Lemons always remind me of summertime. I was craving something citrus-y so, I decided to make some lemon bars. This recipe was in my HUGE stack of recipes to try. I have loved lemon bars for a long time. My dad is a huge lemon fan, and so am I. My dad and I share a lot of the same tastes. We love spicy foods, cheesecake, and lemon -- anything lemon. But, before this recipe, the only lemon bars I had ever made came from a box mix. Boo! I know! So, coming across this recipe was kind of like a "duh" moment for me. How did I never think to do them from scratch?? Boy, I have been missing out all these years! A box mix cannot even compare to the deliciousness to a made-from-scratch, sweet and tangy lemon bar. That's all I'm gonna say...you need to try these for your self! Enjoy!
For the crust:
- Vegetable oil, for greasing
- 1½ sticks unsalted butter, diced
- 2 cups all-purpose flour
- ¼ cup packed light brown sugar
- ½ cup confectioner's sugar, plus more for garnish
- ¼ teaspoon salt
- 4 large eggs, plus 2 egg yolks
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice - took me 9 lemons
1. Position a rack in the middle of the oven and preheat to 350 degrees F.
2. Grease a 9x13-inch pan with vegetable oil, and line with foil, leaving a 2-inch over hang on all sides. Grease the foil with oil.
3. To make the crust: pulse the butter, flour, both sugars, and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about ½ inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
4. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar, and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven, and reduce the temperature to 300 degrees. Pour the filling over the warm crust, and return it to the oven. Bake until the filling is just set, about 30 to 35 minutes.
5. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil, and slice. Dust with confectioner's sugar before serving.
Recipe source: Food Network Magazine March 2010