Lemon Bars
Tags: Desserts | Prep time: 10 min | Cook time: 45 minAdapted from King Arthur Flour Baker’s Companion
Ingredients
- 1½ cups (6¼ ounces) unbleached all-purpose flour
- ¼ cup (1 ounce) confectioners' sugar
- ¼ teaspoon salt
- / cup (1 stick, 4 ounces) unsalted butter
- 4 large eggs
- 1¼ cups (8¾ ounces) granulated sugar
- ½2 cup (4 ounces) lemon juice (2 lemons)
- 14 cup (1 ounce) unbleached all-purpose flour
- ½2 teaspoon salt
- 2 tablespoons grated lemon rind (zest), or ½ teaspoon lemon oil
- Confectioners sugar
Cooking Directions
Preheat the oven to 350°F. Lightly grease a 9 x 9-inch, 11 x 7-inch, or similar-sized pan.
To make the crust: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt.
Using a pastry blender, your fingers, or a mixer, cut in the butter, mixing to form coarse crumbs. Press the crumbs into the prepared pan. Bake the crust for 20 minutes, or until it’s light brown.
To make the topping: In a medium-sized bowl, beat together the eggs, granulated sugar, and lemon juice until smooth. Stir in the flour, salt, and lemon zest.
Pour the topping over the hot crust, return the pan to the oven, and continue baking for about 25 minutes, or until the top of the squares appears set. Remove from the oven and cool in the pan. Sprinkle with confectioners’ sugar just before cutting and serving.
For an elegant dessert, make these bars in a 10-inch round tart pan. When completely cool, spread with ¾ cup warmed raspberry jam, combined with 1 tablespoon raspberry liqueur. Don’t sprinkle with confectioners’ sugar, it will make the jam look cloudy.