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