In the past couple of years, there are some things about lemons that I have learned, and wanted to share with you. I love me a good Lemon Bar, but have found that not every lemon bar is as pleasing as the next. I then wanted to figure out the reasoning behind this, and then a cure.
The number 1 way to get tasty lemon bars and other lemon treats is to use Meyer Lemons!
According to Wikipedia,
Meyer lemons are a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange.
I think this cross between lemon and orange is what makes these special lemons more sweet than other types of lemons. The Meyer lemon is not as sour or tart, and it doesn’t have a bite to it. Using these in recipes yields a much more mild and sweet lemon-y flavor. Keep reading to find a great lemon bar recipe below.
Now for some tips & tricks pertaining to lemons:
1. Anytime you have need for lemon juice (fresh is always best), go ahead and zest your lemon. If your recipe doesn’t ask for recipe, that’s okay. Lemon zest can be frozen and stored for several months. Then if you have a recipe that asks for some zest, you will have some on hand.
2. If you are having a difficult time getting much juice from your lemons, pop them into the microwave for a few seconds. Having lemons at room temperature or a tad warmer, will give you the best results for juicing.
3. Stick a little lemon peel down your garbage disposal to get your sink smelling nice.
4. Use half of a lemon to clean lime scale off of grimy things like faucets. Be sure to rinse well afterwards.
5. When juicing a lemon by hand, cut the lemon in half and hold cut side up, while squeezing into a bowl or measuring glass. Holding the lemon cut side up will help prevent seeds from falling into your recipe or measurements.
6. If you have any lingering odors on your hands that soap won’t get rid of (like fish), rub some lemon on your hands. This will leave them smelling fresh.
7. If you have rough elbows (this is me right now, and I am going to go try this!), then stick your elbow in half of a lemon. Let it sit for a few minutes then rinse with warm water.
8. Rub a little lemon on any cuts or scratches, as well as any itchy spots and wasp stings. The lemon will reduce the bleeding and help alleviate any itching. Lemon can burn for a bit when being applied to scratches, so be forewarned.
9. In addition to microwaving a lemon for a few seconds before juicing, you can also roll the lemon on a countertop, while applying a small amount of pressure with your hand. This helps loosen things up before juicing.
10. To help with dandruff, Mix 2 Tbs Lemon Juice in 2 cups of water, and rinse in your hair after shampooing.
11. Use lemon juice as a degreaser for a variety of items.
*I’m sure I could come up with more tips, but I wanted to get on to the recipe!
2 Cups Flour
1/2 Cup Powdered Sugar
1 Cup Butter
4 Lg Eggs, Beaten
2 Cups Sugar
1/3 Cup Lemon juice (Meyer lemons are best)
1/4 Cup Flour
1/2 tsp Baking Powder
1/2 tsp Fresh Lemon Rind (optional)
Frosting (Optional, but preferred) I often double this for a 9×13 sized pan:
2 Tbs Butter
1 Tbs Milk
1 Cup Powdered Sugar
1 tsp Vanilla
1. For the crust, mix butter into the flour and sugar. You can use a pastry blender at first if that makes it more simple.
2. Press into a 9×13 pan with your hands. The mixture should cling together.
3. Bake crust at 350* for 20-25 minutes, or until lightly browned.
While crust is baking, begin making the filling.
4. Beat together eggs, sugar and lemon juice.
5. Stir flour and baking powder into egg mixture.
6. Pour filling over the baked, cooled crust.
7. Bake at 350* for 25 minutes.
8. When filling is cooked, you can immediately sprinkle with powdered sugar, or cool and frost with frosting recipe (my preferred method).
9. For frosting, mix all 4 ingredients together. Frost lemon bars when cool.
10. Cut and serve
*Keep in mind that I am not a doctor and cannot be held responsible for any adverse reactions to any of these lemon tips. These are tips that have been tried and true by several people.