You may be singing, ‘it’s beginning to look a lot like Christmas,’ where you are, but outside of Phoenix, it’s beginning to look a lot like citrus harvest.
My front yard is bursting with tangerines (see below) and the back yard trees are heavy with grapefruit and oranges. And, they’re delicious. Fruit from the tree is much larger and tastier than what you find in the stores.
This is a perfect time for lemon bars!
2 cups flour
1 cup butter
2 cups sugar
¼ cup flour
½ cup powdered sugar
½ cup lemon juice (about four lemons or use the bottled variety)
½ teaspoon baking powder
Sift together 2 cups flour and powdered sugar. Cut in butter until mixture clings together. Press evenly into a 9 x 13 x 2 inch pan. Bake at 350 ° for 25 minutes or until lightly browned.
Beat eggs, sugar and lemon juice together. Sift ¼ cup flour and baking powder and stir into egg mixture. Pour over crust and bake at Bake at 350 ° for 25 minutes or until lightly browned.
This is similar to cream pies. You can tell it’s done by gently pressing your finger on the top at the edges and middle. You want it set but not watery. Done will leave a little fingerprint.
When absolutely, totally cool, dust with powdered sugar and cut into bars.
This is one of the little dishes I purchased at the flea market for fifty cents.
Her next release, a novella, The Christmas Angel will be available SOON on Amazon. (Possibly today!)