Wednesday, May 23, 2012

Lemon Bars

Remember lemon heads?

First they are sweet and then.. BAM! sour... face puckering... and then done.

That is kinda how these are to me.

First bite you are like.. mmm.. and then ... Sour... and then sweet again.

Seriously, that's the only way to describe these.

The most important thing to know is that they are yummy.

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature

4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained

Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil.
 First, make the crust.
In a large bowl, whisk together flour, sugar, salt and lemon zest.
Cut butter into chunks and add to flour mixture.  

Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.

Pour into pan and press mixture down
(with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.

While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.

Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Top slices with confectioners’ sugar to serve.

Now, something to keep in mind.
Fresh out of the oven, they are warm and delicious, however very tart.

Put them in the fridge overnight and in the morning, they are perfection.


Baking from my heart to your kitchen,

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