Wednesday, July 2, 2008

Lemon Bars

Lemon Bars

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups 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 (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.
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 it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

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 to 35 minutes, until the filling is set. Let cool to room temperature. Cut and dust with confectioners' sugar.

~ A recipe from Ina Garten ~ The Barefoot Contessa

Pin It!

4 Lovely Comments:

~Priscilla~ said...

wow, those look good. i think lemon bars are one dessert with lemons that are hard to beat! i always love your pictures!

Karen said...

Girl, does this ever look good. I think I am going to try for a gluten free version. MMMM, lemon!

Nikki Miller-Ka said...

I remember making lemon bars when I was 5, with my mom. They didn't look like this...

I think I might try your recipe with soy flour tomorrow. Just to see what happens.

I just came here from the Left Over Queen's forum, and yes, your photography is beautiful.

Post a Comment

Thanks for stopping by my blog. For giveaway entries, please follow the form rules.