Dessert of the Week: Pumpkin Cheesecake

Ingredients

Crust:
30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted

Filling:
1 1/2 lbs cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
4 large eggs at room temperature
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour

Directions

Crust:

Preheat the oven to 350 degrees F.

Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.

Remove from the oven and let cool completely while preparing the filling.

Filling:

Lower oven to 325 degrees F.

In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, vanilla and flour. Mix well and pour into the springform pan.

Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 20 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.

Dessert of the Week: Rose Lemon Meringue Pie

Madison enjoying freshly made meringue!

Recipe Coming Soon!

Dessert of the Week: Rose Apple Pie

Ingredients for Crust:

2 2/3 cups flour
1 1/2 tsp salt
3/4 cup pure vegetable oil
5 Tblspn cold water

Ingredients for Filling:

1/4 cup flour
1/2 cup sugar
6 large apples
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
2 Tblspn butter/margarine

Directions:

Preheat oven to 425.

Combine flour and salt with a fork. Mix in oil using the fork. Mix until dry ingredients are combined and make small balls. Add the water one tablespoon at a time, and continue mixing with fork. The water will help the dough to unstick from the sides and make a ball. Divide dough into 2 even sized balls. Place one dough ball between 2 sheets of wax paper dusted with flour. Roll into large round circle. Place into round glass pie dish. Roll second dough ball out.

Combine flour, sugar, cinnamon, nutmeg, and salt in a bowl. Peel apples and slice into thin slices (1/8ths). Coat apples with dry mixture. Place apples in the pie crust. Cut your butter and place on apple mixture. Cover the apples with second rolled dough. To seal the dough, put water between the layers and pinch them together. Poke holes in crust, or cut slits to allow air to escape. Cover with tin foil with hole cut in middle, so that crust does not burn.

Bake at 425 for 40 minutes. Remove tin and bake an additional 10 minutes for crust to brown. Enjoy with the scoop of vanilla ice cream with your loved ones.

Dessert of the Week: Gluten-Free Chocolate Chip Cookies

Ingredients

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

I found all the "unusual" ingredients at Whole Foods.

Dessert of the Week: Banana Papaya Muffins

Ingredients

1 cup sugar
1/2 cup (4 ounces) butter
2 large eggs
1/2 cup mashed banana
1/2 cup mashed papaya
1/4 cup chopped macadamia nuts
1/2 cup raisins
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger

Directions

Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.

Dessert of the Week: Creamy Cheesecake

Ingredients

Crust:
1 3/4 cup graham cracker crumbs
1/4 cupsugar
2 tablespoons butter, room temperature

Cheesecake:
1 1/2 lbs cream cheese
3 eggs
1 cups sugar
1 tablespoon vanilla extract
1 cup sour cream

Directions

Preheat oven to 275 degrees F.

Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.

Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla and sour cream.

Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.

Dessert of the Week: Toasted Sesame Seed Sugar Cookies

Ingredients

2 3/4 cups flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon Pure Vanilla Extract
1 cup Sesame Seed, Toasted (about 1 cup), divided
2 ounces bittersweet baking chocolate, melted

Directions

1. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed.

2. Refrigerate dough 2 hours or until firm.

3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed. Place 2 inches apart on ungreased baking sheets.

4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set.

Dessert of the Week: Pecan Pie and Pumpkin Pie

Pecan Pie

Ingredients:

1 stick butter
1 cup sugar
1 cup light corn syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch pie shell

Directions

Preheat oven to 350 degrees F.

In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

Pumpkin Pie

Ingredients:

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions:

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.




Please note: I made my own pie crust. Recipe to follow soon!

Dessert of the Week: Brownies, Chocolate Chip Cookies and Sugar Cookies

Brownies

Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups (16 ounces)semisweet chocolate chips

Directions:

In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.

Add the flour mixture, bit by bit, mixing after each addition.

Using a spatula or wooden spoon, fold in the chocolate chips.

Cover the bowl tightly and put in the fridge for six hours.

Preheat the oven to 375 F degrees.

Use an ice cream scoop to scoop out 2-tablespoon sized balls. Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 12-14 minutes. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.

Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.

The cookies can be stored in an airtight container for up to 3 days.

Classic Sugar Cookies

Ingredients:

1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Ingredients for the Basic Royal Icing:

2 cups confectioners' sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice

Directions for Cookies:

In a medium bowl, whisk together the flour, salt and baking powder and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.

Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Dust a clean work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut out shaped in the dough, and transfer the cookies to the prepared baking sheets.

Bake the cookies for 12 minutes, until they are set but not browned. Removed from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.

Directions for Icing:

In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too think, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.

The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cooki or design, then fill it in. Let the icing harded before serving.

The cookies can be kept in an airtight container for up to 3 days.

Things I Have Baked This Week

Brownies
Chocolate Chip Cookies
Sugar Cookies with Royal Icing
Pecan Pie
Pumpkin Pie

Recipes and pictures to come!

Dessert of the Week: Ode to Elvis Cupcakes

Ingredients for Banana Cupcakes

1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1/4 tsp. nutmeg
1 cup (about 2 large masked ripe bananas

Ingredients for Peanut Butter Frosting

1/2 cup peanut butter
1/2 cup (1 stick) sweet butter, softened
2 tsp. vanilla extract
2 cups confectioners' sugar, sifted
2 tbsp. milk

Directions for cupcakes

Preheat oven to 350*F. Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, eggs and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven for 5 minutes. Then remove the cupcakes and cool on a rack.

Directions for frosting

To make the frosting, combine peanut butter, butter and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1 to 2 minutes. Add the confectioners' sugar along with the milk, and beat until well combined. Swirl the frosting onto the cooled cupcakes.

Serve with your favorite Elvis songs or movie playing!

Dessert of the Week: Pumpkin Chocolate Chip Loaf

Ingredients

3 1/4 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
2 tsp salt
1 cup vegetable oil
1 3/4 cups pumpkin puree (15oz can)
3 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2/3 cup water, room temperature
1 cup (12 oz) chocolate chips or chopped semisweet chocolate

Directions

Preheat the oven to 350F and position a rack in the middle. Grease and flour two 9x5 inch loaf pans or line them with foil or parchment paper.

In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In another large bowl, whisk together the oil and pumpkin puree. Add the granulated sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Mix in the chocolate with a rubber spatula.

Fold the dry ingredients into the wet ingredients until just combined. Do not overmix (and don't worry if you see a few small streaks of flour). Divide into the two pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack to cool for 10 minutes, then unmold leave to cool completely.

Dessert of the Week: Carrot Cake

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese
2 ounces (4 tablespoons) unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Dessert of the Week: Brownies & Lemon Bars

We went to visit our friends Amber & J.R. Mills on Sunday. I bought them a Lime Zest platter from Crate and Barrel, and adorned it with my lemon bars.

I felt bad that the Mister didn't get any brownies the first time around this month, so I have 18 minutes left on them in the oven! I'm glad I'll have ample time to cool them this time, because cutting them fresh sucks.

Dessert of the Week: Banana Bread

Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon and vanilla. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

Dessert of the Week: Brownies

I baked these for the Crate & Barrel inventory potluck.


Ingredients
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Dessert of the Week: Sticky Road Chocolate Bars

Ingredients
For the chocolate bar:
2 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
1/2 cup unsalted butter, room temperature, plus extra for the pan
1/2 cup packed light brown sugar
1 egg
5 ounces unsweetened chocolate, melted
1/4 cup chopped pecans
For the glaze:
3/4 cup butter
1/2 cup sugar
2 tablespoons light corn syrup
3/4 cup sweetened condensed milk
1 cup chopped pecans
1/2 cup sweetened coconut flakes
Directions
Special Equipment: off-set spatula, parchment paper, 12 by 8 1/2-inch sheet pan

Preheat oven to 325 degrees F.

In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.

In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.

Dessert of the Week: Oatmeal Chocolate Chip Cookies

The Lemon Bars were a hit! For the 4th I baked my version of Red, White and Blue cupcakes. Vanilla cake with fresh blueberries, cream cheese frosting with fresh strawberries and blueberries on top. Here's a picture...


Today's dessert of the week is Oatmeal Chocolate Chip Cookies. My variation of a classic. I feel that raisins should be a stand alone snack, not one incorporated into baked dishes.

Ingredients

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups oats (quick or old fashioned, uncooked)
8 oz. chocolate chips (I like the mini ones)
Splash of milk

Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add a splash of milk andmix. Add oats and chocolate chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 10 min

Dessert of the Week: Lemon Bars

My dear Mister feels duped. He thought that when we decided that I would be a professional Mom, that I would turn into Susie Homemaker. But in reality, I knew that would never happen. My dinners are rarely edible, though I do vacuum every other day. I hate laundry, ironing and scrubing toilets. I don't get paid enough to do those things regularly anyway.

Last week the Mister came to me and said, "So and so's stay at home wife cooks him a gourmet breakfast every morning, and prepares him special lunches, and he has 5 star dinners on the table when he comes home. She even bakes for the office. All this and they have a 6 week old kid." My thought is either the guy is on crack or his wife is trying to compensate for something. I told the Mister that it ain't gonna happen in this house, so stop dreaming.

I felt bad about the whole thing, so every week I'm going to bake a dessert, as my effort to be Susie Homemaker. Last week I made Vanilla Cupcakes. Everyone loved them. The Mister did not. Today, I have Lemon Bars in the oven. Here's the recipe:

Ingredients

Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing

Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice (about 2 1/2 small lemons)

Directions

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.