Photo: Lemon Bars Recipe
Ingredients
For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Directions
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 into triangles and dust with confectioners' sugar.
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By gladyhawke
on February 01, 2012
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Followed the recipe to the letter just to get a baseline of sorts. Loved it, I don't need to change a thing. I do think they are quite tart, i would not lower the sugar amount at least not without making it once to see what you think of it.
By jpagan29
Chicago's S...
on January 29, 2012
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I had some lemons I wanted to use and lemon bars wasthe first thing I thought of. I love Ina's recipes, so I tried. First, the shortbread bottom took about 10 to 12 more minutes to take any color at all. Second, the filling browned on top (something I've never seen in lemon bars before, and took an extra 10 minutes. Thanks to all previous reviewsI didn't panic and lowered the oven to 325 and covered the pan with aluminum foil. They are too sweet for me, which is a waste of costly ingredients like lemons. I would follow the reviews and lower the sugar down to 2 cups and the lemon zest so they become palatable at all. The texture is beautiful in the mouth, and the shortbread is delicious.
By kip2kip2
on January 22, 2012
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These are delicious. The cookie crust was yummy. The lemon filling had a great consistency. I used Meyer's lemons and they tasted delicious. These were definitely worth me losing a little skin zesting 7 lemons.
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