Friday, June 19, 2009

Looney for Lemon Bar

My absolute, all-time favorite Gold Canyon candle EVER just happens to be our seasonal Lemon Bar fragrance. It's sweet and tart all at the same time, with that extra hint of shortbread crust in the background. As a part of the Baking Line, which has a burn time of 170 hours, I can enjoy it for a very long time. But don't worry -- I'm never out. I stock up in the Summer so that I can enjoy the fragrance all year long! They only last until August. Get yours while you still can!

Here's a FANTASTIC recipe for Lemon Bars. Try it out and tell me what you think!

Incredible Lemon Bars

1 1/8 cups all-purpose flour
1/3 cup confectioners sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioners sugar
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/4 teaspoon baking powder
1 tablespoon confectioners sugar

1. Preheat oven to 325 degrees. In a medium bowl, mix together the flour, 1/3 cup of confectioners sugar, and butter until butter is in very small crumbs. Press into the bottom of an 11 x 7 inch pan.

2. Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.

3. Bake for another 25 minutes, until set. Dust with remaining confectioners sugar when cool.