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Ina Garten's Lemon Bars

Source of Recipe


From "The Barefoot Contessa Cookbook"



List of Ingredients



• For the Crust:
  
• ½ pound unsalted butter, at room temperature
  
• ½ cup granulated sugar
  
• 2 cups flour
  
• 1/8 tsp salt
  
• .
  
• For the Filling:
  
• 6 extra-large eggs at room temperature
  
• 3 cups granulated sugar
  
• 2 Tbsp grated lemon zest (4 to 6 lemons)
  
• 1 cup freshly squeezed lemon juice
  
• 1 cup flour
  
• Confectioners' sugar, for dusting
  






Instructions



1. Preheat the oven to 350°F.
   
   
2. 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 surface and gather into a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a ½-inch edge on all sides. Chill.
   
   
3. Bake the crust for 15 to 20 minutes until very lightly browned. Let cool on a wire rack. Leave the oven on.
   
   
4. 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.
   
   
5. Cut into squares or triangles and dust with confectioners' sugar
   
   Yield: 20 squares or 40 triangles