Baking with Goodwill: Lemon Drop Bars

 
by Kim Merrikin, Seattle Goodwill
July 30, 2016
 

Baking with Goodwill: Lemon Drop BarsWhen it comes to summertime staple baked goods, lemon bars rank high on the list. They’re far easier to make from scratch than you may realize, and you might even have all the ingredients you need if you keep basic baking supplies stocked in your pantry. My recipe below is equally delicious as it is easy!

All of the kitchen supplies you’ll need are easily found at Goodwill:
An 8x8” baking dish, 1-2 mixing bowls, a whisk, a spatula, and measuring cups/spoons

Ingredients:

Crust: Lemon Drop Custard:
1 ¼ cups all-purpose flour 3 eggs: 2 whole, 1 yolk
½ cup unsalted butter (room temperature) 1 cup white sugar
¼ cup confectioners’ sugar 1/3 cup all-purpose flour
¼ teaspoon vanilla extract 1/3 cup fresh-squeezed lemon juice
½ teaspoon almond extract 2 tablespoons vodka
¼ teaspoon salt ¼ teaspoon orange extract
  1 teaspoon confectioner’s sugar (to dust over the top)

Baking with Goodwill: Lemon Drop Bars - supplies and ingredients

First, preheat the oven to 350 degrees and lightly oil your 8x8” baking dish.

For the crust:
Use the spatula to mix your room temperature butter and flour, making sure to incorporate it well. Then add the rest of the crust ingredients: confectioner’s sugar, vanilla and almond extract, and salt. Continue to use the spatula to press/mix the ingredients together. It should wind up like dry cookie dough—a bit crumbly.

Press the crust down into the dish. Use a fork to poke holes in the crust so it doesn’t bubble.

Bake for about 20-25 minutes, or until the crust edges are starting to brown just a little.

Lemon Drop BarsFor the Lemon Drop Custard:
Whisk your ingredients together, adding them one at a time, in the order of the ingredients list. Once it’s all mixed, continue whisking for a couple minutes so it becomes a little light and frothy at the top.

Pour the mixture over the crust, and put it back in the oven for about 25 minutes—when it’s ready, a light sugary crust will form.

Let the bars cool completely.

Use a knife (dip it in hot water to make it easier) to cut around the edges, and cut the bars into your preferred size—I normally go 4x4, making 16 bars. Dust the bars with the remaining teaspoon of confectioners’ sugar. If it’s going to be a while before they’re consumed, or if you’re going to refrigerate them first, hold off on the dusting part until you’re ready to eat them.

Check out some of our other Baking with Goodwill recipes under the Thrifty Kitchen blog category


 

Kim fancies herself a professional communicator. She has experience in writing, graphic design, and social media, and is always looking to expand her knowledge base into other fields of communication. She loves people, coffee & Seattle (including the rain).

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