Lemon bars; Bon Vivant fundraiser for Boys & Girls Club

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3 cups flour
1 cup powdered sugar
3 sticks (1 1/2 cups) unsalted butter

12 large eggs
6 cups sugar
Zest of 6 lemons
2 cups + 4 Tbsp. lemon juice
1 cup flour

Streusel Topping (optional)
1 1/2 lbs. sugar
12 oz. almond paste
12 oz. shortening
2 lbs. flour
14 oz. melted butter

Preheat oven to 325 degrees.

Streusel Topping
In a mixer with a paddle, add the sugar and almond paste until it resembles fine crumbs. Add the shortening, and then the flour. Finish with melted butter and refrigerate until you can crumble easily.

In a mixing bowl with a paddle, combine flour, powdered sugar and butter cut into pieces. Mix until it resembles course crumbs. Press into the bottom of a 12”x17”x1” sheet pan. Bake crust for 10 to12 minutes or until golden brown. Remove from oven and cool.

Increase heat in oven to 350 degrees.

Combine all filling ingredients in a large mixer bowl with a whisk. Whisk until smooth. Pour the filling into the cooled crust and bake at 350 degrees for 13 minutes.

If desired, sprinkle with streusel topping and return to oven and bake for another 13 minutes or until firm and slightly golden.