When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


___________________________________________________________



Nothing says Irish like Beautiful Lace

Nothing says Irish like Beautiful Lace
Click on photo for Earlene Moore's tutorial for beautiful fondant lace and have fun with your next cake!


.............................................................................................................................

/////////////////////////////////////////////////////////////////
.............................................................................................................................



Monday, September 27, 2010

Lemon Bars


I had a very dear friend send me these Meyer Lemons freshly picked from her Lemon tree.

So of course I had to bake a lemon dessert and these bars are delicious!

Lemon Bars
Ingredients
For the crust:


1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt


For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting


Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball.

Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

Let cool to room temperature.
Cut into squares and dust with confectioners' sugar.

Photography by Diane Marks. 2010 all rights reserved 
Lemon Bars Recipe by Ina Gartner - Food Network Website 
  


Search This Blog

The Tutorials This Week Were Generously Shared by

RHONDA CHRISTENSEN, EARLENE MOORE, BOBBIE NOTO, EDNA DE LA CRUZ & TONI BRANCATISANO

And to ALL of our Readers...

Above all, have fun and keep baking!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.

Related Posts with Thumbnails