Recipe courtesy of Wolfgang Puck
Lemon Bars
- Level: Easy
- Yield: 36 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 183
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 53
- Sodium
- 66
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
Crust:
2 1/2 cups flour
1 cup powdered sugar
1/3 cup cornstarch
1/2 teaspoon salt
10 ounces butter, cut into chunks
Lemon Custard:
8 eggs
2 1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 cup lemon zest
1 1/2 cups fresh lemon juice
3/4 cup milk
Directions
- Preheat oven to 325 degrees F.
- In a food processor, combine the flour, sugar, cornstarch, and salt. While the motor is running, add the butter and continue to process until mealy. Transfer mixture onto a buttered 12 by 18-inch sheet tray. Press to form an even layer of crust.
- Bake for 15 to 18 minutes or until light golden in color.
- Meanwhile, prepare the lemon topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt. Stir until well blended. Lastly, stir in the lemon zest, juice, and milk.
- Pour over the prebaked crust and continue to bake another 20 minutes or until set. Chill for 2 hours before cutting into bars. Dust with powdered sugar.