 Hey y'all, it's Tammy and today, we're making homemade lemon bars. That's really good y'all. All fresh ingredients, no cake mix. It's Tammy with Collard Valley Cooks. Listen to one of your requests and today we're gonna make a yummy lemon bar. So these bars are old fashioned. They are not using a cake mix like a lot of y'all use today. They are going to be from homemade and they're gonna be delicious and they're still easy. The original recipe said that they were best eaten the day of, but I'm gonna change that a little. Put in an egg so that's day softer on the bottom and not like a biscuit. We're gonna start out with a half cup of butter at room temperature. I just happen to have some already softened so that's why I don't have it in a stick like I normally do. All right, we're gonna add and we're going to get some lemon zest and I like a lot so you can use a lot or a little but I'm gonna zest at least a couple of lemons. Make sure when you're zesting your lemon that you do not get down into the white part. Just barely grate the top off, okay? And I'm using bigger pieces of zest in this because I really love the taste of it. If you don't want larger pieces then use a smaller zester like the microplane, this really tiny one, okay? This is the smaller pieces. You can see how tiny they are. This off of your mixer and I'm gonna spray this a little bit. The oven's at 350 degrees and we're gonna get this in our pan. You're just gonna use a brownie pan whether it's square or rectangular, that's up to you. Just use a nice sized brownie pan and we're going to get this in the oven and we're going to bake it for 20 minutes. So it's a soft mixture so I'm just gonna use a spatula and kind of spread it around. If you don't have a spatula, you need to get you one. They're nice to have in the kitchen for stuff like this. You always wanna put your pointer on the spatula and press down towards in a pointed direction and not a flat direction. Look, we can see the bottom of the pan right here so let's scrape a little of the extra off in the other places and put it down here. I can cook while you're making the filling. Now we're making the filling. It's gonna be really easy. So it's gonna be two eggs. We're gonna do a cup of sugar, tablespoons of flour. We're gonna use lemon zest. So we're just gonna put some zest in here. I'm gonna do the zest of just about a whole lemon. Remember to zest your lemon before you squeeze it. It's so much easier. I've made that mistake before. We're going to cut our lemon in half. I also cut the little nub off of it before I put it in my squeezer and I'm gonna cut it in half. Now, quite a few of y'all, quite a few of y'all got onto me for the way I squeezed the lemons when I did the lemon icebox. Let me say this, the manufacturer's directions tell you not to squeeze the lemon in this direction like you would have in an old fashioned squeezer, but you're actually supposed to put it in this direction. You're supposed to actually do it this direction because it turns the lemon inside out and keeps the seeds from falling out. So for those of y'all that think you know how to use a lemon squeezer, if you're not using it this direction, then you really don't know how to use a lemon squeezer. So here we go. Just watch how it works. It presses it inside out and the seeds do not escape. All right, we're gonna squeeze the rest of our lemon juice in here and we're just gonna mix this together very well. So I'm using a wire whisk, nice and yellow. So you're gonna wanna beat it pretty good. You wanna use an electric mixer, you can. Just gonna pour that over. And you can tell it's starting to brown just a little around the edges, but now this is gonna bake another 25 minutes. Make sure you mix it fresh before you pour it over the top. All right, we're gonna get it in the oven and bake it another 25 minutes. So let's go ahead and turn the timer on, 25 start and we'll see y'all in 25 minutes. Now you're gonna let them sit out and cool all the way down. Before we cut them, I'm just gonna sprinkle a little powdered sugar on the top of these. And you can do that while it's still hot if you want to. I've waited till mine cooled down some. Let's give this a taste, y'all. You can see it looks nice and gelled. Looks delicious. See if it's tart enough. That's really good, y'all. All fresh ingredients, no cake mix. We used the zest of two lemons. I think what would be good because we only squeezed one lemon in it is just to take a lemon and sprinkle over the top of them before you eat them. I'm gonna take a lemon and this is a skewer. I'm gonna put a hole in it and I'm going to squeeze the juice on top of these bars. I was sitting in here tonight. I haven't shown y'all this yet. I came in here and got a bite and I was like, that's just gotta have a little more lemon on it. And when you put that on the top, now that's the lemon bar I want you to make. So don't forget, get an extra lemon to squeeze on the top. Whoever recommended me make some lemon bars, thank you. Me and Chris are gonna enjoy them today. Thanks for watching Colored Valley Cooks where we cook like mama did.