Growing up I always remember my mom baking lemon bars. I was not sure why she like them so much.
Well now I know why. Now I can say that I love lemon bars also! Sweet, tart and buttery makes perfection. The crust is a tasty shortbread and the lemon filling is not overpowering even though it is robust. It is delightfully creamy and fresh. This is the only recipe you will ever need for these lemon bars. They are absolutely perfect! Even if you are not a lemon lover you will enjoy these. ( my husband did )!
Perfect Lemon Bars
Note: I used about a cup of whole wheat flour but if this is new to you I recommend starting with 1/2 cup
For the crust
1 3/4 cups of flour ( I used some whole wheat )
2/3 cup of powdered sugar
1/4 cup of cornstarch
1/2 teaspoon of salt
12 tablespoons of butter (1 and 1/2 sticks cool cut in 1 inch cubes )
For the filling
4 large eggs
1 1/3 cups of sugar
3 tablespoons of flour
2 teaspoons of lemon zest , from 2 large lemons
2/3 cup of lemon juice, from 3 to 4 large lemons
1/3 cup of milk
pinch of salt
1. Place oven rack in middle position and preheat oven to 350. Line a 9×13 pan with parchment and lightly grease the parchment.
2. Stir together the flour, salt, cornstarch. Add the pieces of butter and cut in the butter with a pastry blender or two knives. Don’t over work the butter and let it get too warm. Press gently into the prepared pan and I/2 inch up the sides.
3. Refrigerate for 15 to 30 minutes and bake for 20 minutes
4. In the meantime prepare the filling. Whisk the eggs, sugar, salt and flour in a medium bowl. Stir in the lemon zest, lemon juice and milk.
5. Pour the filling in the warm crust. Make sure your crust is still warm this is so important! Reduce the oven temperature to 325 and bake 18 to 20 minutes until the filling is slightly firm to the touch.
6. Cool to room temperature and sprinkle with additional powdered sugar and then cut into bars.
Recipe source: Cook’s Illustrated