Time: 1 hour
This is one of those perfect desserts for BBQs and high noon tea garden parties – where the butterflies flutter.
Music Selection: Abe Parker – Butterflies
1 cup butter, melted
½ cup sugar
2 tsp vanilla
½ tsp salt
2 cups flour
1 ½ cups sugar
1/3 cup flour
1 cup fresh lemon juice (about 4 lemons)
Finely grated rind of 1 lemon
Topping: confectioners sugar
Preheat oven to 325 degrees F. Line bottom of 9 x 13 baking pan with parchment paper, leaving an overhang on short ends. Set aside.
In large bowl, mix the butter, sugar, vanilla and salt. Mix in the flour. When well blended, press into the baking dish firmly. Bake for 20 minutes. Set aside, but leave oven on.
Make the filling by mixing sugar and flour together in a separate large bowl. Mix well with whisk. Whisk in the eggs, lemon juice and lemon rind.
Pour filling over the crust and bake the bars for another 22 – 25 minutes, until centre no longer jiggles. Let cool completely at room temperature. Then place in fridge for another hour.
Once cool, lift the parchment paper out of the pan and place on cutting board. With a fine sieve, dust the top with ¼ cup of confectioners sugar (icing sugar). Enjoy with a good cup of tea or coffee.