I love lemon bars!! This isn't my original recipe though =/ I have mine at home in the cookbook. So I searched online and came across this one for you. I hope you like it. As for the points, you don't have to give me any if you don't want. I'm not one of the point whores lol. But they are nice. Anyways, enjoy!!
The Ultimate Lemon Bars
By Cheri Sicard
This recipe takes lemon bars, that lunchbox and bake sale favorite, to wholenew levels. I served them at a New Year's Party dessert buffet, and everyone declared them a favorite (they even beat out cheesecake and chocolate tarts!). I like the combination of lemon and boysenberry but you can use any flavor of preserves you like. Lemon is one of those flavors that goes with most anything so don't be afraid to experiment. Try this recipe for your next bake sale and clean up!
Crust
2 C flour
1/2 tsp. nutmeg
1/2 C confectioner's sugar
1 C butter, softened
Filling
1/3 C boysenberry preserves (or flavor of your choice)
4 eggs
1 3/4 C sugar
6 T lemon juice
2 T grated lemon zest
1/3 C flour
1 tsp. baking powder
1/4 tsp. salt
additional confectioner's sugar for topping
Makes about 2 dozen bars
Preheat oven to 350 F.
To make the crust, mix flour, nutmeg and sugar in a large bowl, cut in the butter until crumbly (a food processor makes quick work of this process). Press the crust mixture into the bottom of a 9-inch square baking pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes.
Reduce oven temperature to 325 F.
Beat eggs with an electric mixer until foamy, add remaining filling ingredients and beat until well combined. Spread the preserves over the cooled crust, then pour the lemon mixture over the preserves. Bake for 35-40 minutes until set. Remove from oven and sprinkle with a payer of confectioner's sugar. Let stand until cool before cutting into bars.
Bring a plate recipe - Frozen Mango Bars
Chef: Alison Rice from ABC Capricornia
Another marvellous Christmas recipe - this time from Alison Rice who is described as ABC Capricornia's "Sadie".
You need:
1 and a quarter cups sugar
1 and a quarter cups water
3 x 425g cans sliced mangos drained (or fresh)
1 tblesp lemon juice
1 x 300ml thickened cream
Method:
Combine sugar and water in a saucepan, stir over low heat until sugar is dissolved. Bring to the boil and boil for about 5 mins or until syrup thickens slightly, cool to room temperature.
Blend or process mangos, syrup and juice until smooth. Combine 1 cup of mango mixture with the cream. Line a 20cm x 30cm lamington pan with foil and pour cream mixture into pan. Freeze until firm.
Pour remaining mango mixture over frozen mango cream in pan. Freeze for several hours or until firm. Cut into slices when frozen and store in freezer.
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