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Thursday, July 26, 2012

The Best Lemon Bars

I know this is a bold statement, but I stand behind it.  These are, hands down, the best lemon bars I have ever had.  Way back when I first started this blog I shared a recipe for banana bread that is so good it will help you make friends.  If you can make friends with banana bread, you can use these lemon bars to make someone fall in love with you.  Marriage proposals and declarations of love will ensue.  Engagement Lemon Bars, better than chicken any day. 

These are far and away the most requested dessert I make, I've brought them to three parties so far this summer and they are always extremely well received.  My father-in-law has even been known to sneak them off the dessert table before the meal is even served just to be sure he gets one.  Jon and Matt hovered around the kitchen until I let them loose on the "ugly" corner pieces. 

I've shared another lemon bar recipe before, which makes an 8x8 pan.  Those are good, but these are better.  This one makes a 9x13 pan, but rest assured that you will have no trouble finishing them.

The Best Lemon Bars
recipe from Ina Garten

Ingredients:
Crust:
1/2 pound unsalted butter, room temperature
1/2 cup sugar
2 cups flour
1/8 teaspoon kosher salt

Filling:
6 eggs, room temperature
3 cups sugar
2 tablespoons lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
powdered sugar, for dusting

Directions:
Preheat the oven to 350 degrees.
Line a 9x13 baking pan with parchment paper.

In the bowl of a stand mixer, cream with butter and sugar until light and fluffy.
Combine the flour and salt in a bowl, and add to the butter while the mixer is on low.
Once mixed, dump into the pan and press into an even layer.  Lightly coat your hands in flour to prevent sticking.
Chill in the refrigerator for at least 20 minutes.
Prick with a fork several times and bake for 15-20 minutes until lightly browned. 
Cool on a wire rack.

To make the filling, whisk together eggs, sugar, lemon zest, lemon juice and flour.
Pour over the crust and bake for 30-35 minutes, until filling is set.
Cool to room temperature, and cut into squares or triangles.
Dust with powdered sugar for serving and store in the refrigerator. 




1 comment:

  1. Michael Made the Blog!!!!!!
    AND, I just made my recipe for lemon squares and he says he likes yours better! Thirty-two years, and I think that's the first time he liked someone else's food over mine (not really). Congratulations.
    AND, I like your recipe better, too.

    ReplyDelete

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