Friday, January 6, 2012

Zesty Lemon Bars




Last year my lemon harvest was amazing, but this year I feared that my lemons would be few and far between.
photo by Hazel

What a nice surprise to see that when I thought there was none – here and there I can now see a few ripe lemons.

Can you see them peeking through the leaves?

There is enough and more to make these wonderful Zesty Lemon Bars that a friend of mine thought I would like.

She obtained the recipe from: Martha and Amy Scherber, of Manhattan bakery Amy's Bread, and these Lemon Bars are a best seller at their bakery.

I almost laughed as they offered precise amounts with extra pieces or extra measurements on some of the ingredients.  There is a reason, but it just struck me as funny!

It takes some effort, but it is worth it -- Hope you enjoy these lovely Lemon Bars


Zesty Lemon Bars

Ingredients

• FOR THE CRUST

1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup confectioners' sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoons coarse salt

• FOR THE TOPPING

• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tablespoons unbleached all-purpose flour
• 1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
• 1/4 cup plus 1 tablespoon milk
• 1/4 teaspoon coarse salt

Directions

1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.

2. To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.

3. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

4. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.

5. Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

6. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

This post is linked with Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do hop on over to her site and gather up some delicious and nutritious recipes.

5 comments:

  1. Yum! I have recently learned to make some with Xylitol as a substitute for sugar.

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  2. My mom used to make lemon bars... I haven't had any for decades now. Now that I have a recipe, I wonder who I can con into making some for me? I'll let you know!

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  3. My daughter LOVES these. Thanks!

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  4. My husband is about all things lemon. This will be a great treat for him.

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  5. Nice pic. One thing I've so enjoyed in California and Uganda was/is having fresh citrus and other tropical fruits. MY favorite is passion fruit. Another is mango. Oh, well... Omaha can't do it. Blessings.

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