Well, I was all set to give you the recipe for granola bars today, but since I am about to spend much of the day baking for the local Christmas Craft Bazaar which takes place tomorrow, I decided to give you something sweet instead. I don’t know how you feel about Lemon Bars, but I love them. I found this recipe somewhere a few years agoand I like them, partially because I am not fond of the coughing fit I inevitably have when I inhale powdered sugar while biting into the traditional kind. Here you go! And next week will be granola bars, unless I decide that December should be reserved for yummy treats you can take to your neighbors.

Lemon Supremes

1/2 cup butter, softened
1 cup + 1 Tbsp flour, divided
1/4 cup powdered sugar
2 Tbsp fresh lemon juice
grated rind of one lemon
2 large eggs, beaten
1/2 tsp baking powder
1 cup sugar

Heat oven to 350. Cream butter, 1 cup flour, and powdered sugar in a large bowl. Press into 9″ square baking pan (I always coat pans with cooking spray just in case; and you can use a 9″x13″ pan if you need to have more servings–they will just be a little thinner). Bake 15 minutes, or until lightly browned. In a bowl whisk together lemon juice, lemon rind, eggs, baking powder, 1 Tbsp flour, and sugar. Pour over crust. Bake 25 minutes. Cool in pan. Cut into squares. They can be a bit sticky, so can be served in cupcake liners.

*Just a side note. By accident, someone I know combined all of the above ingredients instead of doing it in two steps. If you are short on time, but want something lemony, you can do it that way–it tasted really good. It just didn’t have the jelly-ish quality of the original recipe.