Easy Lemon Bars

Kids Cooking

The lemon originated in Southeast Asia but is now cultivated in tropical and temperate climates around the world. The bright yellow citrus fruit is oval in shape with a pronounced bulge on the blossom end. The lemon flesh is juicy and acidic. Bottled and frozen lemon juice are available in most supermarkets. Though the lemon is an excellent source of vitamin C, it begins to lose its vitamin power soon after it is squeezed. Serve this dessert topped with a sprinkle of confectioners’ sugar.

Preparation time: About 20 minutes.

Equipment you’ll need: Mixing bowl, pastry blender, electric mixer, 11 x 7 x 2–inch baking pan, sifter, measuring spoons, solid (nested) measuring cups, liquid measuring cup, cooling rack, table knife and serving plates.

Safety: Use dry potholders to put baking pan into the oven and remove. Ask an adult to fill the partially baked crust.

Recipe:

Crust

1 1/4 cups all-purpose flour

3/4 cup confectioners’ sugar

1 stick unsalted butter

1. Preheat oven to 350-degrees. Coat baking pan with a spray of canola oil.

2. Sift together flour and sugar onto a sheet of wax paper and then place in bowl.

3. Cut-in butter until mixture is coarse.

4. Press mixture into baking pan. Bake for 15 minutes and remove from oven.

Filling

3 large eggs

1 1/4 cups granulated sugar

2 tablespoons cornstarch

1/3 cup lemon juice

1. Combine all ingredients with an electric mixer. Beat for 3 minutes.

2. Pour filling into partially baked crust.

3. Return to oven and bake an additional 20 minutes or until set.

4. Remove from oven and set on a wire rack to cool.

5. Lightly sift confectioners’ sugar over. Cut into bars.

Yield: 8 bars

Clean up: Turn off oven immediately after use. Wipe off the mixer with a damp cloth. Show initiative! Do a little extra in the kitchen.

Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist

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