Wednesday, March 24, 2010
This is a very delicious Lemon Bars recipe. It has a perfect balance of tart and sweetness. The tart’s base is made with shortbread crust and the filling has lots of lemon juice and lemon zest. So, if you like lemon then you will probably want to make these easy lemon bars.
Recipe adapted from The Joy Of Baking
½ Cup (1 Stick) (113 g) Unsalted Butter, room temperature
¼ Cup (25 g) Confectioner’s Sugar
1 Cup (130 g) All Purpose Flour
1/8 tsp Sea Salt
1 Cup (200 g) Granulated Sugar (I used 180 g)
2 Large Eggs
1/3 Cup (80 ml) Fresh Lemon Juice (approximately 2 large lemons)
1 Tbsp (5 g) Lemon Zest
2 Tbsp (25 g) All Purpose Flour
Preheat oven to 350˚F (177˚C) and place the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable oil, an 8 x 8 inch (20 x 20 cm) pan.
Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of the prepared pan and bake for about 20 minutes, or until lightly browner. Remove from the oven and place on a wire rack to cool while you make the filling.
Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from the oven and place on a wire rack to cool.
To serve: Cut into squares and dust with confectioner’s sugar. These are best eaten the day hey are made but can be covered and stored in the refrigerator for a day or two.
Makes 16 (2 inch-5 cm) Bars.