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Easter Lemon Bars

Easter is this weekend and when I think of Easter and spring food, I think light, citrusy, and bright flavors.  One of my favorite desserts was the lemon meringue pie I used to ask my Mema to make me for my birthday.  If you know anything about meringue, it can be temperamental. However, no matter what the weather was like outside, my Mema’s pie turned out absolutely delicious.  So, when thinking of a recipe for this Easter, I looked no further than this pie.  But, I went a bit simpler than the meringue pie and went with lemon bars instead.  Try these for a bright and delicious treat this weekend!

 

Ingredients:

Filling Ingredients:

Lemon Bar Ingredients

Lemon Bar Ingredients

Preheat the oven to 350 degrees F

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 until just mixed

Dump the dough onto a well-floured board and gather into a ball

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Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides

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Chill for 30 minutes

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Bake the crust for 15 to 20 minutes, until very lightly browned

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Let cool on a wire rack

Leave the oven on

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour

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Pour over the crust and bake for 30 to 35 minutes, until the filling is set  (mine took almost 50 minutes)

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Let cool to room temperature 

Cut into squares and dust with confectioners’ sugar

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Lemon Bars
Serves 24
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Prep Time
40 min
Cook Time
55 min
Total Time
1 hr 35 min
Prep Time
40 min
Cook Time
55 min
Total Time
1 hr 35 min
Ingredients
Crust Ingredients
  1. 1/2 pound unsalted butter, at room temperature
  2. 1/2 cup granulated sugar
  3. 2 cups flour
  4. 1/8 teaspoon kosher salt
Filling Ingredients
  1. 6 extra-large eggs at room temperature
  2. 3 cups granulated sugar
  3. 2 tablespoons grated lemon zest (4 to 6 lemons)
  4. 1 cup freshly squeezed lemon juice
  5. 1 cup flour
  6. Confectioners' sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees F
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
  3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed
  4. Dump the dough onto a well-floured board and gather into a ball
  5. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides
  6. Chill for 30 minutes
  7. Bake the crust for 15 to 20 minutes, until very lightly browned
  8. Let cool on a wire rack
  9. Leave the oven on
  10. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour
  11. Pour over the crust and bake for 30 to 35 minutes, until the filling is set
  12. Let cool to room temperature
  13. Cut into squares and dust with confectioners' sugar
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
http://www.newsforchews.com/
Stay hungry…

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