Wednesday, August 24, 2011

Glazed Lemon Bars

 Why does camping have to be so much work?

Now don't get me wrong, we love to go camping but (and that's a pretty big but) it's so much work for mom.

We are the kind of campers that still sleep in a tent so we can't just add some food to the camping trailer, hook it up to the truck and off we go.

We have to load all the sleeping bags, blankets--in case it gets super cold, food, snacks, all the cooking equipment, foam pads--you can't just sleep on the ground, the tent, some more food--you wouldn't want to run out, clothes, lanterns, flashlights, bug spray, and the list keeps going on.  I mean because if you are going some place that has bike trails or swimming or hiking or fishing or 4 wheel riding the list of stuff to brings begins to multiply by 10.

And by this time you are so tired of trying to make everything fit and making sure you didn't forget anything that you brain needs a nap and man! you haven't even left yet.

Not to mention when you get back!

The laundry multiplies on you and you have to wash every single thing that went up there including the 10 pairs of clothes you packed for everyone even though you were only staying 3 days.  

One time I only brought enough clean clothes for the amount of time we were staying and my kids had gone through them in a matter of hours.  See there was a stream and you can't not play in a stream and stay clean or dry so after that, I learned that no matter how ridiculous it looks, packed more clothes than you thought were possible to use.

Laundry is totally better than 4 kids whining because they are cold and they have no more dry clothes left!

So in case you have recently returned from camping and you are sitting in a pile of dirty clothes because you packed your whole house to go camping, get right up and make yourself some lemon bars.  They are delicious--one of the best recipes I've found--and then you can go back to laundry.  Heck, clean underwear is so overrated.

Glazed Lemon Bars

2 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
1/2 c. powdered sugar
1 c. (2 sticks) butter, softened 
4 large eggs, at room temperature
1/4 c. freshly-squeezed lemon juice, strained of pulp and seeds
1 tsp. baking powder
1/4 c. all-purpose flour
2 c. white sugar
1 c. powdered sugar
3 Tbsp. strained freshly squeezed lemon juice

1.  Preheat oven to 350. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside. Whisk together the flour and powdered sugar and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.

2.  During the last few minutes of the shortbread’s baking time, mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. 

3.  Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving. Makes about 36 bars.  Enjoy!

Source:  Our Best Bites

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