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Friday, August 1, 2008

Lemon Bars

Or, in my case, lemon wedges, as I don't have a square baking pan. Either way, they are good :). Recipe from I don't remember where :P.


For the crust:
1 cup all-purpose flour
113 g (4 oz, 1/2 cup) unsalted butter
1/4 cup confectioners' (powdered) sugar

For the filling:
1 1/2 cup sugar
5 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
the juice and zest of two large lemons (~ 3/4 cup juice, 2 tablespoons finely grated zest)


For the crust:
Preheat oven to 350 F/180 C.
Cut butter into slices.
In a food processor, or with a mixer on low speed, mix together flour, butter and sugar until they form a mix of buttery crumbs.
Pour mix in a 20 cm x 20 cm (8"x8") baking pan and flatten with your palm.
Bake for 8-9 min or until light brown.
Take out of the oven and let it cool.

For the filling:
Beat all ingredients together.
Pour on the cooled crust.
Put everything back in the oven and bake on 350 F/180 C for 20-25 min. Check doneness like with cheesecake - when you gently shake the pan, the middle should still wobble a little bit*.
Cool on a wire rack.
Once cooled, refrigerate for 2 hours. (Don't take it out of the baking pan yet, put the whole thing, pan and everything in the fridge).
Once it's chilled, take out of pan, cut into bars, triangles or squares and dust with confectioners' sugar.

*If you take them out on time, the squares have a light, creamy texture. If you overcook them, they become less creamy and more dense, but are still good.

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