04 February 2010

"1 cup fresh lemon juice"

Perhaps this is a non-sequitur during the winter gastronomical season, but I love lemon bars. Here's my favorite recipe: (from Ina Garten's 'Barefoot Contessa Cookbook')

For the crust:

1/2 pound unsalted butter, room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt


For the filling:

6 extra-large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup flour
1 cup 
Confectioners' sugar, for dusting


Directions:

Preheat the oven to 350 degrees F.

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 board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack, and 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 temperature.

Cut into bars and dust with confectioners' sugar.


Yummy! And remember this...

SWEET AND SOUR
Made by the lovely dazeychic; click-through to find her shop oEtsy.

Off to bake! TTFN...   tIO x

1 comment:

Town and Country Mom said...

Love lemon bars! Winter is the best time for citrus, and I bet these would be great using key lime juice as a substitute!

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