I’m on a bit of a lemon kick right now. Lemon is one of those flavors that shouts spring to me. So despite the fact that there is SNOW falling outside my window right now, I can still pretend that spring has sprung. These lemon bars are so tangy and delicious. I love that they are ultra creamy and very lemony. If I try hard enough I can almost imagine myself soaking in some sun and planting spring flowers! I hope that you will enjoy these pucker-worthy bars, especially if you are waiting for some sunshine too! And don’t forget to keep an eye out for more lemon coming your way…
For the Crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- powdered sugar, for dusting
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. 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. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. If desired, dust with powdered sugar.
Source: Ina Garten