Lemon Bars

I used to be an extremely picky eater as a child. I needed to know what was in the food that I ate, so I wouldn't eat any food that was mixed together. My mother has a problem getting me to eat casseroles, spaghetti, lasagna, etc. Luckily, I've become a lot more adventerous as I've gotten older. It helps that I'm actually cooking my own food, now that I know what is going in my food, I'm more willing to eat it.

So what does this have to do with Lemon Bars? Once of my picky quirks is that I have a hard time thinking of fruit and dessert as the same thing. I like fruit, but as fruit, and then for dessert I just go for chocolate. I'm getting about combining fruit and dessert, but that has taken me a long time to get over. I made these Lemon Bars this Sunday for the Super Bowl. My husband and I invited my parents over to watch the game, and he requested Lemon Bars for dessert. I have never eaten those before. When I confessed this on Sunday, my mom said "Of course you wouldn't have eaten that as a child."

I like these Lemon Bars. They are easy to make, and were a big hit with my husband. I think they taste better about a day later, have them sit in the fridge for a bit.

Lemon Bars
from Better Homes and Gardens New Cookbook
Makes: 36 bars

2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter
4 eggs, lightly beaten
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3/4 cup lemon juice
1/4 cup milk
Powdered sugar

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan. In a bowl, combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt. Cut the butter until mixture resembles coarse crumbs (I used my hand but you can use a pastry blender). Press mixture into the bottom of prepared pan. Bake 18 to 20 minutes or until edges are golden.

2. Meanwhile, make the filling. In a medium bowl, stir together eggs, granulated sugar, 3 tablespoons flour, lemon peel, lemon juice, and milk. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set. Cool completely before removing from pan. Sift with powdered sugar. Cut into bars. Cover and store in refrigerator.