COMMENT:
It is hard to find a really good lemon bar recipe. Some have too much crust and not enough filling while others are not lemony enough. Here is the recipe that I recommend. It is just right.
INGREDIENTS FOR THE CRUST:
- 1 ¾ cup all-purpose flour
- 2/3 cup powdered sugar
- ¼ cup cornstarch
- ¾ tsps. Salt
- 12 tbsps. unsalted butter (1 ½ sticks) at room temperature, cut into 1 inch pieces, plus extra for greasing pan
INGREDIENTS FOR THE FILLING:
- 4 large eggs, beaten lightly
- 1 1/3 cup sugar
- 3 tbsp. all-purpose flour
- 2 tsps. finely grated lemon zest
- 1/2 cup fresh squeezed lemon juice, strained
- 1/3 cup whole milk
- 1/8 tsps. salt
- 1 1/3 cup powdered sugar
METHOD FOR CRUST:
Heat oven to 350 degrees. Lightly butter a 13 x 9 inch baking dish and line with parchment or wax paper allowing edges to come over the sides. Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into lined pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake until golden brown, about 20 minutes. After crust is finished baking, reduce oven temperature to 325 degrees.
METHOD FOR FILLING:
While the crust is baking, whisk eggs, sugar and flour in medium bowl, then stir in lemon juice, zest, milk and salt, blending well. You may set aside until crust is finished baking. Re-blend filling mixture and pour into the warm crust. Bake until filling is firm when touched, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, 1 hour. To cut, lift out of the pan using the sides of the parchment or wax paper. Fold the paper down off of the sides and cut using a sharp knife, wiping knife between each cut. Sprinkle bars with powdered sugar to garnish. |
