Sunday, January 13, 2008

Lemon Bars

Dear Jill,
This one is for you. Enjoy. These were easy to make and oh so delish. They were tart, sweet and got better each day. And they were NOT from a box. Who wants all those nasty preservatives anyways? I hope you enjoy. And thank Barefoot Contessa. This is her perfect recipe.

For the crust:

1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt

For the filling:
6 eggs
3 cups sugar
2 Tbsp lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

For the crust, cream the butter and sugar in a mixing bowl until light and fluffy. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2 inch edge on all sides. Chill for 15 minutes.

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

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with powdered sugar.

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