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.
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By brisketbabe
North Little Ro...
on May 23, 2011
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A guest brought these lemon bars to recent party at my home. They are truly delicious and a perfect mix of tart lemon and sweet shortbread crust.
By Waffle Queen
North Little Ro...
on May 22, 2011
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This is truly an exceptional recipe. The balance between tart and sweet is perfect. (Notice that tart comes first. The shortbread crust provides a beautiful, delicate, yet slightly salty contrast. All that, and the recipe is easier than pie! Thanks to Wolfgang for the perfect pucker!
By GourmetFashion
California
on January 24, 2011
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These lemon bars are really good! Just be sure to serve only one per person because this is the type of food you slowly nibble at, it is very rich in taste and ingredients. We have used this recipe as the base to make Pomegranate bars. The mix of lemon and pomegranate bars is quite unique. To see them, you can take a look at my site which is called GourmetFashion.
Read all 13 reviews