What can I say about these delicious lemon bars but woweee! I love lemon bars but for some reason I have never made them before. I am thinking these would be great for the bake sale too!
I have realized lately that I have many foods that I love but have never made them. I seem to keep the same rotation of foods going not daring to make something new. So for now on I am not going to be afraid to make something new even if I fail! So here I go.....
So about these lemon bars. I halved the recipe because I wasn't sure how well they would be (well also so I don't eat an entire 9x11 pan full of them, which by the way I almost did!). The one thing I would change is to make more filling not quite double but maybe one and a half times the original recipe. I like more filling. I also changed the crust of the original recipe by adding almond flavoring. This is an excellent recipe I really recommend you try it
Here's the recipe.......
Makes 24 bars
• 1 ¾ cups unbleached flour
• 2/3 cup confectioners’ sugar plus extra for dusting
• ¼ cup cornstarch
• ¾ teaspoon salt
• 12 tablespoons unsalted butter at room temperature
• 2 teaspoons almond extract
• 4 large eggs, beaten lightly
• 1 1/3 cups granulated sugar
• 3 tablespoons unbleached flour
• 2 teaspoons grated lemon zest
• 2/3 cup lemon juice
• 1/3 cup whole milk
• Pinch of salt
1. Preheat the oven to 350 degrees F. Lightly butter a 9×13-inch baking pan and line with one sheet parchment paper.
2. Put flour, confectioners’ sugar, cornstarch, and salt in a food processor. Add the butter and mix until the mixture is pale yellow and resembles coarse meal. Place the mixture into the lined pan and press firmly with fingers into an even layer. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. While the crust is baking; whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.
4. Reduce the oven temperature to 325 degrees. Stir the filling mixture just before pouring into warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Let cool for about 30 mins, dust lightly with confectioners’ sugar and cut into bars.
(Recipe adapted from Cook’s Illustrated and Brown Eyed Baker )