So I promised my coworkers lemon bars since I’m going to visit them this week. However, I got busy this weekend and ended up making them at 9pm last night. The recipe I was using comes from my grandmother and its really Lemon Pecan Bars. However I hit a couple snags when I went to put them together.
First, I didn’t have any pecans. I had been thinking that I wouldn’t put nuts in them because I didn’t know if any of my coworkers have a nut allergy. So no big deal. The bigger snag was I discovered I didn’t have enough sugar. My spouse is diabetic so I only keep a very small amount of sugar on hand. Unfortunately, I hadn’t replenished the stock when I baked the last things. I refuse to use Splenda baking blend in this type of recipe because the amount of sugar as too large to not have that weird Splenda taste. So what’s a girl to do? The day was saved by the fact I got a cookbook Friday about using Agave nectar for baking and low and behold it has a ratio substitution for Agave nectar for sugar. I had PLENTY of agave nectar on hand so problem solved.
The last little issue was that neither of my 9×13 pans were clean. One as dirty the other full of brisket being cured into corned beef in the fridge. So I divided the recipe between 2 9×9 pans instead and reduced the baking time.
In the end all turned out well. The bars are super lemony and nice the right combination of tart and sweet. Sorry no pics! They all got eaten before I took a photo.
- ½ cup unsalted butter
- ½ cup confectioner’s sugar
- 2 cup flour
- ½ cup sugar
- ¾ cup agave nectar
- 4 eggs
- ½ cup Lemon juice
- ½ tsp Baking powder
- Powdered sugar for top
- Cream together butter, confectioner’s sugar and flour
- Press into bottom of two 9×9 pans and bake for 15 minutes at 325 degrees
- Stir together eggs, lemon juice, sugar, agave and baking powder
- Mix well
- Pour over baked crust
- Return to the oven for 20 – 30 minutes or until brown.
- Cool and cut bars.
- Sprinkle with additional powdered sugar