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Meet the Nester Zoo! Tracy Nester along with her husband, Keith, and daughter, Sophia care for: • Daisy , Great Pyrenees (11 mo. In picture) • Preston , Maltese • Bruno, Black Lab • Tigger , Tabby Cat • Zeke , Guinea Pig Many stories can be told about this crew most every day!
Lemon Bars
2 cups all-purpose flour ½ pound (2 sticks) salted butter melted ½c. Powdered sugar, plus more for garnish ¼ tsp. of salt 2c. Granulated sugar 4 eggs, slightly beaten 5 tbsp. Of Lemon Juice (from about 2 lemons)
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Position the baking rack in the middle of the oven and preheat the oven to 350 F. Spray a 9x13 glass baking dish with baking spray or grease with butter. In a medium bowl, combine the flour, melted butter, powdered sugar, and salt. Use a fork to stir gently until just barely combined; mixing as little as possible will result in a flakier crust. Use your fingers to press the mixture into the prepared pan Bake until the edges of the crust are lightly browned, about 20 minutes Meanwhile, in a medium bowl, whisk together the granulated sugar, eggs, and lemon juice until well blended. When the crust is done, pour the lemon mixture over the hot crust , return to the oven and bake for 15 minutes. Gently tent a piece of foil on top to prevent overbrowning, and bake until the top is lightly browned, and the center is set when the pan is gently nudged., about 15 minutes. Remove from the oven and dust the top with powdered sugar. Let cool completely on a rack in the pan, then cut 15 bars or 30 squares. The bars are much easier to cut once it is completely cool. Store in an airtight container at room temperature for up to 1 week. For longer storage wrap in plastic or in zip-top bags and freeze up to 1 month.
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