Lemon Supreme Bars

A true story…

Once upon a time there was a popular restaurant that was hailed as “pie heaven” in the city where we work. Alas, one day it closed. Many people were disappointed — including several in our newspaper office.

And, then our editor Joe’s birthday approached. To celebrate his special day, we wanted to get him a pie from the aforementioned restaurant. Sadly, we could not. Then, staff writer Sue Schulzetenberg-Gully decided to search the all-knowing, ever-growing “world wide web” and quickly discovered a recipe (on Taste of Home) that mimicked his favorite pie. She “saved the day” when she prepared one for his office birthday celebration.

Since then, Sue has tweaked the recipe in more than one direction and turned it into these fabulous Lemon Supreme Bars. And, everyone was (and still is) happy. The end. CJK

In celebration of Mother’s Day, Sue dedicates this recipe to her mom, Sharon Schulzetenberg, a member of St. Michael Parish in Spring Hill.

Lemon Supreme Bars

(Sue Schulzetenberg-Gully)

Crust

6 tbsp. butter, softened at room temperature

3/4 cup flour

Photo by Sue Schulzetenberg-Gully

1/4 cup powdered sugar

Lemon Filling

1 1/4 cups sugar, divided

6 tbsp. cornstarch

1/2 tsp. salt

1 1/4 cups water

2 tbsp. butter

2 tsp. grated lemon peel

4 to 5 drops yellow food coloring, optional

1/2 cup lemon juice

Cream Cheese Filling

2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened

3/4 cup powdered sugar

1 1/2 cups whipped topping

1 tbsp. lemon juice

Spray an 8x8-inch square baking pan with no-stick spray. Preheat oven to 350°F.

For crust: Mix softened butter with flour and powdered sugar. Press into bottom of prepared pan. Bake at 350°F for 15 to 20 minutes. Cool on a wire rack.

For lemon filling: Combine 3/4 cup sugar, cornstarch and salt. Stir into water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature (about one hour).

For cream cheese filling: Beat the cream cheese and powdered sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Spread cream cheese mixture onto cooled crust; top with lemon filling. Refrigerate overnight. Store in refrigerator

Yield: 16 bars

A note from Sue: I got a number of compliments on these bars with the cookie dough crust but I’ve also made them with a graham cracker crust and received raves for those, too. It’s a versatile recipe — scrumptious every time.

A note from Carol: Sue has always enjoyed cooking, baking and entertaining. She’s a great one for bringing treats for our staff — often getting up early to bake a batch of cookies or bars to bring to work. Otherwise, she’s generous with candy, especially chocolate. Her Brownie Mound Cookies were a recent office treat.

Sue’s rich, lemony dessert is the finale in this trio of recipes suggested for a Mother’s Day brunch. It would provide a sweet, sassy finish to the Nicoise Salad and Cheesy-Onion Bread Ring luncheon.