Lemon Squared

I made lemon tarts + bars last weekend, just because. OK, not really. I actually made them because I have to provide the snacks for coffee hour at our church this weekend and thought these might be yummy to make. I never made them before, and decided a trial run might be smart.

Boy, am I glad I did. The bars did not set correctly. I mean, they tasted very good, but they looked all goopy. Something went amuck. The lemon curd just did not set properly. So when you cut the bars, they oozed all over the place. Making them very sticky and hard to eat.

However, the little tarts I made came out awesome. William loved them. Very easy to eat. I think because there wasn't a lot of lemon curd, they cooked better. So I think instead of the bars, I will just make the tarts. They take more work to make, but I am ok with that.

Here's the recipe if you want to try them. Let me know if you have better luck with them than I did :) If you have any insight on what I might have done wrong, do let me know!

Ridiculously Addictive Lemon Squares

2 cups of flour plus 4 Tablespoons
1/2 cup of powdered sugar plus more for sprinkling
1 cup of butter (melted)
4 eggs
2 cups of sugar
6 Tablespoons lemon juice
1 teaspoon baking powder
Dash of salt

Preheat oven to 350 degrees.

Grease a 9 x 13 pan with butter or cooking spray.

Crust:

Combine 2 cups of flour, 1/2 cup powdered sugar and butter.  Make into a dough and press into a 9 x 13 pan.  Bake for 20 minutes until edges are golden brown.  Let completely cool.

Filling:

Combine eggs, granulated sugar, lemon juice and salt.  Whisk together.  Fold in 4 Tablespoons of flour and baking powder until combined.  Poor mixture over all ready cooled crust and bake at the same temperature for 25 minutes.

Sprinkle powdered sugar over the baked lemon squares while still hot from the oven.

When completely cooled, cut into squares.