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Monday, September 1st, 2014
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Luscious Lemon Bars


By Judy Thomas

Fri, May 30th, 2014
Posted in All Columnists

Computer on. Check. Microsoft Works on. Check. Brain. Absent and blank. That being said, what do I do now?

Since we celebrated Easter and we’re on the lighter side, chicks and bunnies come to mind. One of my daughters and family are very active in the 4-H branch of the Fillmore County Rabbit Club. And a few weeks ago one of her rabbit does gave birth to babies. She had two that were bred, but one Mama Bunny, being new to this game, wasn’t ready or wasn’t quite sure how to be ready and unfortunately gave birth to hers on a Sunday night during the cold, wet snowy spring that we had.

Unfortunately, they didn’t make it. My daughter really felt bad about the loss as she is very generous with supplying rabbits for children to show at the fair in July. When they may not have the wherewithal to do so on their, own, this gains experience for them and gives parents a chance to see if their child is serious about taking on this project, without a lot of expense.

Anyway, as far as we know this mama has four and they probably have started showing up outside their hutch. They are such cute balls of fluff and so funny to watch as they play and grow. After they appear outside she starts handling them, so they get used to people.

I hope everybody had a Great Easter and was able to share it with friends and family. I had a small gathering this year and we had the traditional ham dinner with family favorites such as Ramen Noodle Salad, asparagus and Lemon Bars and Banana Creme Pie and of course homemade buns. So this week I am going to include a lemon bar recipe that is sugar free, but I’ll bet you can fool all your guests into thinking it is the regular recipe.



Luscious Lemon Bars



1 1/3 C all purpose flour

2 T plus 1 1/4 C granulated sugar substitute

6 T butter, diced

1/2 C light cream (I use fat free half & half)

3 large eggs

1 large egg yolk

1/2 C fresh lemon juice

1 T lemon zest



If you really want true lemon taste, using fresh is important. Preheat your oven to 350 degrees and coat a 9-inch pan with cooking spray.

In a medium bowl combine 1 cup flour, 2 tablespoons sugar substitute. Add butter and combine into a coarse meal using a pastry blender or fork, or use your handy dandy food processor.

Press the mixture into the bottom of the prepared baking pan and bake for 15-20 minutes or until the crust is lightly browned. Meanwhile, in a bowl whisk to gather the light cream, eggs, and remaining 1 1/3 cup flour and 1 1/4 cups sugar substitute. Whisk to combine, stir in lemon juice and zest, pour onto the hot crust. Bake the bar mixture for 12-15 minutes or until center is set and edges are lightly golden.

Sometimes I line my pans with foil to make cleanup easier. You do have to follow pan preparation as the recipe directs. Per bar: 116 calories, 3g protein, 11g carbs, 0.3g fiber, 2g sugar, 7g fat, 4g saturated fat, 63g cholesterol, 22g sodium.

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