Note: I am reposting this recipe from October 14, 2009 because I just recently made these again (and took better pictures) and they are PERFECT for summer. Plus, they are absolutely divine :P!
(Also, can we just look at how lame and completely UN-loquacious my posts used to be! Hah.)
I have been craving lemon bars for the past few days and finally picked up a huge bag of teeny tiny lemons and decided it was time. I have heard many good things about Ina’s Lemon Bars so I opted to put them to the test.
These lemon bars had the perfect shortbread crust with a nice crisp texture and a sweet, but tart, creamy filling.
Ina Garten’s Lemon Bars
recipe from here
For the Crust:
- 1/2 lb unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 tsp kosher salt
For the Filling:
- 6 large eggs, at room temperature
- 3 cups granulated sugar
- 2 tbsp lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- confectioners’ sugar, for dusting
- Preheat oven to 350 degrees.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
- Combine the flour and salt and add to the butter and sugar mixture with the mixer on low. Mix until just mixed.
- Dump the dough onto a well-floured surface and gather into a ball.
- Flatten the dough with floured hands and press into a 9 x 13 x 2 inch baking sheet, building up a 1/2 inch edge on all sides.
- Bake the crust for 15 to 20 minutes, until very lightly browned (I baked mine for 17 and a half minutes). Let cool on a wire rack.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
- Let cool to room temperature. Cut into whatever shape you like and dust with confectioners’ sugar.