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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Read all 16 reviews
By ckteaney
on December 27, 2012
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The lemon bars in general were very tasty...however. The time to bake (not convection the crust in a Kitchenaid oven was 20 minutes to obtain a very light brown top. After complete cooling time, trying to get the crust to remove from the pan was difficult also the crust was not flakey. First time using this recipe. Might try again in future. Used very fresh, off the tree lemons and exact measurements.
By hort8445_6339248
Elk Grove, CA
on September 24, 2012
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Yummy crust. Just the right amount of tang and the perfect amount of sweet contrast.
By RandiGroganMusante
on August 25, 2012
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Of all the Lemon Bar recipes I've tried over the years, this recipe is my ULTIMATE FAVORITE. The crust is light, tender and flakey, the lemon filling is tart and very tangy. This recipe yields a full size cookie sheet or jelly roll pan whatever your more comfortable with. Needless to say their very RICH but extraordinarly FANTASTIC. Yes, there are easier store bought packages but I will never get the full result of texture, flavor and the compliments as I do when I make Wolfgangs recipe. Yes, there is a lot of eggs thats a good thing, makes the filling like curd, fabulous. Is it for the newbies who never made them, TRY THIS BEFORE ANYTHING ELSE. Also, the cornstarch is what makes the crust flakey. I love this recipe!
Read all 16 reviews