Again yesterday, I took lunch to the guys gathering cattle on the west end of the ranch. This time I prepared Mansion on Turtle Creek Roast Beef, French Potato Salad, Cabbage Slaw with Sliced Almonds and Cranberries, Hot Rolls with Raspberry Jam, and Lemon Bars. Who doesn't love lemon bars? Fortunately, we had leftovers for our own dinner last night!
Lemon Bars
1 stick butter, softened
1/4 cup powdered sugar
1 cup all purpose flour
dash of salt
4 eggs
1 3/4 cups sugar
6 tablespoons all purpose flour
1/2 cup fresh lemon juice
1 tablespoon grated lemon rind
Mix butter, powdered sugar, 1 cup flour and salt. Pat into 10x10 pan.
Bake for 20 minutes at 350.
In separate bowl, beat eggs slightly, add sugar, flour, lemon juice and lemon rind. Pour over baked crust. Bake again 25-35 minutes at 350 or until not jiggly in the middle. Sprinkle while hot with powdered sugar. Cut when cool into small squares. A 10x10 pan will make 16 squares. This is rich!
Lemon Bars
1 stick butter, softened
1/4 cup powdered sugar
1 cup all purpose flour
dash of salt
4 eggs
1 3/4 cups sugar
6 tablespoons all purpose flour
1/2 cup fresh lemon juice
1 tablespoon grated lemon rind
Mix butter, powdered sugar, 1 cup flour and salt. Pat into 10x10 pan.
Bake for 20 minutes at 350.
In separate bowl, beat eggs slightly, add sugar, flour, lemon juice and lemon rind. Pour over baked crust. Bake again 25-35 minutes at 350 or until not jiggly in the middle. Sprinkle while hot with powdered sugar. Cut when cool into small squares. A 10x10 pan will make 16 squares. This is rich!
