Luscious Lemon Bars
Lucious lemon curd on a thick shortbread crust - a classic with good reason! Whether you call them bars or squares, the result is the same - “got to have one!”
LUSCIOUS LEMON BARS
For the Crust:
1 cup (2 sticks) butter, softened
3 cups flour
3/4 cup powdered sugar
1 teaspoon grated lemon rind
-Place the flour, powdered sugar, lemon rind and chunks of butter into a food processor. Pulse several times until the mixture just comes to a ball. spray an 8 x 10 inch baking pan with cooking spray, then spread crust mixture over the pan, pushing with fingers, to pat it into an even thickness. Bake at 375 degrees for 15 minutes. Remove from oven and allow to cool about 5 minutes.
For the Filling:
5 eggs, at room temperature
2 cups granulated sugar
4 tablespoons flour
1 1/2 teaspoons baking powder
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice
pinch of salt
powdered sugar for garnish
-Place the eggs in a large mixing bowl. Add the sugar and beat until well combine. Sprinkle flour, baking powder, lemon rind and pinch of salt over the mixture then beat again until smooth. On low speed pour in the lemon juice and mix into the batter.
-Lower the oven temperature to 350 degrees, then pour the lemon filling batter over the partially baked crumb crust then return to the oven for about 20 minutes or until there is just a slight wiggle in the center. Remove from the oven and place on a wire rack. Let cool for about 1 hour.
-Sprinkle the surface of the squares with powdered sugar. Refrigerate for at least 3 hours or up to overnight. Cut into square or bars to serve. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon squares in the refrigerator for up to 1 week. Makes about 24 servings.
Pulse shortbread crust ingredients in food processor until it resembles coarse breadcrumbs.
Press crumb mixture evenly into lightly sprayed 8 X 10 inch baking pan.
Bake crust until just golden around the edges.
Beat ingredients for lemon filling together until well combined.
Pour lemon filling over baked shortbread crust
Bake for about 20 minutes at 350 degrees until top is just golden and crusty with a slight wiggle in the middle. Remove from oven and allow to cool. Chill for at least 2 hours in fridge.
Sprinkle the top crust with powdered sugar. Cut into squares or rectangular bars before serving.
Tangy, sweet, creamy, tender, satisfying - all adjectives to describe each bite of lemon squares. ( If ever you can eat just one bite!)
