A big shout-out to the Pitcher family today!
This is Andrea Pitcher's recipe that she always used for every holiday. It even became Nicholas' signature dessert for events. This taste will forever be connected to the years their family lived here in Czech.
There's just nothing quite like a pan of bright yellow, sweet lemon bars to perk up your day. The original recipe is with normal flour, and I just substituted my favorite gluten-free flour blend (if you are curious about this, feel free to comment and I can share). Otherwise, I pretty much left the recipe as is, and it turned out wonderfully.
So thank you to the Pitchers for this recipe that holds memories. I love it!
Ingredients:
1/3 cup margarine or butter
1 cup sugar (split into 1/4 in crust and 3/4 in lemon mix)
1 cup flour (or gf sub)
2 eggs
2 TBL flour
2 tsp shredded lemon peel
1/4 tsp baking powder
1/4 cup or 1/2 cup lemon juice- Nicholas says he makes his with more lemon juice- that's the way I like them too!
Powdered sugar (optional)
Directions:
Beat margarine with an electric mixer for 30 seconds. Add 1/4 cup sugar. Beat until combined. Beat in 1 cup flour until crumbly. Press into the bottom of an 8x8x2 baking pan. Bake in a 350 F (180C) oven for 15-18 minutes, until golden.
Meanwhile, combine eggs, the remaining sugar, 2 TBL flour, lemon peel, lemon juice, and baking powder. Beat for 2 minutes. Pour over hot baked layer.
Bake in a 350 F (180C) oven, for about 20 minutes or until lightly browned around edges and center is set. Cool. If desired (of course, you will desire- who wouldn't!) sprinkle powdered sugar overtop. Cut into bars.
And, like I said before, Haley and I made these together. Somehow things taste better when you get to share them!
This is Andrea Pitcher's recipe that she always used for every holiday. It even became Nicholas' signature dessert for events. This taste will forever be connected to the years their family lived here in Czech.
There's just nothing quite like a pan of bright yellow, sweet lemon bars to perk up your day. The original recipe is with normal flour, and I just substituted my favorite gluten-free flour blend (if you are curious about this, feel free to comment and I can share). Otherwise, I pretty much left the recipe as is, and it turned out wonderfully.
So thank you to the Pitchers for this recipe that holds memories. I love it!
1/3 cup margarine or butter
1 cup sugar (split into 1/4 in crust and 3/4 in lemon mix)
1 cup flour (or gf sub)
2 eggs
2 TBL flour
2 tsp shredded lemon peel
1/4 tsp baking powder
1/4 cup or 1/2 cup lemon juice- Nicholas says he makes his with more lemon juice- that's the way I like them too!
Powdered sugar (optional)
Directions:
Beat margarine with an electric mixer for 30 seconds. Add 1/4 cup sugar. Beat until combined. Beat in 1 cup flour until crumbly. Press into the bottom of an 8x8x2 baking pan. Bake in a 350 F (180C) oven for 15-18 minutes, until golden.
Meanwhile, combine eggs, the remaining sugar, 2 TBL flour, lemon peel, lemon juice, and baking powder. Beat for 2 minutes. Pour over hot baked layer.
Bake in a 350 F (180C) oven, for about 20 minutes or until lightly browned around edges and center is set. Cool. If desired (of course, you will desire- who wouldn't!) sprinkle powdered sugar overtop. Cut into bars.
These are some of my favorites. we should add a line in the recipe that you need to bake them in Polish Pottery just to complete the original lemony goodness.
ReplyDeleteWe hosted the Tillapaugh family this weekend and I bought a lemon cake from our bakery - and it was so zesty & zingy & lemony. I LOVED it. Will see if I can find out their recipe and pass it on. I just love lemon desserts.
Thanks for posting & loving Bake Sale Lemon Bars as much as we do
Andrea