Maxine is my husbands grandmother and she claims to hate to cook or bake yet everything I have ever had of hers is delicious. She's never been your typical Grandmother, or woman for that matter. Maxine once told me that her future husband, Ed, would come into the diner where she worked, everyday, order his meal, and sit and talk to her. After a year or so he proposed to her, she said no a few times, but he persisted. Eventually she would give in but with one condition; she would NOT cook for him. This was in the 1950's, where all women stayed home to cook and clean for their husbands, right?! Apparently not Maxine.
These lemon bars are a Logan family favorite. When I say family favorite, I mean that the grandkids request this dessert at every family function, and by request I mean expect. These bars are from an old cookbook published by the Ventura County Newspaper back in the 1960's, where housewives sent in their favorite recipes to the newspaper and they made this lovely cookbook. A miss Judy Davies sent this Lemon Bar recipe in, and Maxine tszujed it up over the years and Voila'! Maxine's world famous Lemon Bars.
These bars are also posted on Maxine's granddaughter's blog. Oh, did I tell you Maxine is an artist too? Her granddaughter is just as talented and vivacious as she is so go check out her blog too: illi style
Maxine's Deluxe Lemon Bars
Crust:
3 cups flour
3/4 cup powdered sugar
1 1/2 cups butter
Filling:
6 eggs, beaten
3 cups granulated sugar
1 cup fresh lemon juice (about 4 ripe lemons)
3/8 cup of flour
3/4 tsp. baking powder
Preheat oven to 350 degrees
Crust: Sift flour and powdered sugar, cut in butter with a pastry cutter until it resembles a fine meal. Sprinkle into a 13x9x2 inch, glass pan. Place a piece of parchment paper over the top and press crust firmly into pan letting the crust come up the sides as well. Bake for about 15-20 min. Remove and cool slightly.
Filling: Lightly whisk eggs, add all remaining ingredients and stir to combine. Stir slowly and with a wooden spoon or spatula to avoid bubbles. No big deal if you have bubbles, they're just not as aesthetic. Pour mixture over crust and bake for about 25-30 min. Mixture should still jiggle, but not slosh.
Let bars cool in pan. Cut into desired sized squares, and sift powdered sugar, generously ,over the top.
*Note: Substitute pineapple juice, orange juice, or lime juice in place of lemon juice.
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| Have you seen one of these citrus juicers? They rock. I got mine at the thrift store, but you can buy them new. |
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| Not just any sifter but a Gourmet sifter! |
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| Work that dough! |
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| Press firmly, it's a good workout. |
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| Make sure the crust comes up the sides too, that's the best part! |
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| Mix filling ingredients. |
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| Pour filling into baked crust |
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| Cut these puppies into whatever size bar you like! |
