Today's the first day of Spring, and in honor of that (despite the snow and horrible rain) I made some lemon bars. Nothing screams Spring like lemon bars! I tried this recipe, and of course it was amazing. The key is fresh lemon. They don't really set properly if there isn't fresh lemon.
Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (it took about 6 regular sized lemons)
1 cup flour
Confectioners' sugar, for dusting.
Preheat oven to 350*
For the crust, mix together the butter, sugar, and salt. Add in the flour mixture. Gently mix until combined. Press the crust into the bottom of a greased 9x13 pan. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Sprinkle with confectioners' sugar and cut into triangles or squares.
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