Saturday, November 7, 2009


Lemons Bars
Adapted from Good Housekeeping Baking Book.

The recipe is easy and the bars are very tender and delicious. The crust is the crumbiest and the Lemon top is very tender and Lemony. The perfect Vitamin C dessert for Cold Days.

3/4 cup ( 1 1/2 sticks) softened butter

2 1/4 cups all-purpose flour

2/3 cup plus 1 tbsp confectioner's sugar

3 to 4 large lemons ( 3 large lemons must be enough)

6 large eggs (room temperature)

2 cups granulated sugar

1 tsp baking powder

3/4 tsp salt

Preheat oven to 350 F.

Grease 13 by 9 baking pan.  Line pan with foil, extending foil over rim;lightly grease foil. The foil covered fully the glass pan that I used , that's why I didn't grease the pan.

In food processor with knife blade attached, pulse butter, 2 cups flour and 2/3 cup confectioners sugar until mixture is moist but crumbly.

Sprinkle mixture into prepared pan. With fingertips, press dough evenly
onto bottom of pan. Bake until lightly brown for 20-25 minutes

While crust bakes, prepare filling. From lemons, grate 2 1/2 tsp peel and squeeze 2/3 cup juice. In large bowl, with wire whisk, beat eggs. Add lemon peel and juice, granulated sugar, baking powder, salt and 1/4 cup flour. Whisk until well blended. (3-5 minutes)

When the crust is ready, whisk your lemon filling again and pour onto hot crust. Bake until filling is just set and golden around edges 18 -22 minutes. Transfer pan to wire rack. Sift remaining 1 tbsp confectioners sugar over warm filling. Cool completely in pan on wire rack.

When cool, lift foil with pastry out of pan and place on cutting board;carefully peel the foil away from sides. If you like trim edges. Cut lengthwise into 4 strips , then cut each strip crosswise into 8 pieces. I cut into diamond shapes.