Lemon bars
September 18, 2013adapted from melskitchencafe
makes 9x13 pan
Ingredients:
Directions
Lemon bars are a lot more work than they seem, but they are the perfect summer dessert. It took a whole dozen eggs and juicing a lotttt of lemons. But it was all worth it, because these were made for my dear friends' wedding day! With the excitement of the day, I forgot to take a picture of the finished product. This will be my go-to recipe for lemon bars from now on!
Ingredients:
- 1 3/4 c all-purpose flour
- 2/3 c powdered sugar
- 1/4 c cornstarch
- 1/2 t salt
- 12 T butter (1 1/2 sticks), at room temperature, cut into 1-inch pieces
- 4 large eggs
- 1 1/3 c granulated sugar
- 3 T all-purpose flour
- 2 t grated lemon zest, from 2 large lemons
- 2/3 c freshly squeezed lemon juice, from 3 to 4 large lemons
- 1/3 c milk
- Pinch of salt (about 1/8 teaspoon)
Directions
- Preheat the oven to 350 degrees F. Line a 9X13 inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
- Crust: Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (try not to melt the butter too much) until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
- Filling: whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine. Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.
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