Phlox Mt. Fujiyama Begins to Bloom & RICH Buttery Crust Lemon Bar Recipe

My last phlox to bloom is the white, Mt. Fujiyama. I purchased it in 1990 from Spring Hill. I only know this because I still have the bag it came in!


I like it because it is a bright white with nice sized heads.

I am getting down to very few flowers left to bloom!

Last Sunday we had a family picnic and I made these lemon bars:


Lemon Bars

Crust
2 cups flour
2 sticks margarine or butter, melted
1/2 cup powdered sugar

Filling
6 eggs, beaten
3 cups granulated sugar
1/4 + 1/8 tsp salt
1/8 + 1/4 cup flour
9 Tbsp lemon juice – (I used 3 large lemons – also used the zest)

Topping
powdered sugar

Combine the 3 crust ingredients in a mixer until well blended and press into a 9 X 13 pan.

Bake at 350 for 20 to 25 minutes

remove from oven. Combine the filling ingredients with the mixer and pour over top of the baked crust.


Return to oven and bake for an additional 25 minutes at 350. Remove from oven and sprinkle with powdered sugar. Cool and cut into squares.

These bars have a butter-cookie crust and a tart sweet richness. They are delicious.