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from Sylvia's cookbook

Easy Lemon Bars

TAGS:
cakes and cookies
american
dessert

     






Links:
instructables.com


Ingredients:
  • Crust:
  • 1 3/4 cups flour
  • 2/3 cup confectioner's sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 12 tablespoons cool butter
  • 1-2 tablespoons cold vodka - optional
  • Filling:
  • 4 eggs
  • •1 1/3 cups (330g) granulated sugar
  • •3 tablespoons all-purpose flour
  • •2 teaspoons grated lemon zest from 2 large lemons
  • •3/4 cups (6oz) lemon juice from 4 large lemons
  • •1 1/3 cup (11 oz) milk
  • •dash salt
  • Topping:
  • Powdered Sugar
  • Preparation:
    1. Make the crust:
    2. Line a 13"x9" baking dish or jelly roll pan with a double layer of parchment, or one of foil and one of parchment (the extra strength will help you lift the bars out of the pan for cutting).
    3. In a food processor, pulse together:
    4. •1 3/4 cups (220g) flour
    5. •2/3 cup (83g) confectioner's sugar
    6. •1/4 cup (30g) cornstarch
    7. •3/4 teaspoon salt
    8. Add:
    9. •12 tablespoons (170g) cool butter
    10. and pulse to blend until coarse
    11. Optional:
    12. Add:
    13. •1-2 tablespoons cold vodka
    14. this will help hold the dough together while you pat it into the pan, but will bake off in the oven, leaving a light, flaky crust. If you don't have vodka (which leaves no taste), you can try ice water, but it will make the dough a little more soggy. You can also skip this ingredient all together.
    15. Sprinkle mixture over the parchment lined pan, and press into the bottom and up the sides .
    16. Chill in pan for half an hour.
    17. Preheat the oven to 350oF (180C)
    18. Bake crust for 20 minutes, until light golden in color, turning pan half way through baking time for even browning.
    19. While the crust is baking, make the filling:
    20. Whisk together:
    21. •4 eggs
    22. •1 1/3 cups (330g) granulated sugar
    23. •3 tablespoons all-purpose flour
    24. •2 teaspoons grated lemon zest from 2 large lemons
    25. •3/4 cups (6oz) lemon juice from 4 large lemons
    26. •1 1/3 cup (11 oz) milk
    27. •dash salt
    28. Pour filling into warm crust. Bake for 20 minutes until firm set. Allow to cool for at least 30 minutes.
    29. When bars are cool, lift them from a pan and use a knife or pizza cutter to cut bars, rinsing the blade in cool water between cuts.
    30. Dust tops with powdered sugar and serve!

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    modified: 2011.07.10 | created: 2011.07.10





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