April 29, 2013

In the Kitchen: Lemon Bars

I always seem to crave lemon bars when the weather warms up. So last week on a very warm and sunny afternoon I decided it was time to indulge. After browsing through multiple cookbooks for a recipe that suited me, I instead turned to the internet where once again the Smitten Kitchen saved the day. Her desserts are always great, and she knows a thing or two about baking so I knew the crust would turn out well. If you're craving lemon bars this season, give this recipe a try. It will not disappoint. 

Lemon Bars 
Inspired by Smitten Kitchen

Crust: 
1/2 cup flour 
1/4 cup sugar 
1/8 teaspoon salt 
4 tablespoons butter cut into chunks, and more for greasing the pan 

Filling:
4 large eggs
1 1/2 cups granulated sugar 
1 tablespoon lemon zest 
2/3 cups freshly squeezed lemon juice 
1/2 cup flour 
pinch of salt 

Method:
Preheat oven to 350. In a large bowl combine flour, sugar, and salt. In a food processor combine flour, sugar, and salt. Then, add butter and pulse until mixture resembles sand. The mixture will be very fine, but will hold together when pressed. Press dough into an 11x7 inch greased baking pan. Bake for 15 minutes until crust is slightly browned. Allow to cool. 

In a large bowl combine eggs, granulated sugar, lemon zest, lemon, juice, flour, and salt and whisk until combined. Pour mixture over cooled crust. Bake at 350 for 20 minutes until top is almost set, but still a little loose in the middle. 



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