Lemon bars are definitely one of my favourites. Palate cleansing and a refreshing end to any meal. They're bright and tart with a subtle sweetness. I love that they're thick with a curd-like top. Sprinkle with powdered sugar or whipped cream for one tasty dessert.
I honestly love all lemon desserts. They're usually sweet, tart and very light.
Ingredients:
- Lemons
- All-purpose flour
- Powdered sugar
- Sugar
- Eggs
- Salt
Equipment:
- 8x8 Pan
- Large bowl
- Medium pot
- Parchment paper
- Pastry cutter or food processor
- Whisk
- Spatula
- Sieve
- Thermometer
Instructions:
To make the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8" baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, and butter in a large bowl or the bowl of a food processor.
Using a pastry cutter, start cutting the butter into the flour until it resembles small crumbs. If using a food processor, pulse for about twelve 1-second pulses.
Spread into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 15 minutes. Use hot or set aside until needed.
To make the curd: Combine whole eggs, yolks, sugar, salt, and lemon zest in a medium pot, then whisk in lemon juice.
Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes.
Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 15-20 minutes.
Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
Lemon Bars
Ingredients
Crust:
- 1 cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter cold and cut into cubes
Curd:
- 3 large eggs whole
- 8 egg yolks
- 2 cups sugar
- Pinch of kosher salt
- 1 tablespoon lemon zest freshly grated
- 1 cup lemon juice from about 8 large lemons
Instructions
Crust:
- Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8" baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, and butter in a large bowl or the bowl of a food processor.
- Using a pastry cutter, start cutting the butter into the flour until it resembles small crumbs. If using a food processor, pulse for about twelve 1-second pulses.
- Spread into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 15 minutes. Use hot or set aside until needed.
Curd:
- Combine whole eggs, yolks, sugar, salt, and lemon zest in a medium pot, then whisk in lemon juice.
- Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes.
- Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
- Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 15-20 minutes.
- Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
Notes
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