Lemon Bars

Submitted by justcallmetoni

"An Alice Medrich recipe. A lighter version. 8/22/05 Just adopted this recipe and will try my hand at it this weekend. Never had an Alice Medrich creation that wasn't divine so I'm looking forward to this one. TG"

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 16

ingredients

• 3⁄4 cup all-purpose flour, sifted
• 1⁄4 cup yellow cornmeal
• 1 pinch salt
• 1⁄8 teaspoon baking soda
• 2 tablespoons unsalted butter, at room temperature
• 1 cup sugar, divided
• 1 large egg yolk
• 1 tablespoon nonfat yogurt
• 1⁄4 teaspoon vanilla
• 2 large eggs
• 1 large egg white
• 1⁄2 cup fresh lemon juice, strained
• 1 large lemon, zest of
• 1⁄4 cup all-purpose flour
• powdered sugar, for dusting

directions

1. Position rack in lower third of oven and preheat oven to 350°.
2. Spray pan lightly with vegetable oil spray.
3. Make the crust: Stir the 3/4 cup of flour, the cornmeal, salt and baking soda together with a whisk to combine; set aside.
4. In a medium mixing bowl, beat the butter until creamy.
5. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass.
6. Beat in the egg yolk, yogurt and vanilla.
7. Add the dry ingredients and beat on low speed just until combined--scrape the bowl and beater.
8. Knead the mixture briefly with your hands to mix thoroughly.
9. Press the dough evenly into the pan and prick all over with a skewer or fork.
10. If pan is lightweight, place on baking sheet.
11. Bake until brown on top, about 20-25 minutes.
12. Make the topping: Whisk eggs and the egg white with the remaining sugar until combined.
13. Whisk in the lemon juice and zest.
14. Whisk in the 1/4 cup of flour.
15. When crust is golden, reduce oven temperature down to 300°.
16. Pour topping over hot crust and bake 15-20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth.
17. Cool on a rack.
18. Chill before cutting into squares.

Reviews

[cokegirl73]

i thought that these lemon bars where o.k.

 

[wicked cook 46]

Wonderfuly tart and lemony. The crust is so different with the added cornmeal. My DD fell in love with these. Made for Went to The Market tag Jan 2009 Note: The recipe does not say what size of pan to use. I used an 8X8 pan.

 

[CoffeeB]

These are an awesome lemon bar cookie. We make lemonbars all the time at the coffee/cafe I work for but not w/real lemons. So, had to try the difference. Boy, does it ever. Really intense and tart w/just the right amount of sweetness. Also, used the juice of one lime as suggested by a previous reviewer who used limes only. This was a great find and tag for me toni. Made for PetParades's, pay-it-forward~

 

[Baby Kato]

These are excellant Toni thank you so much for sharing. We really enjoyed these intense tasting lemon squares. The cookie base is tender and crisp with a wonderful flavour. The lemon filling is rich and creamy, smooth and velvety, with a semi sweet tart lemon flavour. Very very yummy! A must try for all lemon fans.

 

[Mamas Kitchen Hope]

Lemon bars are a fave of mine. This was a great recipe- loved the little bit of cornmeal- very different. Definitely a keeper!