MARTHA’S LEMON BARS VERSUS AUNT GAIL’S LEMON BARS

Lemons

I love homemade lemon bars–who doesn't?  Traditionally in my family, we  have always used a tried and true recipe from my Aunt Gail.  Recently, Carol challenged this tradition by using Martha Stewart's lemon bar recipe.  She felt is was better.  After much debate about the attributes of each recipe, we decided to have a lemon bar throw down–Martha vs. Aunt Gail.  

Aunt gails 

Aunt Gail's lemon bar.  (my pan was a little large, so they should be a bit thicker)

Marthas

Marthas.  

We had several  expert tasters on hand to try the end result.  (mostly a group of Jane's friends)

 The winner hands down is–Aunt Gail.  They were both good, but Martha's was a little rich for my taste, and much more complicated to make.  Even Carol agreed that Aunt Gail's crust was far superior.  

AUNT GAIL'S LEMON BARS

Preheat oven to 350 degrees

CRUST

1 cup  all purpose flour

1/2 cup of butter (1 stick)

1/4 cup powered sugar

Add sugar to butter, then flour.  Mix well.  Press evenly into 8" square pan.  Bake 20 minutes.  

FILLING

2 eggs

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons of lemon juice 

a little lemon zest

Beat all ingredients together, and pour into baked crust.  Return to oven and bake 20 minutes longer.  Do not over bake.  Let cool, then dust with powered sugar and cut into squares.

Sorry Martha!