

4 large eggs

2/3 cup lemon juice

1 tablespoon AP flour

1 teaspoon baking powder

1/4 teaspoon salt

4 drops yellow food coloring (optional)

Sifted powdered sugar (optional)

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Preheat oven to 350*, and for ease in serving and cleanup, line a 13x9 inch pan with aluminum foil, or grease it.

For crust:

Combine flour and powdered sugar in medium bowl. Cut in butter, and add vanilla plus one tablespoon of lemon peel; mix until well incorporated. Press into pan, and bake for 20 minutes, or until slightly golden.

For filling:

Cream condensed milk and eggs until fluffy. Add in all remaining ingredients, aside from lemon peel. Stir until uniform; fold in lemon peel. Pour over crust, and bake for 20-25 minutes, or until filling solidifies.

Cool until room temperature, then refrigerate for 2 hours. If desired, sprinkle with powdered sugar, and cut into bars.

~ The Baker’s Apprentice/Chef A