Wednesday, January 27, 2010

Lemon Bar from the Barefoot Contessa

This filling in these is tart and wonderful and full of lemon-ey goodness. Love these.

For the crust:

1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 t. kosher salt

For the filling:

6 eggs
3 cups granulated sugar
2 T. grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners sugar for dusting

Preheat oven to 350.

For the crust, cream the butter and sugar until light. Combine flour with salt and add to butter until just mixed. Dump dough onto well-floured board and gather into a ball. Flatten with well-floured hands and press into 9 x 13 baking sheet, building up a 1/2 inch edge on all sides. Chill.

Bake crust for 15 to 20 minutes until very lightly browned. Let cool on wire rack. Leave oven on.

For the filling, whisk together eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30 to 35 minutes until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners sugar.

These are so good I deleted my previous 'lemon bar' post. Thank you, Ina!

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