My family has always been a fan of lemon bars and it has been extremely hot so I wanted to make something refreshing
They are quite lemony so you have to like lemon to fully enjoy them, luckily my family and the people that I made them for liked them a lot
I have never actually made lemon bars even in from a box. This recipe is really good because it calls for fresh squeezed lemons
They are quite lemony so you have to like lemon to fully enjoy them, luckily my family and the people that I made them for liked them a lot
For the Crust:
Vegetable oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner's sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
Directions
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours.
The powder sugar will seep into the lemon bars so don't dust it to early
Sorry for the very few blogs this summer I haven't had very much time to write them but I have been cooking new recipes so you can expect several blogs to come out very soon
Recipes like shortbread cookies, apple chips and snicker doodles!!!
:) :) :) :) Culinary Artist in Training :) :) :) :)
Vegetable oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner's sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
DirectionsMake the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours.
Lift out of the
pan using the foil and slice. Dust with confectioners' sugar before serving.
Sorry for the very few blogs this summer I haven't had very much time to write them but I have been cooking new recipes so you can expect several blogs to come out very soon
Recipes like shortbread cookies, apple chips and snicker doodles!!!
:) :) :) :) Culinary Artist in Training :) :) :) :)
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