Random story about my mother-in-law and myself: When we were in high school my husband’s house was the place to hang out. I think a part of this was because my mother-in-law is a such a cookie queen. (Slightly related secret: If you want to know what your kids are doing, provide food. The teenagers will show up and sometimes they’ll even talk to you.) It certainly wasn’t because their house was centrally located. Usually she made chocolate chip cookies and brownies, which aren’t so much my thing. Then one day she made these amazing lemon bars. I told her that I would almost marry her son for the recipe. We weren’t even dating at the time. She gave me the recipe and made me a batch of them for my birthday every year until I did marry her son. (Now she makes cheesecake for my birthday which is even better.) I heart my mother-in-law.
I can not count how many times I have made these. It has become a tradition that whenever my best friend and I have a girl’s night we make these. They are also my go-to thank you gift for anyone who has helped me move. They are so yummy, especially if you are of the persuasion who craves lemon over chocolate, like myself. When I make them I cut down the butter and white sugar from the original recipe. What you see is the lowest amount of butter you can get away with without changing the results. I also took out a 1/2 cup of white flour and substituted oat flour. It seems to work better. If you want your lemon topping to a slight crunch to it, substitute one tablespoon of wheat flour for one of the tablespoons of white flour (Don’t worry you won’t lose its characteristic yummy gooeyness, it will just have thin crunchy layer on top.)
Engagement Lemon Bars
1 1/2 c all purpose white flour
1/2 cup oat flour
3/4 cup melted butter
1/2 cup powdered sugar
1/2 teaspoon salt
Juice and rind of one lemon
4 Tablespoons all purpose white flour
1 1/2 cups white sugar
1/2 teaspoon baking powder
powdered sugar for dusting
1. Spray 9×13″ pan with nonstick spray. Preheat oven to 350 Fahrenheit 2.Mix together crust and press into pan with a fork. 3. Bake for 8 minutes. (Crust won’t be completely done, but it will cook more later.) 4. While crust is baking beat lemon topping ingredients with a hand mixer.5. When crust is done pour lemon topping over it and return to the oven for 30 minutes. 6. Once cooled dust with powdered sugar. Served best chilled.