I don't know about all of you, but lemon bars just scream SUMMER. My husband loves them, but finally told me he doesn't really care for the boxed, premixed kind; he says they're too "chalky" for him. Since we had some friends over this weekend, it was the perfect time to try these out. Luckily, all the ingredients are pantry staples, except the amount on lemons. The crust is basically a shortbread cookie...YUM! These are so easy, I know I'll never go back to the boxed mix again.
I got this recipe from Ina Garten (my favorite!)
For the crust:nocoupons
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:nocoupons
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest
- 1 cup freshly squeezed lemon juice (4 to 6 lemons)
- 1 cup flour
- Confectioners' sugar, for dusting
Preheat the oven to 350 degrees 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 and dust with confectioners' sugar.