Just looking at this lemon bar right now makes the floodgates of my salivary glands open up.
Excuse me as I wipe the drool off my face. *wipe wipe* Okay, I’m ready.
The sour creaminess of the lemon custard really compliments the crispy sweet crust so well too.
So, if you’ve read most of my posts, you can see I try Ina Garten’s recipes quite a bit. I mean, she is the Barefoot Contessa after all. What does that mean anyway?
The closest I’ve been to a barefoot anything is barefoot and pregnant. Does that count for anything?
You gotta start with good ripe lemons. These are the main ingredient, so they’ve gotta be good.
Juice those babies up!
Start with the dry ingredients.
Add in the eggs and juice.
You can tell I really got my fingers into the dough.
Bake the crust and make sure it’s nice and cooled before you pour in the filling.
Here’s the filling all baked up and nicely cooled. The parchment paper was giving me some problems, so I ended up having to tape them to the outside of the pan to keep them from falling into the lemon filling.
Get out your fairy dust (powdered sugar) and sweeten the top of the lemon bars.
Enjoy these sweet and tangy squares of deliciousness!
from Ina Garten
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 into squares and dust with confectioners’ sugar.