Tuesday, December 6, 2016

Amazing Lemon BARS

I love lemon bars and have searched for years for one I think is the best.  Needless to say I have claimed several.  I started with one and moved on to another, then another and on and on.  Well this one it now my favorite.  I think the difference is the zest in this one.  It comes from the famous  Barefoot Contessa  on the Food Network.  I hope you enjoy the buttery crust with the gooie tart filling dusted with powdered sugar to sweeten it up.  I know my friends and family love the delicate combination of flavors and textures.  

For the crust:
1/2 pound unsalted butter, at room temperature 

1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt

For the filling:
7 large or 6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (2-4 lemons) Don't bother with purchased lemon juice.  Its just not the same.
1 cup flour

Confectioners' sugar, for dusting


Preheat the oven to 350 degrees F.

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, with the mixer on low, add to the butter until just mixed. Dup the dough into a 9 by 13 by 2-inch baking sheet.   Flatten the dough with floured hands and press firmly building up a 1/2-inch edge on all sides. 
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool completely on a wire rack.
Leave the oven on.

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.
Just before serving dust with powdered sugar.

Ready to eat!