0:00
- So, y'all know I was crying yesterday,
0:02
'cause I didn't have so much as a teaspoon
0:05
of butter in the house,
0:07
so y'all can see, I've been to the store.
0:10
Bought my four pounds of butter.
0:15
This morning, I am making,
0:20
I'm gonna put this thing over here so I can reach it.
0:24
I'm making an oldie but goodie,
0:30
"There's no rhyme or reasoning
0:32
for you making this recipe, Paula."
0:34
Only that I've been craving them.
0:40
The old-timey delicious lemon bars.
0:46
Everybody loves them.
0:48
All right, so I'm gonna start with flour.
0:54
Yeah, this one will do.
0:55
I'm starting with just an all purpose flour,
0:59
because this is for the crust,
1:02
and we don't want our crust to rise
1:05
in this particular recipe,
1:06
so I'm adding one cup of confectioner sugar.
1:20
just make sure that gets mixed up good.
1:24
Gonna use my little hand sifter, I call it.
1:31
Just make sure there's no lumps and everything's together.
1:36
And then I'm gonna do
1:38
a little pinch of salt.
1:50
my two sticks of butter at room temperature,
1:54
and I'm gonna cut this in to our dry ingredients.
2:00
And, you know, Eddie, yesterday I went looking,
2:04
I was cooking something, and I went looking for my
2:09
flour- - Pastry crumber?
2:10
- Yeah, and I can't find it anywhere.
2:12
- [Eddie] Pastry crumber?
2:14
Where? - Right behind.
2:16
- Right, this one right here, this snake right here.
2:21
There's so much in this kitchen,
2:22
it's hard for me to see
2:25
things, because there's so much.
2:27
So, I'm just gonna cut this in until it's kind of crumbly.
2:30
You know, about the size of a pea.
2:34
And then we're gonna press that in the bottom of,
2:37
it calls for a 13 by 9 pan,
2:41
but I won't mind just a tad thicker.
2:45
So, if you wanna go down to a 9 by 9,
2:48
just depends on how thick you want it.
2:51
Okay y'all, after I got the butter cut into this,
2:57
I said, what the heck?
2:58
I'm gonna take my little hand mixer, just to make sure,
3:03
and that works nicely, but I do recommend,
3:06
you know, cutting it in first.
3:09
All right, so I'm gonna spray my pan
3:13
with a little butter flavor,
3:16
because I don't want this delicious thing sticking
3:33
Okay, so see how it works?
3:39
I don't think you'll have any trouble pressing this in.
3:46
Now we're gonna put this in the oven.
3:49
Gosh, as many times as I made these things,
3:56
I think like 20 minutes, but I'll check.
4:08
Oh, I've got the cookbook that it's in.
4:15
20 minutes at 350. - Get that for you?
4:17
- Yes, that would be wonderful, I'll clean up my mess.
4:20
While our crust is baking now,
4:22
I'm gonna make that wonderful filling,
4:25
and I'm gonna start with sugar,
4:38
make sure that's all blended in.
4:49
And again, just a little, only dab of salt.
4:53
That's about all the salt I got in here, is a little bit,
4:58
and getting a little bit of pepper with that one.
5:01
So, that black spot is black pepper.
5:17
All right, I'm just gonna beat my eggs a little bit.
5:31
And six tablespoons of lemon juice.
5:39
if you wanted to use some lemon extract,
5:42
or something like that to just make sure,
5:47
like, I would love lemon zest in the filling part,
5:51
you can always do that.
5:56
we're going to pour this on top of our crust
5:59
and bake it for 25 more minutes.
6:03
Our crust for our lemon bars has been cooking 20 minutes,
6:10
this pan is getting hot in my hands.
6:14
So I got our, ouch, I got our filling ready.
6:18
So all we have to do is just pour that on top,
6:23
put it back for 25 more minutes.
6:34
Really should have stirred that
6:35
before I just started pouring.
6:50
Get it all, get it all.
6:56
Oh, the glass bowls are so heavy.
6:59
Going to stir that around, 'cause I should have stirred.
7:06
I should have stirred it
7:07
before I started putting it in there.
7:12
And every drop counts.
7:20
I mean, that's another bite I was fixing to leave in there.
7:28
I'm making a mess with my powdered sugar.
7:29
I thought I was picking up a bowl, but I wasn't.
7:33
I was picking up the sifter,
7:35
so I gotta go back and get it off the floor.
7:44
20 minutes for the crust, 25 minutes for the filling.
7:53
But, here's the deal about lemon bars.
7:58
Can't cut 'em while they're hot,
8:00
so I've got to let 'em cool,
8:03
and use willpower and self-control.
8:10
Which, some days I'm sure what on both of those,
8:12
if you know what I mean.
8:49
Where did I put my little scooper?
8:55
Oh, it's already back in there.
9:00
Let's see if it's cool enough.
9:12
Wanna get all that's gooey.
9:18
I hadn't made these in a hundred years, y'all.
9:33
I know you all have had one at one time or another.
9:52
Wonderful for showers and little ladies luncheons.
10:02
I'm gonna share this with Aunt Peggy.
10:08
Hey, y'all, it's Paula Deen.
10:10
Now, if you enjoyed this video, be sure to like it
10:14
and click the subscribe button as well as the notification
10:17
and bell to be alerted when I post a video.
10:21
Love and Best Dishes Y'all.
