Lemon BarsCourse: DessertCuisine: AmericanDifficulty: Easy
I love lemon bars. I grew up eating them as my grandmother made the most delicious lemon bars. They are such a treat treat. I love how refreshing they are and if made well rather light compared to a brownie or other bar cookies.
1 1/4 cup flour
1/2 cup powdered sugar
1/2 teaspoon salt
8 Tablespoons butter, room temp and cut into small pieces
2 lg eggs + 7 YOLKS
1 cup + 2 Tablespoons sugar
1/4 cup grated lemon zest
2/3 cup lemon juice
Pinch of salt
4 Tablespoons butter, cut into 4 pieces
3 Tablespoons heavy cream
- Preheat oven to 350. Line a 9 inch square pan with foil, line with one sheet in one direction and another sheet in another direction. Make sure foil goes over so that you can pull out the bars evenly without crushing them, fold flush to pan and grease foil.
- Process flour, sugar and salt until combined, about 3 seconds. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse meal, about 8 pulses. Sprinkle mixture into prepared pan and press firmly into an even layer. Bake until crust begins to brown, about 20 minutes. CRUST MUST BE HOT WHEN ADDING FILLING.
- Whisk eggs and yolks together in a medium saucepan. Whisk in sugar until combined, cook over medium low heat, stirring constantly, until butter is melted and mixture thickens slightly and registers 170 degrees about 5 minutes.
- Immediately strain mixture through a fine mesh strainer into a bowl and stir in cream. Pour warm custard evenly over hot crust. Bake until filling is shiny and opaque and the center jiggles slightly when shaken, 10-15 minutes, rotating half way through baking.
- Let bars cool completely in pan about 2 hours. Using foil overhang, gently remove bars from pan. Cut into 16 squares and dust with powdered sugar. Bars can be refrigerated for up to 2 days.