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Sunday night dinner: Lemon bars

For the Crust:

1 3/4 cups all-purpose flour

2/3 cup powdered sugar, plus extra to sprinkle on bars

1/4 cup cornstarch

1/2 teaspoon salt

12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces

For the Filling:

4 large eggs

1 1/3 cups granulated sugar

3 tablespoons all-purpose flour

2 teaspoons grated lemon zest, from 2 large lemons

2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons

1/3 cup milk

Pinch of salt (about 1/8 teaspoon)

What you do: 

1. Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.

2. Stir together flour, corn starch, powdered sugar and salt. Cut in butter until it forms a coarse cornmeal texture. Place in prepared pan and bake untold it’s golden. About 20 minutes.

3. For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.

4. Pour the filling onto the warm crust (it’s important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.

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