Recipe by blucoat
These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving.
Top Review by AZPARZYCH
This was the first time I made lemon bars from scratch (usually buy the boxed mix)...never again! These are awsome! They are tangy but not too much; I like that the top gets crispy, I usually over cook the boxed mix so I get a crispy crust. Made as is, just cut the recipe in half, I am the only one who eats these (no chocolate in them so DH passes) which is fine with me! This will definately be made often! Made for New Kids on the Block Tag February 2010.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup confectioners' sugar
- 6 ounces cold unsalted butter, cut into 1/2-inch pieces (1 1/2 sticks or 12 tablespoons)
- 6 large eggs
- 3 cups granulated sugar
- 1 cup and 2 tablespoons fresh lemon juice
- 1⁄2 cup all-purpose flour
- 3 tablespoons confectioners' sugar, approximately
Directions See How It's Made
- Crust: Preheat oven to 325 degrees. Combine flour and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.
- Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees.
- Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust.
- Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour or keep at room temperature for three hours before cutting. Cut into squares, about 2 1/4 inches. Dust tops with confectioner's sugar.