Legendary Lemon Bars

 

Hello again! Recently I was thinking about making a summer treat that I had never made before. I thought of things I loved, and immediately I thought of lemon! I love how lemon has such a tangy taste to it, and I realized that lemon bars would be such a fun treat to have in the summer. Lemon bars, or lemon squares, are a delicious treat famous for their tangy, but sweet touch. You might have had them at a get together, or party. I was scrolling YouTube for how to make lemon bars, but all of the recipes were the same. So, instead of the shortbread crust everyone was using, I decided to put my own twist on them, and I ended up making the most delicious lemon bars ever! Whether you like lemon, or not, I really suggest you make these because they are the perfect touch to summer vacation.

Heres how to bake it:

Ingredients:

The Crust:

• 1 sleeve of graham crackers, (I used Honey Maid for this recipe) If you want, you can also use Vanilla Oreo’s or Nilla Wafers, but I really suggest using graham crackers.
• ½ Stick of butter, melted

The Topping:

• 4 eggs
• 2 cups of granulated sugar
• 6 tablespoons of flour
• 6 tablespoons of lemon rind and lemon juice (roughly 3 lemons)
• ¼ Cup of powdered sugar

Preparation:

For The Crust:

1. WASH YOUR HANDS!
2. Preheat your oven to 350F
3. Crush the graham crackers in a bag and then pour into a small bowl.
4. Add melted butter and mix with fork.
5. Put mixture in a baking pan, I used a 9×12 pan, and bake for ten minutes.

For The Filling:

6. Beat eggs slightly; stir in sugar, flour, lemon juice and lemon rind. One of the photos I inserted in the photo collage posted above showed a tool, and that tool was what I used to rind the lemon, but if you don’t own this at home, you can just grate the lemon.
7. Mix well and spread over baked crust (it doesn’t have to be cooled).
8. Bake for 25 minutes.
9. When cooled, sift powdered sugar on top, and enjoy!

Tip: When you make this, do not majorly cut down on the amount of lemon you are supposed to use. If you want less lemon, only add 5 tablespoons, but I strongly suggest you don’t add any less than that. Remember, these are lemon bars, so make sure you add the lemon, because otherwise, they won’t taste good at all. It doesn’t matter what size pan you use, I just used what I had at home. I also use the same pan for baking brownies. These take a really long time to cool, so you can put them in the fridge if you want them to cool faster. Make sure to follow (press the button that says Follow at the bottom right hand corner of your screen) my blog so that you can get an email every time I post a new recipe! If you have any questions, comment, and ill make sure to get back to you as soon as possible. See you next week!

Toodles!

Sunny

The Most Delicious Cookies Ever/ Welcome To My Blog

Welcome to Sunny Bakes! On this blog I will be showing you all of my recipes for the most delicious desserts I have ever made. I love baking, and trying new recipes. I know it can be frustrating, and at times you follow the recipe exactly, and then you take it out of the oven and your dessert looks nothing like it did on the picture of the recipe you followed. However, when it turns out perfectly, you fill up with joy (or at least that’s how I feel). Anyway, the first dessert I ever made, or at least the first one I remember, was chocolate chip cookies. They were always so delicious and easy to make. The other day, I was scrolling Youtube, and I found a new cookie recipe I ended up LOVING (and so did the rest of my family). I decided to start off my new blog with a recipe I know you will love, and is very easy to make.  All the credit goes to Tasty (go check them out!); and here is the link to the video: https://www.youtube.com/watch?v=3vUtRRZG0xY .

Here is the recipe and I really hope you make them because they are SO GOOD! This will make 12 cookies.

Ingredients:

• ½ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (I personally used milk chocolate chips but you can use whatever you would like!)

PREPARATION

1. Preheat oven to 350°F/180°C.
2. WASH THOSE HANDS!
3. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. (I suggest whisking for about three minutes)
4. Whisk in the egg and vanilla, beating until ribbons fall off the whisk.
5. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much because this will cause the gluten in the flour to toughen which will result in “cakier” cookies. (If you skip sifting the flour, they will NOT turn out the same way. DO NOT SKIP THIS STEP!)
6. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. (I really suggest chilling it overnight. Like the recipe says, it will give it a much more intense flavor. Do not put them in the freezer, just let them chill overnight in your fridge). The longer the dough rests, the more complex its flavor will be.
7. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. You don’t have to use an ice cream scooper, however, the recipe suggests it because it will make the sizes very even, which is what you want.
8. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool for about five minutes, and enjoy!

TIP: The first time I made these they looked raw on the inside. If this happens to you, don’t panic! Cut a very small slit in the middle of the cookie and bake for about three more minutes. If this keeps happening, just keep baking for three minutes at a time. Remember, baking takes patience and practice. If you feel as though your cookies did not turn out the way you wanted them to, make another batch! Keep trying, and don’t give up!