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Saturday, June 14, 2014

Lemon Bars

Holy lemon!  We all really liked these however the first bite is a bit of a shocker.  I really like the crust, it off sets the zing of the lemon, and the powdered sugar also helps to tone it down a little bit!   

Crust
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature
 
Filling
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained (I only did about 3/4 and I felt this was PLENTY)
 
Preheat oven to 350F.
Line 9×9-inch baking pan with aluminum foil. (Foil will stick I use parchment paper)
Make the crust.
In a large bowl, whisk together flour, sugar, salt and lemon zest.
Cut butter into chunks and add to flour mixture.
Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, make filling.
Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 minutes, or until filling is just set (it will still jiggle when the pan is gently moved). Filling will continue to set as the crust cools.
When bars are completely cooled, refrigerate for at least 1 hour before slicing.
Top slices with confectioners’ sugar to serve.
Makes about 24 bars.
 
Photo: After dinner treat.
 

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