Yummy Lemon Bars
One of my seminary student's requested lemon bars for her birthday treat. I hadn't made these for years and wasn't sure if they would turn out. I adjusted a recipe I found on-line and they turned out delicious! For me, one secret is not under baking the crust and getting the butter pieces the right size, it makes all the difference in whether I love the lemon bar or won't bother eating it. The crust needs to be crisp all the way through.
Recipe:
Crust:
260 grams AP flour
55 grams powdered sugar
1/4 teaspoon salt
5 tablespoons salted butter
1/2 teaspoon vanilla
Heat oven to 350°F. Mix dry ingredients together. Cut butter into small cubes and add to flour mixture along with the vanilla. Mash with a pastry blender or process in a food processor until butter pieces are like Panko crumbs or a little bigger. Stir to make sure there is no raw flour. If your butter pieces are not cold anymore, put the mixture in the fridge for at least 15 minutes. Pour into a greased 9x13 pan and press it down all over. It will be quite dry. Bake for about 25-28 minutes until the edges are nicely browned. Don't underbake!
Top Layer:
4 eggs
1 egg yolk
1 3/4 cups sugar
35 gram AP flour
9 tablespoons freshly squeezed lemon juice (3-4)
4 teaspoons fresh lemon zest
1-2 teaspoons powdered sugar for dusting
Beat or whisk eggs and yolk together in a bowl. Mix sugar and flour together and whisk into eggs until smooth. Add lemon and zest and whisk a couple more minutes. Pour the custard over the crust and bake until the custard is set and the top has a thin crust, about 25 minutes. Let it cool completely, then dust the top with the powdered sugar before cutting into bars.
Crust:
260 grams AP flour
55 grams powdered sugar
1/4 teaspoon salt
5 tablespoons salted butter
1/2 teaspoon vanilla
Heat oven to 350°F. Mix dry ingredients together. Cut butter into small cubes and add to flour mixture along with the vanilla. Mash with a pastry blender or process in a food processor until butter pieces are like Panko crumbs or a little bigger. Stir to make sure there is no raw flour. If your butter pieces are not cold anymore, put the mixture in the fridge for at least 15 minutes. Pour into a greased 9x13 pan and press it down all over. It will be quite dry. Bake for about 25-28 minutes until the edges are nicely browned. Don't underbake!
Top Layer:
4 eggs
1 egg yolk
1 3/4 cups sugar
35 gram AP flour
9 tablespoons freshly squeezed lemon juice (3-4)
4 teaspoons fresh lemon zest
1-2 teaspoons powdered sugar for dusting
Beat or whisk eggs and yolk together in a bowl. Mix sugar and flour together and whisk into eggs until smooth. Add lemon and zest and whisk a couple more minutes. Pour the custard over the crust and bake until the custard is set and the top has a thin crust, about 25 minutes. Let it cool completely, then dust the top with the powdered sugar before cutting into bars.
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