Monday, May 16, 2011

Lemon Bars

I am still using up all of my supplies and had a hankering for something lemon and had tons of
lemons.  I wanted to try a traditional lemon bar.
These were very tasty bars.  The shortbread was better than most, very flaky and buttery.  The lemon part was very lemony and smooth.  The corners were a little different texture than the rest, more firm.  The edges browned and that was my favorite part because it was all caramelized. 

I do not think these were nearly as good as the triple citrus bars 
but they were very good!  You can try them and see for yourself!

adapted from Barefoot Contessa


For the crust:
  • 1 stick butter, at room temp
  • 1/2 cup powdered sugar
  • 1/8 tsp salt
  • 1 cup flour
For the filling:
  • 3 eggs room temp
  • 1 1/2 cups sugar
  • 1 TBSP lemon zest
  • 1/2 cup lemon juice
  • 1/2 cup flour
Confectioners sugar for dusting.


Preheat oven to 350.   For the crust, working with paddle attachment, mix the butter and sugar until light.   Combine salt and flour and add slowly, while mixing on low and mix until flour is just incorporated.  Pour onto floured surface and gather the dough into a ball.  Press into 8 or 9 inch square pan.  Cook for 15-20 minutes. 
For the filling, zest and juice lemons (about 3 for lemon juice).  Whisk eggs and add sugar, lemon juice and zest and flour.  Whisk until well combined.  Pour over cooked crust and bake additional 30-35 minutes, until center is set and no longer jiggly.  Let cool and dust with powdered sugar.  Cut and serve.  (Best day of making!)

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