Yep, another recipe involving lemons. I had a bowl full of beautiful lemons a couple weeks ago and found lots of wonderful ways to use them. There are so many variations of lemon bars out there and I really tried to pick the perfect one. I ended up going with a Cook’s Illustrated recipe since they have yet to let me down. These were fantastic. We brought these over to my mom’s to share with my grandparents and everyone thoroughly enjoyed them. If you’re looking for a wonderful lemon bar recipe look no further because these are wonderful.
For the crust:
1 Cup all-purpose flour
2/3 Cup confectioners’ sugar, plus extra to decorate
1/4 Cup cornstarch
3/4 tsp table salt
12 Tbsp unsalted butter, at very cool room temperature cut into 1- inch pieces, plus extra for greasing pan
For the filling:
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 Tbsp all-purpose flour
2 tsp grated lemon zest from 2 large lemons
2/3 Cup lemon juice from 3-4 large lemons
1/3 Cup whole milk
1/8 tsp table salt
For the crust: adjust the oven rack to middle position and preheat the oven to 350 degrees F. Lightly butter a 13 by 9 inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle mixture into lined pan and press firmly with fingers into an even 1/4 inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
For the filling: Meanwhile, whisk eggs, sugar, and flour in a medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
To finish the bars: Reduce the oven temperature to 325 degrees. Stir filling mixture to reblend and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack and cool to room temperature. Transfer the bars to a cutting board, fold paper down, and cut into bars. Sieve confectioners’ sugar over bars, if desired.
Source: Cook’s Illustrated