Hubby loves lemon bars. Honestly I don’t like them at all. I’m just not a huge fan of lemon although I recently fell in love with this Lemon Yogurt Cake. I couldn’t stop eating it! The concept of lemon bars sounds fabulous – that buttery shortbread type crust with gooey lemony filling (if you like lemon that is)! But really this is one of those treats that just about everyone loves. I love how easy they are to make too!
When making something like lemon bars where you need a lot of lemon juice, you want to choose bright colored lemons without blemishes. They should be firm and heavy for their size which indicates that they are juicier. To yield even more juice, pop a lemon in the microwave for about 15 seconds and you’ll yield almost twice as much juice! Its a handy tip for all things lemon!
Lemon Bars
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 c granulated sugar
2 c flour
1/8 tsp kosher salt
For the filling:
6 extra-large eggs at room temperature
2 1/2 c granulated sugar
2 Tbsp grated lemon zest (4 to 6 lemons)
1 c freshly squeezed lemon juice
1 c flour
Confectioners’ sugar, for dusting
Preheat the oven to 350°F and grease a 9 x13 x2-inch baking sheet (or use a non-stick baking dish).
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 the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 -20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
Source: Adapted from The Barefoot Contessa Cookbook, 1999.
When choosing lemons make sure to look for ones that are fragrant with brightly colored oily yellow skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, green spots, or are hard and wrinkled. Lemons consist of a yellow outer rind (skin) that contains the fruit’s oils and perfumes. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture that contains most of the lemon’s wonderful tangy flavor. Before removing the outer rind (zest) make sure you wash the lemon thoroughly (soap and water is best). The rind (zest) can be removed using a knife, vegetable peeler, grater or zester depending on its use. Inside the outer rind is a white membrane (pith) that is very bitter and should not be used as it is inedible. Small vessels called ‘pulp vesicles’ make up the inside of the lemon and contain the pleasantly acidic lemon juice and seeds. Squeezing the lemon by hand or with a lemon squeezer or reamer releases this clear tart juice. Always use fresh lemons to make lemon bars as the bottled lemon juice is a poor substitute and won’t give you that wonderful sharp and refreshing citrus taste.
) But really. Work has been hectic for awhile. I started a new position in early May and it has kept me busy! But I’m working on my work-life balance and trying to spend more time at home (and in the kitchen)! Hubby and I are actually now in the process of trying to lose weight so we’re cooking every night and using the grill pretty much daily since its summer time! So I’ll be back with lots of new recipes, just stay tuned (I’ve got a few other plans & changes to share soon too!)
