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Tangy Lemon Bars
From Barefoot Contessa

For the crust:
1/2-lb unsalted butter, at room temperature
1/2-cup granulated sugar
2-cups flour
1/8-tsp kosher salt

For the filling:
6-extra large eggs at room temperature
3-cups granulated sugar
2-tbsps grated lemon zest (4 to 6 lemons)
1-cup freshly squeezed lemon juice
1-cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350*F
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed
Dump the dough onto a well-floured board and gather into a ball
Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill
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 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