Lemon Bars

Saturday, November 02, 2013

A moist, gooey, tangy delight. I must admit, I didn't think I would like lemon bars at first ... dense, sour, custard and crust? Well, who would have thought? I'm a convert now. Yes, they are dense, in a rich way. Not sour, just a bit tart. And the crust is just enough texture to hold the gooey filling. I will be making these again.

2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp salt
2 sticks cold unsalted butter, cut into small pieces

3 tbsp all-purpose flour
1/4 tsp salt
1-3/4 cups granulated sugar
6 large eggs
3/4 cup freshly squeezed lemon juice (from 5 medium lemons)
2 tsp finely grated lemon zest (from 1 medium lemon)

Make crust:
1. Coat 13x9-inch baking dish with butter and set aside.
2. In food processor, pulse 2 cups of the flour, powdered sugar, and 1/4 tsp salt to combine.
3. Spread around small pieces of butter over flour mixture and pulse until the dough starts to come together.
4. Crumble dough into baking dish and press evenly with the palm of your hand.
5. Now is a good time to crank the oven to 350F.
6. Bake crust about 20-25 minutes, until it begins to brown towards the edges and until it is fully set.
7. Remove from oven and reduce oven temperature to 325ºF.

While the crust is cooling outside the oven, start making the filling:
8. Combine in a large bowl: 3 tbsp flour, remaining 1/4 tsp salt, sugar, and eggs.
9. Whisk until sugar dissolves and mixture is smooth (about 2 minutes)
10. Add lemon juice and lemon zest. Whisk until well-combined.

11. Pour filling over baked crust.
12. Return oven and bake until set, about 25-35 minutes.
13. Remove from the oven and let cool on a wire rack.
14. Cut into squares and serve.

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