Layered Lemon Bars

When I first moved to Connecticut I joined CAPA (Connecticut Authors and Publishers Association), a writers group that gave me the opportunity to prepare homemade food for about 50 people once a month at the meetings. I loved preparing our family's favorite recipes. They were a hit. Within a few months I had my own column, Baking with Barb in their monthly magazine, The Authority. This recipe was published there and can be found in their archived copies along with many other of the groups favorite recipes. You can find many helpful articles for writers, publishers, and foodies if you go to their website at www.aboutcapa.com.

Recently I baked this sweet-tart lemony cookie for my family and they were so impressed that I baked it again two days later -- but I doubled the recipe. If you like lemon you’ve got to try it.

Layered Lemon Bars

First layer:

1/2 cup butter

¼ cup sugar

1 cup flour

Second layer:

2 eggs

1 cup sugar

Sprinkle of salt

Juice from 1 large lemon (about ¼ cup)

Peel from the lemon (about 2 tablespoons)

½ teaspoon baking powder

2 tablespoons flour

Powdered sugar

Directions:
Mix the butter, sugar, and flour with a fork until crumbly. Press onto the bottom of an 8” square pan. Bake for 20 minutes at 350 degrees. Meanwhile, prepare the second layer in a small bowl. Whip the eggs and add sugar and salt. Wash and dry the lemon. Use a rasp to shred the lemon peel, making sure to use only the yellow skin. Next, juice the lemon and remove the seeds. Add the juice and peel to the egg mixture. Then add the flour and baking powder. Pour the mixture over the first layer while still hot and return it to the oven. Bake for 30 minutes or until slightly brown around the edges and the center is set. Remove and allow it to cool. Sprinkle with confectioners sugar and cut into squares.

Hint: If you don’t have a rasp, use a fine grater, but be sure to only use the yellow part of the peel. You may use a combination of lemon and lime peel and juice for a lively zest.