Wednesday, July 25, 2012
Thick and Creamy Lemon Bars
The balance between the filling and crust in these bars is very nice. There is plenty of filling, but if you like a larger crust-to-filling ratio, feel free to reduce the lemon layer. If you ever are involved in a bake sale, be sure to take these; the people smart enough to choose them will thank you.
(from Smitten Kitchen)
For the crust:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the lemon layer:
6 eggs, at room temperature
2 1/2 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 F and grease a 9 x 13 inch baking pan.
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 the greased 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 lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into rectangles or squares (I did some of both) and dust with confectioners' sugar.