So, it has been a while, hasn't it? I've been a little busy being prego, entertaining out-of-town guests, retiring from the military, beginning my career as a stay at home wife, and house hunting in Kansas! We have been eating fairly poorly the last few months, but I'm happy to say, we are back on track. Well, not really - this post is about lemon bars...the only redeeming quality would maybe be the lemon zest. At least they are homemade right? :) Up until now I've been subsisting on the lemon bars from Corner Bakery - which are amazing - but this version from my girl in the Hamptons is to die for!!
Lemon Bars (As a side note: I crave anything citrus, thus this creation was driven by the bebe!)
Makes 20 squares or 40 triangles ~ Barefoot Contessa Parties!
Ingredients
FOR THE CRUST
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
FOR THE FILLING
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (Ina says 4-6 lemons, I used 2 and had plenty)
1 cup freshly-squeezed lemon juice (I used the 2 lemons I zested and then supplemented with "Real Lemon Juice" from a bottle...)
1 cup all-purpose flour
Confectioners' sugar, for dusting
Instructions
1) Preheat oven to 350*.
2) For the crust, cream the butter and sugar until light, in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt, and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
3) Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack. Leave oven on.
4) 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.
Cut into squares or triangles and dust with confectioners sugar.
Bon Appetit!
PS: I think they have better flavor if you chill the lemon bars - they are more tart that way!
3 comments:
so glad you are back! This recipe is one of my favs and a good reminder to make it again soon - Jon loves lemon! Hope bebe is being a good little nugget. Can't wait to meet him/her when the big arrival happens!
Yum! I've been craving more lemon desserts than I ever have in my life recently too...will have to try this soon. :)
YUM! Lemon bars are one of my top 5 favorite deserts. Speaking of citrus craving, have you considered pineapple upside-down cake? Someone mentioned it to me when I was preggers with my twins and of course I just HAD to have it every day for the following few weeks.
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