1 c Shortening 1 1/4 c Sugar 3 tb Lemon zest 6 tb Lemon juice 2 Eggs 4 c Flour 2 ts Baking powder 1/4 ts Salt 1/8 ts Nutmeg Recipe by: Gwen Campbell, Sterling, VA Combine first 4 ingredients until light and fluffy; add eggs; blend well. Combine dry ingredients; add to first mixture. Shape into 3 rolls, each about 2 inches in diameter. Chill or freeze for later baking. Preheat oven to 350~. Thaw rolls; cut into 1/4-inch-thick slices. Bake for 8-10 minutes; cool immediately on wire rack. Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95 > Submitted By DKHENRIKSEN@DELPHI.COM On THU, 22 JUN 1995 095803
How To make Lemon Pucker Ups's Videos
Pucker Up Lemon Bars
#LemonBars Ingredients: 1 c. all-purpose flour 1/2 c. butter softened 1/4 c. powdered sugar 2 eggs 1 c. granulated sugar 4 tsp. grated lemon zest 4 Tbs. lemon juice 1/2 tsp. baking powder 1/4 tsp. salt Garnish with powdered sugar. Directions: Preheat over to 350 degrees. Mix flour, butter and powdered sugar in bowl and mix well. Spread into an ungreased 8-inch baking dish. Pat crust flat and bake for 20 minutes. While crust is cooking, in a medium bowl mix eggs, granulated sugar, lemon zest, lemon juice, baking powder and salt. Beat with an electric mixer for about 3 minutes and pour over hot crust. Bake for 30 minutes. Let cool completely on a cooling rack for a hour. Cut into squares. Not like me who is too impatient! Sprinkle with powdered sugar. If you would like a thicker bar, double the lemon filling and cook until no indentions appear when pressed.
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Recipe inspiration from bettycrocker.com
Tartest Lemon Bars Pucker-up! This RECIPE for lemon bars is like kissing a lemon
Prep time: 15 minutes Total time: 50 minutes Makes: 12 bars Ingredients Shortbread Crust 1 ¾ cups all-purpose flour 1 ½ sticks unsalted butter, cold and cut up ¼ cup confectioners’ sugar ½ teaspoon kosher salt Lemon Curd 1 ½ cups sugar 3 large eggs Zest and juice from 4 lemons (½ cup) ⅓ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon kosher salt Confectioners’ sugar for dusting Method Preheat oven to 350 degrees F. Butter a 9x9-inch baking dish. Set aside. Crust: in a food processor, add flour, sugar, and salt. Pulse butter in a cube at a time until mixture resembles coarse crumbs. Press crust into the baking dish and bake until firm with a touch of color, around 15 minutes. Meanwhile, in the same food processor (no need to wash), add sugar, eggs, lemon zest and juice, flour, baking powder, and salt. Puree until smooth. Pour over crust (it can be warm) and bake until firm, around 20 minutes. Remove from oven and let cool completely. Dust with confectioners’ sugar and cut into bars.
Pucker up #LEMON LOVERS, this #TART is for YOU!???????? #chef #hautesucre #pastrychef #foodie #desserts
@hautesucre Pucker up LEMON LOVERS, this TART is for YOU!???????? Tart and Tangy lemon curd topped with beautiful raspberries, blueberries and fresh passionfruit all in a decadent and flaky, all-butter tart crust!???? Who wants a slice????? #HAUTESUCRE #lemontart #tarteaucitron
We know not everyone is a chocolate lover, so why not honor the new classic Girl Scout cookie with a tart and tangy cocktail of it's own?! Lemon lovers will pucker up to this tasty drink any time of day or year!
Pucker up sweetness! Non-alcoholic lemonade mimosas!
HOW TO MAKE LEMON BARS
GET THE FULL RECIPE: Calling all lemon lovers! Pucker up for some lemon bars! These have layer of crisp, buttery crust and a layer gooey, tart lemon. The best lemon bars ever? Yes.