Treat Tuesday-Jenay’s Famous Lemon Bars
I came across this recipe in one of my favorite cookbooks that a dear friend gave me titled, “Sweet on Texas.” This is possibly the best lemon bar recipe out there.
The crust is perfect, not too crumbly, not too dry. When you mix it together it makes a nice soft dough and from the picture you can see my (clean) fingerprints.
This recipe uses fresh lemon juice and since the recipe calls for a whole cup, I purchased these great big lemons. I used one of my favorite kitchen tools, the Microplane, for the lemon zest.
You must use fresh lemons and squeeze them yourself! I also strained the juice before I poured it into the batter to make sure there were not any seed pieces or pulp keeping the batter from being perfectly smooth.
You bake these bars until they are golden brown and the center is firm and then refrigerate them before cutting into squares.
A sprinkle of powdered sugar and it’s a refreshing sweet treat. A lemon is a fruit. You could even have these for breakfast…maybe…