Cooking Lesson #1054: Luscious, Tart Lemon Bars

…from the Perspectives’ Kitchen

How you doin’? It was Joan’s love of lemon bars that prompted my search for the best version. I was baking up a batch of lemon bars in the test kitchen when Joan grabbed one to sample—and instantly fell in love once again.
 
My recipe begins by making a simple shortbread crust and pressing the mixture into a prepared pan—then bake it for about 15 minutes.
 
While the crust bakes, it’s time to make the filling—just a few eggs along with sugar, lemon juice, lemon zest and flour. After whisking, pour the filling into the baked, slightly cooled crust and bake for 30 minutes. Patiently wait for them to cool, then cover the tops with confectioner’s sugar before slicing and enjoying.
 
Prep time:  20 minutes
Total bake time:  45 to 55 minutes
Chill time:  30 minutes
Yield: makes about 20 lemon bars
 
Ingredients 
For the Crust
1/2 pound (2 sticks) unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
1 teaspoon lemon zest
 
For the Filling
8 large room temperature eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
 
Directions

1. Preheat an oven to 350 degrees.

To make the crust

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light.
2. Combine the flour and salt.
3. With the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking pan, building up a 1/2-inch edge on all sides.
6. Chill the crust for 30 minutes.
7. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
8. Leave the oven on.

For the filling

1. Whisk together the eggs, sugar, lemon zest, lemon juice and flour.
2. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
3. Let the bars cool to room temperature.
4. Cut into triangles or squares and dust with confectioners’ sugar.

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ChefSecret:  I like a darker crisper crust, if you’re like me, let it bake an extra 10 minutes.

Quip of the Day:  Did anyone see the news story about the HIV virus mutating to affect citrus plants? It may cause lemon AIDS.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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