For years I've wanted to share my lemon bar recipe with you and today is the day I finally do it. I have to admit, it is probably my favorite treat made from my kitchen. Bright and bold, tart and tangy-it really is hard to turn away from these bites of sunshine. I use Meyer lemons, a hybrid between a lemon and a mandarin or common orange. It has a wonderful balance of tart and sweet and is a great ingredient to use in desserts. If they are not readily available to you, use a common lemon and add another 1/2 cup sugar to the filling. So now you know what my big cheat has been this week.
Meyer Lemon Bars
source: Barefoot Contessa Parties, Ina Garten
1/2 pound unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
pinch of kosher salt
6 extra-large eggs, room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed Meyer lemon juice
1 cup flour
Confectioner's sugar, for dusting
- Preheat oven to 350 degrees F.
- For the crust, mix all the ingredients in the bowl of an electric mixer fitted with a paddle attachment on low, until a dough forms. Dump the dough into a a 9x13 inch baking sheet, building up a 1/2 inch on all sides. Chill until firm.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
- Cut into squares or triangles and dust with confectioner's sugar.