Luscious Lemon Bars

10 Aug

I’ve never made lemon bars, but Shawn loves lemon, so I thought I’d give it a try.  My recipe is adapted from Cook’s Illustrated.  These are a new family favorite!  The crust is crumbly and sweet, and a perfect base for the lusciously tangy lemon filling. 

Lemon Bars

 

 

 

 

Luscious Lemon Bars

Crust:

  • 1 3/4 c flour
  • 2/3 c powdered sugar
  • 1/4 c cornstarch
  • 3/4 tsp salt
  • 12 T butter, cut into 12 pieces

Preheat oven to 350°.  Line a 13×9 baking pan with waxed or parchment paper.  Grease paper. 

Pulse flour, sugar, cornstarch, and salt in food processor.  Add butter and process 10-12 seconds.  Pulse an additional 3-4 times until mixture resembles coarse meal.  Pour into prepared pan, and press into bottom and up sides.  Freeze for 10-15 minutes, then bake 15-20 minutes until golden brown.

Filling:

  • 4 large eggs
  • 1 1/3 c sugar
  • 3 T flour
  • zest of 2 lemons
  • 2/3 c lemon juice
  • 1/3 c half & half
  • 1/8 tsp salt

Make filling while crust chills and bakes.  Whisk together eggs, sugar, and flour, then stir in lemon zest, lemon juice, milk, and salt.

Reduce oven temperature to 325°.  Remove finished crust from oven, stir filling, and pour into hot crust.  Return to oven 18-20 minutes, until filling is set.  Cool on a wire rack 3o minutes, then lift paper out of pan and transfer to cutting board.  Sift with powdered sugar if desired. 

lemon bars 2

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