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Double-Lemon Bars

Source of Recipe

From "Bon App�tit Desserts" by Barbara Fairchild


Recipe Introduction

"Healthy doses of lemon juice and lemon peel give these bars their extra-tangy flavor. To get the most juice out of the lemons (or any other citrus), firmly roll room-temperature fruit along the countertop with your palm before squeezing."

List of Ingredients

Crust:
◦ Nonstick canola oil spray
◦ 1 � cups unbleached all-purpose flour
◦ � cup powdered sugar
◦ ⅛ teaspoon salt
◦ � cup (1 � sticks) chilled unsalted butter, cut into �-inch cubes
◦ 1 teaspoon vanilla extract

Filling:
◦ 2 � cups sugar
◦ 6 large eggs, room temperature
◦ 1 cup strained fresh lemon juice
◦ 3 tablespoons unbleached all-purpose flour
◦ 2 � tablespoons finely grated lemon peel

◦ Powdered sugar



Recipe

Crust: Position rack in center of oven and preheat to 350� F. Line 9 by 9 by 2-inch metal baking pan with aluminum foil, leaving 1-inch overhang on two sides of pan. Spray with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add vanilla and process until dough begins to come together. Press dough evenly onto bottom of prepared pan. Bake crust until golden brown, about 26 minutes.

Filling: Whisk sugar and eggs in large bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in lemon peel.

Reduce oven temperature to 325� F. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 35 minutes. Cool on rack. Cover and chill at least 4 hours or overnight.

Using foil as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangle. Sift powdered sugar over.

Makes 32






❧ Do Ahead: Can be made 1 day ahead. Refrigerate in airtight containers.