Lemon Bars
List of Ingredients
Lemon Bars from Ina Garten "Barefoot Contessa Parties"
For the crust
1/2 pound unsalted butter at room temp.
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp. kosher salt
For the filling
6 extra-large eggs at room temp.
3 cups granulated sugar
2 TBSP. grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting
Recipe
Preheat oven to 350 degrees
For the crust, cream the butter and sugar
until light and fluffy 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 a 9 x 13 x 2 inch baking dish,
building up a 1/2 inch edge on all sides.
Chill.
Bake the crust for 15 to 20 min., until very
lightly browned. Let cool on wire rck. Leave
the oven on.
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 temp.
Cut into triangles and dust with
confectioners' sugar.
These have a great balance between the tart
and sweet. Yum!
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