Lemon Bars

Monday, April 9, 2012

The recipe for these lush lemon bars comes from Ina Garten, aka The Barefoot Contessa. These bars are everything you would want from a lemon bar - they are tangy yet sweet, with a crisp buttery crust and smooth and creamy lemony filling. They are also easy to make (nothing complicated or fancy here) and are also easy to cut and serve once they are fully chilled, which makes them a perfect dessert to serve at a shower, or a brunch or to bring along to an upcoming summer potluck or picnic.

Note: I made these bars for Easter brunch in a 9 inch tart shell pan in hopes to be a bit more elegant. If for whatever reason you want to do the same you will only need to make half of the crust and a third of the lemon filling. The baking time is slightly less as well.

Meyer Lemon Bars

Makes 20 bars

Regular lemons can be used instead of the Meyer lemon variety.

1 cup unsalted butter, soft
1/2 cup granulated sugar
2 cups all purpose flour
1/4 teaspoon salt
6 large eggs, room temperature
3 cups granulated sugar
2 tablespoons Meyer lemon zest (4-6 lemons)
2 cups fresh Meyer lemon juice
1 cup all purpose flour, sifted

Preheat the oven to 350 degree F. Lightly butter a 9 by 13 inch baking pan.

To make the crust, cream together the butter and sugar in a medium bowl. Gently stir in the flour and salt. Press the mixture into the prepared baking pan. Use your hands or the back of a spoon to press the dough evenly into the pan. Chill slightly. Bake for 15 to 20 minutes, or until the crust is lightly browned. Set aside and let cool.

In a medium bowl whisk the eggs well. Stir in the sugar, lemon zest, lemon juice and flour. Pour the lemon mixture on top of the crust. Bake for 30-35 minutes, or until the bars are set. To test, use oven pads and grab each side of the baking dish and gently shake the pan. Remove the bars from the oven and let cool completely at room temperature. Cover and refrigerate the bars for at least 1 hour and up to 6 hours before serving. Dust each lemon bar with confectioner’s sugar before serving. These bars keep best, uncut in the refrigerator in an airtight container for up to 3 days.


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