Lemon Pecan Bars Recipe
Servings: 1
Ingredients
- 1 c. unsalted butter, softened (2 sticks, see note)
- 2 c. plus 1 Tbsp. sifted all-purpose flour (divided)
- 1/2 c. sifted powdered sugar, plus extra for garnish
- 1/2 tsp salt
- 4 x Large eggs, at room temperature
- 2 c. granulated sugar Grated peel of 1 lemon (yellow part only)
- 6 Tbsp. freshly squeezed lemon juice (about 2 lemons)
- 1/2 tsp baking pwdr
- 1 1/2 c. toasted pecans, coarsely minced by hand (see note)
Directions
- Preheat oven to 325 degrees. Butter a 9-by-13 inch baking pan. Set aside.
- Beat the butter, 2 c. flour, powdered sugar and salt till fluffy. Scrape mix into prepared pan and smooth into a thin layer, covering the bottom of the pan. Bake for 15 min.
- Meanwhile, beat Large eggs and granulated sugar till light. Add in lemon peel and juice and mix well. Sprinkle with 1 Tbsp. of flour and baking pwdr; pour in the nuts. Mix well.
- Pour lemon mix into crust and return to oven for another 35 min or possibly till filling is set and top is golden brown.
- Cold slightly and cut into squares. Loosen crust around the edges and cold completely before removing squares from pan. To serve, sprinkle with powdered sugar, if desired.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
Adding to Planner
