I’ve been pinning dozens of recipes lately, all contenders for some upcoming events on my calendar. I decided to take a stab at a dessert that I’d never made before — lemon bars!
I will warn you, when baking the crust portion, the edges got a little more brown that I would have liked, so I’d keep an eye on it when the 17-18min mark rolls around. And when the filling “jiggles” only slightly, they are probably done!
Just look at that gooey center… Yum!
Okay, onto the recipe!
Classic Lemon Bars by Food Network
Full receipe below yields 24 bars (I halved the recipe when I made them)
For the crust:
Spray canola oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner’s sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons) — oh yeah, these babies are TART
To make the crust: Position a rack in the middle of the oven and preheat to 350F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 17-20 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar, and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. If you’re feeling extra-fancy, dust with confectioners’ sugar before serving.
The flavor is tart and sweet, and just perfect for warm weather — with a tall glass of ice water to lessen that tart-cheek feeling!