RADMAN RECIPE ZONE

LEMON BARS

Description:
Super Lemon tasty bars


Date Added:	October 8, 2009	Season:	Other
Category:	Desserts / Sweets	Prep. Method:	Bake
Calories:		Dish Type:	Other
Serves:	15	Cuisine:
Prep. Time:

Ingredients:

Lemon Lovers’ Lemon Bars
The lemon sugar must be made one day ahead--see step one of
the recipe. If you don't have time, just use one cup of
plain sugar and 1 to 2 tbs. zest when you mix up the
filling. Also, note that you must lower the oven temperature
after baking the crust.

Makes 12 or 16

For crust:
3/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into chunks and chilled

For filling:
1 cup granulated sugar
zest of 3 lemons
1/4 cup plus 2 tbs. all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons)

to 12 or 16 bars and serve. To store, cover and chill.

Directions:

1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight.
2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands.
Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees.
3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill.

Rating: (2)

Added On: October 8, 2009