I found this recipe on Carolyn’s Food Gal blog through Foodgawker and couldn’t resist the beautiful picture & write-up so I made them for Easter. The filling was different from what I am used to–very silky and velvety and while I would have loved it in a pie, for some reason I missed the firmer texture of the lemon bars I’ve had in the past. That being said, everyone else absolutely loved them so who cares what I think?! I probably won’t make them again, but I think I will try to make a tart with the filling recipe–it’s really fabulous both taste and texture-wise.
Makes 24 squares
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
6 ounces (12 tablespoons) cold unsalted, butter, cut into 1/2-inch pieces
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour
About 3 tablespoons confectioners’ sugar
To make the crust: Preheat oven to 325 degrees. Combine flour and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add butter and continue to mix until butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press mixture evenly onto the bottom of a 9-by-13-inch baking pan.
Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.
To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40 minutes. (Mine took 50 minutes.) Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.
Planning Ahead: The squares may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving. (I actually liked them better cold.)
Recipe Source: Classic Stars Desserts by Emily Luchetti
looks yummy and does resemble a meringue pie. Can you slice into this and stack on a pretty plate to serve or is it too soft for that? Would like to make these for a party.
They are very soft at room temperature but you could do it if you served them chilled. I wouldn’t recommend storing them stacked, however. I would stack them just before the party or before serving.
Oh man! Those look so yummy! One time my hubby tried to make me lemon bars. The recipe called for lemon zest and he had no idea what that was, so he just added more juice. They were yummy, sort of, but the thought made them perfect. It still cracks me up though!
I think I should make those this weekend. The look so easy!
That is so cute!!!! Too bad he didn’t have this recipe, it would have saved him some bewilderment–lol.
I love lemon desserts but my silly husband complains when I make them because they don’t always pair well with coffee…I guess I will have to make this and eat it all myself! :)
My tongue is puckering with delight just looking at that lemony richnesss! oooh and the sticky gooey piece in the fork!
Thanks for the recipe… i like it firmer too, but oh my it looks so good i might just make it!
Oh it looks so summery (is that a word, lol) I love them V. but I’m a sucker for anything lemon or lime.
Yes, it’s a word and so it bacony. :) They are one of my favorite summer(y) desserts!
I’m glad they were a hit! I, myself, can’t get enough of that silky lemon curd filling. It’s the stuff of dreams.
Oooh, these look luscious! ;) I only recently started to warm up to liking lemon in desserts…but since then I think I’ve made up for lost time because I LOVE lemon bars. These look great!
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Oh, this lemon square looks so great!! I’m bookmarking this recipe.
These do look delicious, but could someone tell me if the 3 cups of sugar is the correct amount? Seems like a lot compared to other recipes I have seen.
Yes, it truly is the correct amount. The filling is different than other lemon bars I’ve made, more silky and not as firm, and this might be one of the contributing factors. Plus you need that much sugar to counteract all the tart lemon juice. Perhaps other recipes call for less lemon juice so not as much sugar is needed.
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