Lemon Bars

Today I accomplished something I consider amazing .  With my daughter playing in another room, I managed to bake with no other adults in the house for the very first time since she was born nearly 11 months ago.  Of course, this Betty Crocker recipe is one of the most simple baking recipes I've ever seen, but still.  I kept one eye on her and one eye on my lemon custard, she kept herself entertained, and when she went down for her afternoon nap I was able to relax with an extremely tasty lemon bar.  Please note that the recipe calls for a dusting of powdered sugar, and not the avalanche I gave it.

Ingredients:
1 c. all purpose flour (minus 1 T.)
1/2 c. butter, softened (do not substitute margarine)
1/4 c. powdered sugar
1 c. granulated sugar
1 T. grated lemon peel
2 T. fresh lemon juice
1/2 t. baking powder
1/4 t. salt
2 large eggs
extra powdered sugar for dusting

How:
Preheat your oven to 350 degrees.  Mix flour, butter and 1/4 c. powdered sugar.  It will be very un-dough-like, do not worry.  Press it into an ungreased 8x8 pan, with a 1/4 inch edge on each side.

Bake for 20 minutes then remove from oven.

While the crust is in the oven, beat the remaining ingredients (except for the extra powdered sugar) with an electric mixer on high speed about 3 minutes, until light an fluffy.  Pour over hot crust.

Bake 25 to 30 minutes or until no indentation remains when touched lightly in center.  Cool in pan on a wire rack.  Dust with powdered sugar.

Cut into pieces and savor while your kid is sleeping.

*When I took this out of the oven, I was really concerned.  I'd never made lemon bars before and when they came out, the top was a thin brown crust.  They tasted exactly right, so no worries if this happens to you as well.  Also, it's just my opinion, but the lemon filling might be the best I've ever had.

~Recipe adapted from Betty Crocker's Cookbook, Bridal Edition
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