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Tangy Lemon Bars

Source of Recipe

From "Cookies, Brownies, and Bars" by Elinor Klivans


Recipe Introduction

"These lemon bars are a model of baking simplicity. The no-roll, butter-crumb crust is pressed directly into the pan and the pleasingly tart, silky-smooth filling requires very little mixing."

List of Ingredients

For the crust:
â—¦ 1 ½ cups all-purpose flour
â—¦ ½ cup confectioners' sugar
â—¦ 1 ½ teaspoons finely grated lemon zest
â—¦ â…› teaspoon salt
â—¦ ¾ cup cold unsalted butter, cut into ½-inch pieces

For the filling:
â—¦ 6 large eggs
â—¦ 2 ½ cups granulated sugar
â—¦ ¾ cup fresh lemon juice
â—¦ 1 tablespoon finely grated lemon zest
â—¦ ½ cup all-purpose flour
â—¦ 2 tablespoons confectioners' sugar, for dusting


Recipe

Position a rack in the middle of the oven and preheat to 325° F. Press a 20-inch piece of aluminum foil onto the bottom and over the sides of a 13 by 9 by 2-inch baking pan. Butter the foil.

To make the crust, in a large bowl, combine the flour, confectioners' sugar, zest, and salt. Using a mixer on low speed, beat just to blend the ingredients, about 1 minute. Add the butter pieces and beat until the largest pieces are about the size of peas, about 2 minutes. Firmly and evenly press the dough over the bottom and 1 inch up the sides of the prepared pan. Bake just until the edges are lightly browned, about 20 minutes. Remove from the oven and set aside. Reduce the oven temperature to 300° F.

To make the filling, in a large bowl, whisk the eggs just until blended. Add the granulated sugar and lemon juice and zest and whisk until smooth, about 1 minute. Sift the flour into the bowl and whisk until incorporated. Slowly pour the filling over the crust. Bake until the filling looks set and does not wobble when the pan is shaken, 40 to 45 minutes. Transfer the pan to a wire rack and let cool until the top is room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours to firm.

Holding the ends of the aluminum foil, lift the bar onto a cutting surface. Using a large, sharp knife, cut the bar into 48 pieces. Sift the confectioners' sugar over the top of the pieces. Store the bars in an airtight container in the refrigerator for up to 2 days.

Makes 48 bars