The only thing warm and sunny around here are these lemon bars. Portland, Oregon may experience a record rainfall for December (and by the way, this is the worst kind of record to break) and the biggest weather system of the year’s predicted to hit tonight, bringing high winds and inches more rain and snow.
My intention was to get out and show you more of the outdoorsy-side of Portland this weekend but we’re basically battening down the hatches and hoping the power doesn’t go off. Also, the ground’s super-saturated and with the wind heading our way it means trees will go down. I’m a little nervous about going to sleep tonight right next to our giant sequoia tree outside the bedroom.
Anyway, I made lemon bars and they are sublime.
- 1 cup butter, softened
- 2 cups sugar, divided
- 2 1/4 cups flour, divided
- 4 eggs
- Juice of 2 juicy lemons
- Powdered sugar
Preheat oven to 350 degrees F.
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes. Cool completely. Once cool, sift powdered sugar over cookies and cut into 2-inch squares.