No better way to celebrate Cinco de Mayo than with cerveza and traditional Mexican dishes....BUT if you don't know much about preparing Mexican food, here's a citrusy treat that everyone is sure to love!
FIRST, make the Candied Lemon Garnishes
(this allows them to cool as you bake the lemon bars)
You will need:
- two thinly sliced lemons
- 1/4 cup water
- 3/4 cup sugar
Combine water and sugar in skillet, heat until boiling. Place lemon slices in the skillet (it's OK to have them overlap a little) and let them simmer until they are softened. Lay them on a rack to cool. (as they cool they will firm up and you will be left with a sweet, gummy garnish)
NEXT, prepare the Lemon Lime BarsYou will need:
- 2/3 cup butter, softened (NOT MELTED)
- 1/2 packed brown sugar
- 2 1/2 cup all-purpose flour
- 4 tsp. finely shredded lemon peel (you'll only need 1 lemon - for those of you who are new to this, that means you take the outside of a lemon to a cheese grater - it's good stress relief)
- 6 eggs
- 2 1/4 granulated sugar
- 1/2 cup lemon juice (I used one of the plastic, coctail lemon bottles -- You can also squeeze your own)
- 3/4 tsp. baking powder
- 1/8 tsp. ground nutmeg
- 1 tsp. finely shredded lime peel
- 2 tbsp. sifted powdered sugar
For crust, in large mixing bowl, beat butter for 30 seconds or until smooth. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel (this gives it a great, rich taste!). Even press onto the bottom of prepared pan. Bake for 20 minutes.
Meanwhile, for filling, in a medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat for 2 minutes. Stir in remaining lemon peal and the lime peel. Pour over hot crust. Bake 20 minutes or until the edges are browned and the middle is set. (It will still seem a little 'giggly' when you take it out, but it will settle as it cools. Cool for 1 hour, then refigerate for 2 hours.
To serve, sprinkle evenly with powdered sugar and garnish with candied lemons.
(this recipe is from May 2008, Better Homes and Gardens)
Enjoy!
