Lemon Custard Bars

 

Lemon Custard Bars_0517_05

I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!

Lemon Custard Bars

1 c flour
¼ c powdered sugar
½ c butter
Pat in 8” pan and bake 20 min @ 325°.

2 eggs
1 c sugar
3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.

Lemon Custard Bars_0517_02

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Sesame Seed Bar Cookies

Sesame Seed Bar Cookie

I’m not sure where I got this recipe, but at some point I typed it up and boy is it good. Just a fair warning that they are fairly addicting and hard to stop eating. I think in part it’s the brown sugar flavor that keeps me wanting to eat more. It’s also fairly easy to make, I just need to take the time to make it again.

Sesame Seed Bar Cookies

8 Tbsp butter
½ c applesauce
¾ c brown sugar
2/3 c tahini
1 egg
1½ tsp vanilla
½ tsp salt
2 c flour
1 c raisins
½ c sesame seeds

Preheat the oven to 350°F. Center an oven rack.
In a large bowl with an electric mixer cream the butter and sugar until light and fluffy. Add the tahini and beat until combined well. Beat in the egg, vanilla, and salt. Add the flour and beat batter until just combined. Beat in the raisins and benne seeds. Spread the batter evenly in a buttered or lined with parchment paper, jelly-roll pan, 15 ½ by 10 ½, and bake in the middle of the oven until a tester comes out clean, about 16 to 20 minutes. Let cool in the pan on a rack and cut into 36 bars. The cookies may be made 3 days in advance and kept in an airtight container. (Or freeze/refrigerate for even longer lasting)