A lemon bar is a shortbread crust covered in lemon filling and topped with powdered sugar. Some recipes can be super sweet or balanced. My family prefers their lemon bars tart. This recipe is tart yet flavorful. Please remember when zesting the lemon to just use the outside skin where the lemon oil exists and not the whit part (pith). If you zest into the pith the lemon bar will be bitter.
Crust
2 cups Flour
1 cup Butter
1/2 cup Sugar
1/4 teaspoon Salt
Zest of 2 Lemons
Filling 1/4 cups plus 2 Tablespoons Flour
1 1/2 cups Sugar
4 eggs
Juice of 4 Lemons
Zest of 2 Lemons
Topping
1 Tablespoon Powdered Sugar for sifting
Preheat oven to 350 degrees.
Cut the cold butter into the dry ingredients until pea size or smaller. The base will be crumbly. Press into a 9 X 13 pan. For easy removal place parchment on the bottom of pan before placing crust. Place for 20 minutes into oven to bake crust.
While crust is baking place in a bowl flour and sugar in bowl. Whisk removing the lumps before adding eggs. Add eggs and whisk until smooth. Add lemon juice and zest and whisk to incorporate just prior to pouring over crust removed from oven.
When crust is starting to become golden remove from oven and pour filling mixture. Bake 20 minutes or until set.
Cool 2 hours. Dust with powdered sugar. If you don’t have a shifter just use a spoon and a zig zag shaking pattern. Serve cold.
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