Lemon Bars
Time: approximately 50-60 minutes to prepare and bake, plus a few hours to cool and 10 minutes to cut
Serves: makes 40 bars that are about 1.5 x 1.5 inches
Inspired by: I love lemon much more than chocolate and have always enjoyed any type of lemon dessert – cupcakes, cakes, candied lemon rind… I don’t remember when I first made these or where I found the recipe, but they are so easy, and always come out just right. They are a nice balance to all the other flavors I often make for desserts at parties.
Ingredients:
CRUST
- Cooking spray
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar (plus a little extra for dusting at the end)
- 8 tablespoons (1 stick) unsalted butter, melted
FILLING
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 4 large eggs, slightly beaten
- 1 teaspoon grated lemon peel
- 1/2 cup fresh lemon juice
Preparation:
- To make the crust – preheat your oven to 350 degrees. Line a 9 x 13″ glass baking dish with foil, extending the foil over the rim: spray foil with cooking spray.
- In a large bowl, combine flour, confectioners’ sugar, and butter with fingertips until well blended. Press mixture firmly (pack it down) into bottom of prepared pan. Bake until lightly brown, 20-25 minutes.
- To make the filling – in a medium to large bowl, whisk sugar, flour, baking powder and salt until blended. Add eggs, lemon peel and lemon juice and whisk until blended.
- Pour filling over hot pie crust. Put it on a level shelf in the oven and bake until set – about 20 minutes. Transfer pan to wire rack and cool completely.
- Dust top lightly with confectioners’ sugar. To serve, use foil “handles” to lift crisp out of pan. Place on cutting board and cut into squares.
Notes: I’ve used granulated sugar instead of confectioners’ sugar in the crust when I only had enough confectioners’ sugar for the dusting at the end. It worked out just fine but the crust gets harder. I think the finer confectioners’ sugar is the better way to go. Once I used raspberry preserves instead of the lemon juice and lemon rind and those came out great too.