Every spring is the only spring – a perpetual astonishment!
The snow is melting so quickly it’s a challenge to remember that only two weeks ago I couldn’t imagine it ever retreating.
The geese are back. The crows are nesting. Hibernating nocturnal predators are awake and the ducks are edgy.
It’s still weeks before the garden will be even remotely diggable. And if it is lemon season somewhere, that somewhere is nowhere anywhere close to here.
But lemons are yellow and sunshiny and that just seems right.
This recipes makes two 8x8" pans, but you can halve it if you want a smaller batch. The bars freeze well, so you can keep one batch and save the other for later.
- 1/2 cup butter softened
- 1/2 cup olive oil
- 2-1/2 cups flour
- 1/2 cup icing sugar
- 4 eggs
- 1/4 teaspoon salt
- 1-1/2 cups granulated sugar
- 1/2 cup lemon juice
- 2 tablespoons flour
- 1/2 cup coconut lightly toasted (optional)
Preheat oven to 350 degrees F.
Lightly grease two 8x8" baking pans.
In medium bowl, stir together the 2-1/2 cups of flour, and the icing sugar.
Mix in softened butter and oil until mixture forms is crumbly. It will be quite moist.
Divide mixture and press evenly into the prepared pans.
Bake for 15-20 minutes. Do not overbake it, as it will continue baking when you have added the lemon topping.
In large bowl, beat eggs thoroughly.
Add the remaining ingredients except coconut and blend until completely mixed. (You can stir the flour into the sugar before mixing to prevent any lumps.)
Pour the topping mixture evenly over the baked crust.
Sprinkle coconut over (if using) and bake for 20-25 minutes. The topping should be firm, but do not overbake.
Remove from oven and cool pans on cooling racks. Cut each pan into 20-25 squares.
Photo by dmscs.
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