0:00
- All right, today, I'm going to make
0:02
one of our favorite desserts
0:04
and y'all probably have made them in the past.
0:07
But for those of you who have not ever made them,
0:11
I want to give y'all this recipe
0:13
and we're going to start with two cups of flour,
0:15
and that would be all purpose.
0:17
- [Theresa] What are we are making?
0:18
- We are making lemon bars,
0:22
and about a teaspoon of salt,
0:26
and a cup of confectioner sugar.
0:34
And I'm gonna just stir that up
0:38
and then we gone cut in two sticks of softened butter.
0:43
So this is truly like a butter crust.
0:47
And we're going to bake this off for about 15 minutes
0:53
after we get the butter cut in.
0:56
See how nice and soft that butter is?
1:00
It's just going to cut right into that flour and that sugar.
1:07
This just reminds me of some kind of French pastry,
1:11
you know, 'cause you're not stingy with the butter,
1:18
but yet it's not a real sweet
1:20
because a cup of confectioner's sugar is to me,
1:24
not nearly as strong or as sweet
1:28
as a white granulated sugar.
1:39
It's getting in there pretty good.
1:51
All right, we might be to a point
1:53
where I could kind of start stirring and mashing.
1:59
Yeah, 'cause that butter is so soft.
2:09
I'm gonna go in like this and the warmth of my hands
2:15
is gonna help soften that butter even more.
2:25
You know, these, these things are our best tools,
2:28
they're our best tools we got.
2:41
It's coming together.
2:45
Look at that beautiful crust we getting, Eddie.
3:14
I'm probably gonna need to dip my fingers
3:17
in some powdered sugar
3:20
so the crust won't stick to my fingers.
3:27
- [Theresa] How about I help you out
3:29
and put some of this in here.
3:32
- [Theresa] I'll put it in this little bowl
3:33
instead of you having to put your whole hands in there.
3:49
Now we're just going to transfer that to our 13 by nine.
3:56
And I'm not gonna butter this
3:59
because there is two sticks of butter in that dough.
4:06
So I don't think we're gonna need any more butter.
4:14
So this is going in the oven at 350 for 15 or 20 minutes.
4:23
And after that's cooked, we are gonna
4:28
come back and do the topping for it.
4:33
And then we'll put that on
4:35
and we will bake it another 15 or 20 minutes.
4:41
So all total, it'll bake about 45 minutes.
4:45
Just want to make sure that's flat and even.
4:56
That's it, we're halfway there to lemon bars y'all.
5:05
So, we are ready now to make the filling
5:09
for our lemon bars y'all
5:11
and you can see this beautiful crust
5:14
and I've let it cool down actually for a minute
5:19
and it's going to be wonderful.
5:23
All we're going to do is add two cups of granulated sugar.
5:28
I can't remember how much plain flour.
5:30
- [Theresa] Six tablespoons.
5:33
Okay, six tablespoons of plain flour
5:37
and that's gonna get this,
5:41
will kind of set up, you know?
5:45
All right, and we're also putting in
5:47
six tablespoons of fresh lemon juice.
5:50
Now I know you can buy that lemon juice, you know,
5:57
in that, it looks like a lemon and, but don't, don't use,
6:03
take the time to just juice you some fresh lemons
6:08
because it makes all the difference in the world y'all.
6:12
All right, now we're going to add four eggs
6:15
and we're just gonna pour this on top of our crust
6:19
and we're gonna put it back in the oven y'all.
6:21
Look, any other time,
6:24
those yolks would break and be all over the place, look.
6:30
I'm gonna have to just stomp them.
6:36
So, we're gonna pour this on top of our crust
6:40
and then we're gonna put it in a, I think,
6:44
I think I said 350 degrees,
6:50
and that, the egg in this is going to call,
6:55
cause that to, to bake up nice and custard-y.
7:07
And you know, if you wanted to,
7:13
you could grate up some
7:18
fresh lemon to put on top of it, but there we go.
7:28
In the oven, 25 more minutes.
7:40
No butt shots, Eddie.
7:42
Well, y'all our lemon bars look fabulous.
7:47
So I just took those out and they're piping hot
7:51
so I'm going to dust them with a little powdered sugar
7:54
so they won't feel so naked.
7:58
Don't want them to feel naked, do we?
8:06
Theresa just said this is one of her favorite desserts
8:14
I don't know if they're going to cut, Eddie,
8:16
with it being this hot.
8:24
- [Eddie] Yeah, I mean this is kind of a chilled dessert.
8:29
- [Paula] Well, you just want to cool
8:30
so you can cut it, you know?
8:38
- [Theresa] Oh, look at that.
8:41
- [Paul] Look at that.
8:44
Clean as a whistle, it came out,
8:49
Theresa come on in and help me taste your favorite dessert.
8:56
- [Theresa] I don't have a problem doing that.
8:57
- It's gonna be boiling hot, but so, so good.
9:05
- I love the creaminess.
9:06
- There, you wanna cut it?
9:09
Don't burn yourself now, it's hot.
9:25
'cause it's got the crust and the top.
9:26
- Are you gonna share a bite with me?
9:30
- I just want a little tiny bite and the rest is yours.
9:38
- [Theresa] Oh, that fresh lemon
9:39
it makes such a difference.
9:42
- [Theresa] People don't realize that.
9:44
- That artificial lemon is the worst.
9:48
- [Theresa] I mean, it's good if you're in a pinch
9:50
and I mean, but you can definitely tell the difference.
9:53
- You'd have to be in a bad pinch.
9:57
This is like, it's like candy
10:02
where it cooked around the edges.
10:07
Now, if you wanted a thicker lemon square,
10:11
you would cook this in an eight by eight or nine by nine,
10:14
if you like thicker, but this is pretty rich so,
10:21
'cause of that two sticks of butter in the crust, right?
10:24
- [Theresa] My kinda dish.
10:25
- If you've never had one, you gotta try it y'all.
10:30
Love and best dishes.
