Barnwood’s Best Lemon Bars

I know I have shared a lemon bar recipe before which was a bit more pf a short cut recipe. Great of you short on time and usually a little cost saving due to fewer ingredients…BUT…it’s no replacement for a really great, from scratch, recipe.

That what these babies are. Fresh made shortbread crust with a custardy lemon topping that is just amazingly creamy and the perfect blend of tart and sweet. Here’s what you’ll need.

Shortbread crust

  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons powdered sugar
  • 10 tablespoons butter, cubed. I ise mine cold but you can warm to room temperature for easier mixing.
Lemon Filling:
  • 4 lemons, juiced and zested
  • 8 egg yolks
  • 1 1/2 cups sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • powdered sugar, for dusting
  • Preheat your oven to 350F then butter and line an 8×8 inch baking tin, set aside. In a large bowl combine the sugars and the flour. Next using a pastry blender or large fork blend in the butter until you’ve reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball. Transfer the shortbread dough to your lined baking dish and press into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.

Lemon Filling:
In a medium bowl combine the egg yolks, sugar, flour, baking powder, soft butter, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don’t be alarmed. Remove the crust from the oven then fill with the lemon filling. Bake for 40-45 minutes until the top has formed a crackle crust and is golden brown.Allow to fully cool before dusting with powdered sugar and cutting into squares, of ot’ warm at all it will melt into a horrible little messy altgough tasty pile. Cover and store in the fridge for up to 4 days. That’s it! Enjoy!!

Something Special

​As promised I made a “special” meal in honor of my blogaversary. So tonight’s dinner consists of…Taco Salad! Seems a little anti-climatic but I asked my daughter what my very best dish is and she didn’t even hesitate. So, this must be darn good lol. 

I have an unusual secret ingredient in my taco salad that really makes it sing. And putting together the layers in a clear dish makes for a great presentation. So I guess there are some special things about my taco salad after all. 

So what’s the secret? Glad you asked, creamy French dressing! Who knew right?! The dressing compliments the spices adds a little tanginess and elevates the whole dish. Here’s what you’ll need for this fabulous meal.

1 lb ground beef

1 md. Onion

Salt and pepper

2 Tbsp. Taco seasoning

1 can Black beans

1 pkg precooked Mexican rice, I like old El Paso brand

2 c. Mild cheddar cheese

Nacho flavored Doritos

2 c. Sour cream

1/2 c.Creamy French dressing

1 head of Lettuce

2 Roma Tomatos

In a medium sauce pan brown meat and drain add black beans, salt, pepper, and seasoning and heat through. Pour into bowl.

Heat the precooked rice and pour on top of the meat. Add about 1/4c. Of cheddar cheese on top of the rice.

I add a thin layer of lettuce next and top with crushed doritos

Layer in the sour cream and dressing, another thick layer of lettuce, and top it all off with tomato, and remaining cheese. 

That’s all there is to it! 

But this is a special occasion! Which means dessert! I chose lemon bars with a little twist. I used the Betty Crocker lemon bar recipe you can find it here
But before adding the lemon mix to the crust, I added 1/2c. of unsweetened coconut! 

Lemon bars will always hold a special place in my heart. They were one of the first dessert recipes I ever made and I made them with my Grandma Sammie. A great memory for sure! Hope you all enjoy some of my faves! Happy Cooking!