Lemon Bars

Monday, April 25, 2011
We have a tried and true lemon bar recipe in our house, why try another? Oh because maybe whenever I spotted this recipe over at Lick the Bowl Good, I knew I would have a new house favorite on my hands. What really got my attention was how thick the bars were, which I loved. I remembered the old recipe we used having pretty thin bars; delicious, but thin. I wanted thick, gooey, creamy, buttery, lemon-tastic bars!

Besides the juicing of the lemons, this recipe is sooo easy. Juicing does take some time, but the result is worth it. And I'm pretty sure a lot of people can juice better than I can. Zesting is fun and easy, though=) I'm insanely in love with my zester. I went so long without one and I'm so happy to finally have one in my life! Okay, enough about my zester love affair.

I know that lemon is the obvious star of lemon bars, but there needs to be given an M.I.P. award for this recipe. The buttery thick shortbread base is beyond phenomenal! These bars definitely delivered. I brought them into school and got rave reviews. I also ended up eating a number that need not be spoken out loud amount of bars by myself...

Lemon Bars
adapted from Lick the Bowl Good
Makes 24ish bars

For the crust:
  • 3/4 lb. unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3 cup flour
  • 1/4 tsp. kosher salt
For the filling:
  • 6 large eggs, at room temperature
  • 3 cups granulated sugar
  • 2 Tbsp. finely grated lemon zest
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper.

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 mixture 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 the bottom of prepared pan.
Chill the pan while the oven preheats to 350° F.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.
Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.

My kitties! Millie and Howie, respectively. They are so happy it's getting warm out because then they can sit in front of our door and watch the world outside. They are they cutest!


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