Lemon Squares

Unfortunately, my uncle just diagnosed with leukemia. It’s a bit of a shock for the whole family since he’s not that old and lived healthily (I mean, he drank bitter melon juice!) and there’s no family history. Please keep him and his family in your prayers. My aunt and cousins are taking it rather hard, understandably 🙁

Secondly, a family friend/godmother had been in remission for brain cancer. However, it came back and it’s very very bad prognosis (glioblastoma multiforme for the med people out there). It’s already incredible she lived this long or even had a remission since the life expectancy is 9 months, but please keep her and the family also in your prayers.

This lemon bar recipe adapted from Allrecipes is a good “for a crowd” dessert since it makes a lot. I kept the crust but added 50% more filling for the lemon bars. I would make it more sour next time, but that’s my personal preference. Also, do not make the same mistake as I did and over bake it – like cheesecake it will continue to bake after you take it out.

Update 8/2015: It’s been almost 1 1/2 years since I’ve written this post – thank you for all your thoughts/well wishes. Alas, our family friend/godmother has since passed away. My uncle has unfortunately failed his first bone marrow transplant, and has just undergone his second transplant, so we’re keeping our fingers crossed.

Lemon Squares

Ingredients
CRUST
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
lemon zest (optional)

FILLING
6 eggs
1 1/2 cups white sugar
1/2 cup all-purpose flour
3-4 lemons, juiced and zested (to desired tartness)

Directions 
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan. Bake for 20-25 minutes in the preheated oven, or until firm and golden.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20-25 minutes in the preheated oven. Do not overbake; the bars will firm up as they cool. After both pans have cooled, cut into uniform 2 inch squares and serve.