I don’t know what it is about lemon bars, but they sure seem to be a universally loved dessert. I like them as lemony as possible: If my jaws don’t clench just a little when I bite into one, I’m seriously disappointed. I also want a very distinct buttery flavor to the shortbread crust.
Ingredients
- 10 tablespoons unsalted butter
- 2 tablespoons powdered sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1¼ cups all-purpose flour
- 4 large eggs
- 1 cup sugar
- Finely grated zest and juice of 2 lemons
- ¼ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Confectioner’s sugar, optional
Preparation
Heat oven to 325° and put the rack in the center. Spray an 8- by 8-inch baking pan with nonstick cooking spray.
For the shortbread crust, combine butter and sugars in a small bowl. Beat to blend. Add flour and beat until there are no lumps — it will still look powdery, but if you press a bit between forefinger and thumb it will stick together. Pour the mixture into the pan and cover your hand with a plastic bag. Press down firmly on the mixture to create a crust that covers the pan bottom evenly. Bake 25 minutes, or until edges are light brown.
In the same bowl, beat eggs until thick. Add lemon zest, juice, flour, baking powder and salt. Beat until evenly combined.
Pour over warm crust (stir the mixture if it has been sitting a while). Bake until set, about 20 minutes. Cool to room temperature, then refrigerate for at least an hour before serving.
Sift a tablespoon of confectioner’s sugar over the top. Cut into 16 squares. Can be stored for a few days in the refrigerator, well covered so they don’t dry out.
About this recipe
NOTES:
This crust is a wonderful cookie all by itself and you can eat it just plain or dress it up with a drizzle of chocolate. Combined with this lemon filling, however, this might just be the perfect dessert to end any meal from the humble meatloaf to the swankiest rack of lamb.
When shopping for your lemons, look for large, firm lemons with a bright smooth skin. Firm does not mean hard — if you don’t feel a bit of give when you gently squeeze the lemon, you won’t get much juice.
