‘Tis the season for Wynter’s Wonderful Lemon Bars with Wynter Daniels!
- ¼ cup vegetable oil
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 ½ tsp milk or almond milk
- ½ cup liquid egg whites or Egg Beaters
- 1 cup granulated sugar
- 2 tsp grated lemon peel
- 3 tbs fresh lemon juice
- 2 tbs all-purpose flour
- ½ tsp baking powder
- ½ cup confectioners’ sugar
- 1 tbs milk
- ½ tsp vanilla
- 1 tsp grated lemon peel
Preheat oven to 350 degrees. Spray bottom of 8 or 9 inch pan (glass works best) with non-stick cooking spray. Make sure to get full coverage. For crust: combine oil, sugar and salt in large bowl. Beat until well blended. Add flour and milk and stir with a spoon until crumbly. Press into an even layer on bottom of pan. Bake at 350 degrees for 14 minutes.
For filling: while crust is baking, combine all ingredients in filling list in a bowl and beat at high speed for 3 minutes. As soon as crust comes out of oven, spread filling mixture evenly over hot crust. Return to oven and bake another 20 minutes or until a light, golden brown. Loosen from edges with a knife while warm or it will stick to pan. Cool completely.
For drizzle: combine all drizzle ingredients in a small bowl. Drizzle over top. Allow to stand at least 30 minutes before cutting. These freeze well, so make extras!
Lemon Bars might seem an odd choice of dessert for the winter holidays. But if you happen to live in Florida and have a lemon tree in your yard that is loaded full of lemons every December, they are the perfect choice! These are so delicious that I usually bake a double batch because they disappear so fast.
I started making these when we lived in our last house, and had an even more prolific lemon tree than we do now. Until the day I found out just why that tree produced so many huge, perfect lemons. We were in the process of selling the house and the buyers wanted to have an inspection of the septic system. That was the day I learned that the tree sat right in the middle of the drain field.
We were pretty grossed out for a few days but we got over it. Besides, we were moving away and leaving our precious tree.
Once we got settled in our new house, we planted another lemon tree. This time though, we made sure it was nowhere in the danger zone!
Don’t miss Entangled’s 25 Days of Holiday Steals, happening now! We’re celebrating a different book each day, from now until December 25th, and each book will be on sale for just 99¢ on their dedicated spotlight day! So join in the festivities, and help us celebrate all month-long!
**On sale today for just 99¢!**
About The Surrogate Husband:
To have and to hoax…
Wild child lingerie store owner Lucy Hamilton is a happily confirmed bachelorette. As far as she’s concerned, men are something best enjoyed in small doses, never to be allowed too close. Then Lucy’s mother tells her Aunt Bev that Lucy has eloped and is married—a tiny lie only meant to appease the dying woman…until Aunt Bev miraculously recovers. Now Lucy needs to find a “husband” for an upcoming family wedding, and fast.
Fortunately, Lucy’s ridiculously hot, ridiculously straitlacednew accountant Dex Levian is willing to be her stand-in spouse for the weekend. And that’s when the trouble really begins. For starters, Dex’s “involvement” with a client―no matter how irresistible―might ruin a merger he hopes will make his career. Worse still, the chemistry between Dex and Lucy is more than convincing―it’s sizzling. But for Lucy, falling for her fake new husband is the most dangerous thing she can do…
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