Young Cooking

The perfect dessert to round off a heavy tri-tip steak, lemon bars! This recipe is easy, quick, and full of lemon!

1. Take 1 stick of butter out of the fridge and put it next to the oven (on the counter), while you’re over there, preheat the oven to 350F.
2. Now it’s time to gather the tools, go on a treasure hunt and gather the following:

1. Grease your 8″ x 8″ or 9″ x 9″ baking dish and set aside.
2. In a small bowl, begin mixing the following ingredients with a fork, focus on breaking up the butter:
   

   1/4 cup	powdered sugar
   1/8 teaspoon	salt
   1 cup	all purpose flour
   1/2 cup	unsalted butter (soft)

3. Use your hands (the warmth of your hands helps to soften the butter) to finish mixing the ingredients until the mixture resembles a “moldable” crust.

4. Press the crust mixture into the greased pan and puncture the crust dough 8 - 10 times with a fork. Pop it in the oven for approximately 15 minutes, or until golden brown.

5. Using the same bowl that the crust was mixed in, use your fork to whisk together the filling ingredients:

   2	eggs
   1/3 cup	lemon juice
   2 Tablespoons	all purpose flour
   1 cup	granulated sugar
   1 pinch	lemon zest

6. Keep whisking until it looks creamy and feels smooth.
7. Once the crust is done, leave it in the oven and pour the filling mixture into the pan on the crust.
8. In about 15 minutes, open the oven and move the pan, if it does not jiggle in the middle, it is done! Take it out to cool.
9. After cooling for 10 - 20 minutes, slice the lemon goodness into whatever shapes you’d like (they don’t have to be “bars”) and sprinkle with powdered sugar.

Store the lemon bars (if any survive the first day) in a sealed container separated by wax paper. They are good for 2 - 3 days.