Secret Ingredient Lemon Bars
- Level: Easy
- Yield: 15 to 20 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17.5 servings
- Calories
- 317
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 6
- Cholesterol
- 96
- Sodium
- 115
- Total: 4 hr 10 min (includes cooling and chilling time)
- Active: 30 min
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 1/4 cups all-purpose flour
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup confectioners' sugar, plus more for garnish
1 cup (2 sticks) unsalted butter, melted and slightly cooled
Lemon Curd:
2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons lemon zest plus 1 cup freshly squeezed lemon juice (from 4 to 5 lemons)
1 teaspoon vanilla extract
6 large eggs
Directions
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
- Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
- In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
- Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.